Lunch Tuesday - Friday from 11:30-2:00pm - Dinner Hours Tuesday - Thursday from 5pm-9pm - Fri & Sat from 5-10pm

LIVE MUSIC FRIDAY NIGHT
CATERING YOUR HOME OR OURS
WINE TASTING FIRST TUESDAY OF THE MONTH
HAPPIEST HOUR DAILY IN OUR BAR 5-6:00
good food-good life-good people- good times @ FIG
Thank you for almost 27 delicious years

Chef Bobby's Cooking School Saturday, June 10, 2017 10 am-1pm $90 per student

Chef Bobby's Cooking School
"Learn to cook the food you love to eat"

Our hands on Cooking Classes are fun & informative including recipes & take home goods.

Saturday, August 26, 2017 -  10 am-1pm - $90 per student

"TUSCAN BRUNCH"

Savory Riccotta & Shrimp, Zucchini Tart, Roasted Red Potatoes, Sweet Peppers & Onions Truffle Salt & Olive Oil.

FIG Eggs Benedict, Parma Proscuito, Heirloom Tomato, Pesto Hollandaise, English Muffin, Country Frittata, Arugula, Felini Salami, Garden Tomatoes, Caramelized Onion, Smoked Provolone

Zac's Sticky Buns

 Fred's Libation

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THANKFUL THURSDAY Burger Day $7 for LUNCH or DINNER
Dear Friends, Happy May... Happy Spring. This time of year to me is all about new beginnings. How appropriate for our NEW MENU to launch this week. Chefs Bobby & Zac really outdid themselves on this one. We've got some old, some new, some tried & some true...with something for everyone. We're excited and hope you will be too. Our FIG garden is flourishing & happy with kaleidoscope carrots, purple beans, cucumbers, sweet yellow peppers, heirloom tomatoes, eggplant, herbs & more.  Happy Mothers Day Congratulations Graduates Happy Cinco de Mayo Happy Every Day  Wishing you Peace-Love & Good Food Look forward to seeing you soon xooxo Meryl
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WINE WEDNESDAY
Half prices bottles of WINE $40 & under

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Join us for our FIRST Tuesday of the Month Wine Tasting Call Meryl at 386-615-488

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Call FIG for all your Catering needs.

Chef Bobby prepares intimate Dinner Parties at our Place or Yours.
For more info contact Meryl at 386-615-488
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Peace Love

                    

123 West Granada Blvd.
Downtown Ormond Beach
386-615-4888
www.frappesitaliangrille.com

CHEF BOBBY'S Cannellini Bean Antipasto Salad
1/2 cup olive oil
2 each garlic clove minced
1/2 lb shrimp medium cooked & sliced in half
2 cups cannellini beans 1/4 cup red onion small dice
1/4 red onion small dice
1/4 cup red bell peppper small dice
1 sprig rosemary chopped
2 tbls balsamic vinegar
2 cups arugula
2 tbls fresh basil chopped
salt & pepper to taste


In a large serving bowl add all the ingredients except the arugula. Let the flavors marinate in the refrigerator for an hour or 2. Add arugula toss & serve.
Buon Appetito