Figue Mediterranean's Springtime Menu is the perfect way to Celebrate Easter Sunday

LA QUINTA, Calif. - March 28, 2013 - PRLog -- Figue Mediterranean Restaurant (47-474 Washington Street in La Quinta, CA 92253 telephone: 760-698-9040), the new culinary gem in La Quinta that opened for business March 26, is offering a delicious and colorful springtime menu perfect for celebrating Easter this coming Sunday, March 31. The restaurant will be serving dinner from 4 p.m. to 10 p.m. and reservations are encouraged.

Figue interior 2 300 pixels b Anticipation for Figue, the new restaurant from noted area restaurateur Lee Morcus, has been very high. Comments from guests at Figue's recent pre-opening events were stellar, and Figue promises to be one of the most highly praised and popular restaurants in the Coachella Valley.

Figue's menu is a celebration of the cuisine from the Mediterranean region. "The basis of our food philosophy is to use as many organic, locally sourced seasonal ingredients as possible," said Morcus. "Fortunately, the area surrounding La Quinta and the Coachella Valley is a mecca for great food. We source from many of these producers of wonderful fruits, produce and meats, so our food is really of the highest quality."

Figue's menu represents a generous sampling of some of our favorite, authentic Mediterranean dishes from France, Spain, Italy, Greece and Morocco," said Executive Chef François de Mélogue. "The food is very fresh and flavorful and we believe that our guests will have a truly memorable Easter Sunday at Figue. Everything is meant for sharing and that's a wonderful way for families and friends to enjoy this special holiday."

Menu highlights include Small Plates such as Charred Ahi Tuna with Tangerine Lace Microgreens, Charmoula Vinaigrette ($16); Wood Grilled Octopus with Fennel, Red Pepper, Potato and Olive Salad ($19); Figue, Black Truffle and Speck Pizza, with Figs, Truffle Pesto, Speck, Wild Baby Arugula and Mozzarella ($19), and Jamón Iberico De Bellota, 5-year Iberico Ham and Tomato Olive Focaccia ($32).

Two magnificent salad choices are the White Salad with Shaved Fennel, Wild Arugula, Orange, Aged Parmesan, Olive Oil and Giusti Balsamic ($8) and the Calamari & Radicchio Salad with Piancha Calamari, Radicchio, Basil Lorenzo #5 and Charred Lemons ($12).

Pasta lovers will enjoy the Linguini AOP, with Garlic, EVOO, Crushed Red Peppers, San Marzano Tomato Sauce ($18) and the Gnocchi Tocco Di Carne, Potato Dumplings, Pork & Porcini Sauce ($19), and the Tagliatelle Al Prosciutto E Fichi, with Tagliatelle, Prosciutto, Leeks Figs and EVOO ($28). One of Chef de Mélogue's specialties is Fideuà, a rustic Catalan Pasta Paella with Lobster, Clams, Shrimp and Aioli ($33).

Entrée delights include Loup De Mer, Mediterranean Sea Bass, Swiss Chard, Tomato and Garlic Confit and Saffron Jus ($29), Chicken Tagine, Spit Roasted Chicken with Ratatouille, Olives and Preserved Lemon, served with Chickpea Frites ($24); Elysian Fields Organic, Natural and Hormone-free Lamb with Potatoes Vesuvio, Broccoli Rabe, and Barbera Aglio e Peperoncino Olive Oil (market price), and Provencale Beef Daube, Kobe Beef Cheek, Orange and Olive Ragu, and Saffron Risotto ($27).

Figue's desserts are perfect Easter Sunday finales. Among the favorites are Citrus Yogurt Panna Cotta, with Citrus Labne, Apricots and Turkish Fairy Floss; Maman's Warm Apple Tart with Caramelized Apples, Vanilla Bean Sauce; and Turkish Chocolate Coffee Pave with a Crunchy Milk Chocolate "Candy Bar".

"We're thrilled to conclude our opening week with a wonderful Easter Sunday celebration," said Lee Morcus. "Figue is about sharing and community for Coachella Valley's many food lovers. We think there is no better place to bring your friends and relatives on this special day. Come and join us in the spirit of Easter."