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DINNER - Winter, 2011Appetizers
House Salad with whole parsley, shaved radish, roasted carrot, and tarragon-mustard dressing 7. 5
Spicy Butternut Squash Doughnuts with toasted walnut-madras curry dip and oregano honey 8.5
Sautéed Brussels Sprouts with chestnuts, smoked maple glazed ham, and marjoram 8.
Firefly Fries with roasted garlic romesco, herbs, and mustard powder 8.
Chinese BBQ Spare Ribs with scallion, ginger, and red chili noodles 9.
Smoked Trout and Grilled Frisee Salad with chives, apple, garlic-tomato bread, and toasted mustard seed dressing 9.
Chicken Fried Quail with stewed okra and tomato, rosemary grits, and tender pole bean salad 11.5
Warm Olives with grilled calamari-mint salad, caramelized goat cheese, and wine braised dry figs 14.
Entrees
Shrimp and Grits with tasso ham, crimini mushrooms, herbsaint, and tarragon, over parmesan-tabasco hominy grits 17.5
Veggie "Chicken" & Waffles - Fried mushrooms over basil-corn waffle, creamed kale, and sweet tomato syrup 16.5
Roasted Shallot Risotto with marinated cauliflower, preserved peppers and crispy parsley 15.5
Molasses Glazed NY with olive oil roasted potatoes, warm smoked mushroom and asparagus salad and veal demi BBQ sauce 28.
Pecan Coated Catfish over sweet potato-Andouille hash, with firefly collard greens, and mustard pan sauce 17.5
Puerto Rican Clam Stew with cod and potato croquets, salt pork, gondules, and citrus-cilantro aioli 22.5
Grilled Pork T-Bone with mashed potatoes, corn-green bean hash, pickled garlic, and bourbon pan gravy 22.5
Oven Roasted Duck Breast with turnip custard, seared greens, apple fritters, and apple-brown butter sauce 24.
Beer Braised Lamb Shank with winter vegetable gratin, crispy pearl onions, and whole grain mustard pan glaze 28.5
CHEF Paul Rosenbluh
PASTRY CHEF Katherine HarringtonNo substitutions, please and thank you.
Wine Corkage: $10.00 (2 Bottle Maximum)
Split Entrees will be assessed a $5.00 charge.
A gratuity of 20% may be added to parties of five or more.Please don't get too attached to what you see on the menu.
Items can change at the whim of the chef.
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