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Spring, 2008ENTREES
Whole Grilled Snapper with green mango-cashew slaw and sweet soy dipping sauce 24.50
Roasted Chicken with caramelized shallots and honey, confit of chicken bastilla with preserved lemon and baby trunips 18.50
Pecan Coated Catfish over sweet potato-andouilli sausage hash, with Firefly collard greens and mustard pan sauce 17.50
Braised Lamb Shank with caramelized garlic sweet potato mash, grilled asparagus, crispy pearl onions and red wine-lamb jus 24.50
Brazilian Sirloin Churrasco with allepo pepper bbq sauce, chayote-tomato salad, garlic and onion fried potatoes 26.50
Braised Artichokes with pearl cous-cous, turnip greens, diced carrot, tomato-olive oil puree and crispy onion 16.50Slow Roasted Brisket with house made sauerkraut, baked white beans and red vinegar-charred tomato glaze 22.50
Shrimp and Grits with tasso ham, crimini mushrooms, herbsaint, and tarragon over parmesan-tabasco hominy grits 17.50
Lemon Grass Roasted Duck Breast with pad thai noodles, pickled cucumber salad, thai “bbq” sauce, and mint-basil oil 22.00
Rosemary Roasted Pork Chop with potato-walnut “stuffing,” grilled spring onions and rosemary pan jus 22.00
FIREFLY SIDES
Pad Thai Noodles, Parmesan Grits and Greens, Parsley-Garlic Fries, Baked White Beans, Firefly Brussels Sprouts 5.00 each
CHEF Paul Rosenbluh
SOUS CHEF Amber ClarkNo substitutions, please. 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.
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