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

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

Spinach with roasted garlic and walnuts spread on toasted ciabatta bread.

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

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

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

Coconut and carrot with ginger.

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

Organic arugula salad with shaved parmigiano, cherry tomatoes and kalamata olives drizzled with lemon vinaigrette.

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

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

Figo's classic caesar salad.

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

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

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

Spicy Italian sausage and bell peppers.

Buffalo mozzarella with fresh vine-ripened tomatoes and basil.

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

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

Sliced baked eggplant with classic tomato sauce and parmigiano reggiano.

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

Fried cheese sandwich.

Fried sea bass fillets with broccoli.

Meat lasagna.

Mac & cheese.

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

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

Marinated and grilled sliced chicken breast.

Lightly toasted bread with the Italian nutella hazelnut chocolate spread.

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

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

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

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