Daikon Radish Cake with Griddled Shiitake Mushrooms and Scallions 12

Roasted Cauliflower Soup with Toasted Almonds and Pickled Shallots 9

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




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

Duck Confit and Frisée Salad with Roasted Butternut Squash, Currants and Sherry Vinaigrette 15

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






Chile Braised BN Ranch Lamb with a Black Bean Gordita, Roasted Radishes and Marinated Cabbage 26

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

Organic Jack-O-Lantern Pumpkin Steak with Black Beans, Apples, Celery Root, Roast Kale Sprouts and Sunflower Seed Chimichurri 19

Grilled BN Ranch Bavette Steak with Rosemary Scalloped Potatoes, Sauce Poivrade and Fresh Horseradish 30

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

Roasted Mary’s Chicken Breast with Braised Tokyo White Turnips, Oven Crisped Broccoli Di Ciccio and Rich Thyme Jus 23

SIDES ($6) •Sautéed Happy Boy Spinach with Lemon, Shallot and Toasted Garlic •Braised Carrots, Chard and Chard Stems


Bread (or GF crackers) & 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, November 6th, 2014