APPETIZERS


Daikon Radish Cake with Shiitakes, Griddled Gulf Shrimp and Scallions 13

Curried Spinach and Chard Soup with Pomegranate and Cilantro 9

Tomasa’s Potato, Chorizo and Kale Enchiladas with Lettuce, Lime and Queso Fresco 12




Little Gem Mayfair Salad with Gold Beets, Olives, Blue Cheese, Nut & Seed Crumble and Garlic Anchovy Dressing 11

Arugula and Kale Salad with Grilled Fuyu Persimmon, Pomegranate Seeds, Shaved Brazil Nuts and Lemon Vinaigrette 10

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


ENTREES

Red Wine Braised BN Ranch Lamb with Rosemary Scented Anson Mills Grits and Roasted Carrots 25

Grilled Swordfish with Autumn Peppers, Eggplant, Potato, Leek-Fennel Velouté and Kale Salsa Verde 27

Organic Jack-O-Lantern Pumpkin Steak with Black Beans, Celery Root-Apple Salsa and Cashew Cream 18

Big Grilled Pork Chop with Sweet Potato Hash and Mustard Braised Red Cabbage 28

Happy Boy Blue Hubbard Squash Risotto with Spinach, Lobster Mushrooms and Sage-Brown Butter 18

Fried Mary’s Chicken with Mashed Potatoes & Gravy, Braised Collards and a Damn Fine Buttermilk Biscuit (or gluten free cornbread) 22

SIDES ($6) •Sautéed Happy Boy Spinach with Lemon, Shallot and Toasted Garlic •Roasted Red Kuri Squash with Chipotle Lime Butter


Bread & spread are available upon request

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


Hand-Etched Artisan Firefly Jars $24


Chefs: Brad Levy and Haley Sausner

Thursday, October 23, 2014