The Girl and the Fig, Sonoma

We finally made it to The Girl and the Fig and we were delighted not only by the food, which was locally sourced, the service, which was top notch and the colorful art from Julie Higgins.

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We ordered the roasted local mushroom salad with well dressed frisee, an over generous portion of bacon lardons, torn croutons, roasted garlic and shallot vinaigrette for $11. The salad was one of the most delicious we have ever eaten in the past year. The earthy mushrooms combined with the other savory and aromatic ingredients we just utterly delicious.

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We enjoyed a duck confit hash with two perfectly poached eggs for $15. The duck was very tender and flavorful and went well with the rustic, seasoned potatoes and grilled scallions.

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We also enjoyed the pan-roasted brussels sprouts, also with a generous portion of bacon lardons, roasted shallots and chili vinaigrette for $10. The chili vinaigrette brought out the roasted and bitter hints of the brussel sprouts. Our two favorites of the meal were the mushroom salad and brussel sprouts. Those are a must get again.

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For dessert we decided on the meyer lemon trifle with tangy sweet meyer lemon curd, berries, light lemon chiffon, sugar dusted marshmallow, sweet almond meringue for $8. The lemon cord paired with the berries a traditional, yet special combination.

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Our server Beverly was exceptionally friendly and knowledgeable. She knew pacing and how to observe when to check in, despite the restaurant being fully occupied. The restaurant however constantly had a waiting line for the single stalls with Barbie/Ken dolls on the door.

We will definitely return and enjoy the cheese plates, the other entrees and of course the chocolate covered figs._MG_4522

Girl & the Fig on Urbanspoon

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