Our Inspiration 

Humble Beginnings 

In 2018 the opportunity came up to take over an existing Catering Business. After a lot of thought and consideration the families Grisanti and  Henley decided to go for it. Thus, Farm and Fig was born. The name plays homage to the Grisanti Italian background. Figs are grown in Italy and many other countries on the Mediterranean. The “Farm” is symbolic of the Urban Farms at the Grisanti and Henley homes. The Grisanti family have chickens that provide an abundance of fresh eggs. They also have rabbits and of course a few “barn” cats on their property in midtown Memphis. The Henley's  have a small brood of hens and have gardens filled with herbs and vegetables. The “Farm” also pays homage to  Great Aunt Louise and Uncle Andy who lived and worked on a farm. Growing up they spent many hours playing on the farm with cows, goats, chickens and many other birds and of course eating Aunt Louise’s food.
You can’t mention food in Memphis without hearing the Grisanti name. Dino’s great grandfather Ettore Grisanti was born to Eustaganio Grisanti and Crolinda Andreuccetti in Valdottovo Italy on January 19th 1893. On January 31, 1910 with $68 in his pocket. His son, Dino Joseph carried on the tradition after he  was discharged from the army in 1945 he returned to Memphis and entered the restaurant business with his step-father Frank and his brother Frank Jr. They operated the State Cafe at Beale Street and Main until 1972 when the building housing the restaurant was slated to be demolished.
We hope to continue the legacy of making good food to be enjoyed with good fellowship. La Dolce Vita!

A Sample of Our Favorites 

Fresh Food, Fresh ideas where food celebrates life.

Caprese Chicken Entree:   braised and seasoned chicken, topped with fresh mozzarella, ripe tomatoes, basil and  a balsamic reduction.
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 Phyllo Cups with Whipped Goat Cheese Appetizer: Choice of fresh raspberries, strawberries  or blackberries or topped with house made fig jam or mixed berry jam. 
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Fresh Fruit Tart:  Tart shell made in house and filled with a creamy vanilla pastry cream. Topped with a variety of fresh fruits.

Asian Soy Pork Tenderloin Entree: Juicy and flavorful pork tenderloin seasoned with soy sauce, ginger,  garlic brown sugar and rosemary. Great served with bok choy or green beans.  

Mississippi Sin Dip in hollowed out bread bowl: This dip is traditional served in a bread bowl with toasted bread cubes. We use our house made bread Pain de Campagne ( a French sourdough) to serve this cheese, rich and mildly spicy dip. 
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Bruschetta

Tapas tray including meats, cheeses, fruits, nuts, vegetables and crackers

Phyllo Cups with whipped goat cheese topped with fresh raspberries , house made mixed berry jam or house made fig jam.

Caprese chicken

Asian soy pork tenderloin

Pain de Campagne great as a bread bowl with Mississippi sin dip.

Fresh Fruit Tart

Lettuce from our garden

We do everything that we can to provide our clients  with delicious meals, and that includes as much as possible fresh locally sourced ingredients often from our own gardens. 

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Our  most all  our pastries and  desserts are made exclusively in-house from scratch.

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Jams, Jellies, dressings and pesto are all house made. 

Member of Project Green Fork July 2020

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