Firehouse - Melbourne, FL

Thinly sliced beef topped with capers and fresh parmigiana reggiano and drizzled with olive oil.

Quick seared and served with wasabi creme fraiche.

Prince edward mussels in a white wine sauce with prosciutto and caramelized onions.

With lump crab meat stuffing and topped with tomatoes and imported provolone.

Served in a tangy gazpacho cocktail sauce.

Served with a fresh tomato sauce. spicy upon request.

Fresh goldband oysters baked with seasoned fresh baby spinach.

Served with roasted peppers and balsamic glaze with olive oil.

Fresh fish, shrimp and scallops in a citrus marinade.

Jumbo lump crab meat with our home blend of spices drizzled with wasabi creme fraiche.

Fresh romaine quick char-grilled and topped with homemade croutons and shaved parmigiana reggiano.

Organic iceberg topped with maytag bleu cheese, shaved red onion, bleu cheese dressing and hickory bacon.

Topped with bacon crumbles, bleu cheese and drizzled with olive oil.

Seasonal berries flamed in cognac and topped with foiegras.

Sauteed shrimp with artichokes in a toasted garlic and parmesan cream sauce.

Spinach and jumbo lump crab meat topped with bearnaise sauce.

Asparagus and jumbo lump crab meat topped with bearnaise sauce.

An asian infused aioli topped with shrimp and scallops.

In white or red sauce.

Citrus marinated, grilled then roasted and served golden brown. Served with homemade mashed potatoes and seasonal vegetables

Clams, mussels, shrimp and calamari in a fresh tomato sauce. Spicy upon request.

Jumbo shrimp sauteed with garlic, white wine and lemon juice served over a bed of linguini.

Made with seasonal ingredients.

Penne tossed with firehouse marinara and seasonal vegetables.

With jumbo lump crab stuffing.

5 l