Figs Restaurant

Served with tzatziki.

Served with tomato basil sauce.

Served with grilled flat bread.

Moroccan style with charmoula and roasted tomatoes.

With sun-dried tomato pesto and feta cheese.

Mixed greens, baby, tomatoes, goat cheese, and fig aged balsamic vinaigrette.

With baby tomatoes and classic caesar dressing topped with parmesan and home made baked croutons.

Baby Greens, apple, walnut, and blue cheese dressing.

With aged fig balsamic vinaigrette and goat cheese.

Served with roasted garlic ,ashed potatoes, grilled asparagus, and ginger plum sauce.

Served with a date BBQ sauce and sauteed spinach over vanilla rice and topped with roasted almonds.

Served with roasted garlic mashed potatoes, spinach, and banana coconut curry sauce.

Served with orzo pasta, currants, and raisins. Tossed in an Indonesian curry sauce topped with sauteed spinach.

With roasted garlic mashed potatoes, haricot verts, carrots, and a Moroccan olive with sweet rosemary sauce.

Served with sun-dried cranberry couscous, winter vegetables in apple cider honey saffron broth.

With crumbled gorgonzola cheese, red onion, confit, asparagus, currant demi, and roasted garlic mashed potatoes.

King shrimp, sea scallops, and mussels served over creamy demi glaze and roasted garlic mashed potatoes.

With spinach, feta, roasted Roma tomatoes, Kalamata olives, and garlic infused olive oil.

Served with roasted garlic mashed potatoes and hericot verts.

with honey, lavender, toasted almonds & pita bread

served with tzatziki

served with tomato basil sauce

choice of three: fish salad, hummus, feta cheese, tzatziki, baba ghanoush or stuffed grape leaves served with grilled flat bread

tuna sashimi, pickled ginger, wasabi, seaweed salad & sesame soy drizzle

moroccan style with charmoula, a moroccan pesto and roasted tomatoes

served with red chile and pineapple in a clay pot

with sundried tomato pesto and feta cheese

served with red onions, capers, and olive oil

an inspiration from the freshest ingredients available

mixed greens, baby tomatoes, goat cheese and fig aged balsamic vinaigrette

with aged fig balsamic vinaigrette and goat cheese

with baby tomatoes, classic caesar dressing topped with parmesan and home made baked croutons

baby greens, apples, walnuts and blue cheese dressing

served with roasted garlic mashed potatos, grilled asparagus and ginger plum sauce

served with a date bar-b-que sauce and sauteed spinach over vanilla rice and topped with toasted almonds

in a mixed mushroom cream sauce. served with roasted garlic mashed potatos and hericovet pan

served with garlic mashed potatos, spinach and banana coconut curry sauce

served with orzo pasta, pinenuts, currants and raisins, tossed in an indonesian curry sauce topped with sauteed spinach

with roasted garlic mashed potatoes, haricot verts, carrots and a moroccan olivesweet lemon rosemary sauce

served with fruit bread pudding, sauteed spinach and apple cider honey fig demi glace

served with sundried cranberry couscous, winter vegetables in apple cider honey saffron broth

with crumbled gorgonzola cheese, red onion confit, asparagus and roasted garlic mash potatoes, currant demi glace

king shrimp, sea scollops and mussels served over creamy marscapone saffron risotto

with spinach, feta, roasted roma tomatoes, kalamata olives and and garlic infused olive

served over sundried tomato couscous

served with roasted garlic mashed potatoes, grilled asparagus and a side of charmoula