S P R I N G 2 0 1 4
House Salad with little gem lettuce, caramelized baby turnips, marinated tomato, grilled scallion
& blue cheese vinaigrette 8.
Warm Brussels Sprout & Fingerling Salad with toasted hazelnuts, herbs & aged goat cheese 9.
Crispy Lamb Tabbouleh with lemon-garlic puree & pomegranate molasses 9.5
Pork Carnitas Eggrolls with pickled chipotle slaw & avocado-garlic drizzle 10.
Spicy Butternut Squash Doughnuts with toasted walnut-madras curry dip & oregano honey 8.5
Crispy Smoked Fish & Green Papaya Salad with mint, lime & spicy roasted shallot 14.
Spring Tomato Soup with herb marinated shaved cabbage 8.0
Shrimp and Grits with tasso ham, crimini mushrooms, Herbsaint & tarragon
over parmesan-Tabasco hominy grits 18.5
Pecan Coated Catfish over sweet potato-andouille hash, with firefly collard greens & mustard pan sauce 18.
Grilled NY with green pea & bacon succotash, fennel Worcestershire & crispy fennel 34.
Artichoke & Baby Leek Stew with corn-spinach dumplings & preserved peppers 16.5
Indian Mezze Plate with potato-cauliflower curry with tomato-mint coulis, sautéed Brussels sprouts with coconut and tomato & mustard seed stewed chickpeas 16.5
1950's Chicken Dinner: ½ roasted Mary's chicken, mashed potatoes, bacon sautéed green beans
& griddled tomato 22.5
Tagliatelle with duck ragu, dandelion greens, pencil asparagus & sheep milk cheese 18.5
Firefly Cheeseburger with roasted corn relish, smoked cheddar, hand cut fries & green salad 14.75
Hungarian Braised Pork Shank with smashed potato, caramelized celery root-shallot & parsley salad 22.
No substitutions please and thank you.
Wine Corkage: $10.00 (2 Bottle Maximum)
Split Entrées will be assessed a $5.00 charge
A 20% gratuity may be added to parties of 5 or more
ExecutiveChef/Owner: Paul Rosenbluh