Firefly Restaurant

Fried Heritage Chicken

Tender fried chicken with mashed potatoes, gravy, horseradish slaw and a “damn fine” buttermilk biscuit (or GF cornbread)

Coconut Seafood Stew

Creamy coconut-based seafood stew, a longtime menu fixture

Japanese Sweet Potato Tostones

Twice-fried sweet potato rounds with a crispy exterior and creamy, sweet interior — unexpectedly addictive

Griddled Daikon Radish Cakes

Crispy daikon cakes with mushroom and scallion stir‑fry—texturally engaging and earthy

Firefly Seed Loaf

Rustic seed loaf served with a flavorful seasonal spread—great starter for vegetarians

Cauliflower Flatbread

Crispy flatbread topped with roasted cauliflower and seasonal accents — a vegetarian standout

Kampachi Crudo Tostada

Kampachi crudo on a tostada heavy on the avocado

Cheesy buns with charmoula and apricot chutney

Warm cheesy buns paired with charmoula and apricot chutney—savory, sweet, and aromatic

Warm Acme Levain

Freshly warmed artisan bread to start the meal — simple but sets the tone for everything that follows

Asparagus with housemade ricotta, orange‑olive salsa, calabrian chile citronette

Bright asparagus topped with creamy ricotta and a tangy, spicy citrus‑olive salsa

Moqueca Baiana of rockfish, shrimp and scallops

Coconut‑inflected seafood stew with rockfish, shrimp, scallops, watercress–watermelon radish salad and jasmine rice

Golden Beets and Cara Cara Oranges

Vibrant seasonal salad with earthy beets and sweet citrus — a perfect lighter option

Red chile braised pork

Rich red‑chile braised pork with hominy, collard greens, garnet yams and pear–jicama pico de gallo

Baked Mac 'n Cheese

Comforting baked mac ’n cheese with cheddar, gruyère and parmesan breadcrumbs

Seared Fish with Corn and Green Beans