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. 10.25
baked Laura Chenel goat cheese.
roasted tomato sauce, toasted bread. 6.95
artisan cheese platter.
three selections, fruit & house-cured salumi. 11.95
house-marinated olives or spiced almonds. 3.95
soup & salads
soup of the day.
garden to the stockpot. 6.00
very simple salad.
mixed greens, shaved fennel, heirloom radishes, croutons, aged sherry vinaigrette. 6.95
fig & arugula salad.
chèvre, pecans, pancetta, fig & port vinaigrette. 10.95/ 7.25
frisée-lardon salad.
house-smoked bacon, poached egg, bacon vinaigrette. 8.95
café chopped salad.
romaine, bacon, tomatoes, croutons, blue cheese dressing. 10.95 / 7.25
thin crust pizzas
grilled chicken & pistou.
basil, roma tomatoes, asiago. 12.95
MANO FORMATE salami.
roasted red onions, fontina, red sauce. 12.95
heirloom tomato pizza.
fresh mozzarella, basil. 12.95
entrées
fish du jour.
flageolet bean ragout, bacon, spinach, anchovy caper butter. 19.95
grilled butchers steak.
blue cheese herb butter, fries, todays vegetable. 19.95
steamed mussels & fries.
garlic, leeks, tarragon, grilled bread. 17.95
fish & shellfish stew.
chorizo, potatoes, tomato-fennel broth & grilled bread. 18.95
roast quail.
farro, black rice, spinach, oil cured olives, apricot-fig chutney. 17.95
grilled pork chop.
MANO FORMATE guanciale, yukon gold potatoes, romano beans. 17.95
sandwiches & sides
grilled top sirloin burger.
grilled onions, choice of white cheddar or cambozola cheese, fries. 11.95
grilled cheese sandwich.
comte cheese, grilled onions, whole grain mustard, fries. 9.95
macaroni & cheese. 6.25
fries. with tarragon aioli. 4.50
mashed potatoes or todays vegetable. 3.95
menus & prices are subject to change at any time
bubbles, bubbles & more bubbles
fig royale. sparkling wine & fig syrup. 8
kir royale. sparkling wine & framboise. 8
mimosa. sparkling wine & fresh squeezed oj. 8
bellini. sparkling wine & white peach purée. 8
the brunch menu
eggs & bacon.
two eggs any style, oven roasted potatoes, grilled bread. 10.95
tart du jour.
chefs choice, side salad, oven roasted potatoes or fries. 9.95
omelette du jour.
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
romaine, bacon, tomatoes, croutons, blue cheese dressing. 10.95/ 7.25
mixed greens, shaved fennel, heirloom radishes, aged sherry vinaigrette. 6.95
frisee-lardon salad.
pizza
brunch.
fontina, applewood smoked bacon, poached egg. 10.95
fresh mozzarella & basil. 12.95
yummy options for lunch
top sirloin burger.
artisan cheese plate.
three selections, seasonal fruit & house cured salumi. 11.95
mix & match on the side
warm petite baguette. jam sampler, sweet butter. 3.25
side of eggs any style. 3.95
applewood smoked bacon or oven roasted potatoes or fries. 3.95
decadent chocolate brownie. 6.50
vanilla ice cream, pecans, chocolate sauce
lemon cheesecake. 7.00
lemon curd, raspberry sauce, crème fraiche
butterscotch pot de creme. 7.00
apple-fig bread pudding. 7.00
vanilla gelato & spiced caramel sauce
ice cream or sorbet. 4.50
chef's choice
white wines
Roederer Estate. NV Brut, Anderson Valley. 35
Pol Clement. NV Brut, France. 24
Tablas Creek. 2008 Rhone Blend, Paso Robles. 34
Terre des Papes. 2008 Rhone Blend, France. 27
Arrowood. 2007 Rhone Blend, California. 44
Truchard. 2008 Roussanne, Carneros. 41
Wellington. 2008 Roussanne, Sonoma Valley. 32
Qupe. 2008 Marsanne, Santa Ynez Valley. 40
Yalumba. 2009 Viognier, Australia. 38
Tangent. 2008 Viognier, Edna Valley. 32
Leojami. 2008 Viognier, Monterey County. 30
Imagery. 2009 Viognier, Sonoma County. 39
Kunde. 2007 Viognier, Sonoma Valley. 35
Miner Family. 2008 Viognier, California. 34
rose wines
Westwood. 2008 Rosé, Sonoma Valley. 26
Shane. 2009 Rosé, Sonoma Valley. 28
red wines
Elizabeth Spencer. 2007 Grenache, Mendocino. 44
Harrison Clarke. 2007 Grenache, Santa Ynez . 36
Monte Oton. 2008 Garnacha, Spain. 27
Cline Cellars. 2008 Mourvèdre, Contra Costa. 29
Spann. 2007 Mourvèdre , California. 28
Chateau Grande Cassagne. 2008 Blend, Fr. 34
Bonny Doon. 2006 Blend, California. 45
Lasseter Family Winery. 2008 Sonoma Valley. 62
Benziger. 2006 Syrah, Sonoma Valley. 28
Buena Vista. 2006 Syrah, Carneros. 34
Jus Soli. 2005 Syrah, Sonoma Valley. 44
Landmark. 2007 Syrah, Sonoma. 46
Westerhold. 2007 Syrah, Bennett Valley. 72
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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Solimar Peer - Sous Chef
Solimar Peer first discovered her love for cooking while growing up in the remote mountains of North-eastern Washington. Living 45 minutes from the nearest grocery store, she started cooking at a very young age, learning to make bread, canning organic fruits & vegetables from the home garden, fishing for rainbow trout in the creek, and foraging fiddlehead ferns & wild berries from the land. This culinary foundation has greatly shaped the development of her cooking career to date. She got her first job as a dishwasher and salad prep at the age of 15 and after moving to California, moved on to further her experience by working on the floor as a busser, hostess, server, floor manager, and then back to the kitchen again to continue her passion for cooking. She studied at the Culinary Institute of America and has worked in many high end restaurants all over the bay area.
Using sustainable and local ingredients is a foundation that was laid quite young and the bounty of ingredients that Sonoma County has to offer has kept her passion for cooking fueled. Becoming the sous chef at the fig café continues to be an exciting outlet for all of the passions she has developed for creating new dishes, running a successful kitchen and using the freshest ingredients available locally.
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
