menu

"Country food with a French passion" is the way I describe the food at the girl & the fig.  We are blessed to live & work in a beautiful place, with fertile land, and talented producers.  We know where most of our food products are coming from, and many of these ingredients are actually farmed by our own staff. Join us at the table with your friends and family - relax, have a nice meal with a glass of wine or a cocktail. Tell a story, laugh a bit, create a memory and share our passion.

plats du jour sunday brunch fromage cocktails wine

photo by Steven Krause photo by Steven Krause

photo by Steven Krause photo by Steven Krause

photo by Steven Krause photo by Steven Krause
STARTERS

heirloom radishes
mixed seasonal radishes from our garden, anchovy butter & grey sea salt.  7

pastis-scented steamed mussels, frites
garlic, leeks, herbs, grilled bread. 
full pound.  21       half pound.  15

grass-fed steak tartare
traditional with raw egg, caperberries,

lavender sea salt, toast.  15

 

grilled asparagus

toasted almonds, chili balsamic,

marinated ricotta.  12

chicken liver mousse

pickled vegetables, grilled bread.  12

 

grilled sardines

roasted onions, farm egg yolk, fines herbes,

house-made red wine vinegar.  11

 

MANO FORMATE charcuterie platter

daily selection of cured meats, pâté & terrines, house pickles.  16

 

SOUP & SALADS

soup
from the garden to the stockpot.  8

pea salad

farm egg custard, toasted pine nuts, MANO FORMATE bacon vinaigrette.  11



smoked salmon crostini

fennel, red onion, chives, avocado, dill crema.  15

salad of the season

shredded carrot, pickled spring alliums, brioche croutons, strawberry-chèvre vinaigrette.  9

 

fig & arugula salad

toasted pecans, MANO FORMATE pancetta,

laura chenel chèvre, fig & port vinaigrette.  13

 

DESSERT

chocolate & salted fig caramel trifle
italian meringue, cocoa nibs.  7

 

apple tarte tatin

crème fraîche.  8

 

caramel nut tart

seasonal ice cream.  8

 

peanut butter & chocolate cake

banana semifreddo, praline.  9



chocolate-dipped fig kisses
dried black mission figs dipped in chocolate, drizzled with black mission fig syrup.  5

 

lavender crème brûlée 

wild flower honey.  7.50

profiteroles

tahitian vanilla bean ice cream-filled cream puffs, bittersweet chocolate sauce.  7


in our cookie cup
fig & port ice cream or sorbet.  6


cheese & port

artisan cheeses & fruit.  15

PETITS PLATS & SANDWICHES

omelette du jour
side salad (until 5 pm).  12

quiche lorraine
spring salad, matchstick frites.  13

pork belly sandwich

fennel aioli, apples, cabbage,

brioche bun, frites.  14

​​

croques monsieur
applewood-smoked ham, st. george cheese,

spring salad.  13    add farm egg.  2​


MANO FORMATE coppa baguette
brie cheese, red onion confit, arugula.  12

grilled cheese sandwich
tomato confit & matchstick frites.  13

top sirloin burger
grilled onions, house-made pickles, frites.  13
add brie, cheddar or cambozola.  2
add MANO FORMATE bacon.  2
add farm egg.  2

on the side

yukon potato purée, matchstick frites,

charred brussels sprouts, spring salad.  6 each

menus & prices are subject to change

at any time

ENTRÉES

seared lamb sirloin

chickpeas, butter beans,
garden minkt & pea pistou.  27

 

wild flounder meunière

yukon potato purée, cello spinach,

lemon-caper brown butter.  25

 

spring vegetables

garden chive-polenta cake, pea shoots,

wild mushroom vin blanc.  19

 

grilled local albacore

lentils, celery, cabbage, tonnato aioli.  24

 

pan-seared chicken thighs

early spring vegetable sauté, carrot coulis.  21

 

steak frites

6-ounce prime flat iron steak, frites,

point reyes blue cheese butter.  20

duck confit, one leg/two legs

ground mustard spaetzle, green garlic, english peas, duck jus.  17/26