SOUVALAKI
Eight ounces of seasoned and marinated pork tenderloin served on a bed of fluffy brown rice. Piled high with grilled onions, peppers, and mushrooms. Lemon wedge and tziki sauce are served on the side.

YELLOW FIN
Our eight ounce tuna is a deliciously light choice for dinner. This dish is prepared medium, unless otherwise specified. Served with fluffy brown rice and vegetable of the day. Add a little or a lot of Cajun seasoning at your request.

SPONTANEOUS HEATING
An original, hot, and spicy gumbo recipe made with Chukkar Ale. It combines Andouille sausage, shrimp, chicken, and buffalo sausage in a rich gravy, and is served over fluffy brown rice. Rachel Ray, from “The Food Network,” indulged in this famous dish.

BANGOR LADDER
Traditional Scottish banger sausages, simmered in our Extra Pale Ale, and served on top of our roasted garlic and cheese mashers. Complete with sour-kraut & sauteed onions and served with beer mustard.

RANCHER'S PIE
Our mashers, layered with tender beef and vegetables, smothered with parmesan cheese and finished under the broiler. Served with a brown sauce and beer bread.

CHICKEN FRIED STEAK
Our famous chicken fried steak is back due to popular demand! This FBC favorite features tenderize steak, breaded, and pan fried. The steak is then smothered with a sausage gravy. Served with garlic mashers and mixed vegetables.

FISH & CHIPS
Eight ounces of deep fried beer battered halibut served with steak fries, house-made tartar sauce and beer bread. Great with a Firehouse ale.

BRISKET
We take tender slices of thinly sliced beef brisket and top them with sauteed onions in a honey BBQ sauce. Served with a choice of side, vegetable of the day, and beer bread.

SOUTHWEST CHICKEN BURRITO
An herb-garlic tortilla filled with pulled southwestern marinated chickens, sauteed peppers, onions, mushrooms, and three cheeses. It is then smothered with green chili verde and served with sour cream, mild salsa, lettuce and tomato on the side.

FIREBUSTER BLACK BEAN BURRITO
An herb-garlic tortilla filled with cilantro marinated black beans, sauteed peppers, onions, mushrooms, and three cheeses. Served with sour cream, mild salsa, lettuce and tomato on the side. Great for vegetarians. (Green chili served on the side upon request.)

SEASONED BEEF CHIMICHANGA
We take an herb-garlic tortilla, stuff it with seasoned beef and a blend of cheeses, then deep fry it. Then we smother it in a green chili verde. Salsa, sour cream, lettuce, and tomato are served on the side.

BAKED WALLEYE
Try the newest addition to our Firehouse Favorites collection, a baked walleye garnished with bread crumbs. Served with vegetable of the day, choice of side, and beer bread.

BAKED PASTA WITH THREE CHEESES
A steamy blend of pasta, mozzarella, muenster, and white cheddar. We top it off with rich cream basil sauce, Parmesan cheese and beer bread crumbs, then bake it under the broiler. Served with toasted garlic beer bread. Add chicken

SPINACH TORTELLINI & ARTICHOKES
Ricotta cheese stuffed spinach tortellini tossed in our secret blend of spices, house-made marinara sauce, artichoke hearts, and fresh button mushrooms. Topped with parmesan cheese and a side of toasted garlic beer bread.

SCALLOPS TUSCANY
This New addition to the Firehouse menu Features seasoned scallops tossed with fettuccini, bacon, and capers in a white wine sauce. Served with garlic beer bread.

MUSHROOMS AND PASTA
A generous helping on penne noodles tossed in extra virgin olive oil. Button mushrooms, artichoke hearts, tomatoes, and a blend of spics make this dish outstanding. This dish is served with garlic beer bread on the side.

FISH TACOS
Something new from south of the boarder! Beer battered Halibut soft shelled tacos with the traditional fixings: Lettuce, cheese, diced tomatoes, and mild salsa. Served with a side of black beans.