![\"\"](\"http:\/\/www.portlandmonthly.com\/portmag\/wp-content\/uploads\/2012\/10\/figa.jpg\" "\\"figa\\"")
<\/a>Like the iconic good luck talisman the figa<\/em>, with origins traced from Brazil to Africa, Greece, and even Rome, Figa chef\/owner Lee Farrington\u2019s culinary sortil\u00e8ge<\/em> gains its strength from multiple sources.<\/p>\nFor example, there\u2019s the Indian-inspired Sev Crusted Scallop with j\u00edcama, apple, pear slaw, and curried vinaigrette ($10); Indonesian-styled Wild Boar Rendang ($7\/$24); and Asian Spicy Tofu with an orange soy glaze and house-made kimchee ($8).<\/p>\n
Returning home between flights is Saut\u00e9ed Wild Foraged Mushrooms ($12); Seafood Risotto featuring Maine Shrimp and Scallops ($19\/$28); and every locally sourced farm-fresh green, veggie, meat, and cheese imaginable.<\/p>\n
The charcuterie ($18) is irresistible, house-made. The foot-and-a-half-long wondrous wooden platter displays a dreamy assortment of meats (duck pastrami, pork-and-pistachio terrine, beef bresaola, apricot-cased pork lomo<\/em>, pork terrine), pickled fennel and red onion, cornichons, and a delectable house-made mustard. We go after each tempting, savory substance with gusto.<\/p>\n The robust flavors are well matched with beverages selected from a thoughtful list, mine being the bourbon-based Basil Julep ($9), my partner\u2019s Oxbow on draught ($7).<\/p>\n The chilly evening is also warmed by a terrific grilled hanger steak ($18\/$26), ordered rare and served precisely right. Tender and flavorful, the steak is accompanied by some of the best braised greens we\u2019ve ever had. Chef Randy Cruse tells us they consist of mustard greens, arugula, and tatsoi, sourced from Stonecipher, Laughing Stock, and other local farms, as is the tangy Molho Rita Sauce (a Brazilian influence from Farrington\u2019s heritage) and home-style potato gratin.<\/p>\n Next up is the Pan Seared Duck Breast ($26). Tender slices are gorgeously arrayed with a comforting mixture of corn, leeks, the sweetest little, local mushrooms, duck prosciutto hash, and, the taste trump of the evening, cherry gastrique.<\/p>\n For dessert there\u2019s Chocolate Pots De Cr\u00e8me with Chantilly Cream Sauce, an elegant choice as well as a dashing ginger cr\u00e8me br\u00fbl\u00e9e ($8).<\/p>\n Tradition holds that, in order to bring good luck, a figa<\/em> must be a gift. Farrington has given Figa to us, and we are indeed blessed by the offering.<\/p>\n