GREAT FOOD & WINE!
FRIENDLY FACES! NEIGHBORHOOD CAFE
COMPLIMENTARY WINE CORKAGE!
EAT IN OR TAKE OUT!
NO RESERVATIONS - JUST COME!
"Absolutely love this place. It has a down-home neighborly feel with exceptional food quality. Service is very good and friendly. It aims to please locals and tourists a like. It is on my recommended list for great Sonoma Valley restaurants.
The food is always good & very consistent. Love that they do NOT charge for corkage and they also have a good wine list. They always have a Prix Fix meal available and they had it before everyone else started to do it." satisfied guest
OPEN EVERY NIGHT - from 5:30
OPEN FOR BRUNCH - Sat & Sun 10:00 - 3:00
starters
fried calamari.
spicy lemon aioli. 11.95
steamed mussels.
garlic, leeks, tarragon, grilled bread. 11.50
baked Laura Chenel goat cheese.
roasted tomato sauce, toasted bread. 6.95
artisan cheese platter.
three selections, fruit & house-cured salumi. 12.95
house-marinated olives or spiced almonds. 3.95
soup & salads
soup of the day.
garden to the stockpot. 6.50
very simple salad.
mixed greens, shaved fennel, cherry tomatoes, croutons, aged sherry vinaigrette. 7.25
fig & arugula salad.
chèvre, pecans, MANO FORMATE pancetta, fig & port vinaigrette. 11.95/ 8.25
frisee lardon salad.
MANO FORMATE bacon, poached egg,
bacon vinaigrette. 8.95
apple & baby romaine salad.
point reyes blue cheese, walnuts, roasted shallot vinaigrette. 10.95
thin crust pizzas
margherita.
fresh mozzarella, basil, tomato sauce. 11.95
gorgonzola dolce & fig.
grilled radicchio, roasted red onions. 12.95
MANO FORMATE coppa.
oven-roasted red onions, fontina, red sauce. 12.95
mediterranean.
grilled eggplant, roasted garlic & peppers, feta & fontina. 12.95
entrées
fish du jour.
chestnut spaetzle, braised greens, roasted mushroom ragoût. 1995
steamed mussels & fries.
garlic, leeks, tarragon, grilled bread. 18.95
Café pot roast.
braised greens, cipollini onions, horseradish mashed potatoes. 17.95
grilled pork chop.
caramelized onion-potato grain, brussels sprouts, bacon, verjus pork sauce. 18.95
cassoulet.
duck confit, merguez sausage, roast pork, flageolet beans, bread crumbs. 19.95
grilled butchers steak.
blue cheese herb butter, fries, todays vegetable. 19.95
sandwiches & sides
grilled top sirloin burger.
grilled onions, choice of white cheddar or cambozola cheese, fries. 12.95
grilled cheese sandwich.
joe matos st. george cheese, grilled onions, whole grain mustard, fries. 10.95
macaroni & cheese. 6.25
fries. with tarragon aioli. 4.50
mashed potatoes or today's vegetable. 4.95
menus & prices are subject to change at any time
bubbles, bubbles & more bubbles
fig royale. sparkling wine & fig apertif. 8
kir royale. sparkling wine & framboise. 8
mimosa. sparkling wine & fresh squeezed oj. 8
bellini. sparkling wine & white peach purée. 8
t he brunch menu
eggs & bacon.
two eggs any style, oven roasted potatoes,
grilled bread. 10.95
tart du jour.
chef's choice, side salad, oven roasted potatoes
or fries. 9.95
omelette du jour.
or fries. 10.95
brunch pizza.
fontina, applewood smoked bacon, poached egg. 11.95
croques madame.
brioche, comte cheese, jambon, mornay sauce,
poached egg. 10.50
corned beef hash.
corned beef, potatoes, onions, smoked paprika,
poached egg. 10.95
spiced french toast.
served with fig maple syrup & seasonal berries. 9.95
steak & eggs.
butcher steak, poached eggs, oven roasted potatoes
or fries. 19.95
signature salads
mixed greens, shaved fennel, heirloom radishes, aged sherry vinaigrette. 7.25
chèvre, pecans, MANO FORMATE pancetta , fig & port vinaigrette. 11.95/ 8.25
MANO FORMATE bacon, poached egg, bacon vinaigrette. 8.95
apple & baby romaine salad
point reyes blue cheese, walnuts, roasted shallot vinaigrette. 9.95
pizza
mediterranean
yummy options for lunch
top sirloin burger.
grilled butcher's steak.
blue cheese herb butter, fries, today's vegetable. 19.95
artisan cheese plate.
three selections, seasonal fruit & house cured salumi. 12.95
mix & match on the side
warm petite baguette. jam sampler, sweet butter. 4.25
side of eggs any style. 3.95
applewood smoked bacon or oven roasted potatoes or fries. 3.95
DESSERT
decadent chocolate brownie. 7.00
vanilla ice cream, pecans, chocolate sauce
sticky toffee banana cake. 7.00
vanilla gelato
butterscotch pot de crème. 6.50
gingerbread pumpkin bread pudding. 7.00
spiced caramel & vanilla gelato
ice cream or sorbet. 4.50
chef's choice
white wines
Roederer Estate. NV Brut, Anderson Valley. 38
Pol Clement. NV Brut, France. 24
Gloria Ferrer. 2002 Brut Royal Cuvee, Carneros. 40
Tablas Creek. 2009 Rhone Blend, Paso Robles. 34
Atmosphere. 2009 Rhone Blend, California. 38
d'Arenberg. 2009 Hermit Crab, Rhone Blend, Adelaide. 32
Très Bonnes Années. 2010 Rhone Blend. 48
Truchard. 2010 Roussanne, Carneros. 41
Wellington. 2009 Roussanne, Sonoma Valley. 34
Zaca Mesa. 2007 Roussanne, Carneros. 48
Qupe. 2010 Marsanne, Santa Ynez Valley. 40
Wellington. 2009 Marsanne, Sonoma Valley. 36
Tangent. 2010 Viognier, Edna Valley. 32
Imagery. 2010 Viognier, Sonoma County. 39
Miner Family. 2009 Viognier, California. 35
Sensorium. 2010 Viognier, Paso Robles. 38
Leojami. 2008 Viognier, Monterey County. 33
Kunde. 2007 Viognier, Sonoma Valley. 38
rosé wines
Tavosa. 2010 Grenache Rosé, Sonoma Valley. 31
Domaine de Montfaucon. 2010, Les Gardettes, France. 27
red wines
Monte Oton. 2010 Garnacha, Spain. 27
Groundwork. 2009 Grenache, Santa Barbara County. 42
Frick. 2008 Cinsault. Dry Creek Valley. 39
Bonny Doon. 2009 Cinsault, California. 49
Lioco. 2009 Indica. Carignan, Mendocino. 34
Cline Cellars. 2010 Mourvèdre, Contra Costa. 32
Bodegas Olivares. 2009 Altos de la Hoya, Spain. 27
Spann Vineyards. 2009 Mourvèdre, California. 28
Chateau Grande Cassagne. 2010 Red Blend, France. 36
Grey Stack. 2009 The Folly, Red Blend, California. 44
Lasseter. 2009 Chemin de Fer, Red Blend, Sonoma. 65
Landmark. 2009 Steel Plow, Syrah, Sonoma. 46
Jus Soli. 2005 Syrah, Sonoma Valley. 44
Benziger. 2007 Syrah, Sonoma Valley. 36
Buena Vista. 2007 Syrah, Carneros. 34
Très Bonnes Années. 2009. Syrah, Sonoma County. 56
Bryan Jones - General Manager - Chef
Bryan Jones began his culinary career at the age of 16 by working in local restaurants in his home town of San Luis Obispo. After graduating from college, he found his real passion was for food and cooking, which led him to the California Culinary Academy in San Francisco. Upon graduation, he traveled extensively, cooking in Beaver Creek, Colorado, the Bavarian Alps in Germany and Santa Fe, New Mexico before finally settling in Sonoma.
He has worked at the fig café since 2004, starting as the Chef de Cuisine and eventually earning the title of General Manager. He is passionate about using fresh local ingredients in combination with techniques learned from his stints working over seas and around the country.
When he's not cooking Bryan enjoys spending time with his wife and two daughters. He is also a fervent cyclist and long time surfer.
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Sondra Bernstein - Proprietor / CEO
One sure thing that can be said about Sondra Bernstein is that she has no idea how to relax. Her passion for the hospitality business is her driving force and continues to inspire her to create and recreate. She opened her first restaurant in 1997 after four years at Viansa Winery and many successful years in restaurant management in both Los Angeles & Philadelphia.
Currently, Sondra is the Proprietor/CEO of the girl & the fig and ESTATE restaurants in Sonoma & the fig café & winebar in Glen Ellen. She is the author of the the girl & the fig Cookbook published by Simon & Schuster in April 2004. Her gourmet FIGfood product line is available nationwide under the girl & the fig label. With a passion for food and wine, the trip from Philadelphia to Sonoma County was inevitable. Having restaurants in Sonoma County is a tribute to the efforts of the farmers, ranchers, cheese makers and, of course, grape growers & vintners in this bountiful landscape. When she is not busy working on her restaurants' menus, accounting or marketing, she can be found playing in one of her many projects, including: the Très Bonnes Années label wine, The Farm Project, her second cookbook, development of the girl & the fig iPhone application and the company's new website to name a few.
John Toulze - Managing Partner
John Toulze was born in Northern California in 1974 to a third generation French family. Cooking was and continues to be a strong passion in his family life. John started his career in hospitality at Viansa Winery in Sonoma in 1994. After several years of cooking and wine sales John left Viansa winery in 1997 to help Sondra Bernstein open the girl & the fig restaurant in Glen Ellen.
At the girl & the fig, John's role was varied, dividing his work between the sous chef and floor manager. During the second year of business, John took over the kitchen as the Chef de Cuisine and concentrated on the restaurant's country food with a French passion.
Almost fourteen years later, John is not only the Executive Chef but is the Director of Operations and Managing Partner of the company. During these years, John has been key to the opening of the original restaurant and every project that followed. He has also had an important role in developing the girl & the fig's FIG FOOD product line and is the recipe developer of the girl & the fig Cookbook.
Johns excitement of late has been sharing & teaching the many artisanal aspects of our company to our interested staff members, including: our MANO FORMATE salumi program, The Farm Project, Olive Oil & Vinegar production, and of course recipe development. John received a Rising Star Chef award in June 2009. John is a completely self-taught chef and enjoys developing new recipes and training new staff, but most of all understands the importance of consistency & endurance.
Food is my passion; I have been blessed to cook in the wine country where the commitment and dedication to exceptional products is of the highest importance. I am one of the lucky ones, I am able to pursue my passion and make my dreams become reality.
the fig cafe & winebar
13690 arnold drive
glen ellen, ca 95442
707.938.2130
email us
glen ellen 707.938.2130
