Loco for Locavores

What to Eat When Fig Welcomes Garcia Organic Farms

A view from Garcia's previous Wesier Farms dinner
A view from Garcia’s previous Wesier Farms dinner Photo: Hadley Tomicki

On Wednesday, January 26th, Fig’s Ray Garcia will kick off another farm-to-table dinner series at The Fairmont Hotel, giving this uber-sustainable chef the opportunity to orchestrate dishes based on the produce of Garcia Organic Farms, a Santa Monica market staple. Their current bounty includes unique citrus like kishu mandarins, fuerte avocados, bear limes, and meiwa kumquats and will make their way onto a menu broken up into selections under the headings of each element, with sections for grapefruit, oranges, lemons, limes, mandarins, kumquats, and avocados, along with appetizers of scarlet quinoa, bacon and avocado tacos, and buffalo turkey wings and entrees like pasta-less lasagna, 32-day aged steaks, and short rib and pancetta meatloaf. See the full “Garcia-squared” menu below and make reservations at 310-319-3111.

Garcia Organic Farms Dinner
At Fig
101 Wilshire Blvd.
Santa Monica
January 26th, 2011
Reservations: 310-319-3111



Carlsbad Oysters with Cocktail Grapefruit Mignonette 18
Fuyu Persimmon and Grapefruit Salad 16
Shrimp Ravioli with Ginger and Pomelo 16
Whole Grilled Dorade with Grapefruit Mélange 29
Shortbread with Crème Fraîche Ice Cream 18
Oro Blanco Consommé

Oranges, Lemons, & Limes

Tuna Speck with Pink Navel Orange 14
Chicory and Orange Salad 15
Spiced Pistachios, Goat Cheese
Braised Oxtail with Orange and Prunes 26
Heirloom Carrots with Cara Cara and Gomasio 10
Veal Cheeks with Sunchokes and Bear Limes 27
Meyer Lemon Tart 9

Mandarins & Kumquats
Fresh Goat Cheese with Kumquats 9
Fennel and Kishu Mandarin Salad 15
Day Boat Scallops with Satsuma and Cauliflower 24
Roasted Duck with Sauerkraut and Kumquat 28


Flageolet and Avocado Salad 12
Bacon and Avocado Tacos with Habañero Salsa 5
Warm Parmesan and Avocado Tartlets 15
Octopus with Radish and Avocado 17

Plate of Salami 13
Sopressata, Fennel, Casalingo, Tartufo
La Quercia Organic Prosciutto 12
Roquefort Pate 9
Duck Rillette 10
Nduja with Grilled Bread 7
Foie Gras and Chicken Liver Parfait 16
Fig Marmalade, Grilled Baguette

handcrafted local and imported selections
Progressive 18
Californian 18
Blue Veined 19
Challenging 20
Eric’s Stash 25


Parsnips with Honey and Horseradish 9
Braised Chestnuts with Kohlrabi 11
Slow-Cooked Cavolo Nero 10
Bordeaux Spinach with Pine Nuts and Dates 9
Brussels Sprouts with Bacon and Vinegar 11
Fingerling Potato and Cheddar Pierogi 13

Chicken and Prosciutto Croquettes 13
Buffalo Turkey Wings 14
House-Made Blue Cheese, Crudite
Queso Fundido 13
Quesillo, Rajas de Poblano, Chorizo
Market Salad 14
Seasonal Produce from the Farmer’s Market
Roasted Tomato Soup 9
Mascarpone, Basil
3 Onion Soup Gratinee 13
Crouton, Comte
Braised Tongue 12
Tomatillo, Breakfast Radish
Blistered “Little Gem” Romaine Hearts 13
Reggiano, White Anchovy
Trippa alla Romana 12
Scarlet Quinoa 15
Chard, Butternut Squash, Apples, Marcona Almonds

All Natural, california prime, Aged 32 Days
Eight Ounce Bavette 26
Twelve Ounce New York Strip 38
Côte de Boeuf for Two 68

Pastaless Lasagna 21
Bloomsdale Spinach, Sweet Potato,
San Marzano Tomatoes, Mozzarella
Hand-Harvested Scallops 28
Artichoke Berigoule, Smoked Ham Hock
Short Rib and Pancetta Meatloaf 26
Mashed Potatoes, Nante Carrots, Brussels Sprouts

What to Eat When Fig Welcomes Garcia Organic Farms