FIGS

Charlestown Location:
Lunch: Mon-Fri 11:30-3:00
Dinner: Mon-Thurs 5:30-10:00; Fri-Sat 5:30-10:30; Sun 5:00-9:30

Beacon Hill Location:
Lunch: Mon - Fri 11:30am to 3:00pm
Dinner: Mon - Fri 5:30pm to 10:00pm; Sat 12:00pm to 10:00pm;
Sun 12:00pm to 9:00pm

Wellesley Location:
Lunch: Mon-Fri 11:30-2:30; Sat 12:00-4:00
Dinner: Mon-Thurs 5:00-10:00; Fri-Sat 5:00-10:30; Sunday 12:00pm-9:30pm

LUNCH
DINNER
FIG'S MENU DESCRIPTIONS


LUNCH

Mixed Greens Salad
lemon vinaigrette dressing

Caesar Salad
eggless Caesar dressing, Tuscan croutons & parmesan grana

Warm Bacon & Spinach Salad
fresh spinach & warm bacon vinaigrette

Boston Bibb & Watercress Salad
toasted walnut dressing & a shower
of maytag blue cheese

Crispy Fried Buttermilk Calamari
faro tabbouleh, chopped romaine & Calabrese aioli

Tomato & Spinach Soup
fresh tomato, whole leaf spinach, orzo, shaved parmesan grana, toasted garlic & semolina polenta
thickened with semolina polenta

PIZZAS

OLIVER'S
our version of the traditional: tomato sauce, mozzarella
& fresh basil- this pizza may also be made with our New Haven thick crust

Fig and Prosciutto
crisp rosemary crust with fig and balsamic jam, prosciutto
& gorgonzola cheese

Classico di Baffetti
basil oil, tomato sauce, extra virgin olive oil
& shaved parmesan grana

Bianco
mozzarella, sweet onion, fresh tomato, arugula,
extra virgin olive oil & balsamic vinegar

ISABELLE'S
country ham, aged provolone, fresh asparagus & sweet onion

Portobello
portobello mushroom, wild mushroom purŽe, roasted red onion & fontina

Spicy Chicken Sausage
our own chicken sausage with herbed ricotta, balsamic onions & light tomato sauce

ENTREES

Spaghettini
roasted tomato, toasted garlic, fresh basil, seasoned bread crumbs & parmesan grana

Chicken Caesar Salad
herb rubbed chicken breast, smashed red bliss potatoes,
romaine lettuce, ricotta salata & oven dried tomato

Pan Seared Salmon Cake
fattoush salad of toasted pita bread, tomato, onion, evoo, cucumber & za'atar aioli

Italian Tuna Nicoise
Italian tuna, arugula, green bearns, kalamata olive, hard boiled egg, roasted tomato, potato frite & hot cherry pepper

Chicken Parmesan Panini
crisp chicken breast, tomato sauce, mozzarella cheese & chilled broccoli salad

Pressed Cuban Sandwich
roasted sliced pork, ham, provolone cheese, spicy aioli, pickles & cabbage carrot slaw

Portobello Sandwich
grilled portobello mushroom, spinach, feta cheese & herb roasted potatoes


LUNCH
DINNER
FIG'S MENU DESCRIPTIONS


DINNER

SALADS & STARTERS

Mixed Greens Salad
lemon vinaigrette dressing

Caesar Salad
eggless Caesar dressing, Tuscan croutons and parmesan grana

Warm Bacon and Spinach salad
fresh spinach, warm bacon vinaigrette and grated parmesan grana

Boston Bibb and Watercress Salad
toasted walnut dressing and a ìshowerî of Maytag blue cheese

Antipasta

Portobello Mushroom Polenta
sliced portobello mushrooms, roasted tomato & cornmeal polenta

Rhode Island Calamari
cherry peppers, garlic and aioli

Insalada Caprese
sliced heirloom tomatoes with fresh mozzarella,
basil & sliced red onion & parmesan cheese

Tomato and Spinach Soup
fresh tomatoes, whole leaf spinach, pasta and shaved parmesan grana
in a rich chicken broth thickened with semolina polenta

Asparagus Frites
crispy asparagus, arugula & honey mustard aioli

PIZZAS

OLIVER'S
Our version of the traditional: tomato sauce, mozzarella & fresh basil,
this pizza may also be made with our New Haven thick crust.

Fig & Prosciutto
Crisp rosemary crust with fig and balsamic jam, prosciutto & gorgonzola cheese

Classico di Baffetti
Basil oil, tomato sauce, extra virgin olive oil & shaved Parmesan grana

Spicy Shrimp
spicy gulf shrimp with caramelized leeks & tomato sauce

Bianco
Mozzarella, sweet onion, fresh tomatoes, arugula, extra virgin olive oil & balsamic vinegar

Roasted Pulled Chicken
provolone cheese, basil oil & caramelized onion

Pulled Pork
ginger barbeque pork, tomato sauce, smoked gouda & coleslaw

ISABELLE'S
Country ham, aged provolone, fresh asparagus & sweet onions

Portobello
Portobello mushrooms, wild mushroom puree, roasted red onions & fontina cheese

Sweet Sausage & Braised Fennel
sweet Italian sausage, tomato sauce, fontina cheese & roasted garlic

Spicy Chicken Sausage
our own chicken sausage with herbed ricotta, balsamic onions and a light tomato sauce

Bronx Bomber
pepperoni, tomato sauce, mozzarella and fresh basil

PASTAS, etc.

Spaghettini
roasted tomatoes, toasted garlic, fresh basil, seasoned bread crumbs & parmesan grana

Cavetelli
herb ricotta, cavetelli pasta, tomato braised veal & sautŽed spinach

Old School Tuscan Bolognese
tagliatelle tossed in fontina burro fuso with grated Parmesan cheese

Oliviaís Chicken
seared skinless lemony chicken breast, salad of mesclun greens and lemon vinaigrette

Macaroni SIMONE
baked orzo in a four-cheese cream of Vermont cheddar, fontina, mozzarella and parmesan,
peas, toasted garlicky bread crumbs and parsley

Wild Mushroom Risotto
roasted shiitake, crimini & oyster mushrooms, heirloom squash & fried sage

Tuscan Meatloaf
braised beef and pork, polenta, roasted tomato & spinach

*Insalata Bistecca
sliced skirt steak, roasted tomato risotto, capers & parmesan
(*available only at Wellesley location)
Roasted Salmon
"fattoush" salad: house made pita bread, tomatoes,
cucumbers, onions, zaatar spice & lime marmalade

Rock Shrimp
tossed with angel hair pasta, julienned zucchini, summer squash & basil pesto

Chicken Parmesan
crispy chicken breast, spicy sausage, baked rigatoni, mozzarella cheese & escarole


LUNCH
DINNER
FIG'S MENU DESCRIPTIONS


FIG'S MENU DESCRIPTIONS


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.

In order to offer the freshest ingredients, all menus are subject to change.
Please call the restaurant directly to confirm availability of the items listed on this website.
Thank you.

 

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