MIXED GREEN SALAD: 2oz of a combination of red leaf, green leaf and mesculn greens are tossed with 1oz of lemon vinaigrette. Lemon vinaigrette contains herbs, lemon juice, garlic and olive oil. CAESAR SALAD: 3oz of chopped romaine leafs are tossed with egg less Caesar dressing, parmesan, croutons & garnished with shaved parmesan. Our Caesar dressing contains anchovy, lemon juice, parmesan and 10 % oil. SPINACH BACON SALAD: 3 oz of Fresh leaf spinach are tossed with hot smoked bacon, lemon vinaigrette, & parmesan. BOSTON BIBB & WATERCRESS: 3oz of hydroponic Bibb lettuce and 1 oz of watercress are tossed with walnut vinaigrette. The walnut vinaigrette consists of balsamic vinegar, 10% oil, red onion, walnuts and a pinch of sugar. The salad is formed into a ring topped with toasted walnuts, & maytag blue cheese. *Maytag blue Cheese is an unpasturized cave ripened blue cheese injected with Roquefort penicillin. PORTOBELLO MUSHROOM POLENTA: 3oz of sliced Portobello mushroom are tossed with toasted garlic, rosemary & roasted tomato. Served over a creamy cornmeal polenta (Made with cheese, milk, butter and cornmeal. ASPARAGUS FRIES: 6 Standard size asparagus spears are breaded with Flour, Egg wash, and Panko. Garnished with arugula tossed in lemon vinaigrette and honey mustard aioli. Great for the center of the table shared app. TOMATO SPINACH SOUP: Sliced garlic is caramelized and tossed with diced plum tomato, spinach and chicken stock. The soup is then thicken with semolina, butter, & parmesan. A full bowl is the portion. CAPRESSE SALAD: 4 slices of tomato are tossed with fresh mozzarella cheese, basil, sliced red onion and parmesan. The plate is garnished with basil oil. *The spec for the tomato are tomatoes on the vine, they tend to be consistent and full flavored. ANTIPASTA: This dish has been revamped and improved 3 slices of sweet capicola (Cured pork butt similar to salami) Marinated cerignola olives(In orange zest, garlic, rosemary) Roasted carrot feta salad(Balsamic and olive oil dressed) 2oz of marinated shrimp(Marinated in basil, lemon, shallots, and olive oil) Percerino cheese 2 oz (Percerino cheese is a sheeps milk cheese, our pecerino come from Tuscany) Also garnished with hot chili peppers. Another great plate for tables to share. RHODE ISLAND CALAMARI: 6oz of calamari are soaked in milk then tossed in flour semolina mixture and fried. Served on a bed of arugula and topped with julienne of red hot peppers, garlic and butter. Served with lemon aioli on the side for dipping. SPAGETTINNI: 6oz of spaghetti is tossed with roasted plum tomatoes, can whole canned tomatoes, caramelized garlic, chopped basil, butter and cheese. Garnished with breadcrumbs, chopped parsley grated parmesan and a basil leaf. CAVETELLI: 6oz of saffron cavetelli are tossed with a ragu of 6oz of braised veal breast, garlic, roasted tomato, spinach and garnished with herb ricotta. Saffron cavetelli are from Sardina Italy. OLD SCHOOL BOLOGNESE: 6oz of tagliatelle are tossed in butter, water and fontina. Served over a Bolognese sauce(6oz)containing veal, pork and beef. The Bolognese is cooked in red wine, tomato, and heavy cream. *BOLOGNESE-Refers to a sauce thick of boiled meats and vegetables. MACARONI SIMONE: A baked orzo pasta with cheese sauce containing milk, parmesan, Fontana, cheddar, mozzarella. We use a dried cheddar product from Vermont. Topped with bread crumbs and peas. ROCK SHRIMP: 6oz of capalinni pasta.6oz of rock shrimp are tossed with julienne zucchini, summer squash, pesto, basil & white wine. Garnished with shaved parmesan CHICKEN PARMESAN: A figs classic dish: 6once breaded cutlet served over a ragu of spicy chicken sausage, toasted garlic, tomato, rigatoni & mozzarella cheese. Served with escarole sauted in garlic ( Escarole is a mild bitter green) INSALLATA BISTECCA: In 8oz skirt steak (marinated in orange juice, garlic, & rosemary) sliced and served over a roasted tomato risotto and garnsihed with a roasted tomato watercress and caper berries. ROAST SALMON: 8oz skin on filet of north Atlantic salmon, pan seared and served over a fattoush salad consisting of quartered plum tomato, red onion, cucumber, zaatar, pita chips and mixed greens. The salmon is topped with a lime marmalade made of orange, lime and lemon zest, cooked in simple syrup until jam consistency. TUSCAN MEATLOAF: An old classic of Figs (Confit Pork and Ground Beef , Eggs Parmesan, fennel, caramelized onions and Bread crumbs) are baked in a loaf pan. Sliced (8oz portion) and served over cornmeal polenta, roasted tomato & spinach OLIVIA'S CHICKEN: 8-9oz boneless skinless chicken breast, marinated in herbs of rosemary, oregano, garlic, lemon & thyme. Served over mixed greens tossed in lemon vinaigrette. *NOTE THE ONLY PIZZA WITHOUT GARLIC IS THE FIG AND PROSCIUTTO OLIVER'S PIZZA: An 18inch by 16inch thin crisp pizza dough 14oz. Garlic, oil 10%, basic tomato sauce (6oz), 8 slices of mozzarella cheese & Basil EXRA CHEESE: 10 slices of cheese THICK CRUST: 28oz of pizza dough follow Oliver's FIG AND PROSCIUTTO: An 18inch by 16inch thin crisp pizza dough 14oz Oil, Fig Jam (8oz), gorgonzola (6oz), 7 slices proscuitto & scallions BIANCO: An 18inch by 16inch thin crisp pizza dough 14oz. Classic white pizza topped with 8 slices of mozzarella cheese, caramelized onions baked the finished with arugula, slice tomato, balsamic and olive oil. CLASSICO DI BAFFETTI: An 18inch by 16inch thin crisp pizza dough 14oz. 6oz of tomato sauce and 3onces of basil oil are combined and baked. Finished with fresh grated parmesan. ISABELLE'S: An 18inch by 16inch thin crisp pizza dough 14oz. Topped with oil, garlic, sliced provolone cheese (6oz), slice country ham (5oz), sliced asparagus (4oz) and caramelized onion (8oz). PORTOBELLO: An 18inch by 16inch thin crisp pizza dough 14oz. Topped with oil, garlic, mushroom puree (made with the stems of the Portobello), sliced Portobello mushroom (10oz), Fontina Cheese (5oz) & roasted red onion. Garnished with truffle oil. SPICY SHRIMP: An 18inch by 16inch thin crisp pizza dough 14oz. Fig's tomato sauce (6oz), caramelized leeks, 24 pieces (12whole shrimp cut in half) marinated in crushed red pepper, 10% oil and cumin. SPICY CHICKEN SAUSAGE: An 18inch by 16inch thin crisp pizza dough 14oz. Fig's tomato sauce (6oz) Chicken Sausage (8oz), herb ricotta (thyme, parsley, rosemary, oregano) (6oz) & balsamic onions (3oz) PULLED CHICKEN: An 18inch by 16inch thin crisp pizza dough 14oz. 8 slices of provolone cheese, basil oil and boneless skinless chicken pulled off a 3lb. Bird (8oz) BRONX BOMBER: An 18inch by 16inch thin crisp pizza dough 14oz. Garlic, oil 10%, basic tomato sauce (6oz), 8 slices of mozzarella cheese. Topped with 4oz of sliced pepperoni. PULLED PORK BUTT: Standard Pizza Dough recipe, 8oz of tomato sauce. 7 ounces of grated smoked gouda Rub Pork Butt with molasses, salt and pepper and roast until fork tender. Pull the pork and marinate in Ginger BBQ Sauce. Finish the Pizza with Cole Slaw(White Cabbage, Carrots, Red Onion, Sugar & Vinegar) SWEET ITALIAN SAUSAGE AND FENNEL: Standard Pizza Dough recipe, 8oz of tomato sauce, 8OZ of fontina cheese, 6oz of braised fennel (The fennel is braised in white wine and anisette liquor), 8 cloves of garlic on top.

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