The Fig Tree Restaurant

Served warm with Cinnamon Crème Anglaise and Coffee Ice Cream

Coconut Crémeux, Peanut Butter Chantilly, Candied Peanuts, Caramel Sauce, Toasted Coconut, Coconut-Fudge Ice Cream

with Lemon Curd Chantilly, Sugared Raspberries, Raspberry Coulis, Lemon Marmalade, and White Chocolate-Raspberry Ice Cream

Chicago Style Strawberry Cheesecake on Savoiardi Crust filled with Strawberry Compote, with Shortcake Pieces, Chantilly Cream, and Strawberry Shortcake Ice Cream

with Brown Butter Cake, Candied Almonds, Toasted Meringue, Cherry Gastrique, and Crème Fraîche Ice Cream

Hazelnut Crunch, Irish Cream Marshmallow, Hot Fudge, and Irish Cream Ice Cream

Vidal, Riesling and Cabernet Franc

10-Year, 20-Year, 30-Year, and 40-year

Bulleit Rye, Dry Sherry, Orange Liqueur, Orange Bitters and Orange Peel

Bourbon, Cappelletti Aperitivo, Cardamaro Amaro, and Fresh Lemon Juice

Casamigos Mezcal, Pineapple, Cilantro, Orange Liqueur and Jalapeño

Absolut Pear Vodka, Elderflower Liqueur, Pear Puree, Lemon Juice, and Prosecco

Deep Eddy Grapefruit Vodka, Thyme Infusion, Ruby Red Grapefruit Juice, Salt and Lime

Figenza Fig Vodka, Fig Puree, Domaine de Canton, and Ginger Beer

Bulleit Rye, Dry Sherry, Orange Liqueur, Orange Bitters and Orange Peel

Bourbon, Cappelletti Aperitivo, Cardamaro Amaro, and Fresh Lemon Juice

Casamigos Mezcal, Pineapple, Cilantro, Orange Liqueur and Jalapeño

Absolut Pear Vodka, Elderflower Liqueur, Pear Puree, Lemon Juice, and Prosecco

Deep Eddy Grapefruit Vodka, Thyme Infusion, Ruby Red Grapefruit Juice, Salt and Lime

Figenza Fig Vodka, Fig Puree, Domaine de Canton, and Ginger Beer

Sautéed Apples, Onions, Walnuts, and Gorgonzola in Puff Pastry with Lemon-Thyme Beurre Blanc

with Fried Oysters, Hollandaise, and Brioche Toast Point

with Roasted Red and Poblano Peppers, Fingerling Potatoes, Grape Tomatoes, and Chimichurri

Burgundy Helix Snails, Cremini Mushrooms, Creamy Gorgonzola, and Crostini

with Fried Avocado, Corn Salsa and Poblano Cream Sauce

with Caper Relish, Micro Arugula, Hearts of Palm, and Lemon Vinaigrette

Chef's Nightly Selection of Artisan Cheeses and Accompaniments

over Apple Chutney, Bacon Praline, and Cherry Gastrique

with Pear Chutney, Honey-Spiced Pecans, Cranberry Gastrique, and Toasted Brioche

Lightly Tossed in a House Made Herb Vinaigrette

with Parmigiano-Reggiano and House Made Croutons

with Quail Egg and Warm Bacon-Maple Vinaigrette

Sautéed Sea Scallops over Beet, Fennel, Golden Raisin Couscous, with Broccoli Rabe and Blood Orange Reduction

over Farro with Sautéed Spinach, Sundried Tomatoes, Capers, and Garlic Cream Sauce

Sautéed Sea Bass over Black Truffle-Yukon Gold Mashed Potatoes with Maine Lobster, Prosciutto, Sweet Corn, and Tarragon Beurre Blanc

Grilled NC Bison Rib Eye with Pickled Mustard Seeds over Fingerling Potato, Mascarpone, Arugula Hash with Broccoli Rabe

Peppercorn Crusted Grilled Elk Chop with Horseradish Spätzle, Bacon-Braised Red Cabbage, and Boursin-Dijon Sauce

Braised Lamb Shank with Pumpkin Polenta, Roasted Brussels Sprouts, Rosemary Panko Gremolata, and Rich Brown Sauce

Stilton Crusted Filet Mignon with Ricotta Gnocchi, Shiitake Mushrooms, Sautéed Spinach, Crispy Shallots, and Rosemary Brown Butter

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

House Made Fettuccine with Peas, Squash, Zucchini, Portobello Mushrooms and Roasted Bell Peppers in Roasted Garlic Cream Sauce with Basil Pesto

Served warm with Cinnamon Crème Anglaise and Coffee Ice Cream

Chocolate Pudding filled Peanut Butter Mousse over Chocolate Brownie, with Candied Peanuts, Peanut Butter Caramel, and Peanut Butter Ice Cream

with Brown Butter Hazelnut Crust, Cherry Gastrique, Poached Cherries, Candied Hazelnut Crumb, and Butterscotch Ice Cream

Chicago Style Biscoff Cheesecake with Cookie Butter Caramel, Coffee Chantilly, Chocolate-Almond Biscotti, and Kahlua Ice Cream

Grapefruit Curd, Pomegranate Coulis, Cashew Chantilly, Candied Cashews, Brioche Ice Cream

- Coconut Mousse, Caramel, and Toasted Coconut -Strawberry Curd, Chocolate Ganache, and Strawberry Meringue -Mocha Ganache Buttercream, Coffee Crunch, and Coffee Caramel Served with Coconut Fudge Ice Cream and Rocky Road Ice Cream

Vidal, Riesling and Cabernet Franc

10-Year, 20-Year, 30-Year, and 40-year

Bulleit Rye, Dry Sherry, Orange Liqueur, Orange Bitters and Orange Peel

Bourbon, Cappelletti Aperitivo, Cardamaro Amaro, and Fresh Lemon Juice

Casamigos Mezcal, Pineapple, Cilantro, Orange Liqueur and Jalapeño

Absolut Pear Vodka, Elderflower Liqueur, Pear Puree, Lemon Juice, and Prosecco

Deep Eddy Grapefruit Vodka, Thyme Infusion, Ruby Red Grapefruit Juice, Salt and Lime

Figenza Fig Vodka, Fig Puree, Domaine de Canton, and Ginger Beer

with Pistachio Pesto, Horseradish Vinaigrette, Greentree Microgreens, and Goat Cheese Crouton

with Eggplant Agrodolce, Apple Chutney, and Plum Gastrique

with Roasted Red and Poblano Peppers, Fingerling Potatoes, Grape Tomatoes, and Chimichurri

Chorizo and Arborio Rice Stuffed Calamari with Blistered Heirloom Grape Tomatoes, Shishito Peppers, and Yellow Pepper Coulis

Burgundy Helix Snails, Cremini Mushrooms, Creamy Gorgonzola, and Crostini

with Fried Avocado, Corn Salsa and Poblano Cream Sauce

with Caper Relish, Micro Arugula, Hearts of Palm, and Lemon Vinaigrette

Chef's Nightly Selection of Artisan Cheeses and Accompaniments

over Apple Chutney, Bacon Praline, and Cherry Gastrique

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

Lightly Tossed in a House Made Herb Vinaigrette

with Parmigiano-Reggiano and House Made Croutons

with Quail Egg and Warm Bacon-Maple Vinaigrette

Pumpkin Seed Crusted Sea Scallops with Butternut Squash and Shiitake Mushroom Risotto, Shaved Brussels Sprouts, and Fennel Cream Sauce

over Farro with Sautéed Spinach, Sundried Tomatoes, Capers, and Garlic Cream Sauce

Sautéed Sea Bass over Black Truffle-Yukon Gold Mashed Potatoes with Maine Lobster, Prosciutto, Sweet Corn, and Tarragon Beurre Blanc

Peppercorn Crusted Grilled Elk Chop with Horseradish Spätzle, Bacon-Braised Red Cabbage, and Boursin-Dijon Sauce

Stilton Crusted Filet Mignon with Ricotta Gnocchi, Shiitake Mushrooms, Sautéed Spinach, Crispy Shallots, and Rosemary Brown Butter

Pan Seared Duck Breast with French Green Lentils, Balsamic Glazed Radicchio, Broccoli Rabe, and Pomegranate-Rosemary Gastrique

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

House Made Fettuccine with Peas, Squash, Zucchini, Portobello Mushrooms and Roasted Bell Peppers in Roasted Garlic Cream Sauce with Basil Pesto

Served warm with Cinnamon Crème Anglaise and Coffee Ice Cream

with Spiced Shortbread, Maple Caramel, Plum Sauce, Plum-Apple Compote, Candied Pecans, and Spiced Maple-Crème Fraîche Ice Cream

Savoiardi, Pumpkin Mascarpone Mousse, Kahlua-spiked Coffee, Toffee Bits, Coffee Sauce, and Kahlua Ice Cream

New York Style Banana Cheesecake with Vanilla Wafer Crust, Rum Caramel, Candied Walnuts, Chantilly, and Banana Pudding Ice Cream

with Dark Chocolate Mousse, Cherry Liqueur-Poached Cherries, Cherry Gelée, Almond Brittle, Candied Almonds, and Cherry-Almond Ice Cream

with Edible Cookie Dough, Salted Caramel, Chocolate Mousse, Candied Hazelnuts, and Cookie Dough Ice Cream

Vidal, Riesling and Cabernet Franc

10-Year, 20-Year, 30-Year, and 40-year