2. San Francisco Bay Area
  3. San Francisco
  4. Noe Valley
  5. Firefly

Firefly

4288 24th Street, San Francisco CA 94114

Reservations

  Restaurant Info

  • Address: 4288 24th Street, San Francisco CA 94114
  • Cross Street: Douglass Street
  • Location: | Noe Valley
  • Location: | Noe Valley
  • Cuisine: American | California | Fusion | International |
  • Cost: | Inexpensive
  • Category: Casual Dining
  • Star Rating:
  • Reservations: Unknown
  • Dress Code: Casual
  • Meals Served: Dinner |
  • Parking: None |
  • Payment Options: VISA | Amex | MasterCard |
  • Corkage Fee: N/A
  • Staff: Brad Levy | Chef
  • Phone: (415) 821-7652
  • Features: Prix Fixe Menu,
  • Occasion: Romantic Dining,

  Photos

  Business Hours

Reservations Available

Monday
| Dinner 5:30 p.m. - 10 p.m. |  
Tuesday
| Dinner 5:30 p.m. - 10 p.m. |  
Wednesday
| Dinner 5:30 p.m. - 10 p.m. |  
Thursday
| Dinner 5:30 p.m. - 10 p.m. |  
Friday
| Dinner 5:30 p.m. - 10 p.m. |  
Saturday
| Dinner 5:30 p.m. - 10 p.m. |  
Sunday
| Dinner 5:30 p.m. - 10 p.m. |  

 Menus

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

 User Reviews