Note: The lunch menu changes daily. The following is a pretty good sampling.
Spring, 2008
SMALL PLATES
Firefly Garden Salad with avocado, roasted tomato, cucumber, and orange-shallot
vinaigrette 7.50
Spicy Onion Soup with gruyere, parm. and grilled whole wheat toast 7.50
Eggplant-Walnut Dip with tomato olive oil puree and pita chips 8.25
BIG PLATES
Chinese Chicken Salad with grilled baby bok-choy, crispy wontons, mandarin
oranges shaved celery, candied almonds, and ginger-sesame vinaigrette 12.75
Grilled Tarragon Shrimp Salad with green beans, tomato, bacon, butter lettuce
and creamy chive vinaigrette 13.75
Warm Vegetable Tart with herbed cream cheese, heirloom tomato-smoked feta
salad and pistachio oil 13.50
Lemon-Mint Falafel with tomato, romaine, grilled eggplant, feta salad and
sumac vinaigrette 14.50
Firefly BLT with bacon, lettuce, tomato, roasted red bell pepper, house made
basil mayo, and avocado goat cheese 9.25
Caramelized Onion-Blue Cheese Burger with 1,000 island, pickles, and garlic-parsley
fries 10.50
Flash Back Lunch - grilled cheese and roasted tomato soup
8.50 add bacon 1.50
Marjoram Chicken Panini with roasted leeks and brie 12.50
Pecan Coated Catfish over sweet potato-andouilli hash, firefly collard greens,
and mustard pan sauce 14.75
Fried Chicken Pillard with rosemary gravy, mashed potatoes and sauteed green
beans 15.00
CHEF Paul Rosenbluh
SOUS CHEF Amber Clark
No 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.
