The Fireplace 1634 Beacon St. Brookline, MA 02446 • 617-975-1900

Cuisine
American

Neighborhood
Brookline

Cross Street
Washington St.

Ambiance
Up-Scale Casual

Dress Code
Casual

Features
Bar Dining
Full Bar
Lounge
Counter Seating
Entertainment
Fireplace
Outside Garden / Patio
Takeout Available
Weekend Brunch
Wheelchair Access

Reservations
Suggested

Parking
Street

Payment Methods
AMEX
Dinners Club
Discover
Mastercard
Visa

Private Rooms
n/a

Hours
Lunch
Monday - Friday
11:00am - 2:30pm

Bar Menu
Monday - Sunday
2:30pm - 5:00pm

Dinner
Sunday - Wednesday
5:00pm - 10:00pm

Thursday - Saturday
5:00pm - 11:00pm

Brunch
Saturday & Sunday
11:00am - 2:30pm

Appetizers

Cape Cod Mussels Steamed in a Lemon, Garlic & Toasted Almond Broth* 12

Hearth Roasted Acorn Squash Tart with Apple Cider Glaze & Vermont Cheddar Cheese 10

Pan Fried Salmon Cake, Winter Greens & Scallion Mayo* 12

Skewered Steak Bites with Horseradish Cream, Arugula & Slivered Radish Salad on Garlic Crackers* 12

New England Artisanal Cheeses, Homemade Garlic Crackers, and Tasty Little Garnishes 8
(one cheese, 4 each additional)

The Fireplace Raw Bar– Build a platter

Shrimp Cocktail* 3.00 ea.

Wellfleet Littleneck Clams* 3.00 ea

East Coast Oysters* (Ask your server for varietals) 3.50 ea.

Soups and Salads

New England Quahog Smoked Bacon Chowder - Bowl 9, Cup 6

Butternut Squash Bisque with Roasted Chestnut Cream & Spice Pumpkin Seeds - Bowl 8, Cup 5

Warm Beet & Fresh Fig Salad over Boston Lettuce with Candied Almonds, & Great Hill Blue Cheese 12

Apple & Pear Arugula Salad with Crunchy Walnuts, Dried Cranberry, Sliced Fennel, Goat Cheese & Pomegranate Vinaigrette 10

Mixed Green Salad with Cherry Tomatoes, Carrots & House Vinaigrette 7

Classic Caesar Salad with White Anchovies, Buttered Brioche Croutons & Shaved Asiago* 8

entrees

Grilled ‘House Aged’ Sirloin with Creamy Potato Gratin, Sautéed Chard and Red Wine Demi Sauce* 33

Pan-Roasted Duck Breast with a Cranberry-Apple Cider Sauce, Sautéed ‘Maple-Laced’ Radicchio & Roasted Garlic Potato Cake* 30

Pan Seared Salmon over Cornmeal-Honey Porridge, Smoked Kale, Glazed Carrots & a Ginger-White Wine Butter Sauce* 27

Molasses Cured Pork Chop, Corn Spoonbread over Hearth Roasted Root Vegetables* 28

North Atlantic Cod with Sundried Tomato Risotto, Wild Mushroom Ragout, and Steamed Mussels* 28

The Fireplace Signature Spit-Roasted, Maple-Glazed Half Chicken with Mashed Potatoes & Sage Brown Butter* 21

Grilled Lamb Steak & Fig Demi Sauce, Served with Garlicky Wilted Spinach and Golden Brown Red Bliss Potatoes* 26

Vegetarian Papardelle with Smoked Tomatoes, Garlicky Broccoli, Fresh Foraged Mushrooms & Creamy Sherry Sauce 19

Crispy Potato Gnocchi with Roasted Tomato Basil Sauce, Sautéed Spinach, Asiago Cheese & Toasted Pine Nuts 21

flame

For the Light Appetites
Grilled Skirt Steak with Caramelized Onion & Gorgonzola Sauce served with Roasted Brussels Sprouts* 24

Parchment Baked Haddock with Scallion Aioli and Julienned Vegetable* 22

Natural Gravy Braised Turkey with Cranberry-Orange Relish and Garlicky Broccoli* 22

sides

~ 6 ~
Garlicky Broccoli
Sweet Potato Puree
Mashed Potatoes
Sautéed Swiss Chard
Sautéed Spinach
Caramelized Brussels Sprouts
Glazed Carrots & Chives
Corn Spoonbread
Hand-Cut Fries

~ 8 ~
Boston Baked Beans & Brown Bread
Roasted Garlic Potato Cake
Sauteed Ben’s Mushrooms
Potato Gratin

DESSERT ~ 8 ~

Butterscotch Bread Pudding with Rum Drunken Raisins

Deep Chocolate Lava Cake w/ Cranberry-Orange Compote

Pumpkin Cheesecake with Old Fashion Caramel Sauce and Sweet Whipped Cream

Pear & Cranberry Cobbler with Gingerbread, Toasted Almond Topping & Cinnamon Ice Cream

Ice Creams and Sorbets

CHEF/OWNER: JIM SOLOMON
SOUS CHEFS:JAIME SUAREZ & FRANCISCO GUTIERREZ

Consumption of raw or undercooked fish, meat, poultry
or eggs increases the risk of contracting foodborne
illness. Items marked by * are applicable.