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.
AUTUMN DINNER MENU 2025
Menu
APPETIZERS
Apple-endive salad, prosciutto, cider-cranberry relish, balsamic reduction
Baby arugula, hummus, olives, quinoa tabbouleh, lemon vinaigrette
Shaved Parmigiano Reggiano, ciabatta croutons, classic dressing
Leek-lacinto kale, creamy green leek garlic butter sauce
Roasted red peppers, kalamata olives, lime “Caesar” aioli
Roasted butternut squash, walnuts, maytag blue cheese, sage brown butter
Caramelized shallot, garlic-caper aioli, shaved parmigiano, ciabatta toast
Roasted butternut squash, walnuts, maytag blue cheese, sage brown butter
Guacamole, shallot crème fraiche, sriracha mayo, crispy corn tortillas
Gluten free-gf Vegetarian-veg Vegan-v Optional-opt
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
Brussel sprouts, chic peas, roasted tomato, capers, olives, kale-leeks, San
Marzano tomato sauce
Wild mushrooms, spinach, truffle whipped potatoes, marsala wine sauce
Chorizo sausage, spinach, mascarpone polenta, scampi broth
Parm-truffle fries, wild mushrooms, spinach, foie gras butter, tarragon demi
Braised duck-mushroom-wild rice-sage, sweet potato puree, natural jus
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.
AUTUMN DESSERT Menu 2025
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
NEW YEARS EVE 2025
Menu
APPETIZERS
Crispy prosciutto, ciabatta croutons, fine herbs
Baby arugula, hummus, olives, quinoa tabbouleh, lemon vinaigrette
Hearts of palm, red endive, micro greens, tarragon “Bernaise” aioli
Kalamata olives, capers, crispy potatoes, roasted peppers, saffron butter sauce
Crispy polenta cake, black fig-golden raisin marmalade, port wine reduction
INTERMEZZO
Golden jet pineapple granita
ENTREES
Sauteed spinach, wild mushrooms, truffle whipped potatoes, foie gras butter, madeira demi-glace
Braised duck leg, garlic sausage, smoked bacon, white beans, natural jus
Caramelized onion-gruyere potato au gratin, brussel sprouts, pommery mustard jus
Roasted artichokes, wild mushrooms, cauliflower puree, haricot vertes, meyer lemon beurre blanc
PEI mussels, shrimp, calamari, bay scallops, fennel, toast points, garlic aioli, lobster tomato broth
DESSERT
Streusel crumbs, banana “foster” rum raisin ice cream
Fresh fruit, meringue shell, white chocolate mousse, raspberry coulis
Toasted coconut brittle ice cream, couverture chocolate shell
Cinnamon brioche doughnut, cappuccino semifreddo
PRIX FIXE FOUR COURSE MENU - 130
Please alert your server of any dietary restrictions or allergies.
Vegetarian options upon request.
Twenty percent gratuity will be added to each check.
We Wish You All Happy New Year!
Executive Chef/Owner Adam Weiss, hostess Hedy Weiss and all our F1RST family staff
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.