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

Sample Menu


Thinly Sliced Prime Veal Top Round topped with Capers, Balsamic Pearls, 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

Pumpkin Seed Crusted Sauteed Sea Scallops over Butternut Squash Puree with Pear Chutney, Apple Cider Vinaigrette and Candied Pecans

Sautéed Apples, Onions, Gorgonzola Cheese and Walnuts in Pastry with Thyme Butter Sauce

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

Three Cheese Fried Polenta Cake with Chanterelle Mushrooms, Roasted Red Bell Pepper Puree and White Truffle Vinaigrette

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 Alaskan Halibut over French Green Lentils, Smoked Bacon, Leeks and Golden Raisins with Orange-Cumin Sauce

Sautéed Sea Scallops over Cauliflower Gruyere Gratin and Chanterelle Mushrooms with Jalapeno Lemon Beurre Blanc

Sautéed North Carolina Day Boat Grouper Filet and Maine Lobster Tail over Saffron 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 Apple and Almond Risotto with Sage Pan Jus

Bacon Jam Crusted Wild Boar Loin Chop over Mashed Sweet Potatoes with Sautéed Spinach and Smoked Bourbon Sauce

Grilled Australian Lamb Tenderloin over Israeli Couscos, Olives, Oven Dried Tomatoes, Chick Peas, Feta and Oregano Pan Jus

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 Black Truffle-Ricotta Ravioli with Swiss Chard and Shitake Mushroom Fricassee


served Warm with Cinnamon Crême Anglaise and Coffee Gelato

with Peanut Brittle and Milk Chocolate Bar

with Bourbon Butter Sauce, Candied Cinnamon Pecans and Bourbon Burnt Sugar Ice Cream

with Salted Caramel Sauce and Crème Caramel Ice Cream

with Cider Anglaise and Toffee Ice Cream

with Candied Hazelnuts and Sweet Basil Sauce

with Almond Lace Cookie and Frozen Ginger-Cayenne Chantilly Cream

Vidal, Reisling and Cabernet Franc