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.
SPRING Menu
Note: Menu selections and prices are subject to change based on availability and seasonality.
SPRING MENU 2025
APPETIZERS
Sliced prosciutto, berry marmalade, balsamic reduction
Baby arugula, hummus, olives, quinoa tabbouleh, lemon vinaigrette
Gem lettuces, maytag blue cheese, walnuts, raspberry vinaigrette
Shaved Parmigiano Reggiano, ciabatta croutons, classic dressing
Roasted red peppers, kalamata olives, lime “Caesar” aioli
Green garden vegetables, ramp pesto, shave Parmigiano Reggiano
Grilled asparagus, baby greens, tarragon “bernaise” tartar sauce
Crispy potatoes, roasted red peppers, capers, olives, romesco sauce
Guacamole, shallot crème fraiche, sriracha mayo, crispy corn tortillas 24
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
Entreés
Cabernet braised beef ragout, fresh ricotta, arugula pesto
Mushrooms-leeks, phyllo, spinach, haricot verts, mushroom truffle butter
Leeks, tuscan kale, artichoke, farro, lemon caper butter sauce
Wild mushrooms, truffle whipped potatoes, string beans, foie gras butter,
madeira sauce
Cippolini onions, asparagus, caramelized shallot whipped potatoes, spinach,
asparagus butter sauce
Shrimp, mussels, peas, roasted peppers, chorizo, basmati rice, tomato saffron
broth
Black beans & rice, bacon brussel sprouts, cocoa mole sauce, berry salsa
Menu
Sides
Please inform your server of any allergies/dietary restrictions. Sharing/Splitting Entrees charge $6.00
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.
SPRING DESSERT Menu 2025
SPRING MENU 2025
DESSERTS
Cappuccino ice cream, chocolate crunch, chocolate ganache
Berry compote, whipped cream, balsamic reduction
Golden raisin puree, toasted walnuts, classic cream cheese “frosting” ice cream
Coconut brittle ice cream, toasted coconut, bittersweet chocolate shell
Seasonal inspiring flavors
BEVERAGES
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.
