Figo Wine Bar Menu

Wild mushrooms, taleggio cheese, brown butter, fresh tarragon.

Risotto, parmesan & pecorino, black pepper sauce.

Truffle aioli, parmesan, chives.

Boston lettuce, feta cheese, sunflower seeds and honey, & mustard dressing.

Lemon, garlic, chili.

Beef bolognese, grana padano.

Stuffed with gorgonzola, wrapped in speck, gorgonzola sauce & chives.

Basil pesto, grana padana cheese.

Selection of cheeses, offering soft ashed goat, gorgonzola, parmesan reggiano, pecorino, taleggio, and truffle gouda. Options cater to a variety of palates, from goat to cow and sheep milk bases.

Selection of cheeses, offering soft ashed goat, gorgonzola, parmesan reggiano, pecorino, taleggio, and truffle gouda. Options cater to a variety of palates, from goat to cow and sheep milk bases.

Select six Italian cured meats: Bresaola, Cacciatorini, Capocollo, Prosciutto, Soppressata, Speck. Craft your ideal meat platter combination.

Choose any six from our selection: ashed goat, gorgonzola, parmesan reggiano, pecorino, taleggio, and truffle gouda. Soft to hard, cow and sheep variants available.

Risotto, parmesan & pecorino, black pepper sauce.

Stuffed with gorgonzola, wrapped in speck, gorgonzola sauce & chives.

Leek cream, corn succotash, veal demi glaze.

Pinot grigio and butter sauce, urfa pepper, basil.

Honey & five spice yogurt, crispy quinoa and pickle strawberries.

Lemon, garlic, chili.

Truffle aioli, parmesan, chives.

Boston lettuce, feta cheese, sunflower seeds and honey, & mustard dressing.

Prosciutto, creamy parmesan sauce, English peas.

Wild mushrooms, taleggio cheese, brown butter, fresh tarragon.

Beef bolognese, grana padano.

Braised Short Rib served over Creamy mashed potatoes & roasted seasonal vegetables, guajillo sauce

Brûlée, berries sauce

Grignano, Tuscany '19 Medium body, dry, oak, dark fruit

Schreckbichl, Alto Adige '21 Light/medium body, cherry, pepper

Jermann, Friuli '22 Dry, crisp, green apple

Delille Cellars, Columbia Valley '22 Medium body, mineral focused, citrus