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
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springstarters
(select one menu item within each course) * Indicates item has a surcharge asparagus tart
comte & dungeness crab salad  artichoke soup roasted artichoke hearts, crispy garnish pea & green garlic soup créme fraiche, garlic chips foraged mushroom ragout fava beans, fromage blanc, grilled bread spring risotto cake fava beans, English peas, pea sprouts grilled prawns* line caught, olive oil crostini ahi tuna tartare* line caught, olive oil crostini, pea sprouts shrimp & salmon cakes red pepper coulis, watercress salad pork & dried cherry pate red onion confit, house-marinated olives, crostini 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 grilled asparagus salad broken beet vinaigrette, shaved comte salad of red & white endive apples, candied pecans, creamy cheddar vinaigrette grilled romaine salad balsamic syrup, fresh chickpeas, crispy prosciutto roasted beets pickled red onion, tomme de chevre, orange segments, watercress entrées
* Indicates item has a surcharge grilled salmon
white bean puree, roasted morel vinaigrette, baby cress sea bass potato & olive ragout, roasted artichoke broth seafood stew bouillabaisse sauce, shellfish, grilled bread, roasted garlic aioli grilled ahi tuna * spring pea & asparagus risotto, pistachio butter vegetable gratin roasted potatoes, sautéed spinach, spring onions, fennel, beets & morel mushroom jus pan-seared Fulton Valley chicken breast whole grain mustard & tarragon, potato& green garlic puree, apple cider sauce stuffed Wolfe Ranch quail roasted fennel & raisins, wild rice, red wine sauce Liberty duck confit roasted potatoes, applewood smoked bacon, spinach grilled pork chop mashed potatoes, mustard sauce, sautéed spring onions grilled new york steak point reyes blue bread pudding, morel crème fraiche jus beef filet * pancetta wrapped, grilled asparagus, potato confit, caramelized cippolini rack of lamb * potato gratin, mint scented lamb jus desserts
lemon tart
candied orange peel, blood orange sauce brown butter cake macerated strawberries, sweetened sherry sauce, whipped créme fraiche cheesecake house made ricotta, spiced currants chocolate cherry shortcake cherries, brandied crème pear tart brown butter roasted pear, currant compote, hazelnut cream dessert buffet selection of mini signature desserts spring
2007-2008 |