OurFirehouse

Sampleis perfect

for sharing

Fire StartersChicken Wings

Choice of grilled or fried wings served with ranch orbleu cheese dressing and a side of veggies.SAUCES: Golden Garlic • Honey Dijon • BuffaloFire Lickers • Butter and Garlic • Bourbon BBQ Dry Cajun Ranch • Inferno • Millers Lickers • Fire Alarm 24 Wings - 25 • 18 Wings - 17.512 Wings - 13 • 6 Wings - 6.5

Cheese SticksIn house hand battered smoked mozzarella cheeseserved with a side of ranch dressing - 8

Onion RingsA hearty portion of beer battered onion rings servedwith our spicy accelerant sauce - 8.5

Smoked Cheese PlateA plate full of cheddar, Swiss, provolone, mozzarellaand Gouda cheese cubed for easy snacking - 9

Garlic BreadFrench bread smothered with butterand chopped garlic - 3

Spinach and Artichoke DipA creamy blend of chopped spinach and artichokehearts served warm with pita chips - 8

Firehouse DipA blend of smoked brisket, cream cheese, Buffalosauce and served with pita chips - 9

Firehouse SamplerPick 3 or Pick 4 or your favorite items!

Beer and Cheese Pretzels • Firehouse DipFrickles • Spinach and Artichoke Dip

Onion Rings • Cheese Sticks • Fresh Veggies Smoked Cheese • Garlic Bread • Wings (4)

Pick 4 - 19 • Pick 3 - 16

FricklesBeer battered dill pickle chips served with ranchdressing for your dipping pleasure - 6

Drunken MusselsA full pound of mussels steamed in a garlic beersauce and served with garlic bread - 11

Veggie PlateA variety of vegetables served with your choice ofdressing - 6

Beer and Cheese PretzelsBavarian pretzels served with a smoked cheddar andBelgian white beer sauce - 7

Firehouse SaladsDRESSINGS: Ranch • Bleu Cheese • Italian • French • Balsamic Vinaigrette • Hot Bacon • Oil and Red Wine Vinegar

The PittsburgherCheddar cheese, onions, tomatoes,

French fries and cucumbers.With Sirloin Steak Tips - 12

With Grilled or Fried Chicken - 9

Grilled Salmon SaladA 4 oz. grilled Atlantic salmon fillet served overbaby spinach, onions, mushrooms and tomatoesserved with a hot bacon dressing - 12

Grilled Portabello SaladA sliced grilled portabello mushroom served withmixed greens, onions, cucumber and tomatoes - 8

The Big Veggie SaladYour choice of spinach or mixed greens, onions,cucumber, carrots, tomatoes, pepperoncinis andhard boiled egg - 8

The WedgeA wedge of iceberg lettuce with bacon, cucumber,tomatoes, onions and croutons - 8Add Steak - 3 • Add Chicken - 2

Firehouse Guest Favorite

Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Pulled Pork Macaroni and CheeseA creamy blend of cheeses mixed with elbow macaroni and topped with our

slow smoked pork and drizzled with BBQ sauce - 13

EntréesAvailable after 4 pm.

All entrées are served with one side choice.Choose two side choices: Tri-Fecta • BBQ Ribs • Smoked Beef Brisket • The Hook and Ladder

Smoked Beef BrisketA generous portion of slow smoked beef brisket

with BBQ sauce - 16

Grilled Chicken KabobsSkewers of grilled chicken, peppers and onions

served over rice pilaf - 11Substitute Steak - 13

The Hook and LadderHalf rack of ribs with a half BBQ chicken - 16

Tri-FectaYour choice of three of the following - 22

• 1/3 Rack of Ribs• Pulled Pork

• BBQ Beef brisket• Grilled Chicken Breast

Fish and ChipsA huge portion of beer battered cod and French fries served with

a rémoulade or tartar sauce - 16

Atlantic Grilled SalmonAn Atlantic salmon fillet grilled to perfection and served with

seasonal vegetables and a lemon dill butter - 17

********************

SIDESHomemade Potato Salad - 4

Smoked Baked Beans - 4French Fries - 2Cup of Soup - 3

Frips - 2Slaw - 2

Corn Bread - 3Rice Pilaf - 2

Smashed Redskin Potatoes - 3Onion Rings - 4Side Salad - 4

Seasoned Veggies - 3

BBQ RibsSt. Louis style, slow smoked and smothered in BBQ sauce.

Full Rack - 23 • Half Rack - 12

Firehouse Guest Favorite

Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Create yourfavorite

FirehouseBurger

Sandwiches | Wraps | Half Pound BurgersServed with your choice of French fries, frips, soup, salad, slaw, potato salad, BBQ baked beans or corn bread.

Park Avenue PorkerA generous pile of pork on a kaiser roll with slaw,

pickles and a spicy Carolina BBQ sauce - 10

Meat LoversOur in house smoked pork and brisket servedon a kaiser roll and topped with BBQ sauceand onion rings - 11

Smokey PortabelloMarinated grilled portabello mushroom served on aroll with smoked mozzarella, sun dried tomatoes andfresh basil - 8

BBQ Beef BrisketSlow cooked brisket served on a French sub roll andtopped with slaw and BBQ sauce - 11

Crispy Chicken MeltdownA fried breaded chicken fillet with bacon, smokedSwiss cheese, lettuce, tomatoes and Dijon aioli - 9

Smoked ReubenCorned beef, sauerkraut, Swiss cheese and ThousandIsland served between grilled Jewish rye bread - 8.5

The Big Fish SandwichA hand breaded cod fillet served with lettuce, onionsand a side of rémoulade sauce - 10.5

Pulled PorkerA huge portion of our slow smoked pork served on akaiser roll and topped with frickles and BBQ sauce - 9

Portabello WrapA marinated grilled Portabello mushroom served in awrap with mozzarella cheese, lettuce, tomatoes,onions and balsamic vinaigrette - 7

Grilled Chicken WrapMarinated grilled chicken, bacon, cheddar cheese,lettuce, tomatoes and served in your choice of a whiteor wheat wrap - 8

Cheeseburger MacTopped with our creamy homemade mac and cheese - 11

The Bull Dog BurgerWith BBQ beef brisket, onion rings and cheese - 12

Black and Bleu BurgerCajun spiced patty, bacon, caramelized onions andcrumbled bleu cheese - 9

The Fire Chief PounderA pound of burger, four slices of bacon,smoked cheddar cheese, smoked Swiss,frickles, onions and accelerant sauce - 15

Towering Inferno BurgerBrushed with fire alarm sauce, smothered in cheddarcheese, roasted chili peppers, onion rings, lettuce andtomatoes finished with a garlic lime mayo - 11.5

Build Your Own BurgerTopped with lettuce, tomato, onion, pickles and

served with all BYOB options - 9Protein Options: Burger • Grilled or Fried Chicken •

Portabello Mushroom

•Cheese Options - 50¢ ea: Smoked CheddarSmoked Swiss • Smoked Provolone

Mozzarella • Smoked Gouda

• Premium Toppings - 1 ea: Bacon • MushroomsOnion Rings • Sauerkraut • Caramelized Onions

Frickles • French Fries

• Sauces: Accelerant • Garlic Lime Mayo • BourbonBBQ • Chipotle Ketchup • Fire Alarm

Firehouse Guest Favorite

Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

The Junior Firefighters MenuServed with the choice of French fries, apple slices, apple sauce and a choice of white or chocolate milk, soda or juice.

CheeseburgerA quarter pound burger topped with American cheese,

lettuce and tomatoes - 5

Grilled Chicken SlidersThree sliders with grilled chicken, lettuce, tomatoes

and a condiment of their choice - 5

Chicken StripsBreaded chicken strips with a choice of BBQ, ranch or honey mustard for dipping - 5

Macaroni and CheeseElbow macaroni with a creamy blend of cheeses - 4

Grilled CheeseGrilled white bread with melted American cheese - 4

The History of MeadvilleAnd here we are… 100 years later

Meadville was settled on May 12th 1788 by David Mead and nine other settlers. The first settlement was in ameadow that had first been cleared by Native Americans led by their Chief, Custaloga. The village Chief Custalogaand his tribe had built what was known as Cussewago. The growth of this settlement was due mainly to the richfarmlands that surrounded French Creek and Cussewago Creek. In the early 1800’s many of Meadville’s original

settlers came after receiving land bounties for their service in the Revolutionary War. Meadville was incorporated in1823 as a borough and in the year 1866 it became the City of Meadville.

During the 1850’s Meadville played a small but important role as part of the Underground Railroad which helpednearly 100,000 slaves reach freedom. An event in September 1880 led to the end of segregation by race in stateran public schools. Elias Allen, a black man, tried to enroll his children in public school but was unsuccessful. Heappealed the ruling to the Crawford County Court of Common Pleas and Judge Pearson ruled this unconstitutional

and the 1854 law mandating schooling for children of different races was amended effective July 4th 1881.

By the late 1800’s the majority of the Meadville economy was driven by logging, agriculture, iron production and asmall company called The Hookless Fastener Company. The Hookless Fastener Company, which later changed itsname to Talon, was almost single handedly responsible for the growth of Meadville. An employee by the name ofGideon Sundback, an immigrant from Jonkoping, Sweden, came up with an invention that would put Meadville onthe map...The Zipper. The Sundback invention caught the attention of the B.F. Goodrich Rubber Company whichhad designed a pair of rubber boots, also known Galoshes, which was missing one important piece, so the B.F.

Goodrich Rubber Company contacted Sundback about his invention and started putting his design to use. Becausethe clothing industry was unaffected by the Great Depression and the fact that the Prince of Wales was seen in azipper suite, the demand for Sundback’s invention was extremely high. Meadville saw a boom in population toalmost 17,000 people in the city limits, of which over 5000 were employed by Talon. Gideon Sundback died

at the age of 74 and rests at the Greendale Cemetery in Meadville.

In 1913 a stunning brick building was erected at 875 Park Avenue; the Meadville Central Fire Station. The first ofits kind in the city, the convenient location to Mill Run made it the perfect locale for firemen to fill tanks and, byhorse drawn carriages, hurry to extinguish homes and business that were ablaze. Howard Dowdell, the first fire

chief of the station, and his men would bunk on the second floor of the fire station and when the bell rangthe men would slide down the pole and promptly suit up, ready the horses and,

as quickly as possible, race to the site of the fire.

The Fire Station was moved and the city of Meadville put the building up for public auction in 1999. Dave andCynthia Stone purchased the building and moved their business on North Street to the Fire Station where it

remained Mickey’s Central Fire Station until February of 2015. With new investors, a new menu, some new staffand some upgrades, Mickey’s became Firehouse Tap & Grille. The new partners Sean, Casey and Robert Miller,

along with Phil Rice and Noah Peterson, took on a new venture with the once horse filled fire stationand brought about a new restaurant to Meadville for families and friends to meet.

Cheers