DINNER MENU AVAILABLE:
Monday - Thursday 4 - 10
Friday & Saturday 4 - 11
Sunday 3 - 10

STARTERS

“go-go” bread

warm garlic bread with gorgonzola fondue
for two 8 for more 10

caprese

vine-ripe tomatoes, fresh mozzarella, ribbons of fresh basil, balsamic and olive oil 9

seared ahi

togarashi spiced yellowfin tuna seared rare, with wakami seaweed salad, traditional accompaniments 14

beef short rib taquitos

with avocado crema, cilantro, and lime 12

crab cakes

lump blue crab, sautéed golden brown, with wilted arugula and sun-dried tomato aioli 13

crawfish étouffée

white rice smothered in a hearty cajun stew with crawfish, holy trinity, and dark roux 12









calamari

delicately fried 11
choose one:
-with zesty marinara sauce
-tossed in sweet and spicy thai chili sauce
-with garlic, lemon, and hot cherry peppers

low country shrimp and grits

tiger prawns, andouille sausage, stone-ground white corn grits with pineland farms sharp cheddar 14

Firefly ramen

roasted pork shoulder, pork belly, noodles, bok choy, boiled egg, bean sprouts, shiitake dashi 12

SOUP

french onion gratinée

brandy, hearty crouton, and melted cheese 7

smoked seafood chowder

finished with sherry and cream 5 / 10

soup du jour

always engaging, never mundane; please ask your server

SALAD

house

organic field greens, tomatoes, carrots, radicchio, onions, choice of dressing 5 / 10

classic caesar

crisp hearts of romaine, house-made dressing, rustic crouton, aged reggiano, and parmesan crisp 5 / 10

asparagus panzanella

rustic bread salad with arugula, grilled asparagus, hothouse tomatoes, cucumbers, capers, and white balsamic basil vinaigrette 6 / 12

spinach and fried goat cheese

sun-dried tomatoes, bacon, marinated olives, toasted pine nuts, sweet tomato dressing 6 / 12

dressings

bleu cheese, buttermilk ranch, lite italian, caesar, thousand island, ginger soy, sweet tomato vinaigrette, and balsamic vinaigrette

LAND

boneless beef short rib

slow roasted in a thick concoction of guinness, rosemary, and root vegetables, served on a bed of risotto 24

eggplant napoleon

breaded eggplant, roasted tomatoes, spinach, and asiago, with balsamic glaze, parmesan crisp 16

filet mignon

(eight ounce) with green peppercorn bordelaise sauce, vermont creme fraiche, gorgonzola mashed potatoes and asparagus 32

murray’s chicken

all-natural & certified humane statler chicken breast, cauliflower cheddar latke, garlicky broccolini, beer cheese sauce with north country smokehouse tasso 24

bacon wrapped bistro steak

pan-seared, finished with a tennessee bourbon barbecue sauce, onion straws, mashed potatoes, and vegetable 22

cast iron roasted duck breast

over kale, pancetta, and parmesan ravioli, with duck confit, fresh sage velouté, butternut squash and birds eye chili coulis 27




five spice pork tenderloin

pan roasted with pineapple sweet and sour sauce, over pork shoulder fried rice with shiitake mushrooms and snap peas 22

braised lamb shank

cooked for hours with assorted vegetables and red wine until fall-off-the-bone tender; served over parmesan risotto 23

pad thai

pan fried tofu, bean sprouts, bell peppers, and scallions, tossed with rice noodles in a sweet and spicy sauce, garnished with peanuts and cilantro 16
add chicken 4 add shrimp 8


SEA

grilled atlantic salmon

roasted spaghetti squash, local tomato and fresh oregano ragout, broccolini, arugula walnut pesto 23

mirin glazed tuna

flash-seared, served rare with spicy ginger sauce, sweet soy, fragrant jasmine rice, and baby bok choy 25

baked stuffed haddock

lobster stuffing, ritz crumbs, champagne dill cream, with jasmine rice and asparagus 25




pan seared scallops

applewood smoked bacon, wilted spinach, roasted garlic cream, jasmine rice 25

catch of the day

always fresh, always creatively prepared;
ask your server. market price

CLASSICS

old world fish and chips

beer battered haddock and crisp french fries, with cole slaw and tartar sauce 16

the Firefly burger

half a pound, on freshly baked brioche. with fries, hand-cut seasoned potato chips, or cole slaw 11
add cheese or bacon 1
substitute sweet potato fries or onion rings 1.50

steak frites

eight ounce, dry-rubbed flat iron steak with hand-cut parmesan steak fries, demi glace and garlic aioli 22

grilled steak tips

marinated sirloin tips, sautéed onions and mushrooms, homestyle mashed potatoes, vegetable 20

chicken picatta

sautéed breast in a refreshingly light sauce of lemon, capers, white wine and parsley, on a nest of linguine with fresh vegetable 21

Firefly black bean burger

southwestern spiced house-made vegetarian burger, on a brioche roll with lettuce, tomato, chipotle mayo, and sweet potato fries 11

The consumption of raw or undercooked meats, shellfish, and eggs may increase the risk of food borne illness.

PASTA

shrimp and scallops scampi

prepared the traditional way with lots of garlic, white wine, lemon, and parsley; served over linguine 23

grilled chicken farfalle

marinated chicken breast, crisp pancetta, artichoke hearts, and sun-dried tomatoes tossed with bowtie pasta in a
basil pesto cream 20

bourbon street fettuccine

blackened shrimp, crawfish, and andouille sausage with tomatoes and green onions in a spicy cajun cream sauce 22


SIDES

fresh vegetable 4

asparagus 5

cauliflower cheddar latke 5

parmesan risotto 6

jasmine rice 4




gorgonzola mashed potatoes 6

homestyle mashed potatoes 5

mac and cheese 6

hand-cut parmesan steak fries 6

sharp cheddar grits 5