Firefly Bistro

with avocado, roasted tomato, cucumber, and orange-shallot vinaigrette

with avocado cream, radish and fresh lime

with grilled bread and warmed brie

with grilled sesame chicken, crispy wontons, mandarin oranges, candied almonds, and ginger-sesame vinaigrette

with grilled turkey, smoked bacon, avocado, tomato, onion, hard-cooked egg, and blue cheese vinaigrette

with grilled asparagus, avocado, arugula, toasted pistachios, crispy butternut squash and sherry vinaigrette

with tomato, romaine, grilled eggplant, feta salad and sumac vinaigrette

with bacon, lettuce, tomato, roasted red bell pepper, house made basil mayo, and avocado goat cheese

with 1,000 island, tomato, pickles and garlic-parsley fries

with warmed brie, farmers market tomatoâ??s and salted butter

with black bean salsa, avocado, roasted garlic, pepper jack cheese, and black beans

over sweet potato-pecan hash, firefly collard greens, and mustard pan sauce

with hand crushed plum tomatoes, garlic, italian parsley and spinach

with capers, marinated roasted peppers, smoked cotija cheese and eggplant jam

with roasted pepper aioli, parmesan, and marjoram

with grilled eggplant-olive salad, toasted pita, and marinated feta cheese

with peach slaw, housemade tabasco, and grilled scallion

with heirloom tomato, warmed goat cheese, arugula, crispy housemade bacon, and basil puree

with dried chili, lime, garlic, and grilled corn tortilla

with artisanal french cheese, marinated olives, spiced nuts, marinated vegetables, house cured duck ham, and grilled bread

with harissa and cumin yogurt

with basil, mint, and lime

with romaine, forme dâ??ambert, house made bacon, basil marinated cherry tomatoes, fried onions, and blue cheese dressing

with reduced sherry vinegar, crispy shallots, and rosemary oil

with butternut squash puree, heirloom tomato salad, spiced pepitas, and basil dressing

in ancho chili-chocolate mole with goat cheese tamale, spicy roasted zucchini, and watercress-marinated tomato salad

over sweet potato-pecan hash, with firefly collard greens and mustard pan sauce

with minted orzo, marinated pepper salad, and grilled mission figs

with celery root lyonnaise, grilled asparagus, foie gras butter and sweet thyme steak sauce

with oven roasted tomato, garlic sauteed spinach, and melted leeks

over b.b.q. potatoes with chive-bacon salsa and cornichon creme

with tasso ham, crimini mushrooms, herbsaint, and tarragon over parmesan-tabasco hominy grits

over mashed potatoes with green beans, spicy sauteed peaches, and red eyed gravy

with sauteed greens and country sausage, mashed sweet potato, caramelized onion, and spicy roasted garlic pan sauce

with blue cheese and walnuts

with a couple of cookies

with farmerâ??s market strawberries, toasted coconut cream, and fresh whipped cream

with grilled and fresh farmerâ??s market fruit, honeyed hazelnuts, and hazelnut cream

with maple ice cream, bourbon caramel, and toasted almonds

with a pecan biscuit, candied pecans, and vanilla bean ice cream

with brown sugar and cinnamon

with salsa fried eggs and black beans

with grilled turkey, tomato, poached egg, housemade biscuits, and gruyere mornay sauce

with chipotle salsa, sour cream, and avocado

with arugula, asparagus, artichoke, gruyere, and parsley pesto

with red onions, olives, and lemon creme fraiche

with red peppers, scallion, cilantro pesto, avocado, and ancho crema

with potatoes, grits, roasted peppers, over easy eggs, cilantro butter, and housemade tabasco

flour tortilla dipped in french toast batter with bananas, pecans, and cajeta

with poached eggs and roasted tomatoes

with fried eggs, basil mayo, and melted cheddar

with grilled sesame chicken, crispy onions, mandarin oranges, candied almonds, and ginger-sesame vinaigrette

with tasso ham, crimini mushrooms, herbsaint, and tarragon over parmesan-tabasco hominy grits

with 1,000 island, grilled onion, home fries and green salad