The restaurant serves lunch, dinner and brunch on Sunday.
Travel and Leisure has called the restaurants food French cuisine and also American food.
Michelin Guide has called it Californian cuisine.
Cocktails on the menu are French inspired with fresh ingredients, including figs.
Many of the vegetables and fruits served in the restaurant are from the restaurant's own garden located in Sonoma, which is organic and biodynamic.
95% of fresh food served is locally grown.
One of the house cocktails is the Fig Royale which consists of sparkling wine and syrup made of fig.
An additional cocktail on the menu is a Lavender mojito.
The wine list is exclusively Rhône wine made in California.
The restaurant makes its own charcuterie.
Brunch dishes include french toast stuffed with blue cheese and poached egg with duck confit.
Lunch and dinner entrees include beef carbonade, black cod, trout and beet salads, hamburgers, and flounder with meunière sauce.
Its signature dish is a fig and arugula salad.
The restaurant also sells artisan cheese plates, including cheese by Laura Chenel.
Desserts include a creme brulee made with lavender.
The restaurant serves lunch, dinner and brunch on Sunday. Travel and Leisure has called the restaurants food French cuisine and also American food. Michelin Guide has called it Californian cuisine. Cocktails on the menu are French inspired with fresh ingredients, including figs. Many of the vegetables and fruits served in the restaurant are from the restaurant's own garden located in Sonoma, which is organic and biodynamic. 95% of fresh food served is locally grown. One of the house cocktails is the Fig Royale which consists of sparkling wine and syrup made of fig. An additional cocktail on the menu is a Lavender mojito. The wine list is exclusively Rhône wine made in California. The restaurant makes its own charcuterie. Brunch dishes include french toast stuffed with blue cheese and poached egg with duck confit. Lunch and dinner entrees include beef carbonade, black cod, trout and beet salads, hamburgers, and flounder with meunière sauce. Its signature dish is a fig and arugula salad. The restaurant also sells artisan cheese plates, including cheese by Laura Chenel. Desserts include a creme brulee made with lavender.
The Girl & The Fig