Figleaf Bar & Lounge

Berry mascarpone tarts

Duo of spring peas

Quiche Lorraine with morel mushroom cream sauce

Smoked salmon roulade

Double chocolate hazelnut cake

Mushroom-stuffed breast of pheasant

Roasted baby beet salad

Roasted loin of Australian lamb

Stuffed medallion of foie gras

Zacapa No. 23 Rum, lime, simple syrup with flaming lime cup

with roasted acorn squash

chef's seasonal selection

chef's selection of rotating cookies

whipped ricotta, shallot vinaigrette, chili crisp

kataifi, yuzu kosho nage, broccolini

thai pesto, crispy shallots

ancient grains, ras el hanout, mint chutney

whipped ricotta, shallot vinaigrette, chili crisp

beluga lentils, asparagus, berbere sauce

tahina sauce, chili crisp, pomegranate

avocado crema, zhoug, chicken jus

arrabiata, basil, parmesan

loaded with parmesan-crusted cold water prawns

strawberry compote, tomato, house made ciabatta

arrabiata sauce, onion aioli

sumac, roasted garlic, pita

fresno peppers, parmesan dressing, sarvecchio

smoked red pepper, walnuts, pomegranate, pita

specialty a la carte menu

Zacapa No. 23 Rum with spiced agave, Madeira wine, maraschino, amaretto, cherry, and lemon

crispy chicken seasoned with togarashi, paired with mashed potatoes and yakitori gravy, delicata squash with brown butter soy vinaigrette, green beans and Okinawa sugar pie

Zacapa Rum with sweet and briny nori syrup and aromatic bitters

Delicate egg custard with Burgundy truffles and sweet Asian pear sauce

Seared foie gras with mochi ice cream

Braised Horta

Breakfast Bougatsa

Fresh pita with a variety of traditional spreads

Slow Roasted Lamb Gyro

Spinach Frittata

3 plain cake donuts & 3 chocolate cake donuts plus: 8oz vanilla glaze, 2.5 oz vanilla donut crumbs, & 1.5 oz each blue vanilla glaze, pink vanilla glaze, yellow vanilla glaze, gold bar-shaped sprinkles, and green crispies sprinkles. 100% vegan.

Zacapa Rum with coconut, herbal falernum, sweet pineapple, and lime

Breakfast chimichanga

Breakfast flatbread

Stuffed brioche French toast

Decadent desserts

Eggs benedict

Ham off the bone

Housemade rigatoni alla vodka

Lamb chops

Decadent desserts

Nutella French toast

Scrambled eggs

a la carte holiday specials from regular menu

Roasted leg of lamb, amaro glaze, mint salsa verde and sauteed green beans

Crispy prosciutto, fried egg, chilis, and pecorino

Seared monkfish with sauteed spinach, capers, lemon butter sauce and fresh herbs

Mixed greens with raspberry vinaigrette, candied walnuts and blue cheese

Lady fingers, mascarpone, lemon curd, pistachio fennel pollen crumble

Crunchy lobster spring rolls

Smoked salmon toast

Espresso martini with Zacapa No. 23 Rum, rich coffee and caramelized marshmallow

Large-format cocktail comprised of gin, lychee, ginger, lemon meritage tea, and a bottle of Champagne

Fiery tagliatelle arrabbiata

Hearty portion of asparagus risotto topped with local parmesan

topped with foie gras and black truffle madera

served alongside seared foie gras, black trumpet mushroom, perigord black truffle and truffle jus

Lemon blueberry pancakes

Mimosa flights

Steak and eggs

Twist on a classic negroni with Zacapa No. 23 Rum, aromatic Italian bitters, vermouth, and flamed orange

Zacapa No. 23 Rum, rich creme de cacao, Spanish liqueur, chocolate syrup, and cream, finished with salt and chocolate garnish

Artisanal Cheese and Charcuterie

Entrée featuring

Entrée featuring

Lavish desserts

Lavish desserts

Caviar Station Featuring Pierre Jouet Grand Brut Tasting

Lavish desserts

Entrée featuring

Live sushi Japanese Rolls and Nigiri

Entrée featuring

Lavish desserts

Prime Cuts Carving station

Norwegian Smoked Fish and Accoutrements

Bountiful Seafood display

Bountiful Seafood display

Lavish desserts

Bountiful Seafood display

Lavish desserts

Prime Cuts Carving station

drizzled with sweet and savory truffle honey

with white truffles

Miso-Glazed Sea Bass served with crab fried rice and chilled cucumber slaw

Prime King Crab

Sesame Seared Tuna

South African Lobster Tails

Specialty cocktail made with Vodka, Ramazotti Rosato, Cava, raspberries, fresh lime, almond syrup, mint

Zacapa No. 23 Rum with Mexican corn liqueur, mole simple syrup, hoja santa bitters, and chili

Fall-off-the-bone lamb shank

With saffron beurre blanc and dried chorizo

Tea-inspired drink with Zacapa No. 23 Rum, Earl Grey simple syrup and bergamot mist

With braised lamb belly ragu