menus: 
“the girl & the fig CATERS! ” • 1190 East Napa Street. Sonoma, CA. 95476.
telephone: 707.933.3000 ext.16 • fax: 707.933.0330• e-mail:
caters@thegirlandthefig.com
 |
    |
Fall/winterstarters
(select one menu item within each course) *indicates that item will have a surcharge st andré tartlet
leeks & garlic in a savory shell  foraged mushroom ragout fromage blanc & grilled bread cauliflower & lobster bisque toasted pumpkin seeds wild mushroom soup crispy sunchokes & crème fraiche day boat sea scallop* butternut squash puree, brown butter & sage shrimp & salmon cakes red pepper coulis, watercress salad grilled prawns lobster stock & garlic aioli, crouton pork & dried cherry pate red onion confit, house-marinated olives, crostini risotto cake cipollini onions, roasted squash, pancetta raw bar* oysters on the half shell, chilled mussels, clams, prawns & roasted crab
salads
(salad course may be served before or after entrée course) fig & arugula salad
toasted pecans, “Laura Chenel” chevre, pancetta, fig & port vinaigrette salad of baby field greens radishes, mustard seed buttered-croutons, orange & tarragon vinaigrette salad of red & white endive Gravenstein apples, candied pecans, creamy cheddar vinaigrette hearts of romaine salad three herb croutons, sweet garlic vinaigrette salad of butter leaf lettuce avocado & grapefruit, sherry vinaigrette goat cheese & date salad herbs, roasted beets, blood orange vinaigrette entrées
* indicates that item will have a surcharge grilled salmon
wilted spinach, pearl onions, French lentils, bacon vinaigrette seafood stew bouillabaisse sauce, shellfish, grilled bread, roasted garlic aioli pan-seared black cod cauliflower risotto gratinee, red wine reduction grilled polenta red pepper coulis, wilted spinach, portabella mushrooms, chevre & red onions pan-seared chicken breast fresh thyme & mushroom vermouth sauce, mashed potatoes Liberty duck confit roasted potatoes, applewood smoked bacon & spinach grilled pork chop potato puree, sautéed brussel sprouts, pomegranate glaze pancetta wrapped beef filet* mashed potatoes, wilted greens, roasted garlic jus braised shortribs crushed olive oil potatoes, black mission figs rack of lamb* syrah reduction sauce, potato gratin pan seared duck breast* dried plum & caperberry sauce, wild rice desserts
pumpkin cheesecake
pumpkin seed brittle, spiced brandy sauce fig & thyme crisp fig & port ice cream, port reduction sauce pear tart brown butter roasted pear, currant compote, hazelnut cream harvest cobbler seasonal apples, huckleberries & cinnamon ice cream chocolate torte hazelnut crust, sweetened crème fraiche chocolate ganache cake espresso anglaise & chocolate covered coffee beans Fall/winter
2007-2008 |