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.

 

DOWNLOAD: FIG DINNER MENU (PDF)