B r u n c h WINTER SEASON Our culinary team is led by Chef de Cuisine Cristian Petitta & Henry Mathies. We believe in the magic of the Mediterranean cuisine, concentrating on the freshest and simplest ingredients to feed both the body and the mind. Our menu is centered around oils and ingredients carefully selected from premier farms and vendors for their genuine taste and seasonality.

Signature Crostini Choice of Three 11 | Choice of Six 20 Forest Mushroom, Truffle & Artichoke Manchego, Fig & Marcona Almond Burrata, Tomato & Pesto Goat Cheese, Caramelized Onion Marinated Shrimp, Meyer Lemon & Micro-Cilantro Smoked Salmon, Crème Fraîche Prosciutto, Olive, Ricotta & Beef Tartar, Spicy Mustard Aioli, Pickled Chilies*

Chef’s Selection Crostini Trio of Seasonally Inspired Crostini 16 Ratatouille, Crispy Quail Egg, Black Olive Tapenade Charred Octopus, Spicy Feta, Pickled Jalapeno & Spiced Chickpea Brandade, Chorizo, Tomato Concasse

Sharing & Appetizer Burrata & Heirloom Beet 16 Mushroom Croquette 15 Red Apple, Radicchio di Treviso, Hazelnut, Dill and a Truffle Aioli, Parmesan. Honey Apple Cider Dressing. 21 7 Octopus Carpaccio Marinated Pimenton Dressing, Roasted Peppers & Olive Dust. Cerignola, Royal Atlas, Gaeta, Kalamata Tipo, Alfonso, Sevillano. Fried Calamari 12 Roasted Cauliflower 16 Served with Aioli, Tomato Sauce. Roasted Cauliflower topped with Pine Nuts & Garlic Emulsion. Caprese 13 Tomato, Pesto, Mozzarella, Basil. Carrot & Ginger 15 Fresh Ginger & Turmeric, Roasted Baby Heirloom Carrots, Orange Juice, Spanish Onions, Croutons. & Pastry Assortment 10 , Baguette, Croissant, Chocolate Croissant Zucchini Carpaccio 15 Served with House Made Fig Jam, Olive Oil, Honey Spread, Lemon, Pine Nut, Parmesan, Picholine Oil Dressing. Strawberry or Orange Jam.

Salad with grilled chicken add 7, salmon add 8, scallops add 10 or shrimp skewer add 8 Caesar 13 Parmesan, Crouton, Anchovy, Dressing. Chopped Salad 13 Beet, Chickpea, , Tomato, Apple, Balsamic. Shrimp & Salmon Salad 23 Seared Scottish Salmon, Ayala Spiced Shrimp, Avocado, Marinated Fennel, Arugula, Heirloom Tomato, Citrus Dressing. Salade de Poulet 21 Chicken, Arugula, Tomato, Avocado, Orange, Dried Cranberry, Crouton, Blood Orange Dressing. Chicken Paillard Salad 21 Butterflied Chicken Breast with a Red Pepper & Relish, Arugula, Brussels Sprout, Haricot Vert, Pickled Red Onion, Almond & Lemon. Lobster Salad 29 Lobster Claws & Knuckles Poached in Herbes de Provence Olive Oil & Espelette Pepper with Lettuce, Watercress, Fresh Heart of Palm, French Radish, Kumato Tomato, Pimenton Brioche Croutons & Picholine Dressing. Tuna Niçoise 27 Fresh Ahi Tuna, Haricot Vert, Heirloom Potato, Cipollini Onion, Kumato Tomato, Pepper & Caper Tapenade, Hard-Boiled Quail Egg, Brioche & Butter Lettuce with Citrus Dressing. FIG & OLIVE Salad 20 Manchego, Gorgonzola Dolce, Fig, Apple, Tomato, Olive, Scallion, Walnut with F&O Dressing. Breakfast Avocado 16 Provençal Breakfast 17 Whole Grain Bread, Avocado, Hard-Boiled Egg, Radish, Two Farm Fresh Eggs, Crisp Hash Brown, Chicken Apple Spiced Heirloom Tomatoes, Lemon Zest, Olive Dust. Sausage, Pancetta, Stuffed Kumato Tomato. 16 Mixed Berries, Vermont Maple Syrup with Lavender, French Omelet 17 Vanilla Whipped Cream. Fines Herbes, Goat Cheese, Mediterranean Fries, Mixed Greens. Smoked Salmon Poached Eggs 16 Served with Crème Fraîche & Frisée Salad with Pickled Radish. Steak & Egg 25 Sliced Grass-Fed Beef Filet, Farm Fresh Eggs, Crispy Poached Egg with Prosciutto di Parma 16 Potatoes, Chimichurri Sauce & Watercress Salad. Manchego Cheese, Pear, Hollandaise Sauce, Mixed Greens Salad.

Entrées & Burgers are served with a side of mixed greens drizzled with fig balsamic dressing & skinny fries (truffle fries add 3) Harissa Marinated Salmon 29 F&O Burger 19 Eggplant & Red Pepper Caviar, Spiced Chickpea, Tomato, Pickled Onion, Choice of Cheese, Brioche Bun, Cerignola Olives, Topped with Crispy Eggplant and Chef’s Sauce. Drizzled with a Lemon Verbena Lobster Jus. Salmon Burger 20 Rosemary Shrimp Fettuccine 29 Tomato, Avocado, Brioche Bun, Dill & Caper Mayonnaise. Blistered Heirloom Tomato, Fresh Basil with a Tomato Mascarpone Sauce. Lamb Burger 22 Julienne Dates, Feta & Goat Cheese Fondue, Pickled Wild Mushroom Rigatoni 25 Persian Cucumber, Baby Watercress. Porcini Truffle Mascarpone, Cremini Mushrooms, Forest Mushrooms, Chives. F&O Chicken Club 19 Tomato, Romaine, Fontina, Prosciutto, Toasted Focaccia, Tarragon Aioli.

Sides Skinny Fries 8.5 Organic Mushrooms 8.5 Sautéed Baby Spinach 8.5 Truffle Fries 11 Rosemary, Garlic Emulsion, Fig, Garlic, Almond Parmesan Fresh Herbs Chicken Apple Sausage 8.5 Mashed Potato 8.5 Haricot Vert Sauté 8.5 Arbequina Olive Oil, Chive Caramelized Shallots Double-Smoked Bacon 8.5

Prix Fixe 34 Choice of Bellini, Mimosa, Brunch Cocktails Sangria, Fresh Juice, Coffee or Tea Blood Orange Mimosa 11 Bread & Pastry Assortment Blood Orange Purée Topped with Sparkling Wine. (add 8) F&O Bloody Mary 12 Carrot & Ginger Soup Tomato Juice, a Medley of Spices and Vodka. Mushroom Croquette Bellini 10 FIG & OLIVE Salad Peach Purée & Peach Liqueur Topped with Sparkling Wine. French Omelet Mimosa & Bellini Service Chicken Paillard Salad Please enjoy a customizable experience with a bottle of sparkling wine or champagne. Choose a Purée, & Bottle from French Toast our full wine list. Seasonal Sorbet Pot de Crème

Gluten Friendly

*Eating raw or undercooked fish, shellfish, eggs, meat, cheese or unpasteurized cheese increases the risk of foodborne illness. Although efforts will be made to accommodate allergies, we cannot guarantee meeting your needs. If you have a food allergy, please speak to the manager, chef or your server.

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