Firefly

Reservations

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

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