The Fig Tree Restaurant Menu

with Pickled Pineapple Relish, and Brown Sugar Barbeque

Sautéed Apples, Onions, Walnuts, and Gorgonzola Cheese in Pastry with Thyme Butter Sauce

with N’duja, Leeks, Lemon-Garlic Butter Sauce, and Brioche Toast

Burgundy Helix Snails, Cremini Mushrooms, Creamy Gorgonzola, and Crostini

(GF) with Beet-Pistachio Dukkah, and Butternut Squash-Golden Raisin Chutney

with Chorizo, Crispy Fingerling Potatoes, Olives, and Shishito Peppers over Roasted Red Bell Pepper Chimichurri

Chef’s Nightly Selection of Artisan Cheeses and Accompaniments

over Apple Chutney, Bacon Praline, and Cherry Gastrique

with Eggplant Agrodolce, Caper Relish, Pickled Red Onions, Prosciutto, and Brioche Toast

Sautéed Guinea Fowl with Sweet Potato Gnocchi, Smoked Bacon, Shiitake Mushrooms, Baby Kale, and Butternut Squash Brown Butter

over Zucchini, Yellow Squash, Roasted Grape Tomatoes, and Farro with Broccoli Rabe, and Dill Beurre Blanc

Sautéed Sea Bass over Black Truffle-Yukon Gold Mashed Potatoes with Maine Lobster, Prosciutto, Sweet Corn, and Tarragon Beurre Blanc

Grilled Lamb Loin with Pumpkin Spaetzle, Brussels Sprouts, Shiitake Mushrooms, Broccoli Rabe, and Cranberry Gastrique

Grilled Elk Chop with Elk Sausage, Crispy Parmesan Yukon Gold Potatoes, Bacon-Braised Red Cabbage, and Whole Grain Mustard Demi-Glace

Stilton crusted Filet Mignon with Parmigiano-Reggiano Polenta Cake, Sautéed Spinach, Shiitake Mushrooms, and Madeira Demi-Glace

with Jumbo Shrimp over Smashed Fingerling Potatoes, Cremini Mushrooms, Capers, Asparagus, and Sherry-Garlic Butter Sauce

House Made Fettuccine with Broccoli, Squash, Zucchini, and Portobello Mushrooms in Tomato Basil Sauce with Ricotta and Basil Pesto