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