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Firefly Bistro CateringSample Main Courses
Seafood
Sautéed shrimp, bacon and mushrooms over spiced polenta
Grilled salmon with braised leeks, mashed potatoes and white wine mustard sauce
Pecan coated catfish over andouille, sweet potato hash with mustard pan sauce
Firefly paella with shrimp, calamari, mussels, clams, andouille sausage and tomato-saffron broth
Sautéed Virginia striped bass with coconut-cilantro soba noodles, sweet chili glaze and spicy marinated long beans
Petrale sole over a warm salad of asparagus, sweet potatoes and tomato with roasted garlic sauce
Grilled Atlantic salmon with Mediterranean orzo, spinach and roasted red pepper mint sauce
Pan seared sea scallops over butternut squash puree, crispy leeks, toasted pistachios and feta creamMain course--Pork, Lamb, Beef, Duck
Grilled pork tenderloin over ancho chili polenta with cumin caramelized cauliflower and roasted tomatillo sauce
Pan roasted chicken breast with mashed potatoes, frizzled green beans and whole grain mustard sauce
Confit of duck risotto with butternut squash, caramelized onions and shaved manchego cheese
Grilled lamb rack with caramelized garlic sweet potato mash, Brussels sprouts and lamb jus
Moroccan spiced chicken breast over eggplant rice with harissa, preserved lemon and steamed greens
Grilled pork chop over sage dumplings with sautéed portabella mushrooms, asparagus, stewed dried figs and whole grain mustard sauce
Grilled beef tenderloin with herb roasted potatoes, mushroom-asparagus salad and blue cheese veal sauce
Sautéed duck breast with roasted peaches, Maui onions, braised kale and house made Tabasco
Flageolet bean and roasted chicken ragout with roasted kalamata olives, parsley, and basil
Petit braised osso bucco with red chili broth and cilantro
Grilled lamb over stewed white beans and corn with mint pestoMain course--Vegetarian
Farmers market asparagus risotto with organic arugula, basil and fresh tomato salad
Chinese rice noodles with snap peas, Chinese broccoli, salted black beans, ginger and pickled mustard greens
Moroccan vegetable tagine with Israeli couscous and eggplant chips
Penne with roasted mushrooms, fresh tomato and aged ricotta
Eggplant moussaka with roasted red pepper sauce
Wild mushroom risotto with roasted shallots and fresh Parmesan
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