FIGO Pasta (Buckhead / Upper Westside)

Buffalo mozzarella with vine-ripened tomatoes, basil, black olives and tuscan extra virgin olive oil.

Toasted bread with garlic, vine-ripened tomatoes and Tuscan extra virgin olive oil.

Meat lasagna.

Mixed greens, cherry tomatoes, carrots and olives with a balsamic vinaigrette and shredded ricotta cheese.

Sliced baked eggplant with classic tomato sauce and parmigiano reggiano.

Grilled chicken breast over mixed greens, bell peppers, capers, onions and thyme with a red wine vinaigrette.

Prosciutto, fresh mozzarella, arugula, vine-ripened tomatoes and rosemary mayonnaise.

Chicken breast and baby arugula with bell peppers, thyme, sicilian capers and rosemary mayonnaise.

Buffalo mozzarella with fresh vine-ripened tomatoes and basil.

Toasted bread with garlic, vine-ripened tomatoes and Tuscan extra virgin olive oil.

Buffalo mozzarella with vine-ripened tomatoes, basil, black olives and tuscan extra virgin olive oil.

Goat cheese with caramelized onions and apricots spread on toasted ciabatta bread.

Mushroom, asparagus, marsala wine and truffle oil spread on toasted ciabatta bread.

Smoked salmon with mascarpone, capers and lemon zest spread on toasted ciabatta bread.

Coconut and carrot with ginger.

Figo’s classic caesar salad.

Baby spinach with goat cheese and golden raisins topped with a honey-balsamic walnut vinaigrette.

Mixed greens, cherry tomatoes, carrots and olives with a balsamic vinaigrette and shredded ricotta cheese.

Grilled chicken breast over mixed greens, bell peppers, capers, onions and thyme with a red wine vinaigrette.

Chicken breast and baby arugula with bell peppers, thyme, sicilian capers and rosemary mayonnaise.

Buffalo mozzarella with fresh vine-ripened tomatoes and basil.

Roasted eggplant, zucchini and red peppers with goat cheese and basil pesto.

Prosciutto, fresh mozzarella, arugula, vine-ripened tomatoes and rosemary mayonnaise.

Thin sheets of fresh egg pasta with meat ragu, béchamel sauce, mozzarella and parmigiano reggiano.

Butternut squash and amaretto ravioli with a mascarpone and Italian red chicory radicchio sauce.

Sliced baked eggplant with classic tomato sauce and parmigiano reggiano.

Maine lobster ravioli in a light creamy lobster sauce with a hint of sambuca.

Fried cheese sandwich.

Mac & cheese.

Fried sea bass fillets with broccoli.

Meat lasagna.

Marinated and grilled sliced chicken breast.

4 oz of fresh wild-caught salmon cooked in parchment paper.

Figo’s gluten-free meatball with beef, parmesan cheese and a savory blend of herbs and spices.

Lightly toasted bread with the Italian nutella hazelnut chocolate spread.

Creamy mascarpone cheese layered between amaretto and coffee-infused savoiardi.

Pastry crust topped with lemon pastry cream, pine nuts and almonds.

Shortcrust pastry filled with chantilly cream, topped with blackberries, raspberries, red currants and strawberries.

Moist chocolate cake filled with dark chocolate frosting and chocolate flakes.