Restaurant Week March 6th - 12th
- Fig
- Mar 4, 2017
- 1 min read
3 courses - 39.

ENTREE
roasted baby carrots fennel pollen, orange segments, black olive, yogurt the girl & the fig, 2016 Grenache Rose

PLAT
grilled lamb t-bone
spring onion sunchoke & kale hash
Juicy Rebound, 2013 Juicy Villages Red Blend

DESSERT
rhubarb tart tatin
strawberry ice cream
Domaine de Durban, 2014 Muscat de Beaumes de Venise
bistro wine flight paired with the menu
three wines. add 12.
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