Open for breakfast, lunch, brunch and dinner, Firefly's menus are home to a host of familiar favorites. Call it modernized comfort food that simply marries old and new. Kind of like your grandmother's, but just a little different. Chef Danny Bortnick excels in remaking classic dishes with restaurant finesse, whether it's eggplant parmesan, mini pot roast or mac 'n cheese. Inspired by the season's bounty, Chef Bortnick's menus change often, giving a nod to local farms that produce only the finest ingredients.
In 2008, Firefly was one of the first restaurants to offer gluten-free menus. Available during all meal periods, diners with gluten allergies can enjoy many of the same classics, yet dine worry-free. An inventive kids' menu offers organic and healthier fare, devoid of chicken fingers and pizza. A cookie surprise is always included, where the little ones decorate their own cookies before they are freshly baked and enjoyed for a sweet and satisfying finish.
Click on the menu links to see our regular, gluten-free and kids' menus.
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| soups & salads | ||||||||||
| chicken matzoh ball soup family recipe |
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| seasonal vegetable soup |
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| wedge salad iceberg lettuce, bacon bits, great hill blue cheese dressing |
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| baby kale salad baby chioggia beets, haricot vert, dill, black olive vinaigrette |
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| endive salad baby arugula, d’anjou pear, spiced pecans, goat cheese, sherry vinaigrette |
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| urban picnic | ||||||||||
| fun to share, or not | ||||||||||
| deviled eggs smoked paprika, caper powder, garlic chips |
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| devils on horseback dates stuffed with blue cheese and wrapped in bacon |
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| roasted asparagus shirred egg, crispy spinach, garlic yogurt |
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| chicken fried oysters po' boy sauce |
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| grilled red wine poached octopus avocado, olive aioli, roasted olive gremolata |
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| shrimp & grits texas shrimp, little tomatoes, rosemary, anson mill's grits |
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| steamed blue bay mussels neuske bacon, celery root, clam chowder broth |
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| chicken liver toast grilled baguette, chopped organic chicken liver, cornichons |
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| beef tongue pastrami spring onion soffrito, caraway-herb crust |
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| house made italian sausage collard greens, chervil |
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| artisanal american cheeses monocacy ash, cabot clothbound cheddar, smokey blue, red hawk |
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| house made charcuterie rabbit pate, chopped organic chicken liver, bresaola, spanish chorizo |
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| 2 + 2 choose 2 of the house made charcuterie meats and 2 of the artisanal american cheeses |
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| mains | ||||||||||
| risotto fava bean, artichoke, preserved lemon, parmesan, fines herbs, crispy leeks |
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| spring vegetables hedgehog mushroom, swiss chard and spring onion casserole, braised endive, goat cheese polenta, fava bean tendril, and shaved fennel salad |
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| market fish braised fennel, green onion quinoa, salsa fresca |
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| pan roasted alaskan halibut fingerling potatoes, turnips, fiddlehead ferns, green garbanzo bean puree |
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| roasted organic chicken potato-leek bread pudding, porcini gravy, pickled wild mushrooms |
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| crispy soft shell crab roasted asparagus, pickled ramps, smoked ham, grits, tomato-tarragon puree |
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| braised lamb pasta pappardelle, warm olives, sorrel, mascarpone |
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| grilled 8oz bistro steak creamed spinach, au gratin potatoes, N.O. style steak sauce |
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| mini pot roast yukon gold mashed potatoes, braised baby carrots, roasted shallot jus |
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| 1/2lb beef hamburger VT cheddar, apple wood bacon, caramelized onions, honey mustard, sesame seed bun, beer-battered pickle, truffle fries |
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| sides | ||||||||||
| mac 'n three cheese | 9 | |||||||||
| anson mill's grits with bacon & parmesan | 6 | |||||||||
| au gratin potatoes | 6 | |||||||||
| yukon gold mashed potatoes | 5 | |||||||||
| parmesan truffle fries french fries $5 |
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| sauteed swiss chard with garlic | 7 | |||||||||
| collard greens with italian sausage | 6 | |||||||||
| green onion & fennel quinoa | 6 | |||||||||
| creamed spinach | 7 | |||||||||
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