organic and biodynamic. 95% of fresh food served is locally grown. Brunch dishes include french toast stuffed with blue cheese and poached egg with duck confit. Lunch and dinner entrees include beef carbonade, black cod, trout and beet salads, hamburgers, and flounder with meunière sauce. Its signature dish is a fig and arugula salad. The restaurant also sells artisan cheese plates, including cheese by Laura Chenel. Desserts include a creme brulee made with lavender. The restaurant makes its own charcuterie. Cocktails on the menu are French inspired with fresh ingredients, including figs. The wine list is exclusively Rhône wine made in California. One of the house cocktails is the Fig Royale which consists of sparkling wine and syrup made of fig. An additional cocktail on the menu is a Lavender mojito. Reception The Girl & The Fig was named one of the top ten best restaurants in the United States for Thanksgiving meals in 2009 by Bon Appétit. The restaurant has been reviewed and visited on multiple occasions by The New York Times. The restaurant has been favorably reviewed Bon Appétit, Wine Enthusiast, Wine Spectator, and Country Living. Gallery References External links Meet the Chefs: Sondra Bernstein & John Toulze in The Press Democrat French-American culture in California French restaurants in California Restaurants in the San Francisco Bay Area Buildings and structures in Sonoma, California Restaurants established in 1997 1997 establishments in California American companies established in 1997