The Flying Fig

A Small Eatery & Bar | Cleveland, Ohio


Jan
29
6:30 PM18:30

Vegetarian Wine Dinner

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Join us for The Flying Fig's first wine dinner of 2018!

On Monday, January 29, bring a date and/or your friends and enjoy a sumptuous six-course, locally-sourced vegetarian dinner complete with wine pairings to complement each plate. Revealing new and unique flavor combinations as each course unfolds, this meal is sure to delight everyone, including those who live a plant-based lifestyle as well as folks who might only celebrate the occasional meatless Monday. 

SIX VEGETARIAN COURSES with WINE PAIRINGS $80 (tax and gratuity included)

MENU:

COURSE ONE

fried eggplant | local honey

NV Fantini Grand Cuvee Bianco, Abruzzo

COURSE TWO

morningside farm celery root salad | citrus | parmesan

2015 Scott Family Pinot Noir, Arroyo Seco

COURSE THREE

vegetable dumplings | killbuck valley mushroom broth | rainbow farms chard + leeks

2015 Marie- Pierre Manciat Macon - Morizottes, Burgandy

COURSE FOUR

whole cauliflower braised in last summer's tomatoes | olives | smoked paprika

2016 Colosi Nero d' avola, Sicily

COURSE FIVE

fideos | fennel | chickpeas | spinach

2014 Marques de Vargas, Crianza Rioja

COURSE SIX

parsnip and pecan cake | orange | anise | buttercream

Lustau Oloroso 'Don Nuno' Sherry

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Dec
31
11:00 AM11:00

New Year's Eve Menu

Join us for BRUNCH from 11am - 3pm

OR

DINNER from 5pm - 10pm

SPECIAL DINNER MENU ITEMS:

Maine Lobster Risotto
blood orange | watercress | pinenuts

Pan Seared Ohio Lamb Loin
apricot + aleppo pepper glaze | merquez sausage | spatzel | slow braised cabbage

Grilled Ohio Ribeye
two potato gratin | caramelized brussel sprouts | killbuck valley mushroom bordelaise reduction

DESSERT
Bittersweet Chocolate + Hazelnut Tart
candied orange zest | snowville creme chantilly 

 

 

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CLEVELAND RESTAURANT WEEK!
Nov
1
to Nov 15

CLEVELAND RESTAURANT WEEK!

Cleveland Independents Restaurant Week 2017 is ALMOST HERE! We know the anticipation is KILLING you, so here is a preview of our menu. {You're welcome!}

First Course - Choice of:

Chicken Meatballs: winter greens pesto, taleggio, grilled garlic bread

Mixed Greens Salad: pear, candied nuts, Pt. Reyes Blue cheese, sherry vinaigrette

Local beef and Barley soup: rutabaga, peperonata

Cauliflower Hummus: house made toast

Second Course - Choice of:

Salmon: freekah pilaf, broccoli rabe, citrus calabrian chili butter sauce

Pork Loin: sweet potato mash, kale, caramelized apple, onions, pickled mustard seed sauce

Vegetable Red Curry: chickpeas, jasmine rice, peanut sambal, lime

Chicken Thigh Saltimbocca: roasted parsnips + carrots, marsala mushrooms

Third Course- Choice of:

Carrot Cake: Lake Erie Creamery cream cheese frosting, pecan oat granola

Butterscotch Budino: salted chocolate granache, almond biscotti

Mitchell's Vegan Chocolate Ice Cream with vegan cookie

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Mar
3
to Mar 16

Cleveland Restaurant Week

All through Cleveland Restaurant Week we will be offering 3 courses for $33/person, not including tax and gratuity. Our specials are listed below. Make your reservation now!

Appetizer Course:

APPLE WALNUT SALAD - winter greens | local cabbage | dried cherry | walnut | pumpkin seeds | manchego | honey-shallot vinaigrette {v}

CHICKEN & CHORIZO EMPANADA - almond | citrus | parsley salad | romesco sauce

MUSHROOM PATE - goat cheese | herbs | crostini | toasted walnut | arugula & pickled fennel salad {v}

Entree Course:

NEW CREATION FARMS CHICKEN MEATBALLS - parsnip-potato puree | broccoli rabe

BRAISED SHORT RIB - celery root | honey-glazed carrot | sauteed greens | red wine reduction

MAC & CHEESE - killbuck valley mushrooms | fennel & leek | toasted pine nut gremolata | tomato jam {v}

SEARED SALMON - hoisin glaze | celeriac kimchi | sushi rice

Dessert Course:

STOUT FLOAT - mitchell's ice cream | market garden brewery st. emeric's stout | bittersweet chocolate & sea salt cookie

SOUR CHERRY & APPLE COBBLER - cardamom biscuit | whipped cream

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