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Firefly Bistro CateringCold Appetizers--plated
Thai mussel salad with lemon grass and coconut milk
Roasted beets, goat cheese and basil puree
Fresh arugula with smoked salmon and toasted walnut-basil dressing
Grilled fig, duck confit, organic arugula, pine nuts and balsamic reduction
Mixed greens with tomato, cucumber and balsamic vinaigrette
Fresh tomato gazpacho with extra virgin olive oil and fried basil
Fresh spinach salad with roasted peppers, grilled eggplant, grilled squash, goat cheese and basil-peppercorn vinaigrette
Grilled endive salad with roasted baby beets, toasted walnuts caramelized pears and pear cider vinaigrette
Grilled romaine with crisp artichoke hearts, hearts of palm, asparagus and lemon peel vinaigrette
Caesar salad with cornmeal fried anchovies and garlic chili croutons
Chilled avocado soup with salsa fresca
Serrano ham, grilled figs, blue cheese and fig vinegar
Hot Appetizers--plated
Roasted pumpkin bisque with toasted pumpkin seeds and crème fraiche
Spicy onion soup with Gruyere crouton and crisp onions
Crispy roasted mushroom dumplings with ginger-tomato coulis
Summer squash soup with cilantro oil and crème fraiche
Chipotle corn bisque with lime-cilantro crème fraiche
Creamy artichoke bisque with crispy artichoke leaves
Sautéed clams casino with bacon and spinach
Crab and portabella chili relleno with salsa Ruiz
Grilled Thai flank steak skewers with yellow coconut curry
Steamed mussels in corn, black bean and poblano chili
Garlic sautéed calamari with chorizo and black beans
Sautéed shrimp with fresh English peas and oregano
5-spice duck and seared baby tatsoi
Sautéed baby artichoke with garlic and red chili
Spicy tempura asparagus with ponzu
Grilled garlic-herb shrimp over celery root pureeThese are just samples of what we could provide for you. We welcome your ideas and challenges.
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