Mozzarella and fried sage rice balls served with our four-cheese sauce
Tender Georgia green peas are pureed in vegetable broth with fresh thyme and parmesan cheese then finished with a drizzle of curry oil.
A thick slab of local watermelon is topped with mixed greens and sweet balsamic vinaigrette-marinated red onions topped with goat cheese and salted pumpkin seeds.
Hand full of parmesan cheese, artichokes, toasted walnuts and a sprightly squeeze of tart lemon in our creamy, slow-cooked risotto.
Diced local chicken and toasted curry combine with our four cheese and four herbs sauce and a touch of pesto in FIGO’s gemelli pasta.
Local spinach, mild Italian sausage, ricotta and parmesan fill FIGO’s ravioli topped with our classic spicy tomato sauce.