MENU
Eclectic, Seasonal, and Chef-Curated
At F1RST, our menu is an evolving celebration of American cuisine, created to reflect the best of each season. Led by award-winning Chef Adam Weiss, our kitchen is rooted in innovation, quality ingredients, and a passion for creative flavors. Every item on the menu is thoughtfully crafted to surprise and satisfy, whether you're joining us for a special night out or simply seeking a new fine dining menu to explore.
We are a BYOB restaurant, allowing guests to bring their favorite wine or beverage to enjoy with their meal. Our two indoor dining rooms offer an inviting, upscale setting to complement the flavors on your plate.
Below is a sample of our current offerings.
Winter Dinner Menu 2026
Menu
APPETIZERS
Butterhead, endive, roasted pears, sliced prosciutto, cranberry compote, cider vinaigrette
Baby arugula, hummus, olives, quinoa tabbouleh, lemon vinaigrette
ROMAINE “CAESAR” SALAD gf opt
Roasted red peppers, kalamata olives, lime “Caesar” aioli
Roasted butternut squash, walnuts, maytag blue cheese, sage brown butter
Roasted red peppers, crispy potatoes, kalamata olives, capers, romesco sauce
Guacamole, shallot crème fraiche, sriracha mayo, crispy corn tortillas
Gluten free-gf Vegetarian-veg Vegan-v Optional-opt Nut opt-can be nut free
Arugula pesto contains nuts with roll service
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your
risk of foodborne illness, especially if you have certain medical conditions
Menu
ENTRÉES
Cabernet braised beef ragout, fresh ricotta, arugula pesto
Phyllo crisp, feta cheese, “greek” salad, olives, meyer lemon beurre blanc
Wild mushrooms, spinach, truffle whipped potatoes, marsala wine sauce
Mascarpone polenta, chorizo, spinach, chardonnay garlic butter sauce
Parm-truffle fries, wild mushrooms, spinach, foie gras butter, tarragon demi
Braised duck leg, roasted root vegetables, sweet potato puree, blackberry-orange
gastrique
Braised red cabbage, sweet potato-shallot hash, bacon brussel sprouts, apple jam
Menu
SIDES
Please inform your server of any allergies/dietary restrictions.
Sharing/Splitting Entrees charge $6.00 Cake slicing fee $3.50 per slice for outside cakes.
Parties of 6 or more are subject to a twenty percent gratuity.
Executive Chef/Owner Adam Weiss
Note: Menu selections and prices are subject to change based on availability and seasonality.
Winter Dessert Menu 2026
SPRING MENU 2025
DESSERTS
Cappuccino ice cream, chocolate crunch, chocolate ganache
Berry compote, whipped cream, balsamic reduction
Streusel crumb topping, apple compote, cinnamon ice cream
Coconut brittle ice cream, toasted coconut, bittersweet chocolate shell
Seasonal inspiring flavors
BEVERAGES
VALENTINE'S DAY Dinner Menu 2026
Menu
APPETIZERS
Lobster & jumbo lump crab salad, ciabatta croutons, fine herbs
Butterhead, endive, roasted pears, prosciutto, cranberry compote, cider vinaigrette
Sauteed mushrooms, black truffle, micro greens, gruyere mornay sauce
Roasted red peppers, crispy potatoes, kalamata olives, capers, romesco sauce
Guacamole, shallot creme fraiche, sriracha mayo, crispy blue corn tortillas
Black fig-golden raisin marmalade, crispy polenta cake, cabernet reduction
Gluten free-gf Vegetarian-veg Vegan-v Optional-opt Nut opt-can be nut free
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your
risk of foodborne illness, especially if you have certain medical conditions
Menu
ENTRÉES
Braised duck, roasted root vegetables, sweet potato puree, blackberry-orange glaze
Caramelized onion-gruyere potato gratin, spinach, foie gras butter, truffle madeira sauce
Leeks-tuscan kale, haricot verts, cauliflower puree, champagne garlic butter sauce
Wild mushrooms, cippolini onions, smoked bacon, roasted brussel sprouts, truffle whipped potatoes, natural jus
Artichokes, red rice & sauteed spinach, meyer lemon caper butter sauce
Sauteed spinach, roasted tomatoes, prosciutto, melted burrata, san marzano plum tomato sauce
Menu
DESSERTS
White chocolate raspberry chip ice cream, bittersweet chocolate ganache
Toasted coconut brittle ice cream, couverture chocolate shell
Berry compote & mocha mascarpone mousse
Creme chantilly, crispy meringue shell, raspberry coulis, passion fruit sorbet
PRIX FIXED MENU
$120
gf-glute free / veg-vegetarain / opt-optional
Vegetarian entree available upon request.
Please alert your server of any dietary restrictions or allergies.
Twenty percent gratuity will be added to each check.
Please inform your server of any allergies/dietary restrictions.
Sharing/Splitting Entrees charge $6.00 Cake slicing fee $3.50 per slice for outside cakes.
Parties of 6 or more are subject to a twenty percent gratuity.
Executive Chef/Owner Adam Weiss
Order Gift Cards
Food Philosophy
Our menu is carefully curated to align with Chef Weiss’s commitment to chef-curated food, seasonal dishes, and bold, inventive pairings. Whether you’re drawn to our richly layered entrées or lighter vegetable-forward appetizers, you’ll find something truly unique at every course.
F1RST offers one of the most thoughtfully designed upscale dining options in Hawthorne, blending modern culinary techniques with warm hospitality.
Important Dining Information
Dietary Notices and Disclaimers
Please inform your server of any food allergies or dietary restrictions before ordering. F1RST accommodates most requests whenever possible, including gluten-free and vegetarian alternatives.
F1RST is a BYOB establishment. Guests are welcome to bring their preferred wine, beer, or spirits to enjoy alongside their meal.
Menu items and prices are subject to change based on seasonal availability.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Visit F1RST Restaurant
We invite you to join us for a dining experience that blends seasonality, creativity, and comfort.