Celebrate the New Year with a New Food!

Introducing Beef Tongue Pastrami served with potato latke, our house made sauerkraut and horseradish cream.  "What in the world is beef tongue pastrami," you ask? Well, we start with local all-natural beef tongues and cure them for 1 week. Then we rub them with peppercorns and coriander and smoke them for 1 hour. Lastly, we cook them sous vide for 24 hours at 165 degrees. Have no fear squeamish eaters, the tongue tastes remarkably similar to straight-up pastrami. 

Aside from this, we have several new dishes to note:

Eggs Reuben, a brunch dish featuring poached eggs atop corned beef hash, sauerkraut, melted gruyere and English muffin, topped off with none-other-than 1000 island dressing.  A Reuben for Brunch!

Lemon Ricotta Spoonbread, another new brunch creation, this is a spoonbread take on lemon-ricotta pancakes.  A delicious blend of sweet and savory, served with poached pear and cinnamon whipped cream.

At dinner, we have brought back a Firefly winter classic… Roasted Organic Chicken with collard greens, our Italian sausage, and scarlett runner Beans.

And not to be missed, a new dessert called the Brown Cow. For the kid-at-heart, this is a root beer float with maple-cinnamon ice cream, chocolate sauce, and comes topped off with a molasses cookie.

Hope you have a safe and enjoyable Holiday season!

Firefly