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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| chopped kale salad grilled vidalia onions, smoked sunflower seeds, lemon thyme vinaigrette |
11 | |||||||||
| harvest salad market greens, shaved carrots, english peas, mint, white wine vinaigrette |
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| urban picnic | ||||||||||
| fun to share, or not | ||||||||||
| deviled eggs smoked paprika, caper powder, garlic chips |
7 | |||||||||
| devils on horseback dates stuffed with blue cheese and wrapped in bacon |
10 | |||||||||
| pimento cheese fritters green tomato jam, bacon marmalade |
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| chicken fried oysters po' boy sauce |
14 | |||||||||
| steamed blue bay mussels firefly smoked boudin, texas shrimp, herbsaint |
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| grilled red wine poached octopus avocado, olive aioli, roasted olive gremolata |
15 | |||||||||
| shrimp & grits texas shrimp, little tomatoes, rosemary, anson mill's grits |
13 | |||||||||
| beef tartar quail egg, black pepper & sea salt potato chips |
15 | |||||||||
| ricotta gnocchi braised oxtail ragout, pine nuts, marjoram |
14 | |||||||||
| pork rillette red pepper jam, grilled baguette |
11 | |||||||||
| chicken liver toast grilled baguette, chopped organic chicken liver, cornichons |
8 | |||||||||
| artisanal american cheeses pipe dreams goat, cabot clothbound cheddar, smokey blue, morning frost |
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| house made charcuterie rabbit pate, chopped organic chicken liver, bresaola, spanish chorizo |
17 | |||||||||
| 2 + 2 choose 2 of the house made charcuterie meats and 2 of the artisanal american cheeses |
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| mains | ||||||||||
| spring risotto english peas, fava beans, garbanzo beans, spring onion pesto, pecorino |
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| eggplant & squash gratin harissa tomato sauce, greek yogurt, arugula salad |
23 | |||||||||
| pan roasted alaskan halibut carrot puree, spring pistou, fingerling potatoes, snap peas |
32 | |||||||||
| market fish squid ink quinoa, white asparagus, preserved lemon |
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| roasted organic chicken black pepper thyme biscuits, golden raisin swiss chard, redeye gravy |
27 | |||||||||
| smoked lamb shoulder pappardelle pasta, feta, leeks, watercress pesto, mint |
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| grilled 8oz bistro steak virginia ham potato gratin, asparagus, brandy peppercorn sauce |
28 | |||||||||
| 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 | 10 | |||||||||
| anson mill's grits with bacon & parmesan | 6 | |||||||||
| yukon gold mashed potatoes | 5 | |||||||||
| parmesan truffle fries french fries $5 |
9 | |||||||||
| golden raisin swiss chard | 7 | |||||||||
| virginia ham potato gratin | 8 | |||||||||
| peas and carrots | 7 | |||||||||
| grilled asparagus citrus aioli |
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