Figs Prime

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Fig's Dinner Menu

 

|  Appetizers  |

 

Hot

 

MEDITERRANEAN MUSSELS

PAN SEARED DIVER SCALLOPS

STEAMED CLAMS

CALAMARI

GOAT CHEESE CROQUETTES

BEEF EMPANADAS

Cold

SLICED AHI TUNA

AVOCADO CRAB STACK

TRUFFLE MOZZARELLA BURRATA

CHARCUTERIE

BEEF CARPACCIO

 

SOUP  |  AND  |  SALAD

 

WEDGE

BABY SPINACH

CAESAR

SPRING MIX

HOUSE SOUP

 

House Flat Bread

                      prosciutto, caramelized onions, figs, crumbled goat cheese and crumbled gorgonzola cheese         9

 

House Steaks

all USDA Prime and Angus beef steaks are prepared on the grill or pan-seared,

served with house potatoes and seasonal vegetables.


STEAK COMPANIONS: Lobster Tail + 17  |  Oscar + 10  |  Shrimp + 9

Mushrooms Truffle Oil, Dijon Mustard Peppercorn Demi Glace or Red Wine Gorgonzola Demi Glace + 3


ADDITIONAL SIDES:  Mac & Cheese or Risotto + 7   |   Asparagus or Sautéed Spinach with Garlic + 5


9 oz FILET *                                                  14 oz PRIME NY

34                                                                           39


8 oz PRIME SIRLOIN*                                        20 oz PRIME RIBEYE*

28                                                                         42

 

|  ENTRÉES  |

all served with house potatoes and seasonal vegetables.


FISH of the DAY

market price

CHICKEN AUBERGINE

with prosciutto, eggplant, cheese and a white

wine sauce  |  21


CHICKEN REBOSADO

dipped in egg batter, sautéed with capers,

lemon and white wine sauce  |  17


PORK TENDERLOIN

roasted with herbs, spices, dried cranberries

and honey balsamic glaze  |  22


VEAL SCALLOPINE

with prosciutto, roasted peppers and fontina

cheese in a white wine sauce  |  26


RACK of LAMB

pan-seared lamb, baked then finished with a

red wine Dijon mustard demi glace  |  36


GRILLED ORGANIC SALMON

seasoned with spices and herbs, served with

grilled tomatoes and asparagus  |  27

BLACK GROUPER MEDITERRANEO

sautéed with clams and mussels in a light

tomato sauce  |  32


PAPPARDELLE AU DUXELLE

egg pasta tossed with Mediterranean mushroom

puree, truffle oil and parmesan cheese  |  17


SHRIMP and DIVER SCALLOPS

pan-seared, with asparagus and cheesy grits  |  29


MEDITERRANEAN SEAFOOD ZUPPA

lobster, calamari, clams, scallops and shrimp

cooked in a zesty marinara sauce, served

with crostinis  |  37


PAELLA

chorizo, chicken, calamari, mussels, scallops and

shrimp slowly simmered with sweet peas and

saffron rice  |  28


SHORT RIBS RAVIOLI

butter sauce, roasted peppers and sweet peas  |  18

 

{  *  } Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase you risk of food borne illness.