This week’s plat du jour – the fig cafe & winebar

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OK, so in my last post I talked about my love for fall.  Never mind that, winter is here and so is my desire for the braise.  This week’s plat takes me back to my time living in Germany and many cold, snowy nights.  We have a braised pork shoulder with whole grain mustard spaetzle, lacinato kale, crispy parsnips and an apple-crème fraiche sauce.  Come join us and stay warm!

New Year’s Eve at the fig cafe

new years

Starters:
saffron-parsnip bisque – 
mussel escabeche
or
endive & arugula salad-
cara cara oranges, pickled fennel, toasted pistachios, vanilla-citrus vinaigrette, french feta

Entrees:
pan-seared scallops – 
braised pork belly & brussels sprout hash, celery root-apple puree
or
syrah-braised short ribs – 
potato purée, rainbow chard, horseradish cream
or
brioche & chanterelle-stuffed chicken roulade –
creamy polenta, cipollini onions, braised greens
or
ricotta gnocchi –
roasted wild mushrooms, fonduta, bloomsdale spinach, toasted bread crumbs

Dessert:

profiteroles – 
blood orange ice cream, chocolate sauce
or
gianduja pot de crème – 
florentine cookie

$45 per person (does not include tax or gratuity)
wine pairing additional $15

CALL FOR RESERVATIONS – 707-933-3000 x13