Firefly

Dinner Menu

Appetizers

Celery Root and Apple Soup 8.50

With horseradish cheddar crouton and drizzled walnut oil

Belgian Endive and Watercress Salad 9.00

With mutsu apples, walnuts, celery, and Point Reyes blue cheese dressing

Yummy Roasted Brussel Sprouts 9.00

With reggiano parmesan and white truffle oil

Shrimp and Sea Scallop Potstickers 10.50

With sesame soy dipping sauce

Chopped Baby Escarole Salad 8.75

With hazelnuts and balsamic pear vinaigrette

House Ground Pork, Citrus, and Ginger Meatballs 9.50

With smokey ham hock broth and fried sage

Grilled Fuyu Persimmons 9.00

With shaved fennel, sherry vinegar syrup, and smoked ricotta

Entrees

Seared Georges Bank Sea Scallops 24.00

With bacon-lobster mushroom vinaigrette, mashed potatoes, and Blue Lake beans

Grilled Swordfish 21.00

With jewel yam and Maryland Blue crab hash, sauteed mustard greens, and rouille

Honey Glazed Duck Breast 20.50

With grilled escarole-radicchio salad, baby turnips, farro and pomegranate salsa

Braised Lamb Shoulder 20.00

With cauliflower and pine nut stuffed grape leaves, toasted orzo, and feta-yogurt sauce

Grilled Creekstone Farms Ribeye Steak 26.00

With twice baked parmesan potato, wilted spinach, and rosemary-gypsy pepper relish

Butternut Squash Stuffed Portabellini Mushrooms 18.75

With whole wheat couscous, lacinato kale, cashews, and sage cream sauce

Roasted Organic Jack-O-Lantern Pumpkin Steak 18.00

With black beans, chayote squash slaw, chipotle "aioli," and spiced pumpkin seeds