Dinner

Evenings at Bourbon & Fig invite you to slow down and savor the moment. As the daylight fades, the mood shifts. And so does our menu. Our dinner service showcases Chef Bryan’s passion for blending classic American cuisine with Mediterranean flair. Fresh, seasonal ingredients shape dishes that surprise and delight. The vibe is intimate and unhurried, perfect for special occasions or simply enjoying exceptional food with the people who matter most.

Starters

Bourbon Glazed Short Rib

Gorgonzola Polenta, Roasted Fresno Chili Salsa, Pistachio Gremolata

Charred Corn Croquettes

Manchego, Piquillo Pepper, Creamy Basil

Oysters On The Half Shell

Smokey Bourbon Mignonette, Lemon

Grilled Octopus

Fingerling Potato Confit, Romesco, Roasted Tomato

Crispy Fried Artichoke

Roasted Red Pepper Tahini Sauce

Beef Carpaccio

Lemon Aioli, Arugula, Shaved Romano, Fried Shallot

Soup

French Onion Soup

Caramelized Onions, Sherry, Gruyère Gratinée, Thyme Crouton

Shrimp Bisque

Poached Shrimp, Brandy, Chive

Salad

Brown Sugar Bacon

Smoked Bacon, Tomato, Spiced Pecans, Gorgonzola, Petite Greens, Red Wine Vinaigrette

Grilled Little Gems

Garlic Crouton, Parmesan, White Anchovy, Roasted Tomato, Garlic-Peppercorn Dressing

Arugula & Pear Salad

Butternut Squash, Goat Cheese, Marcona Almonds, Pear Vinaigrette

Greek Salad With Hummus

Cherry Tomato, Cucumber, Kalamata Olives, Red Onion, Feta, Aged Balsamic

Main Courses

Grilled Filet Mignon

Black Garlic Potato, Asparagus, Pink Pepper Jus

Wagyu Strip Steak

Creamed Spinach, Crispy Potato, Beets, Natural Jus

Berkshire Pork Chop

Roasted Tomato Grits, Maitake Mushroom, Chimichurri, Port Jus

Pan Roasted Seabass

Truffled Cauliflower, Baby Root Vegetable, Lemon Saffron Vin Blanc

Coconut Poached Halibut

Crispy Rice Cake, Lime, Soy Caramel, Herb Salad

Rockfish & Crispy Oysters

Smoked Yellow Tomato, Horseradish, Caper Salsa

Seared Culver Duck

Braised Leg Ragout, Creamy Eggplant, Glazed Carrot, Star Anise-Orange Jus

Mushroom Chicken Involtini

Whipped Potato, Butternut Squash, Chive Veloute

Ricotta Gnocchi

Basil, Mozzarella, Tomato, Mushroom

Sides

Crispy Fingerling Potatoes

Yogurt Sumac Sauce, Sesame Seeds

Spiced Cauliflower

Herbed Tahini, Pinenuts, Golden Raisin

Roasted Brussels Sprouts

Coriander Sauce, Pomegranate Molasses, Garlic, Dill

Grilled Asparagus

Lemon Vinaigrette, Sliced Almonds, Parmesan

Roasted Vegetable Quinoa

Crispy Rice Cake, Lime, Soy Caramel, Herb Salad

Glazed Baby Carrots

Pistachio Crumble, Mint

Desserts

Lemon Olive Oil Cake

Berries, Whipped Mascarpone, Pistachio Gelato

Chocolate Mousse

Dark & White Chocolate, Raspberry Jam, Shortbread

Maple & Roasted Fig Panna Cotta

Pecan Crumble, Port Jus, Pecan Crisp

Chai Crème brûlée

Pecan Crisp, Pomegranate, Spiced Cream

Sticky Bourbon Toffee Pudding

Dates, Orange, Walnuts, Caramel & Sea Salt Gelato

Raspberry & White Chocolate Cheesecake

Ginger Snap Crust, Raspberries

Gelato And Sorbet

Selections: Pistachio, Caramel Sea Salt, Dark Chocolate, Vanilla, Blood Orange Sorbet

Executive Chef, Bryan LaForge

*consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness.