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

Jumbo Shrimp Cocktail

Lemon, Cocktail Sauce

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

lemon pepper calamari

Cherry Peppers, Cocktail Sauce

Soups

French Onion

Caramelized Onions, Sherry, Gruyère Gratinée, Thyme Crouton

maryland crab

Sherry, Lump Crab, Chive

Salads

Watermelon & Arugula

Feta, Pistachio, Cucumber, Pickled Red Onion, Lime-Mint dressing

strawberry burrata

Baby Greens, Almons, Ciabatta Toast, Charred Lemon Vinaigrette, Aged Balsamic

Arugula & Pear Salad

Butternut Squash, Goat Cheese, Marcona Almonds, Pear Vinaigrette

Brussels sprouts and orange

Shaved Broccoli, Almonds, Radicchio, Roasted Tomato, Goat Cheese, Blood Orange Vinaigrette

Main Courses

Grilled Filet Mignon

Black Garlic Potato, Asparagus, Pink Pepper Jus

grilled prime rib eye

Whipped Potatoes, Roasted Brussels Sprouts

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

pan seared scallops

Citrus Risotto, Asparagus, Champagne Butter

grilled lamb chops

Vegetable Provencale, Baby Potatoes, Lemon Mint Emulsion

Brick pressed heritage Chicken breast

Red Cabbage Agrodolce, Panisse, Veloute

Ricotta Gnocchi

Basil, Mozzarella, Tomato, Mushroom

Sides

Fingerling Potatoes

Yogurt Sumac Sauce, Sesame Seeds

Sauteed broccoli

Olive oil, Garlic, Lemon

Roasted Brussels Sprouts

Coriander Sauce, Pomegranate Molasses, Garlic, Dill

Grilled Asparagus

Lemon Vinaigrette, Sliced Almonds, Parmesan

Glazed Baby Carrots

Pistachio Crumble, Mint

Desserts

Lemon Olive Oil Cake

Berries, Whipped Mascarpone, Pistachio Gelato

Chocolate Mousse dome

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.