Appetizers

House Salad with chives, roasted beets, baby arugula, shaved fennel & chive-mustard dressing 7. 5

Spicy Butternut Squash Doughnuts with toasted walnut-madras curry dip & oregano honey 8.5

Winter Squash Chowder with rabbit carnitas and rosemary-blue cheese drizzle 9.

Masala Shrimp & Potato Salad with Persian cucumber, roasted red peppers, scallion, mint & lime 9.

North African Meze Plate:

Sauteed Brussels w/ dates & cilantro; squash puree w/ harissa & caraway;

chickpea bread w/ marinated feta 14.

Sweet and Sour Braised Bacon with black lentils, chard, pears & basil 10.5

Firefly Fries with marjoram, smoked paprika & creamy red pepper jam 8.

Lamb Tacos with crispy green chilis, epazote crema, guajillo salsa

and marinated radish & jicama salad 10.5

Entrees

Shrimp and Grits with tasso ham, crimini mushrooms, Herbsaint & tarragon
over parmesan-Tabasco hominy grits 17.5

Pumpkin-Chickpea Tagine with minted carrot salad, sweet shallot harrisa

and crispy sesame flat bread 15.5

Duck Leg Pibil with grilled jalapeno-fava bean tamale & crispy squash 24.5

Grilled Flat Iron Steak with salt pork roasted potatoes, buttered asparagus

and stout Worcestershire 26.5

BBQ Lamb Shank with cheddar-rosemary grits & pole bean-fall tomato salad 27.5

Rosemary Roasted Game Hen with duck fat crisped parsnip, confit fennel & spinach, chervil, tart apple

and sauterne 20.

Preserved Tomato Risotto with crispy Beech mushroom, goat cheese, seared black kale

and basil puree 18.

Juniper Grilled Pork Chop with caramelized shallot mashed sweet potatoes, Brussels sprouts

and black olive pan jus 22.5

Pecan Coated Catfish over sweet potato-Andouille hash, with firefly collard greens & mustard pan sauce 17.5

No 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.