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

Sample Menu


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

with Horseradish Aioli and Sunny Side Up Quail Egg

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

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

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

Pistachio Crusted Steelhead Trout over Quinoa and Braised Fennel with Tarragon-Beet Yogurt

Ancho Chile and Honey Glazed Sea Scallops over Black Beluga Lentils and Bok Choy with Soy Beurre Blanc

Sautéed Alaskan Halibut over Ratatouille Risotto with Oregano Beurre Blanc and Shitake Mushrooms

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

Pan Seared Magret Duck Breast with Sprouted Peas, Sweet Potatoes, Trout Beans and Pancetta with Cherry Demi-Glace

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

Garlic and Rosemary Crusted Colorado Lamb Chops over Rosemary Couscous with Dijon Demi-Glace and Asparagus

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 Pappardelle Pasta with Roasted Zucchini, Yellow Squash, Eggplant, and Oven Roasted Tomatoes in Roasted Garlic Cream Sauce


served Warm with Cinnamon Crême Anglaise and Coffee Gelato

Flourless Chocolate Cake and Coffee Semifreddo over Toasted Marshmallow

with Rich Chocolate Italian Butter Cream and Buttermilk Ice Cream

topped with Scotch Chantilly Cream and Butterscotch Cookie

Choice of Topping: Turtle, Raspberry or S’mores

with Lemon Curd, Macerated Berries and Coconut Sorbet

with Vanilla Ice Cream

Vidal, Reisling and Cabernet Franc