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Brunch Menu

SHAREABLES

Buttermilk Donuts – 10
Strawberry-Mint Sugar, Strawberry Jam

Cheddar-Bacon Biscuit – 7
Whipped Butter & Momma’s Jam
add Chorizo Gravy – 5

Market Oysters – 20/38
Habanero Cocktail Sauce & Horseradish, Red Wine-Shallot Mignonette & FIG’s Fresno Hot Sauce

Dungeness Crab Cake – 22
Old Bay Remoulade, Red Cabbage-Poppy Seed Slaw & Pickles

Mexican Shrimp Ceviche – 22
Radish & Cilantro, Heirloom Tomatoes & Chile Lime Tostadas

Queso Fundido – 16
Creamed Rajas & Impossible Green Chorizo, Warm Tortillas

 

TOAST

Soft Scrambled Eggs – 13
Beurre de Burrate & Chives, Black Pepper

Avocado – 14
Shaved Cucumbers, Radishes & Sprouts, Everything Spice Mix

Foraged Mushrooms – 16
Spinach & Black Truffle, Chive Bechamel & Pecorino Cheese

PBJ – 11
Santa Barbara Pistachio Butter, Momma’s Jam, Fair Hill’s Apples, Local Honey

Tomato & Burrata – 13
Plucked Basil Leaves, Saba, Good Olive Oil

 

PIZZA PIES

Margherita – 18
Sicilian Oregano & Basil, Mozzarella & Tomato Fondue

Foraged Mushroom – 36
Black Truffle, Taleggio, Wild Arugula

Italian Sausage – 24
Charred Grapes & Calabrian Chiles, Fontina Cheese

 

KEGS & EGGS

Any Brunch Item with Endless Sangria or Draft Beer – 45

 

BRUNCH FIXINGS

FIG’s Eggs Benedict – 20
Poached Eggs & Canadian Bacon, Jalapeño Hollandaise

Breakfast Burrito – 16
Bacon, Eggs & Cheddar Cheese, Guacamole, Fries & Guajillo Salsa

Local Eggs in Purgatory – 24
Braised Kale & Crushed Tomato-Calabrian Chile Fondue, Soft Polenta & Smoke Mozzarella Cheese

Country Fried Steak – 27
Sunny Side Eggs & Red Eye-Chorizo Gravy, Pickled Beans

Smoked Brisket Hash – 26
Yukon Gold Potatoes & Mop Sauce, Caramelized Onions, Poblano Peppers & Eggs

Kimchi Fried Rice – 23
Chinese Sausage & Poached Eggs, Sesame & Crunchy Shallots

Fried Chicken & Charred Corn-White Cheddar Waffle – 24
Habanero Honey

Pasta Carbonara – 24
Guanciale, Pancetta & Local Eggs, Elephant Garlic & Pecorino Cheese

FIG Burger – 29
Allium Aioli & Heirloom Tomatoes, Meunster Cheese, Gem Lettuce, Wispy Onions & Rosemary Fries, Avocado Ranch

Tandoori Fried Chicken Sandwich – 24
Sunflower Sprouts, Mango-Habanero Chutney, Raita & Butter Pickles, Butter Lettuce, Radish & Pear Salad

Farmer’s Market Veggie Salad – 20
Shaved & Chopped Vegetables, Chick Peas & Piquillo Peppers, Red Wine Vinaigrette

Maine Lobster Cobb – 36
Crumbled Egg & Smoked Bacon, Charred Corn, Tiny Tomatoes, Avocado & Boursin Cheese, Lemon Tarragon Dressing

Chipotle Shrimp Salad – 28
Charred Corn, Tortillas, Avocado, Cotija Cheese, Pepitas & Lime Dressing

 

DESSERTS

Warm Strawberry-Rhubarb Cobbler – 12
Vanilla Ice Cream

Warm Chocolate Chip Cookies – 9

Housemade Sorbet or Ice Cream – 3/ea

 

COCKTAILS  16

Aperol Spritz
Aperol & Prosecco

Cucumber Press
Gin, Curacao, Cucumber, Cilantro & Lime

Westside Paloma
Tequila, Spicy Fresno Agave Syrup, Mezcal &
Grapefruit

Sangria
House Made Sangria, Berries & Prosecco

 

READY TO DRINK  12

Elenita Mezcal Sparkling Cocktail
Pineapple Jalapeño or Cucumber Lime Basil

Bellini Spritz
Miami Cocktail Co. Peach Mango Rosé

Paloma Spritz
Miami Cocktail Co. Grapefruit & Hibiscus

 

DRAFT BEER   8

Mexican Lager
Common Space Brewery, Hawthorne, CA

Seafarer Kolsch
Three Weavers Brewing Co., Inglewood, CA

Santa Monica WIT
Santa Monica Brew Works, Santa Monica, CA

Hazy IPA
MadeWest Brewing Co., Ventura, CA

 

CRAFT BEER  8

Pilsner
Lagunitas, Petaluma, CA

Brew Free or Die IPA
21st Amendment Brewery, San Francisco, CA

Orderville Hazy IPA
Modern Times Brewery, San Diego, CA

 

PRESSED JUICERY  8

Sweet Citrus
Apple, Pineapple, Lemon & Mint

Green Juice
Cucumber, Celery, Spinach, Lemon, Kale & Parsley

Orange Turmeric
Orange, Apple, Aloe Vera, Turmeric, Lemon & Black Pepper

 

 

 

 

 

 

 

 

 

 WINES BY THE GLASS

SPARKLING
Prosecco – 13/52
Sorelle Bronca ‘Extra Dry’ Italy

Lambrusco – 16/62
Medici Ermete ‘Concerto’ Emilia Romagna

Champagne – 26/102
Billecart Salmon ‘Brut Reserve’ France

WHITE
Melon de Bourgogne – 14/54
Lieu Dit, Santa Maria Valley

White Blend – 16/62
Populis ‘Wabi-Sabi’ California

Sauvignon Blanc – 15/58
Honig, Napa Valley

Sancerre – 20/76
Matthias et Emile Roblin ‘Origine’ Loire Valley

Gruner Veltliner – 18/68
Georgina Jones, Santa Barbara

Roussanne – 15/58
Yves Cuilleron, Rhone Valley

Chardonnay – 17/66
FIG, Santa Maria Valley

Chardonnay – 25/95
Chanin ‘Los Alamos Vineyard’ Santa Barbara

ROSE
Cotes du Ventoux Rosé – 13/52
Chateau Valcombe ‘Epicure’

Rosé of Pinot Noir – 15/58
Red Car, Sonoma Coast

RED
Red Blend – 15/58
Donkey & Goat ‘The Gallivanter’ California

Counoise – 18/68
Broc Cellars ‘Eaglepoint Ranch’ Mendocino

Pinot Noir – 24/90
Emeritus ‘Hallberg Ranch’ Russian River Valley

Nebbiolo – 17/66
Ettore Germano, Piedmont

Sangiovese – 15/58
Reeve ‘Bosco’ Chalk Hill, Dry Creek Valley

Syrah – 20/76
Favia ‘Quarzo’ Amador County

Cabernet Sauvignon – 18/68
Lu’uma, Oak Knoll of Napa Valley

Cabernet Sauvignon – 28/130
Lancaster, Alexander Valley

 

 

CORKAGE

2 Bottle Maximum – $25/ea.

 

Menu is subject to change without notice. 
A 20% gratuity will be added to parties of 6 or more. 
Warning: Consuming raw or rare seafood, shellfish, meats, poultry or eggs may increase your risk for foodborne illness.