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Season’s Menu

64,00 €

4 courses

Goat cheese with Poblano chili
fresh tomato salsa and sprouts salad

Salmon and scallops ceviche
with avocado and pico de gallo

Smoked Wagyu beef with grilled zucchini
horseradish-honey mayonnaise and apple-celery salad

Figaro’s Brita cake
almond cake with berries, whipped cream with berries

MENU 64
WINES 30

Figaro A La Carte

STARTERS

Salmon and scallops ceviche 14
with avocado and pico de gallo

Tiger prawns with Ventresca mayo 15
anchovies, pickled red onion and bread

Beef tartare with parmesan dressing 15
cucumber and capers salad and yolk

Roasted beef bone marrow and caramelized onion 13
green peppers, aioli and bread

Rye-flavoured esgarcots Au Gratin 13
bacon, blue cheese and garlic, served with bread

Goat cheese with Poblano chili  13
fresh tomate salsa and sprouts salad, garlic bread croutons

MAIN COURSES

Fried salmon and whitefish with bouillabaisse sauce 28
shrimps, roasted sweet pepper and fennel

Grilled sirloin steak with green peppercorn cream sauce 28
green beans with bacon

Beef a la Figaro 30
sirloin steak with red wine sauce and aioli fried jalapeños and fresh tomato salsa

Smoked Wagyu beef with grilled zucchini 30
horseradish-honey mayonnaise and apple-celery salad

Grilled beef liver with bacon 27
bearnaise sauce and roasted vegetables

Grilled asparagus and fennel 26
bearnaise sauce, zucchini and caramelized carrot

SIDES

Complete your steak with side dish

Potatoes with melted herb butter 6
Garlic potatoes with aioli 6
French fries with ketchup 6
Roasted vegetables 6

DESSERTS

Ginger sorbet and matcha granola 13
coconut foam and passion fruit

Banana-chocolate milkshake with coconut 13
chocolate cake and caramel

Figaro’s Brita cake 13
Almond cake with berries, whipped cream and meringue

Cheese platter 13

Winebistro A La Carte

TAPAS

Patatas Bravas, spanish potato cubes with aioli and tomato sauce 6
Spicy spanish Iberico pork sausage 9
Dry-cured spanish Iberico pork 10
Cheese platter and fig jam 13

TO SHARE

Tapas Españolas 27/52
– Marinated olives
– Pimientos de Padron with olive oil and salt
– Patatas Bravas 
with aioli and tomato sauce
– spanish cheese with fig jam
– Ortiz anchovies
– Dry-cured Iberico pork
– Chorizo
– Bread

Tapas Finlandesas 27/52
– Mustaleima emmental, Aura Gold and Valma cheeses with fig jam
– Cold-smoked horse and pickle
– Cold-smoked salmon with pickled onion and sour cream
– Deep fried vendace with crayfish mayo
– Malt bread with garlic butter

MAIN COURSES

Chicken caesar salad 18

Ricotta and basil tortellinis with grilled chicken 19
goat cheese and balsamic vinegar

Cheese BRGR 20
brioche bun with 160g ground beef patty,
bacon, cheese, horseradish mayo, tomato and pickle. Served with fries

Fried salmon and marinated shrimps 20
mixed salad with fresh tomato salsa and tuna dressing

Beef a la Figaro 35
sirloin steak with red wine sauce and aioli,
fried jalapeños and fresh tomato salsa. Served with garlic potatoes

SWEETS

Ginger sorbet and matcha granola 13
coconut foam and passion fruit

Banana-chocolate milkshake with coconut 13
chocolate cake and caramel

Figaro’s Brita cake 13
almond cake with berries, whipped cream and meringue 13