My New Dinner Menu Starting October 23rd

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“Find the Shortest, Simplest way between Earth, the Hands and the Mouth”

 

 

small plates

 

warm Olives│ Citrus and Thyme Olives – 7

roasted marcona Almonds│ smoked Paprika – 7

mediterrano Salad│ Feta Cheese, Red Onion, Sweet Peppers, Olives, Pinenuts, Date Leather – 9

Little Gem lettuce, dates and gorgonzola salad│ Red Onions, Buttermilk dressing – 9

white salad│ wild Arugula, shaved Fennel, Oranges, Reggiano Parmesan, Artichokes – 9

little flamenco dancers│ Pork, Serrano Ham and Gruyere involtini, Tomato sauce – 12

Diver Sea Scallops│ Plancha Scallops, Zucchini ‘Spaghetti’, Saffron Carrot Emulsion – 15

plancha octopus and calamari│ Shiitakes, Wild Baby Arugula, Mother’s Milk EVOO – 18

KibbÉ│ Lebanese Lamb and Bulgur Wheat meatballs, Cucumber salad, Hummus – 14

baked figs and speck│ House Made Labne, Kataifi, Pistachios, Lavender Honey -16

THE MAD SPANIARD│ Jamon Serrano, Chorizo, air dried Tuna, Mahon Cheese, Olives -18   

salumi platter│ selection of Salumi, Mustards, Tartines, Pickled Vegetables -16

margherita pizza│ Tomato, Basil, Buffalo Mozzarella – 14

ahi tuna flatbread│ Greek Pizza, Ahi Tuna, Tomato Confite, Orange Dust, Feta and Olives – 18

Amatriciana pizza│ Guanciale, San Marzano Tomatoes, Pecorino – 16

pizza alla diavolo│ shaved Salumi, Garlic and Red Chili Flakes – 16

Big Plates

Seven Treasures Vegetable Couscous │ Fall Vegetables, Whole Wheat Couscous, Charmoula – 24 

gnocchi with Lamb Sugo│ hand formed Potato Dumplings, braised Lamb and Tomato sauce – 28

bucatini ragu alla bolognese│ Veal, Beef and Pork Sauce – 28

spaghetti in guazzetto│ Loup de Mer, Octopus, Mussels, Shrimp, Saffron, Tomato – 32

citrus cured black cod│ Chickpeas, Piquillo Peppers, Cavalo Nero, Anchoïade – 32

halibut tagine│ Moroccan spiced Halibut, Seven Treasures Vegetable Couscous, Charmoula – 32

Crispy john dory│ New Zealand St. Pierre, Chorizo Croquette, Saffron Aioli  – 29

Whole Roasted daurade│ Sea Bream, Artichoke & Fennel Barigoule, Olive Tapenado – 35

Bourride│ ‘Provencal Sunshine’, St. Pierre, Halibut, Shrimp and Mussels, Saffron Orange Broth – 35

chicken Tagine │ Spit Roasted Jidori Chicken, Ratatouille, Chickpea Frites -26

spit roast pork│ slow cooked organic Kuni Kuni Pork, creamy Polenta, Lemon, Capers, Sage – 29

daube of slow braised wagyu beef cheek│ baked Ricotta galette, Cherry Tomato Confite – 36

 

ON THE Side

 

Eggplant with Greek Yogurt Sauce│ Pomegranate Seeds, Za’atar – 8

Moroccan Cauliflower│ Cauliflower, Green Charmoula – 8

caramelized onion Farrotto│ Ancient Grain Risotto – 8

Ratatouille│ Tomato, Eggplant, Zucchini, Onions, Basil – 8    

 

 

Most of our dishes are gluten free or can be made gluten free, please let your server know

 

We’re very proud of the provenance of our ingredients here at Figue.

We support small organic and sustainable suppliers who put as much care into their fresh products

as we put into the preparation of them. When it comes to what we eat, real quality begins at the source.

 

Chef François de Mélogue

 

“To eat figs off the tree in the very early morning, when they have been barely touched by the sun,

is one of the exquisite pleasures of the Mediterranean.”

 

― Elizabeth DavidAn Omelette and a Glass of Wine

 

 

*Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness

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