       |
|
Spring, 2008
APPETIZERS
House Made Italian Sausage and White Bean Crostini with sweet onion jam, riccota salata, shaved fennel and oregano infused olive oil 8.50
Cauliflower Gratin with caramelized onions, garlic, gruyere, marjoram, bread crumbs and ground hazelnuts 8.25
Spicy Butternut Squash Doughnuts with oregano honey and toasted walnut-madras curry dip 8.25
Cardamom Grilled Shrimp with sirsie (Ethiopian spicy dipping sauce), warm bread and dried
honeyed figs 9.50Calamari Relleno stuffed with chorizo, olives, and currants with caramelized sweet corn, black bean sauce and queso fresco 9.50
Firefly Tapas Plate with house made chicken liver pate, rosemary pistachios, giant black olives, artisan French cheese and grilled bread 14.50
SALAD AND SOUPSpring Corn and Leek Soup with sweet garlic puree bowl 7.00
Butter Lettuce Salad with crab vinaigrette, marinated peppers, fresh corn and basil 8.50
Tender Green Bean Salad with crispy pancetta, shaved red onion, baby arugula, chives, and creamy chive dressing 8.50
Sherry Vinegar and Brown Sugar Glazed and Grilled Belgian Endive Salad with red grapes, smoked blue cheese and marcona almonds 8.2
| firefly bistro |
 | menus |
| press |
| catering |
| upcoming events |
| about us |
| weddings & parties |