The French Manicure

You probably know that I am determined to try anything FIG at least once! So when I spied Mahia, a new distilled spirit made from figs, I had to give it a taste.The team took it seriously and between Jason, Brian and Chef Jeremy they created a new take on an old classic – the Rusty Nail becomes a French Manicure at the girl & the fig. The cocktail is made up of Mahia, Drambuie, Muddled fresh figs, cream over ice. We are featuring this on our Dessert Menu! Let me know how you like it.

Leading the way in Wine Country

story“Over the past two decades or so, Bernstein has nurtured a thriving food business anchored by her flagship Sonoma restaurant, The Girl & The Fig, known for its French-inspired country cuisine and wine list of mostly Rhone varietals.
She was named the honorary culinary chair for Sonoma Wine Country Weekend along with Phil Coturri, owner of Sonoma”s Enterprise Vineyards, is the honorary winegrower chair; the Gallo family with its E & J Gallo Winery arm in Healdsburg is the honorary vintner chair.” Click for the full article in the Press Democrat.

The PopUp Dinner Wine Country

Saturday, October 19, 2013

SECRET WINE COUNTRY LOCATION
TO PURCHASE DINNER

Pre-Purchase your meal and all you have to do on October 19th is pack in your table decor and pick up your food & wine (optional) between 6 and 7pm.
Dinner Menu
(Picnic dinners include disposable plates, napkins and cutlery – they do not include glasses)

Provençal Picnic for Two
Charcuterie: pate, rillettes, cornichons, olives, mustard
Salade: fig & arugula salad, pecans, pancetta, chenel chevre, fig & port vinaigrette
Plat: duck confit, roasted shallots, farro salad, herbs, mustard vinaigrette
Avec: ratatouille from our gardens, baguette and butter, sparkling water
Fromage: artisanal cheese selection, fruit and nuts
Le Dessert: chocolate pot de crème, madeleines

Tuscan Table for Two
Salumi:  house cured meats, mostarda
Antipasti: pickled vegetables, roasted peppers, white bean puree
Insalata: burrata & heirloom tomato salad
Entree: balsamic roasted porchetta, roast potatoes with sea salt
Con: foccacia and olive oil, sparkling water
Formaggio: pecorino & figcake
Dolci: rosemary olive oil cake with orange marmalade, biscotti

Vegetarian
Nibbles: pickled vegetables, roasted peppers, white bean puree
Cheese: cheese, crostini, fruit, nuts
Salads: burrata & heirloom tomato salad, simple green & fine herbes salad
Entrée: garden vegetable frittata
On the Side: ratatouille from our gardens, baguette and olive oil, sparkling water
Dessert: chocolate pot de crème, madeleines, biscotti

WINE LIST

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