Coconut Curried Roast Butternut Squash and Apple Soup 9

Mayfair Salad with Gem Lettuce, Gold Beets, Olives, Nut & Seed Crumble and Famous Garlic Anchovy Dressing 11

Kale Salad with White Beans, Avocado, Shaved Celery, Toasted Sunflower Seeds and Good Faith Farms Olive Oil 10

Daikon Radish Cake with Griddled Shiitake Mushrooms and Scallions 12

Firefly Classic Yummy Roasted Brussels Sprouts with Parmesan and Truffle Oil 11

Fresh Dungeness Crab Cakes with Wilted Napa Salad and Sriracha Tartar Sauce 16

Spicy Chile Ginger Glazed Japanese Sweet Potato Tostones 7

Butter Bean Chili sin Carne with Maitake Mushrooms, Cheesy Corn Spoonbread, Avocado and Serrano Chile a la Plancha 21

Grilled Tombo Tuna with Broccoli Romanesco, French Fingerling Potatoes and Bagna Càuda 25

Braised Mary’s Chicken with Dino Kale, Crispy Kale and Toasted Buckwheat Groats 24

Griddled Panisse Cake with Green Olive Salsa Verde, Wilted Chicories and Roasted Beets & Brassicas 20

Grilled BN Ranch Lamb Sirloin with Thyme Scented Scalloped Potatoes and Caramelized Onion Jus 28

Brad’s Classic Meatloaf with Classy Hunter Sauce, Parsnip Mash and Roasted Baby Carrots 21

Sides: Braised Happy Boy Rainbow Chard and Carrots 6
Sautéed Baby Spinach with Lemon, Shallot and Toasted Garlic 6

Warm Acme Levain or Firefly GF Nut & Seed Bread with Seasonal Spread 2.5

Health and sustainability are essential when choosing all of our ingredients. We are happy to partner with local purveyors BN Ranch, Happy Boy, Mariquita and Tomatero Farms.

Hand-Etched Artisan Firefly Jars $24

Chefs: Brad Levy and Haley Sausner

Friday, January 27th, 2015