Firefly Bistro Celebrates Ten Years With Retropsective Menu

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Ten years old Photo: Firefly

Throwback menu alert! Family-owned Firefly Bistro in South Pas is turning ten tomorrow and will celebrate through a retrospective menu that puts its current Americana dishes in competition with dishes from its opening menu. Chef Monique King and husband Paul Rosenbluh are bringing back some of their original recipes, and if you forgot how you were eating in the early-mid-aughts, this culinary journey to yesteryear involves roasted figs with duck confit and fig vinegar, smoked mussel ceviche, and pecan-coated catfish, whereas now all you probably eat is pork belly, pickles, and lamb sliders.

Not quite as dramatic a difference as John Sedlar's look back at St. Estephe, but the food, including cornflake-crusted croquettes and an "Eclairwich," does sound kinda good. Check out the full menu below and make reservations for the July 21st party at 626-441-2443.

Firefly’s 10th Anniversary Menu

A retrospective

Appetizers Now

North African Mezze Plate: Sautéed Brussels with dates & cilantro; squash puree with harissa & caraway; chickpea bread with marinated feta 14.5

House Salad with chives, roasted beets, baby arugula, shaved fennel & chive-mustard dressing 8.0

Vietnamese Braised Beef with somen noodles, cucumber, cilantro, mint sambal, & 5 spice egg 10.5

Cornflake Crusted Smoked Mushroom and Potato Croquettes with blue cheese-red pepper dip & scallion jam 8.5

Spicy Butternut Squash Doughnuts with toasted walnut-madras curry dip & oregano honey 8.5

Appetizers Then

Fresh Heirloom Tomato Napoleon with crisp maui onions, pepper cress, basil, warm brie and charred Serrano vinaigrette

Roasted Figs, arugula, duck confit, pine nuts and fig vinegar 11.0

Roasted tomato soup with charred corn relish and cheddar crisp 8.0

Marinated Smoked Mussel Ceviche with mango, pineapple, lime and cilantro

Fresh Spinach Salad with roasted cherries, blue cheese and smoked bacon-thyme dressing 9.0

Entrees Now

Shrimp and Grits with tasso ham, crimini mushrooms, Herbsaint & tarragon
over parmesan-Tabasco hominy grits 18.5

Firefly Eclairwich with grilled spring veggies, marinated mozzarella, garlic aioli, basil jam on a house made whole wheat éclair with potato-carrot gratin on the side 16.5

Not Quite Southern Peanut Stew with tofu, rosemary, black kale & corn meal dumplings 16.5

All Natural Grilled NY with creamed corn and leeks, old bay roasted new potatoes & Firefly steak sauce 32.

Entrees Then

Pecan Coated Catfish over sweet potato-Andouille hash, with firefly collard greens & mustard pan sauce 17.75

Pan Fried Cod with smoky braised cabbage, slow roasted tomato and fried parsley

Portuguese Natural Chicken Breast with sautéed chorizo, olives and tomato over sherry roasted potatoes 22.0

Blackened Scottish Salmon over dirty rice with caramelized apples, onion, bacon and lemon mayo 22.5

Grilled Lamb Skewers with crispy phyllo, tomato, cucumber, feta, olives and fresh mint 26.5