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

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

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

House Made Focaccia tossed with Figs, Duck Confit, Olives and Taleggio Cheese

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 Quinoa with Sun Dried Tomatoes and Chanterelle Mushrooms with Basil Almond Pesto

Sautéed Sea Scallops over Purple Potato, Sweet Corn and Smoked Bacon Succotash 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

Dry Aged Snake River Farms NY Strip with Grilled Peppadews, Squash and Zucchini over Roasted Red Bell Pepper Chimichurri and Fried Capers

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 Pappardelle Pasta with Chanterelle Mushrooms, Italian Summer Truffles and Swiss Chard


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 Salted Caramel Sauce and Crème Caramel Ice Cream

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