Sauteed maine lobster in blood orange-cognac cream with kumquats, maitake mushrooms, prosciutto and puff pastry.
Pan seared foie gras over peach bread pudding with bacon praline and thyme-roasted grapes.
Thinly sliced raw prime veal top round with arugula, fried capers, hearts of palm and parmigiano-reggiano churro with charred lemon vinaigrette.
Sauteed sea scallops with jumbo lump crab, pea and prosciutto salad with watermelon radish and asparagus-lemon cream sauce.
Burgundy helix snails with cremini mushrooms in creamy Gorgonzola sauce over crostini.
Chorizo stuffed calamari with eggplant agrodolce and roasted red bell pepper puree.
Fried green tomatoes with duck confit, hominy, roasted red bell peppers and peppadew puree.
Chef's nightly selection of artisan cheeses and accompaniments.
Red and gold beets with cucumber-orange agrodolce, dill pesto, goat cheese and elderflower vinaigrette.
Traditional Caesar salad with parmigiano-reggiano and house made croutons.
Baby spinach and hard boiled quail egg with warm bacon and maple vinaigrette.
Sauteed pine nut crusted Scottish salmon filet over spinach, artichoke, roasted grape tomato and kalamata olive orzo with roasted red bell pepper rosemary beurre blanc.
Sauteed north carolina grouper filet and maine lobster tail over Chinese black rice and baby bok choy with soy beurre blanc.
House made pappardelle pasta with sunburst squash and heirloom grape tomatoes in tomato cream sauce topped with burrata and basil pesto.
Grilled pork porterhouse over peach, golden raisin and pine nut chutney with arugula and pickled red onion salad in honey-lime vinaigrette.
Grilled filet mignon with red pearl onions, oyster mushrooms, asparagus and stilton polenta cake in sherry-garlic pan sauce.
Grilled veal loin over sweet corn cake with baby carrots, Gorgonzola crumbles and leek cream sauce.
Grilled lamb tenderloin over fig, date and fava bean risotto with asparagus and balsamic reduction.
Sauteed sea scallops over saffron couscous with chorizo, hominy, roasted red bell peppersand asparagus with poblano cream sauce.
Grilled New Zealand elk chop over horseradish spaetzle with smoked bacon-braised purple cabbage and boursin-dijon sauce.
Sauteed north carolina trout with watercress, prosciutto, almond and fingerling potato salad with roasted peach beurre blanc.
Served with clementine pearls, shaved coconut, tropical fruitsand kiwi coulis.
Vidal, rieslingand cabernet franc.
Served with candied almonds, frozen diplomat, chili flake-chocolate coinsand spiced cappuccino anglaise.
Served with ith meringue cookies and sweet peppadew conserve.
Menu for Fig Tree provided by Allmenus.com
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