At The Wild Fig, you will find the best of the Mediterranean meets Aspen in a charming, European-style brasserie, featuring cuisine from Spain, France, Italy, and Greece.
For starters, enjoy Mediterranean favorites like:
Hummus ~ Falafel with Tzatziki
Baba Ghannouj ~ Olive Tapenade ~ with Warm Pita and the option of adding Vegetable Crudité for noshing.
Seafood, an essential part of the Mediterranean diet figures prominently. Try the White Fish Ceviche & Lime Tostada, Mediterranean Grilled Octopus, or Tuna Tartare.
There is also the Chef ’s Selection of Salumi ~ Cured & Dried Meats ~ Aged Parmesan ~ Port Marinated Figs Cornichons & Mixed Olives with Grilled Ciabatta.
Making rounds across the Mediterranean region, soups include French Onion with melted Gruyere crouton, and Spanish Gazpacho with avocado and shrimp.
Salads include Kale with pecorino cheese, apple, almonds, and blood orange champagne vinaigrette, The Fig Salad with greens, port marinated figs, pancetta, blue cheese, and crispy shallots, True Greek Salad with beefsteak tomatoes, feta, Kalamata olives, red onion, cucumber, green peppers, capers, and oregano, Stacciatella- Italian buffalo milk soft cheese served with basil olive oil and crostini
Other starters include Pan Seared Scallops, Burrata & Prosciutto, Moules Frites in a curry coconut broth, Steak Tartare, and Clams & Chorizo.
Freshly made pastas include: Lobster Ravioli (Maine lobster, leeks, shiitake mushrooms, white wine, mushroom jus), Spaghettini (Saffron pasta with Manila clams, parsley, chili, and white wine garlic fumet, Fazzoletti (handkerchief pasta, asparagus, burrata, pine nuts, tarragon, chives, parsley, lemon juice), Squid Ink Fettuccine with lobster, clams, mussels, shrimp, and chili vodka pink sauce, and Cavatelli with spicy Italian sausage, basil, tomato cream sauce. The chef features a nightly Risotto dish.
For entrees, try the Whole Fish of the Day with citrus, garlic & herb marinated, grilled, with a choice of side, the famed “Fish in a Bag” with cherry tomatoes, zucchini, oyster mushrooms, fennel, Herbes de Provence, and Pernod is a great healthy option, Veal Scaloppine, Halibut and Lobster with shiitake, asparagus, brussels leaves, orange glaze, lemon oil, and spicy micro greens, Roasted Chicken with Morrocan rub, leeks, heirloom baby carrots, pan jus, Fig & Honey Glazed Duck Breast with haricot verts, arugula, carrots, asparagus, fingerling potatoes, and pomegranate seeds, Spanish Seafood Stew with lobster, scallops, shrimp, mussels, clams, grilled bread, saffron allioli, and Rack of Lamb with goat cheese & fresh herb crust, grilled polenta, roasted carrots & brussels, sauce Bordelaise.
The Wild Fig has been awarded the Fred Bollaci Enterprises Golden Palate Certificate of Excellence!
315 E. Hyman Ave.
Aspen, Colorado 81611