Fig's Prime

Flour-dusted and golden fried, served with sun-dried tomato aioli.

Onions, pernod, fennel, garlic, extra virgin olive oil and tarragon.

Breaded and fried, served over caramelized onions, pearsand figs in a butter-almond liqueur.

Steamed mussels in garlic, herbs, extra virgin olive oil, marinara sauce and white wine.

Served with a citrus-mango-mint-pepper salsa over grilled zucchini and grits.

Mixed greens, orange segments, sunflower seeds, avocado and a citrus white balsamic vinaigrette.

Mixed greens, sunflower seeds, avocado, pears, tomatoes, and a citrus balsamic vinaigrette.

Dijon mustard egg batter, breaded and baked, topped with our house Caesar salad.

Mixed greens, tomato relish, dried cranberries, bleu cheese crumbles and raspberry balsamic vinaigrette.

With grape tomatoes, dried cranberries and citrus-balsamic vinaigrette.

A bed of baby spinach with bacon, grape tomatoes, red onions,and a balsamic vinaigrette.

Romaine, croutons, shaved Parmesan and caesar dressing with anchovies.

Crispy bacon, egg, lettuce and tomato.

Breaded chicken, sliced ham, fontina cheese and avocado.

Sauteed onions, mushrooms, avocado and sun-dried tomato aioli.

Fig jam, crumbled gorgonzola and arugula.

Lettuce, tomato, onion and cheese.

Served with mixed greens and cocktail sauce.

With arugula, capers, onions, black truffle oil, lemon, shaved Parmesan and crostinis.

Pepper-crusted and pan-seared, with avocado and balsamic reduction over mixed greens.

Jumbo lump crab meat, avocado, arugula, grape tomatoes and extra virgin olive oil.

Buttermilk mozzarella, arugula, tomatoes and a basil-evoo-truffle infusion.

Dipped in egg batter, sauteed with capers, lemon and white wine sauce, served with vegetables and potatoes.

Creamy saffron risotto with sweet peas topped with sliced filet.

Baked in creamy cheese sauce and panko gratin.

Prosciutto, eggplant and fontina cheese in a white wine sauce.

In a spicy marinara sauce with pappardelle pasta.

Creamy butter sauce with sweet peas and roasted peppers.

Served with grilled tomatoes, potatoes and asparagus.

Pan-seared, with asparagus and cheesy grits.

Egg pasta tossed with Mediterranean mushroom puree, truffle oil and Parmesan cheese.

Chorizo, chicken, calamari, mussels, scallops, and shrimp slowly simmered with sweet peas and saffron rice.

Pan-seared lamb, baked then finished with a red wine Dijon mustard demi glace.

Veal scalloping, mushrooms and a marsala wine sauce.

Lobster, calamari, clams, scallops, and shrimp cooked in a zesty marinara sauce, served with crostinis.

With prosciutto, roasted peppers and fontina cheese in a white wine sauce.