Curry and zucchini fried rice balls served with our arrabbiata dipping sauce.
Sweet Georgia-grown tomatoes pureed with fresh basil.
Curly and Tuscan kale mix, roasted corn, hearts of palm, pickled Fresno peppers, chia seeds, with gentle jalapeño dressing.
Our creamy risotto is tossed with house-made local basil pesto and julienne sundried tomatoes.
Shrimp, kalamata olives and capers are sautéed with FIGO’s pomodoro sauce and tossed with penne pastae.
Lightly smoked Carolina trout and lemon zest-studded Georgia goat cheese fill FIGO’s ravioli tossed with a grilled ratatouille sauce.