The Fig Tree Restaurant

The foccaccia with roasted garlic and olive oil was an auspicious start. We followed it with the burrata with strawberry salsa which was plated beautifully with thoughtfully graduated sized puddles of balsamic, balsamic pearls and toasted pistachios. I think the only real criticism i can make of this meal is that the portion of the burrata itself was on the small size. However it was refreshing and definitely whet our appetites. Our entrees included a side salad which was a nice touch. Both the garden and ceasar preparations were very nice- not too salty as ceasar can sometimes be. Our main courses were both perfection. I ordered the NC trout with roasted tomatoes, artichokes, capers and asparagus because I've never had trout before and I'm always interested to try locally sourced ingredients. The dish knocked my socks off! The trout was cooked perfectly with a delicate flavor accented with the sweet and savory tomatoes, meaty artichoke hearts, crispy pancetta and sharp tangy capers. Absolutely lovely summer dish.he blackberry chevre cheesecake we ordered was nothing short of heavenly and it would have been a mistake not to save room for it. The texture of the cheesecake itself was gorgeously smooth and slick with a subtle goaty tang. You could tell it was made with goat cheese but it was not at all overpowering. It was a generous square