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
BISTRO PLAT DU JOUR
menu changes every thursday evening
three courses - $34
ENTRÉE
watermelon radish & fennel salad
wild arugula, meyer lemon vinaigrette, fennel pollen
PLAT
pan-seared duck breast
honey-roasted root vegetables, red wine gastrique
DESSERT or FROMAGE
pound cake
whipped mascarpone, orange purée, candied zest
or
Valley Ford Estero Gold & Murcia al Vino
meyer lemon gelée, spiced nuts & fig cake
bistro wine flight paired with the menu - add $10 for 3 wines
STARTERS
heirloom radishes.
mixed seasonal radishes, anchovy butter & grey
sea salt. 7
pastis-scented steamed mussels & frites.
garlic, leeks, herbs, grilled bread.
full pound 20 half pound. 15
grass-fed steak tartare.
traditional with raw egg, caperberries, lavender sea salt, toast. 14
house-smoked salmon
salmon caviar, crème fraiche, frisee & winter citrus. 12
MANO FORMATE charcuterie platter
daily selection of cured meats, pâté & terrines,
house pickles. 16
matchstick frites
kennebec potatoes, tarragon aioli. 5
SOUP & SALADS
soup
from the garden to the stockpot. 8
baby beet & citrus salad
watercress, satsuma, walnut vinaigrette, ricotta salata.12
salad of the season
shaved parsnips, roasted shallots, pickled kumquats, garlic croutons, kumquat vinaigrette. 9
fig & arugula salad
laura chenel chevre, toasted pecans, MANO FORMATE pancetta, toasted pecans, fig & port vinaigrette. 12
seared tuna salad
chilled fennel & coriander crusted tombo tuna, mache, roasted fennel, niçoise olives, orange vinaigrette. 15
PETITS PLATS & SANDWICHES
omelette du jour
side salad (until 5 pm). 12
quiche lorraine
chicory, apple & celery salad, apple cider vinaigrette, matchstick frites. 13
steak frites
8-ounce flat iron steak, frites, meyer lemon butter. 19
pork belly sandwich
fried pork belly, whole grain mustard aioli, arugula, farm egg, house-made brioche, frites. 14
MANO FORMATE coppa baguette
brie cheese, red onion confit, arugula. 12
croques monsieur
niman ranch jambon & st. george cheese, celery remoulade. 13
add farm egg. 2
grilled cheese sandwich
tomato confit & matchstick frites. 11
top sirloin burger
grilled onions, house-made pickles, frites. 12
add brie, cheddar or cambozola. 2
add MANO FORMATE bacon. 2
ENTRÉES
braised short rib
mushroom risotto, preserved meyer lemon & cress
salad. 23
pan-seared chicken breast
confit marble potatoes, grilled escarole, picholine olive & meyer lemon tapenade. 23
wild flounder meunière
yukon potato puree, cello spinach, lemon-caper
brown butter. 24
panisse cake
butternut squash purée, kale & cipollini onion ragoût, pumpkin seed pesto. 18
grilled strip steak
6-ounce strip steak, roasted cauliflower, arugula, truffled pomme purée, bordelaise. 29
seared striped bass
artichokes, gigante beans, garden green garlic pistou. 25
duck confit, one leg/two legs
sweet potato purée, trumpet royal mushrooms, baby carrots, pearl onions, duck jus. 14/20
menus & prices are subject to change at any time
SALON DE FROMAGE
cheese & fruit. 14
three selections of cheese, seasonal fruit,
house-made fig cake, spiced nuts & baguette.
cheese & MANO FORMATE cured meats. 14
three selections of cheese, cured meats, condiments, spiced nuts & baguette.
the works. 18
three selections of cheese, cured meats, seasonal fruit, house-made fig cake, spiced nuts & baguette.
goat cheese sampler. 14
three selections of local & imported artisan goat cheese, fig cake, compote, spiced nuts & baguette.
fromage tower. 40
six cheese selections, seasonal fruit, MANO FORMATE cured meats & sausages, house-made charcuterie, spiced nuts, olives, FIG FOOD condiments & baguette.
salon de fromage sampler. 20
six selections & baguette only.
BRUNCH
house-made granola parfait. 6
strauss creamery vanilla yogurt, dried cherries & golden raisins, lavender honey.
quiche lorraine. 13
chicory, apple & celery salad, apple cider vinaigrette, matchstick frites.
omelette du jour. 12
chef's selection, side salad.
grilled sausage. 13
house-made sausage, poached eggs, cracked farro, mushroom cream.
potato pancakes 12
smoked salmon, dill crème fraiche, caviar.
duck confit & potato hash. 15
poached eggs, applewood smoked bacon.
eggs benedict. 12
poached eggs, applewood-smoked ham, hollandaise, red bliss potato home fries on house-made english muffins.
stuffed brioche french toast. 11
sweetened bellwether farms fromage blanc,
meyer lemon & huckleberry compote.
MANO FORMATE chorizo & eggs. 12
pan-roasted yukon potatoes, MANO FORMATE chorizo & onion ragoût, poached eggs, smoked paprika vinaigrette.
pastis scented steamed mussels & frites. 20
garlic, leeks, herbs, grilled bread
half pound. 15
heirloom radishes. 7
mixed seasonal radishes, anchovy butter & grey sea salt.
grass-fed steak tartare. 14
traditional with raw egg, caperberries, lavender sea salt, toast.
house-smoked salmon 12
MANO FORMATE charcuterie platter. 16
daily selection of cured meats, pâté & terrines, house pickles & whole grain mustard.
matchstick frites. 5
kennebec potatoes, tarragon aioli.
soup. 8
from the garden to the stockpot.
baby beet & citrus salad. 12
watercress, satsuma, walnut vinaigrette, ricotta salata
salad of the season. 9
fig & arugula salad. 12
laura chenel chevre, toasted pecans, MANO FORMATE pancetta, toasted pecans, fig & port vinaigrette.
seared tuna salad 15
chilled fennel & coriander crusted tombo tuna, mache, roasted fennel, niçoise olives, orange vinaigrette.
SANDWICHES & ENTREES
grilled cheese sandwich. 11
tomato confit & matchstick frites.
pork belly sandwich. 14
fried pork belly, whole grain mustard aioli, arugula, farm egg, house-made brioche, frites.
MANO FORMATE coppa baguette. 12
brie cheese, red onion confit, arugula.
croques monsieur. 13
applewood-smoked ham & st. george cheese.
top sirloin burger. 12
add MANO FORMATE bacon . 2 -
panisse cake. 18
butternut squash purée, kale & cipollini onion ragoût, pumpkin seed pesto.
steak & frites. 19
8-ounce flat iron steak, frites, meyer lemon butter.
pumpkin cheesecake. 8.00
graham cracker crust, spiced caramel sauce, candied pumpkin seeds. 8
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
chocolate-caramel tart. 7.50
salted caramel ice cream.
Ramos Pinto Porto Ruby. 7.00
meyer lemon parfait. 8
lemon curd, huckleberries, meringue. 8
Domaine Fontanel, 1998 Rivesaltes Ambre. 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 Cellars 2007 Syrah Port. 8.00
in our cookie cup. 6.00
fig & port ice cream or sorbet.
cheese & port. 14.75
artisan cheeses & fruit.
HOUSE COCKTAILS
pompadour
pineau des charentes, captain morgan spiced rum, simple syrup, lemon juice. 11
fig kiss
figcello di sonoma, st~germain elderflower liqueur, cranberry juice. 10
the grape swan
swans neck vodka, st-germain elderflower liqueur, grapefruit juice, lemon. 11
spicy mule
skyy vodka, domaine de canton ginger liqueur, spiced simple syrup. 9
bourbon & bacon
wild turkey bourbon, maple syrup, orange juice, MANO FORMATE bacon. 10
hemingway
absolut ruby red, grapefruit juice, lime juice, simple syrup. 9
lavender mojito
cruzan light rum, lavender & rose
water simple syrup, lime juice,
muddled mint. 9.50
aperitini
hendrick's gin, st-germain elderflower liqueur, lillet, lemon juice. 9
sazerac
michter's rye whiskey, pernod, peychaud's bitters, simple syrup,
lemon oil. 10
SPECIAL BRUNCH COCKTAILS
french bloody mary
house-made bloody mary mix, pernod. 8
balsamic bloody mary
fhouse-made bloody mary mix, balsamic vinegar. 8
padrón pepper bloody mary
house-made padrón pepper vodka, house-made bloody mary mix. 10
fig royale
french sparkling wine & house-made
fig liqueur. 8
kir royale
framboise. 8
bellini
sparkling wine & white peach purée. 8
mimosa
french sparkling wine, fresh squeezed orange juice. 8
APÉRITIFS
FigCello di Sonoma
made by our friends at HELLOCELLO. 8
Pineau des Charentes
full flavor with a sweet finish. 6.50
Lillet Blanc
floral bouquet & citrus aromas. 6.50
Hidalgo Faraon Sherry
oloroso. 6.50
Hidalgo Napolean Sherry
amontillado. 6.50
Roederer Estate
NV Brut, Anderson Valley. 9.50
Figoun
fig aperitif infused with fruits, plants & spices. 6.50
Ricard
anise liquor with aromatic herbs. 6.50
Dubonnet Rouge
herbs & spices, with quinine. 6.50
Herbsaint
the classic New Orleans pastis. 6.50
Pernod
spirit based liquor, anise, fennel, licorice & herbs. 6.50
Küubler 53 Absinthe
aromatic & velvety, hint of star anise, Switzerland. 11
St. George Absinthe Vert
fine brandy with star anise, herbs & wormwood. 14
BEER & CIDER
Lagunitas IPA. (pint) 5.25
Mad River Steelhead
Extra Pale Ale. (pint) 5.25
Lost Coast Downtown
Brown Ale (pint) 5.25
Trumer Pils. (pint) 5.25
Hoegaarden. (pint) 5.25
Anchor Steam (CA). 4.50
Stella Artois (Belgian). 4.50
Anderson Valley Barney Flats Oatmeal Stout. (CA) 4.50
Bitburger. (Non-Alcoholic) 4
Ace Pear Cider. 4.50
NON-ALCOHOLIC LIBATIONS
Lorina French Soda
(enough to share). 8
Clove-Orange Iced Tea - unsweetened. 3
Nana Maes Organic Apple Juice. 3
Natura Water
Still or Sparkling. 5
FREE REFILLS
Graffeo Coffee
regular, decaf. 3
Mighty Leaf Tea
chamomile, earl grey, mint. 3
Verjus De Cigare, 2010 Grenache. 18/4.50 (750ml/btg)
white wines
ROUSSANNE
Sebastiani, 2009 Carneros. 33
Truchard, 2010 Carneros. 40
Quenard Chignin, 2009 Les Tarrasses, Savoie, France. 45
Zaca Mesa, 2006 Santa Ynez Valley. 48
JC Celllars, 2008, The First Date, California. 50
Donelan, 2009 Venus, Dry Stack Vineyard. 68
MARSANNE
Wellington, 2009 Sonoma Valley. 38
JC Cellars, 2007 Preston Vineyard, Dry Creek Valley. 40
La Diligence, 2009 Stagecoach Vineyard, Napa, Valley. 52
OTHER WHITE
Atomosphere, 2009 La Prenda Vineyard, Sonoma Valley. 38
Sheldon, 2009 La Naris, Sonoma Coast. 51
Le Cigare Blanc, 2009 White Blend. 35
Two Shepherds, 2010 White Blend Saralees's Vineyard. 44
Consilience, 2007 Grenache Blanc, Santa Barbara. 43
Bonny Doon, 2009 Grenache Blanc, Ca' Del Solo. 41
Sine Qua Non, 2008, Kolibri, White Blend. 325
VIOGNIER
Tangent, 2010 Paragon Vineyard, Edna Valley. 32
Imagery Estate Winery, 2010 Sonoma County. 39
Calera, 2009 Mt. Harlan. 62
Miner Family, 2010 California. 35
Yalumba, 2009 Eden Valley. 38
Copain, 2009 Tous Ensemble, Mendocino County. 38
Alban Vineyards, 2010 Central Coast. 40
Penner-Ash, 2009 Oregon. 55
Arrowood, 2007 Russian River Valley. 48
Gregory Graham, 2009 Bartolucci Vineyard, Lake County. 34
Ojai, 2008 Roll Ranch, Central Coast. 49
Darioush, 2010 Napa Valley. 75
SPARKLING WINES
Roederer Estate, NV Brut, Anderson Valley. 38
Domaine Carneros, 2007 Brut, Carneros. 52
Schramsberg, 2006 Brut Rose, North Coast. 70
Gloria Ferrer, 2002 Brut Royal Cuvee, Carneros. 40
DRY ROSÉ
Tavosa, 2010 Grenache Rosé, Sonoma Valley. 27
Domaine de Montfaucon, 2010 Les Gardettes, France. 28
red wines
GRENACHE
Leojami, 2009 Pierce Ranch Vineyard, Monterey County. 48
Monte Oton, 2010 Campo de Borja, Spain. 27
Groundwork, 2009 Santa Barbara County. 42
Bonny Doon, 2010 Clos de Gilroy, Central Coast. 34
Quivira, 2009 Dry Creek Valley. 49
Skylark, 2007 Mendocino. 48
Broc Cellars, 2007 Bennett Valley. 55
Jaffurs, 2008 Santa Barbara County. 50
Mathis, 2007 Sonoma Valley. 48
Prospect 772, 2008 The Brat, Sierra Foothills. 60
Kaizen, 2009 Sonoma Valley. 75
Vieux Telegraphe, 2009 Telegramme, Chateauneuf-du-Pape. 75
CINSAULT
Black Sheep, 2009 Dusty Lane, California. 37
Phoenix Ranch, 2010 Bechthold Vineyard, Lodi. 42
Frick, 2008 Dry Creek Valley. 39
CARIGNANE
Baxter, 2006 Caballo Blanco, Mendocino. 30
River Run, 2007 Wirz Vineyard, Cienega Valley. 32
Lioco, 2009 Indica, Mendocino. 34
MOURVEDRE
Bodegas Olivares, 2009 Altos de la Hoya, Jumilla, Spain. 27
Cline Cellars, 2010 Ancient Vines, Contra Costa. 32
Spann Vineyards, 2009 California. 28
Preston, 2009 Dry Creek Valley. 49
Urban Legend, 2009 Amador County. 52
RED BLENDS
Grande Cassagne, 2010 Costières de Nîmes. 36
Owen Roe, 2010 Sinister Hand, Columbia Valley. 49
Domaine de Nizas, 2006 Languedoc-Roussillan, France. 36
Anaba, 2009 Turbine Red, Sonoma Valley. 49
Miner Family, 2009 Odyssey, Napa Valley. 68
Margerum, 2009 M5, Santa Barbara. 50
Lasseter, 2009, Chemin de Fer, Sonoma Valley. 65
Stolpman, 2009, Santa Ynez Valley. 48
Saxum, 2009 Broken Stones, Paso Robles. 210
SYRAH
Nicholson Ranch, 2006 Las Madres, Carneros. 64
Landmark, 2009 Steel Plow, Sonoma Valley. 55
Jus Soli, 2005 Sonoma Valley. 44
Peay, 2009 La Bruma, Sonoma Coast. 90
Benziger, 2007 Stone Farm, Sonoma Valley. 36
Corkscrew, 2007 Azari Vineyard, Sonoma Coast. 36
Anthill Farms, 2009, Peter's Vineyard, Sonoma Coast. 60
Tallulah, 2007 Del Rio Vineyard, Rogue Valley. 44
Kieran Robinson Wines, 2009 Bennett Valley. 52
Schulz, 2008 Fortunati Vineyard, Napa. 56
Scribe, 2007 Napa Valley. 79
Arnot-Roberts, 2009 Griffin's Lair, Sonoma Coast. 90
Alexander Valley Vineyards, 2008 Alexander Valley. 46
Saxon Brown, 2006 Parmelee Hill, Sonoma Valley. 60
Arrowood, 2006 Saralee's Vineyard, Russian River. 58
MacRostie, 2006 Wildcat Vineyard, Sonoma. 57
Audelssa, 2006 Maelstrom, Sonoma Valley. 70
Muscardini 2009 Gracie Creek Vineyard, Sonoma. 48
Kamen, 2007 Sonoma Valley. 110
Paul Lato, 2009 II Padrino, Bien Nacido, Santa Maria. 125
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 ~ Executive Chef
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.
Ryan Callahan - General Manager
Ryan Callahan's hospitality career began over a decade ago, as an opening team member of the Hilton San Diego. While studying at San Diego State University, Ryan worked at high-end resorts, including Catamaran Resort Hotel and Spa, The Lodge at Torrey Pines and Grand Hyatt San Diego. It was at the Hyatt where he truly discovered his passion was not in elementary teaching, but in food and wine. Through the years Ryan worked in most Food and Beverage outlets including in-room dining, banquets and fine dining restaurants. Ryan jumped at the opportunity to be a part of a new, exclusive property in 2006. The Grand Del Mars Addison Restaurant soon became Southern Californias only 5 star, 5 diamond and Wine Spectator Grand Award restaurant. Ryan flourished while working under Wine Director, Jessie Rodriguez, focusing on multi-course food and wine pairing, high-end wines and the ability to provide seamless, approachable service.
Passion for food and wine was the driving force behind Ryan's relocation to Wine Country in summer of 2009. Since the move, Ryan has been very busy; becoming a Certified Sommelier through the Court of Master Sommelier, completing Viticulture courses at Santa Rosa Junior College and working his way up from server to Wine Buyer and now General Manager at the girl & the fig.
Ryan worked closely with Crushpad in making of the girl & the fig's 2010 vintage of Tres Bonnes Annees White Rhone Blend and anticipates the 2011 vintage to be just as refreshing and food-friendly. Ryan strives for consistency in service and understands the importance of knowledgeable, well-trained staff. Ryan is also a member of American Institute of Wine and Food.
Ryan, wife Belen and their mini-Aussie Scout reside in Carneros and enjoy exploring the area, discovering new wines and traveling as much life allows.
Erin Smith - Chef de Cuisine
Originally from Southern California, Erin began her love for food in her
Grandmother's kitchen. She had her heart set on becoming a Chef since the age
of 5 and worked in her Aunt's restaurant / catering business, Auntie Em's Kitchen, at the age of 18.
After graduating High School, Erin attended the California School of Culinary Arts in Pasadena, California. Graduating in 2004, she obtained an externship at the historic Ahwahnee Hotel in Yosemite National Park. After three years there she then met John Toulze and Sondra Bernstein at the
hotels "Chef's Holiday's Dinner". In 2006, Erin accepted the exciting opportunity to work in Sonoma Valley's Wine Country, as the Catering Sous Chef for the girl & the fig CATERS!. In 2008, she became the Sous Chef for the girl & the fig restaurant where she worked her way up to becoming the Chef de Cuisine in the spring of 2011.
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.
110 west spain street
sonoma, ca 95476
707.938.3634
email us
sonoma
