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Dinner Menu

“Rooted in Heritage, Harvested in Santa Monica”
Chef Jason Prendergast

 

SNACKS, SOUPS & SALADS

Rustic Boule – 8
Beurre de Barrate

Market Oysters – 20/38
Red Wine-Shallot Mignonette, Habanero Cocktail Sauce, Fig’s Hot Sauce & Lemon

Kaluga Caviar Chips & Dip – 40
Creme Fraiche-Onion Dip, Weiser’s Potato Chips

Wagyu Beef Tartare – 25
Shallot Aioli, Quail Egg, Mustard Seeds & Gauffrette Potatoes

Smoked St Louis Pork Ribs – 18
Scarlet Runner Bean Salad, Chipotle Mop Sauce & Pickle Brine Buttermilk Dressing

Crispy Calamari – 20
Blistered Garlic, Shallots, Momma’s Peppers, Charred Lemon & Habanero Cocktail Sauce, Guajillo Salsa

Escargot – 18
Herbed Butter, Garcia Farm’s Charred Lemon, Vermouth Shallots & Garlic Grilled Baquette

Rosemary Fries – 14
Avocado Ranch

Two Pea’s & a Pod Curly Kale Salad – 15
Persimmons, Apples, Walnuts, Glacier Goat Milk Cheese & Cider Vinaigrette

Green Lentil Bisque – 12
Croutons, Chervil & Olive Oil

French Onion Soup – 15
Comte & Gruyere Cheese, Baguette Croutons

 

WOOD OVEN ROASTED

Lori’s Brussel Sprouts – 15
Onion Cream, Salsa Macha, Dried Apples & Nduja

Alex’s Charred Carrots – 14
Carrot Top Chimichurri, Golden Raisin Vinaigrette & Feta Cheese

Asparagus – 14
Soft Herbs, Cured Egg & Lemon Dressing

Baby Yams – 14
Cranberry Gastrique & Molasses, Sage Marshmallow

 

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

 

CLASSICS

Gem Lettuce Caesar – 15
Fennel-Garlic Crumbs, Aged Parmesan, Calabrian Chiles, Boquerones & Garlic Dressing

White Cheddar Mac & Cheese – 14
Parsley Crumbs, Chives

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

Steak Frites
Rosemary Fries & Garlic Butter
14oz Flannery Bone-In Center Cut NY Strip – 66
8oz Flannery Beef Hanger Steak – 40

Mary’s Half Roasted Chicken – 38
Sprouting Broccoli, Shallots & Fresno Chiles, Fries

 

ENTREES

Branzino – 37
Cauliflower, Romanesco & Meyer Lemon, Citrus Butter

Alaskan Halibut – 45
Leeks, Chanterelles & Celery Root

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

Acquerello Carnaroli Risotto – 30
Porcini Mushrooms, Aged Parmesan & Banyuls Jus

 

PASTA

Lamb Bolognese – 38
Papardelle Pasta & Mint, Drake Farm’s Goat Milk Feta

Spaghetti Pomodoro – 18
Wong’s Tomatoes & Basil, Really Good Olive Oil

Maine Lobster Rigatoni – 46
Wilted Spinach, Fennel Crumbs, Confit Fennel, Chervil & Lobster Jus

Cacio e Pepe – 26
Ricotta Cavatelli Pasta & Black Pepper, Pepato Cheese

 

DESSERTS

Warm Strawberry Cobbler – 12
Thyme & Brown Sugar, Vanilla Ice Cream

Chocolate Chip Cookies – 9

Housemade Sorbet or Ice Cream – 3/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 of foodborne illness.

 

COCKTAILS  18

Spiked Chai
Bourbon, Oatmilk Chai & Holiday Spices
Served Warm or Iced

Cucumber Press
Gin, Curacao, Cucumber, Cilantro & Lime

Black Bear
Housemade Blackberry Vodka, Blackberry Liqueur & Lemon Juice

Westside Paloma
Tequila, Spicy Fresno Agave Syrup & Mezcal Grapefruit

Mezcal Sour
Mezcal, Lime, Simple & Lambrusco Float

Chatham Chet Baker
Spiced Rum, Sage, Raw Sugar, Cranberry & Orange Bitters

Penicillin
Scotch, Ginger, Honey & Lemon

Fig Old Fashioned
Bourbon, Fig-Almond Syrup & Bitters

Bartender’s Choice
Let us surprise you!

 

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 10
Modern Times Brewery, San Diego, CA

 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
Albarino – 13/52
Bico Da Ran, Rias Baixas, Spain

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

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

 

DOWNLOAD: FIG DINNER MENU (PDF)