The Fig Tree Restaurant | 1601 E 7th Street, Charlotte, NC 28204 | 704.332.3322 | Directions

Sample Menu

Appetizers

Thinly Sliced Prime, Forty Day Aged Top Round topped with Capers, Hearts of Palm, and Arugula with Shaved Parmigiano-Reggiano and Extra Virgin Olive Oil

Burgundy Helix Snails with Cremini Mushrooms in Creamy Gorgonzola Sauce over Crostini

Sauteed Sea Scallops over Sweet and Sour Braised Leeks with Smoked Bacon, Golden Raisins, and Orange-Cumin Sauce

Pesto, Pine Nuts, Capers and Roasted Red Bell Pepper Stuffed House Made Mozzarella with Balsamic Pearls

Grilled Mediterranean Octopus with Haricots Verts, Chick Peas, Olives, Oven Roasted Tomatoes, and Lemon-Caper Vinaigrette

Fresh Gulf Coast Lump Crab Meat with Corn and Avocado Salsa layered between House Made Potato Chips and Creme Fraiche

Pan Seared Foie Gras over Fried Plantain with Blueberry Salted Caramel and Bacon Praline

Chef’s Nightly Selection of Artisan Cheeses and Accompaniments

Soups & Salads

Tega Hills Farm Mixed Greens lightly tossed in our House Made Herb Vinaigrette Substitute Soup, Spinach Salad or Caesar Salad for an additional $3

Chef’s Soup of the Day

Traditional Caesar Salad with Parmigiano-Reggiano and House Made Croutons

Baby Spinach and Hard Boiled Quail Egg with Warm Bacon and Maple Vinaigrette

With Fresh Gorgonzola, Feta Cheese, Hearts of Palm, Goat Cheese or Pine Nuts for an Additional $2 or Warm Fried Calamari for an Additional $3

Main Courses

Sautéed Florida Gulf Red Snapper over Quinoa with Roasted Red Bell Pepper Chimichurri Sauce

Sautéed Sea Scallops over Sweet corn and Dill Israeli Couscous with Lemon Beurre Blanc and Asparagus

Sautéed North Carolina Day Boat Grouper Filet and Maine Lobster Tail over Spring Pea and Tarragon Pesto Risotto with Lobster Beurre Blanc

Sauteed North Carolina Mountain Trout with Capers, Artichoke Hearts, and Prosciutto in Lemon Beurre Blanc with Asparagus

Sautéed Ashley Farms Poulet Rouge Chicken over Israeli Couscous, Olives, Oven Dried Tomatoes, Garbanzo Beans, Feta, and Oregano Pan Jus

Balsamic Onion Jam topped Snake River Farms NY Strip with Potato Gratin

Grilled Australian Lamb Loin over Fava Bean and Shitake Mushroom Risotto with Mint-Pea Mascarpone

Grilled Provimi Veal Chop with Jumbo Shrimp over Smashed Fingerling Potatoes with Cremini Mushrooms, Capers, and Sherry Garlic Butter Sauce with Asparagus

Grilled New Zealand Elk Chop over Horseradish Spaetzle with Smoked Bacon-Braised Purple Cabbage and Boursin Dijon Sauce

Grilled Filet Mignon topped with Stilton Cheese and Mushroom Duxelles over Sweet Corn Polenta Cake with Veal Demi-Glace and Sauteed Spinach

House Made Saffron Pappardelle Pasta with Roasted Zucchini, Yellow Squash, Eggplant, and Oven Roasted Tomatoes in Sun Dried Tomato Cream Sauce

Desserts

served Warm with Cinnamon Crême Anglaise and Coffee Gelato

with Shortbread Crust and White Chocolate Chips

with Vanilla Bean Cream Cheese Frosting and Buttermilk Gelato

with Vanilla Gelato

with Peanut Butter Mousse and Chocolate Ganache

Rum and Chambord soaked Lady Fingers layered with Macerated Berries and Vanilla Mascarpone

with Frozen Cinnamon Chantilly Cream and Chocolate Chip Biscottie

Vidal, Reisling and Cabernet Franc