Hendricks, B&B, rhubarb & raspberry, lemon juice, club
Naked Grouse, fresh raspberry syrup, lemon juice, egg whites
Jack Daniel's, fresh peach puree, house-made ginger syrup and lemonade
Bulleit, honey & sage simple, orange bitters and brandied cherry
Conniption Navy Strength Gin, cucumber and mint syrup, fresh lime juice
Makers Mark Bourbon, fresh mint, powdered sugar
Pinot Grigio, Ketel One Botanicals Peach & Orange Blossom Vodka, honey and apple
with Horseradish Aioli
with Andouille Sausage, Caramelized Onion, and Tomato
with Jalapeño Chips, Carrot Strips, and Hot Lava Sauce.
4 St Louis cut Ribs, Pulled Pork over spiced chips, Fried Chicken, and Spicy Firehouse Fries
served with Cajun Cocktail Sauce.
Spring 2019 - Served until 3pm
served with Firehouse Fries.
with Arugula, Pickled Onion and Jalapeño Jam. Served with Firehouse Fries.
with Caramelized Peppers & Onions. Served with Firehouse Fries.
with Jacks Hot Sauce, Baby Greens, and Dill Pickle Mayo. Served with Firehouse Fries.
with our famous Hot Lava sauce & Firehouse Fries.
Spring 2019- Served until 3pm Sat & Sun
served with Lancaster Turkey Sausage.
with Sweet Cinnamon Butter & Hickory Smoked Bacon.
with Broccolini, Roasted Corn, Tomato and Gruyere. Served with breakfast potatoes.
with Eggs, Bacon, Pepper Jack & Home-made Salsa.
served on a house-made long roll with breakfast potatoes.
Asparagus and Cajun Hollandaise over Buttermilk Biscuits.
Sliced Sirloin, Caramelized Onion, Asparagus, Fried Eggs and Red Pepper Puree.
Spring 2019 - Available after 3pm
with Firehouse Fries and Collard Greens.
10 oz made -to -order burger served with Firehouse Fries.
with Sweet Potato Mash, Broccolini and Pan Ju
Braised Rabbit Leg over a White Bean, Andoullie and Spring Vegetable Stew.
with Sweet Pea Puree, Heirloom Tomato Jam, Romanesco and Pickled Mustard Seed.
Jalapeno, Pistachio, Roasted Corn and Potato Salad.
with Whipped Potato, Parmesan Crisp, Pickled Veg and Arugula with a Fig Peppercorn Sauce.
Currently Chocolate Peanut Butter
***Consuming raw or undercooked meats increase the risk of food borne illness.