| Everyone loves the taste of Firefly and the warm feeling you get just by opening the wooden doors.Come and enjoy Easter Brunch with a special opening time from 11am to 2pm and will reopen for dinner at 5pm.
Easter Brunch Menu |
| Soups | Salads |
| SEASONAL SOUP CREATION – 6SHE CRAB – 7 SPICY CRAB SALAD, APPLE, CUCUMBER ASIAN CHICKEN GUMBO – 6 |
TRADITIONAL CAESAR WITH JUMBO LUMP CRAB – 12 PARMESAN TUILLE, SHAVED ROMANOICEBURG WEDGE – 7 APPLEWOOD SMOKED-SUGAR CURED BACON, GRAPE TOMATOES, CREAMY BLEU CHEESE SMOKED CHICKEN & MELON SALAD – 11 STILTON BLEU CHEESE SALAD – 7 HYDROPONIC BUTTER LETTUCE – 8 |
| Breakfast | Lunch |
| POACHED EGGS, FRIED GREEN TOMATOES, COUNTRY HAM, CAJUN HOLLANDAISE – 15.95POACHED EGGS, PEPPERED TOURNEDOS OF TENDERLOIN, ASPARAGUS JUMBO LUMP CRAB AND CAJUN HOLLANDAISE – 25.95
BANANA, SOUR CREAM PANCAKES W/ FRESH FRUIT – 8.95 STRAWBERRY & CREAM CHEESE STUFFED FRENCH TOAST W/ WARM SYRUP – 8.95 |
STONE GROUND CHEDDAR CHEESE GRITS – 19.00 W/ A CAJUN TASSO HAM GRAVY AND JUMBO SHRIMPSHE CRAB SOUP AND STILTON SALAD COMBO – 14.95 JUMBO LUMP CRAB CAKES – 19.95 SEARED AHI TUNA – 30 JUMBO SHRIMP PRIMAVERA – 21 CAJUN SEARED RED SNAPPER – 28 HERB CRUSTED SALMON – 23 8OZ FILET MIGNON – 30 |
| Pizzas |
| SLIPPER TAIL LOBSTER, ROASTED RED PEPPER COULIS, FONTINA – 12CHICKEN CAESAR PIZZA – 10 GRILLED CHICKEN, ROMAINE, SUN DRIED TOMATO, FONTINA CHEESE, CAESAR DRESSING PESTO BÉCHAMEL – 9 THREE MEAT & CHEESE – 11 |
| Ask your server about Chef Paul’s Cooking Class on April 25th here at Firefly(850) 249-FFLY (3359) |
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Dear Friends, Happy Easter 2010!!
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