FIG NJ Catering

Our first four star review has made the largest impact on us all, not because we are disappointed or dissatisfied.

As caterers we are almost never given the chance to learn life lessons from clients, but this was no ordinary client or event. Thank you D.F. you have touched us in ways we cannot begin to explain.

Life is fleeting. Love is not.

Given the chance, we are always happy to offer our clients a little something extra, always off menu, and usually a little adventurous. This client had asked for a tasting dinner, paired with and . We surprised with a course of . Using the same product multiple ways in the course of an evening allows us to serve the highest quality items without exorbitant costs for our clients.

Grilled Iberico secreto with seared scallop. A favorite plates for dinners, weddings, you name it. Grilled corn and pear with lavender honey, fennel and smoked romesco.

Looking forward to all the colors of spring! Event season has begun!

Sometimes the light (or lack of it) hits just right. From one of our recent weddings in

There is still a few more weeks to enjoy one of our favorite vegan summertime snacks. KFC cauliflower with a pickled cucumber, lavender, watermelon Pico. Crispy, salty, spicy, sweet and seriously addicting.

With or without masks, we're still all smiles. Front of house or back, our team is full of personality, fun, and most importantly a determined passion and care for what we do.

Pictured in the first slide is our yellow tomato gazpacho with smoked shrimp and jicama chimmichurri, along with our smoked halibut spoon. The second slide shows our mini veal chops with truffle aioli.

We like to surprise clients with a seasonal bite at the start of cocktail hour. Sort of like an amuse bouche, but for a catered event.

Tempura zucchini flowers stuffed with , drizzled with touch of tupelo honey.

Simple, high quality food usually makes for a fantastic bite. Iberico pork secreto satay, maple syrup, candied pignoli romesco, Maldon salt.

Dinner is up! Wagyu, summer truffle, japanese potato gratin, confit sh*take, maitake bacon. Often imitated, never replicated. A stunner.

Lobster raviolo with corn and tarragon. Bay leaf and white port cream, crispy enoki. Grilled langoustine tail. We like to play with the sauce for these handmade units based on our clients taste and the time of year. Always stuffed to the brim with love.

We get alot of questions about our Halibut hor doeuvre. What's crunchy in there? Is that a pop rock going off in my mouth? Is this real life?

It's forever fun to do what you love.

Some clients make you realize how lucky we truly are to keep attracting the gracious, wonderful, engaging and genuine people who happen to love great food. Thanks for making us feel a part of your amazing family.

To our clients past and present: Thank you for trusting us with your special occasions big and small, and we are ever grateful to attract amazing people such as yourselves.

Bao to these buns.

A summertime crowd pleaser. Chicken and waffles bao bun with maple , crunchy pickled veg and herb.

Sweet, salty, spicy, and citrus herb notes all throw a riotous party in your mouth. Inside a soft pillowy steamed bun of love.

Support your local asian grocery store where you can find some new ingredients, wonderful pastries, and they got. buns. hun.

That open-face sandy life.

Fresh shaving of truffle, smoked beef aioli, micro leek, & butter.
Made in multiple sizes and as rustic or fancy looking as our clients desire. Always. Drop. Dead. Delicious.

Does your caterer handmake pasta for your specific event?
Our passion and commitment to high quality food is unmatched in the catering world. Ask around!

When it comes to that important occasion, trust our passion and expertise. A few summer weekend dates are still available, ask about how we can upgrade your tired, old catering today!

Check out how to make this dish along with some toasted ginger rice in today's WEfit Forum crawl.
Get a ticket today and you'll have weeks to review and check out content. Or you can follow along LIVE today. Check out at 5pm.

Catering mother's day?
We have a Fully Vaccinated staff!

6 course tasting menu
$175 pp

Smoked halibut w/ lemongrass candy

Angry lobster skewers w/ kumquat

Mini veal chops w/ truffle aioli

Blood orange and fennel salad

Grilled wagyu petit filet
OR
Faroe Island Salmon

Clients choice dessert!

Call 732 673 5605 for bookings

✔️

Ever wonder how to get that super nice sear on your scallop? Good oil! Find some high temp oil (safflower works well) and get that pan super hot. This dish was made without any dairy, substituting oat, pignoli and yeast to gain the texture and taste of heavy cream. Fresh pasta helps to add sustance to the chew of the scallop.

Scallops are one of the best local products that you can buy Scallop farming is better for the environment than most other types of industrial fishing, in addition to being healthy and delicious!

Fresh pasta is a little touch we provide for many of our smaller events. This is made with grano arso flour, lending a great smoky note to the dough.

"Whatttya mean you Dont. Eat. No. Meat???"

"It's ok, I make lamb"

Name that movie in the comments and we may send you a BIG FAT 50$ gift certificate!

🐑 Tenderloin with currant and potato

Thanks to for featuring us a business of week.
Reposted from their feed:
I am THRILLED to bring you this week's PHENOMENAL Monmouth County Business ... their food is not only outstanding, but when they describe it as memorable- it is exactly that!! SO many delicious flavors in these inspired meals. I was lucky enough to enjoy a lunch of salad using fennel and arugula, golden beet, blood orange, candied pignoli and turmeric croutons with blood orange rice vinaigrette. Grilled and sous vide teres major w/ medoc demi glaze and grilled, sous vide veal chops with boursin, and somer amazing turmeric bread by ... Seriously, no words will do this meal justice, but here are a few from the chef about the business:
FIG is a high-end, off-site custom caterer. Our lighthearted love for all things food, combined with a fixation for flawless event ex*****on, makes for memorable experiences for our clients. The challenges each event pose are what sets our creative and problem-solving juices flowing.

Used mainly for flavor and visual touches with any type of food, microgreens pack at least 5x and as much as 16x nutrient content vs normal varieties.

Don't like eating your veggies? These little guys are local, organic, and amazing for you. One handful a day and your set!

Ginnie from has incredible variety and an application for any and every flavor you might be looking for. Make eating well easy!

This dish was inspired by a South American bride's love of all things lobster. Langoustine, tomatillo, roasted garlic, gooseberry. Nasturtium, paprika, hazelnut.

Many thanks to

Youve met chorizo. Let us introduce you to his cousin chudiço.

Butternut and chudiço cream. Sage. Brined and crisped mushroom. Pistachio.

What's the difference between chorizo and chudiço? The primary differences are the addition of Portuguese red wine, and that almost all chudiço is smoked (like alot of things in portugal). Delicious as a replacement for chorizo, in seafood dishes or as a snack with good bread and wine.

This could be your view next weekend. Valentines menu below. Dm for orders.

$90pp one choice per person per course.

Endive and pear salad w/ cambozola dressing, apple and tarragon

Leek and parsnip soup with black truffle and chive

Baby clams with garlic, maple iberico crumbles, cilantro
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Seared scallop over farfalle with roasted corn Sriracha sauce, avocado coriander coulis

Lamb chop with roasted fingerling smashed crispy, seared carrot

Wagyu filet with sh*take, maitake, potato gratin, demi glace

Halibut with lemon thyme and Meyer lemon broth, asparagus
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Apple crumb with strawberry and whipped champagne cream

Cookie dough cake pops