The Fig & Barrel Pub

$0.00

25 West Market Street, York PA 17401

7178500080

Mon-Thur 4pm-11pm; Fri 4pm-2am; Sat 10am-2am; Sun 10am-3pm

Reservations recommended for dinner. RW menu not available before 4pm

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First Course (Pick one):

Soup:

Wood Fired French Onion Soup - House wood-fire roasted veal stock, sherry, caramelized onions, house sourdough bread topped with gruyere & melted in our wood fired oven

Salad:

Fig & Burrata Salad – Fig-plum puree, Prosciutto di Parma & burrata cheese over micro greens

Small Plate:

Caviar - One (1) crispy potato pierogi topped with crème fraiche and caviar

Deviled Eggs Board – Featuring Prosciutto di Parma, pink peppercorn & herb egg, smoked salmon, caper & dill egg & Old Bay, celery seed, sliced cornichons egg

Butter board – Featuring cranberry-pistachio-honey-orange butter, brown sugar-cinnamon-maple syrup butter, fig jam-Date-walnut-hot honey butter, and pomegranate-honey-almond butter to explore on our fresh baked sourdough bread

Escargots a la Bourguignonne - Four (4) shell-less Escargot in a rich white wine, garlic, butter sauce with our crusty sourdough toast points

Second Course (Pick one):

$30 Options:

Wood Fired Pizza (Baked at 800 degrees):

Coca de Trampo (Spanish Pizza) - Sliced Spanish chorizo, Mahon cheese, tri-colored peppers, onion, fennel frond, diced tomato, hot honey drizzle

The "Greekza!" - Feta, mozzeralla, Greek olives, red onion, ground lamb, tzatziki

Entrees:

Black Garlic Risotto - Creamy risotto with wild mushrooms, black garlic, aged parmesan, & gorgonzola cheese (Add shredded braised short rib meat - +10)

$40 Options:

Squid Ink Lobster Ravioli - In a light lemon-lobster cream sauce

Pomegranate Pork Tenderloin – Seared pork tenderloin in spiced pomegranate reduction sauce with garlic mashed potatoes and wilted Swiss chard

Spanish Octopus and Chorizo – Charred Spanish octopus with sliced Spanish chorizo, seared potatoes & Spanish salsa verde

Cherry & Port Seared Duck Breast – A tender & juicy duck breast pan seared until the skin is crispy, served over a cherry & port reduction sauce with duck fat confit potatoes & massaged kale salad w/ parmesan crisps & pecans