MJ WICKHAM
BROOKLYN STUDIO WEST
MEGAN ABRUZZO
the girl & the fig
our menu is served daily 11:30 am - 10:00 pm
late night brasserie menu til 11pm Fri-Sat
Sunday Brunch from 10:00 am
the girl & the fig features a wonderful antique bar with
French aperitifs & traditional cocktails, an award-winning
"Rhone-Alone" winelist, a seasonal menu, cheese & charcuterie platters, and outdoor patio seating.
"Satisfying, fantastic food made with fresh & distinct
ingredients at an extremely reasonable price. I'm sold.
I miss you already." - friend for life
"This place was so good, I've been dreaming about this place
and it's been over 2 weeks since we ate here."
- another satisfied guest
SALON DE FROMAGE
cheese & fruit. 13.50
three selections of cheese, seasonal fruit,
house-made fig cake & baguette.
cheese & aged sausage. 13.50
three selections of cheese, artisan salami, cured meats,condiments & baguette.
Pascal Beillevaire farmstead cheese. 15
artisanal cheeses selected by one of France's best fromagiers.
charcuterie platter. 12.95
MANO FORMATE changes weekly, toasted baguette.
the works. 16
three selections of cheese, cured meats, seasonal fruit, house-made fig cake & baguette.
goat cheese sampler. 13.50
three selections of local & imported artisan goat cheese, seasonal fruit & baguette.
fromage tower. 38
six cheese selections, cured meats & sausages, house-made charcuterie, seasonal fruit, nuts, olives, FIG FOOD condiments & baguette.
salon de fromage sampler. 18
six selections & baguette only.
menus & prices are subject to change at any time
BISTRO PLAT DU JOUR
menu changes every thursday evening
three courses - $32
ENTREE
Soup au Pistou
summer vegetables, ditalinia pasta, basil pesto
PLAT
Grilled Pork Loin
mustard & parsley breadcrumb crust,
lentil-fresh herb salad
DESSERT or FROMAGE
Fig & Almond Tart
fig & port reduction
Ossau-Iraty & Morbier Cheeses
bistro wine flight paired with the menu - add $8 for 3 wines
STARTERS
heirloom radishes
mixed seasonal radishes, anchovy butter & grey sea
salt. 6.25
grilled local sardines
roasted red onions, parsley & caper salad, red wine vinaigrette. 9.25
grass-fed steak tartare
traditional with raw egg, caperberries, lavender sea salt, toast. 13.50
pastis scented steamed mussels & frites
full pound, garlic, leeks, herbs, grilled bread. 17.95
half pound. 13.50
matchstick frites
kennebec potatoes, tarragon aioli. 5.00
SOUP & SALADS
soup
from the garden to the stockpot. 7.25
salad of the season
mesclun mix, garlic croutons, cucumber, chopped egg, cherry tomatoes & provencal herb vinaigrette. 8.50
heirloom tomato & watermelon salad
marinated french feta, yellow tomato vinaigrette,
oregano. 10.95
grilled fig & arugula salad
"Laura Chenel", toasted pecans, chèvre, MANO FORMATE pancetta, fig & port vinaigrette. 10.95
sweet gem romaine salad
shaved Vella Cheese 'special select' dry jack, garlic croutons, grated egg yolks, fried capers & tarragon dijon vinaigrette. 9.00
PETITS PLATS & SANDWICHES
duck confit, one leg/two legs
garlic & parsley roasted French fingerling potatoes, frisée salad. 13.95 / 18.95
omelette du jour
side salad (until 5 pm). 11.95
quiche lorraine
green salad, matchstick frites. 12.95
MANO FORMATE blt tartine
toasted brioche, little gem romaine, pickled vegetables & gribiche sauce. 11.95
salami & brie baguette
red onion confit, sherry mustard, pickled vegetables. 10.95
croques monsieur
Niman Ranch jambon & St. George cheese. 12.50
grilled cheese sandwich
tomato confit & matchstick frites. 10.95
top sirloin burger, frites
grilled onions, choice of brie, cheddar or cambozola. 12.90
with MANO FORMATE bacon. add 2.00
ENTRÉES
pan seared local halibut
baby potatoes, artichokes, hen of the woods mushrooms, chive creme fraiche. 22.95
sautéed alaskan coho salmon
wilted lettuce, cucumber, tomato & olive salad, tomato beurre blanc. 22.95
sonoma county chicken paillard
yukon gold potato puree, oil poached grape tomatoes, cress, lemon-caperberry brown butter. 19.95
"niman ranch" pork shank
white wine braised, soft polenta, brocolini, horseradish gremolata. 22.95
chickpea panisse cake
summer squash, saffron aioli 16.95
grilled flat iron steak
8 ounces, truffled mac & goat cheese timbale, garden summer beans, herb olive oil. 22.95
BRUNCH ENTRÉES
frittata basquaise. 11.95
yukon gold potatoes, peppers, onions & tomatoes, roasted red pepper coulis, side salad.
duck confit & potato hash. 14.95
poached eggs, applewood smoked bacon.
grilled flat iron steak & eggs. 17.95
red bliss potato homefries & poached eggs.
eggs benedict. 11.95
poached eggs, Niman Ranch jambon, hollandaise, red bliss potato home fries on grilled ciabatta.
chickpea panisse cake. 16.95
summer squash, saffron aioli.
stuffed brioche french toast. 10.95
sweetened Bellwether Farms Fromage Blanc,
meyer lemon & huckleberry compote.
quiche lorraine. 12.95
matchstick frites, side salad.
omelette du jour. 11.95
chef's selection, side salad.
pastis scented steamed mussels & frites. 17.95
full pound, garlic, leeks, herbs, grilled bread
heirloom radishes. 6.25
mixed seasonal radishes, anchovy butter & grey sea salt.
grass-fed steak tartare. 13.50
traditional with raw egg, caperberries, lavender sea salt, toast.
changes weekly, chef's choice.
matchstick frites. 5.00
kennebec potatoes, tarragon aioli.
soup. 7.25
from the garden to the stockpot.
salad of the season. 8.50
mesclun mix, garlic croutons, cucumber, chopped egg, cherry tomatoes & provencal herb vinaigrette.
heirloom tomato & watermelon salad. 10.95
marinated french feta, yellow tomato vinaigrette, oregano.
grilled fig & arugula salad. 10.95
toasted pecans, "Laura Chenel " chèvre, pancetta, fig & port vinaigrette.
sweet gem romaine salad. 9.00
shaved Vella Cheese 'special select' dry jack, grated egg yolks, fried capers, garlic croutons & tarragon-dijon vinaigrette.
SANDWICHES
grilled cheese sandwich. 10.95
tomato confit & matchstick frites.
salami & brie baguette. 10.95
red onion confit, sherry mustard, mixed greens.
MANO FORMATE blt tartine. 11.95
toasted brioche, little gem romaine, picked vegetables & gribiche sauce.
croques monsieur. 12.50
Niman Ranch jambon & St. George cheese.
top sirloin burger. 12.90
grilled onions, choice of brie, cheddar or cambozola, matchstick frites.
add MANO FORMATE bacon. 2.00
nectarine crisp
walnut crisp topping, lemon verbena ice cream. 700
Domaine de Durban, 2006 Muscat de Beaumes de Venise. 8.00
chocolate dipped fig kisses. 5.00
four dried black mission figs dipped in chocolate
drizzled with Black Mission Fig Syrup.
Graham's, 20 Year Tawny Port. 12.00
bittersweet chocolate tart. 7.50
brandied cherries, vanilla crème chantilly.
Domaine Fontanel, 1998 Rivesaltes Ambre. 6.00
ricotta cheesecake. 7.50
graham cracker crust, almond praline, raspberry coulis.
Salamandre, 2007 Late Harvest Viognier. 6.00
lavender crème brûlée. 7.50
Bonny Doon, 2008 Vinferno, Late Harvest White Blend. 8.00
profiteroles. 7.00
cream puffs filled with tahitian vanilla bean ice cream in a pool of bittersweet chocolate sauce.
Loxton 2007 Syrah Port. 8.00
in our cookie cup. 6.00
fig & port ice cream or sorbet.
cheese & port. 14.75
artisan cheeses & fruit.
white wines
ROUSSANNE
Copain, 2007 James Berry Vineyard, Paso Robles. 58
Sebastiani, 2009 Carneros. 33
Truchard, 2008 Carneros. 41
Wellington, 2008 Russian River Valley. 38
Zaca Mesa, 2006 Santa Ynez Valley. 48
MARSANNE
Sans Liege, 2007 Derby Vineyard, Paso Robles. 46
Qupe, 2009 Santa Ynez Valley. 40
JC Cellars, 2006 Preston Vineyard, Dry Creek. 50
OTHER WHITE
Atomosphere, 2009 La Prenda Vineyard, Sonoma Valley. 38
Tablas Creek, 2008 Cotes du Tablas, Paso Robles. 34
Parmelee Hill, 2007 Darcy, Sonoma Valley. 55
Curtis, 2009 Central Coast. 32
Graves, 2007 Grenache Blanc, Paso. 42
Consilience, 2006 Grenache Blanc, Santa Barbara. 43
Bonny Doon, 2008 Grenache Blanc, Monterey. 44
Booker Vineyards, 2008 Paso Robles. 68
VIOGNIER
Tangent, 2008 Paragon Vineyard, Edna Valley. 32
Novy, 2008 Russian River Valley. 46
Imagery Estate Winery, 2009 Sonoma County. 39
Calera, 2008 Mt. Harlan. 36
Francois Villard, 2008 Contours de Deponcins, Fr. 54
Miner Family, 2008 California. 36
Leojami Wines, 2008 Arroyo Seco, Monterey County. 33
Yalumba, 2009 Barossa Valley. 38
Fess Parker, 2008 Santa Barbara. 42
Kunde, 2007 Sonoma Valley. 38
Stag's Leap, 2009 Napa Valley. 36
Darioush, 2008 Napa Valley. 75
SPARKLING WINES
Roederer Estate, NV Brut, Anderson Valley. 38
J Vineyards, Cuvée 20, Russian River Valley. 46
Schramsberg, 2006 Brut Rose, North Coast. 70
Gloria Ferrer, 2002 Brut Royal Cuvee, Carneros. 40
DRY ROSÉ
Maison Bouachon, 2008 La Rouviere, Tavel. 32
Bedrock, 2009 Ode to Lulu, Sonoma Valley. 36
Westwood, 2008 4-Part, Sonoma Valley. 26
Mounts Family Winery, 2009 Estate, Dry Creek Valley. 26
Shane, 2009 Ma Fille, Sonoma Valley. 28
red wines
GRENACHE
Elizabeth Spencer, 2007 Mendocino County. 44
Monte Oton, 2008 Campo de Borja, Spain. 27
Quivira, 2008 Wine Creek Ranch, Dry Creek Valley. 49
Clos du Caillou, 2007 CdR, Cuvee, Unique. 41
Skylark, 2007 Mendocino. 48
Harrison Clarke, 2007 Santa Ynez Valley. 42
Mathis, 2006 Sonoma Valley. 41
Torrin, 2007 The Maven, James Berry, Paso Robles. 87
Prospect 772, 2006 The Brat, Sierra Foothills. 60
CINSAULT
Black Sheep, 2008 Dusty Lane, California. 37
Frick, 2006 Dry Creek Valley. 48
CARIGNANE
River Run, 2006 Wirz Vineyard, Cienega Valley. 32
Ranchero Cellars, 2008 Redwood Valley. 35
Lioco, 2008 Indica, Mendocino. 34
Woodenhead, 2007 Mendocino. 41
Broc Cellars, 2009 Alexander Valley. 42
MOURVEDRE
Cline Cellars, 2008 Ancient Vines, Contra Costa. 32
Spann Vineyards, 2007 California. 28
Preston Vineyars, 2008 Dry Creek Valley. 41
Jaffurs, 2007 Santa Barbara County. 58
RED BLENDS
Sheldon, 2005 Vinolocity, Santa Rita Hills. 53
Féraud-Brunel, 2007 Cotes du Rhone-Village. 29
Miner Family, 2006 Odyssey, Napa Valley. 68
Lasseter Family Winery, 2008 Estate Grown, Sonoma Valley. 62
Margerum, 2007 M5, Santa Barbara. 50
Trio Infernal, 2005 1/3 Priorat, Spain. 74
Cyril Mares, 2008 Mas de Bressades, Contimes de Nimes. 35
Bonny Doon, 2006 Le Cigare Volant, California. 45
Joseph Phelps Vineyards, 2007 Le Mistral, Monterey. 75
SYRAH
Nicholson Ranch, 2005 Las Madres, Carneros. 64
Landmark, 2008 Steel Plow, Sonoma Valley. 46
Jus Soli, 2005 Sonoma Valley. 44
Whetstone, 2005 Guidici Vineyard, Sonoma Coast. 92
Alexandra Gianna, 2006 Napa Valley. 58
Little Vineyards, 2006 Sonoma Valley. 41
Roche Winery, 2006 Carneros. 37
Benziger, 2006 Stone Farm, Sonoma Valley. 36
Loxton Cellars, 2006 Archer Vineyard, Russian River. 47
Tallulah, 2006 Del Rio Vineyard, Rogue Valley. 44
Deerfield Ranch, 2003 Sonoma Valley. 60
Schulz, 2006 Fortunati Vineyard, Napa. 56
Pax, 2007 Cuvee Christine, North Coast. 50
Scribe, 2004 Napa Valley. 79
Alban, 2008 Patrina, Edna Valley. 88
Westerhold, 2007 Bennett Valley. 42
Tres Bonnes Annees, 2008 Rockpile Vineyard, Sonoma Cty. 56
Arrowood, 2006 Saralee's Vineyard, Russian River. 41
Audelssa, 2006 Maelstrom, Sonoma Valley. 70
Muscardini Cellars, 2007 Sonoma Valley. 48
Qupe, 2003 HDR for the fig, Santa Barbara County. 125
Sine Qua Non, 2008 Labels, Central Coast. 345
Sondra Bernstein - Proprietor / CEO
One sure thing that can be said about Sondra Bernstein is that she has no idea how to relax. Her passion for the hospitality business is her driving force and continues to inspire her to create and recreate. She opened her first restaurant in 1997 after four years at Viansa Winery and many successful years in restaurant management in both Los Angeles & Philadelphia.
Currently, Sondra is the Proprietor/CEO of the girl & the fig and ESTATE restaurants in Sonoma & the fig café & winebar in Glen Ellen. She is the author of the the girl & the fig Cookbook published by Simon & Schuster in April 2004. Her gourmet FIGfood product line is available nationwide under the girl & the fig label. With a passion for food and wine, the trip from Philadelphia to Sonoma County was inevitable. Having restaurants in Sonoma County is a tribute to the efforts of the farmers, ranchers, cheese makers and, of course, grape growers & vintners in this bountiful landscape. When she is not busy working on her restaurants' menus, accounting or marketing, she can be found playing in one of her many projects, including; the Très Bonnes Années label wine, The Farm Project, her second cookbook, development of the girl & the fig iPhone application and the company's new website to name a few.
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John Toulze - Managing Partner
John Toulze was born in Northern California in 1974 to a third generation French family. Cooking was and continues to be a strong passion in his family life. John started his career in hospitality at Viansa Winery in Sonoma in 1994. After several years of cooking and wine sales John left Viansa winery in 1997 to help Sondra Bernstein open the girl & the fig restaurant in Glen Ellen. At the girl & the fig, John's role was varied, dividing his work between the sous chef and floor manager. During the second year of business, John took over the kitchen as the Chef de Cuisine and concentrated on the restaurant's country food with a French passion.
Almost fourteen years later, John is not only the Executive Chef but is the Director of Operations and Managing Partner of the company. During these years, John has been key to the opening of the original restaurant and every project that followed. He has also had an important role in developing the girl & the fig's FIG FOOD product line and is the recipe developer of the girl & the fig Cookbook.
John's excitement of late has been sharing & teaching the many artisanal aspects of our company to our interested staff members, including: our MANO FORMATE salumi program, The Farm Project, Olive Oil & Vinegar production, and of course recipe development. John received a Rising Star Chef award in June 2009. John is a completely self-taught chef and enjoys developing new recipes and training new staff, but most of all understands the importance of consistency & endurance.
Food is my passion; I have been blessed to cook in the wine country where the commitment and dedication to exceptional products is of the highest importance. I am one of the lucky ones, I am able to pursue my passion and make my dreams become reality.
Michael Cope - General Manager
An East Bay native, Michael grew up in a small and itinerant household. Summers were spent exploring the greater Western United States and included fly fishing and foraging for a variety of native foods, especially mushrooms, huckleberries and watercress. Years later while pursuing a business degree at San Francisco State, Michael discovered his passion for great wine and food while waiting tables and tending bar at the Rotunda Restaurant and Campton Place Hotel in San Francisco.
With a strong emphasis on service and hospitality, Michael has been involved with some very successful hospitality groups including McCormick and Schmicks, The Resort at Squaw Creek, and the Kimpton Group.
Michael, his wife Cynthia, and son Nicholas live in Sonoma.
T. CHRIS JONES - Executive Chef
Born and raised in Washington, D.C., Chris began working in local restaurants during high school and while attending the University of Maryland as an English major. Finding the pace and excitement of the kitchen irresistible, he began pursuing professional cooking as a career.
Chris' formal kitchen education started at the California Culinary Academy in San Francisco. After graduating in 1997, he spent 6 months at the Four Seasons Hotel in Milan, Italy staging in Chef Sergio Meis kitchen and traveling throughout northern Italy whenever possible. Returning to Washington, he continued cooking Italian cuisine under Chef Enzo Fargione and Chef Roberto Donna.
An interest in learning French technique led to Sous Chef positions in kitchens under Chef Jeffery Buben at Bistro Bis and Chef Robert Weidmaier at Marcels. Chris relocated to Chicago in 2003 and became the Chef de Cuisine at the wine-centric BIN 36 restaurant, focusing on the relationship between food and wine. The exciting opportunity to work in Sonoma County as Chef de Cuisine of the girl & the fig in the spring of 2007 led Chris to the heart of California's Wine Country, enjoying working and living among the bounty of the surrounding farms, wine producers and artisan cheese makers. He was made the Executive Chef of the girl & the fig and of Estate in 2009.
Julie Higgins is the resident artist at the girl & the fig and the fig cafe & winebar.
Julie Higgins found pastels were ideally suited for exploring the color and sensual compositions of the region's rich landscape. Her connection with the earth as a life source coalesces into mellifluous women both offering and calling forth elemental forces.
Higgins currently lives on the Mendocino coast of California where she continues to express her participation in the feast of life through images as a symbolic language.
To see more of Julie's work, visit www.artistjuliehiggins.com.
Julie's art is for sale in the restaurants and prices and medium vary.
Art available in our FIGSTORE is for Matted Prints that are 11 x 14 and wrapped in cello.
Other sizes are available including framed 14 x 17 or Giclees that are 22 x 27 framed. These are available on Julie Higgins website.
the farm project dinners
Join us for three exciting dinners that focus on the harvest. Visit the farm at Imagery Family Winery, talk to Colby about biodynamic farming and sip on wines from Benziger Winery and small bites from the girl & the fig.
Dinner will be served al fresco at ESTATE with specialty cocktails, wine and farm fresh produce and delicious recipes to create the perfect meal.
The Tomato Dinner
Thursday, September 16
Ode to Gravenstein
Thursday, October 7
Click on menus below for more information and to RSVP.
The tomato Dinner
MENU
ODE TO GRAVENSTEIN
the girl & the fig is offering hands-on small batch salumi production workshops in our professional kitchen. These four hour sessions are tailored for those seriously interested in this craft. A variety of recipes will be made from beginning to almost the end. Students will work side by side with the chefs, learning the fine details of this artisanal craft. This is a hands-on class, with the intention of not only teaching but completing production for our three restaurants.
Classes are priced based on amount of students.
For more information call 707.933.3000 x15.
Sonoma Wine Country Weekend
Fri, Sept 3 - Sun, Sept 5
Sonoma County
"An epicurean event unlike any other, Sonoma Wine Country Weekend combines the elegance, sophistication, and style of Taste of Sonoma, with the festivity, frivolity and fundraising of the Sonoma Valley Harvest Wine Auction for three unforgettable days of celebration.
Celebrate the weekend Sonoma style.
Sondra & John will be at the Epcot Food & Wine Festival for the 1st Week of October.
Join us on Friday 10/1 for
"Celebration Family & Friends in the Kitchen "
and
Saturday 10/2 "Party for the Senses"
FARM DINNERS
MANO FORMATE
CLASSES
Wine CountrY
weekend
ANNIVERSARY
CONTEST
EPCOT
Food + WINE
FESTIVAL
110 west spain street
sonoma, ca 95476
707.938.3634
email us
sonoma 707.938.3634
