Winter Lunch Menu

Chef de Cuisine Fernando Bautista

Our Philosophy

Our story begins in Provence where fig and olive trees are a symbol of peace and prosperity. Located between the Alps and the Mediterranean Sea, Provence has always been a crossroads of people, cultures and flavors. Inspired by such abundance and diversity, we founded FIG & OLIVE to pay tribute not only to the French region, but also to the Mediterranean gastronomic heritage.

We believe in the magic of the Mediterranean cuisine, concentrating on the freshest and simplest ingredients to feed both the body and the mind. Traditional recipes are reinvented in a contemporary way to showcase our passion for food and what we stand for: family, authenticity and creativity.

Bienvenue.

Olive Oil Tasting Each meal begins with a tasting of our Barrel-Aged Balsamic Vinegar, Blood Orange Olive Oil & Herbes de Provence Olive Oil that are used throughout our menu.

Barrel-Aged Balsamic Vinegar Perfect Balance of Sweet Trebbiano Grapes & Natural Acidity. Blood Orange Olive Oil Sweet & Perfectly Balanced. Coratina olives are crushed with blood oranges, making the most delectable blend. Herbes de Provence Olive Oil Perfect blend of the flavors of the herbs of the south of France & extra virgin olive oil. This olive oil will transport you to the French Riviera.

They can be purchased at the end of your meal or from our Amazon Storefront at shop.figandolive.com to take the Mediterranean escape home with you. Signature 3 for 12 | 6 for 21 Served on a choice of Crostini Polenta Crisp, Zucchini or Focaccia Forest Mushroom Goat Cheese Marinated Shrimp Truffle & Artichoke Caramelized Onion Meyer Lemon & Micro-cilantro Manchego Gorgonzola Smoked Salmon Fig & Marcona Almond Apple, Red Pepper Marmalade Crème Fraîche Burrata Beef Tartar* Prosciutto Tomato & Pesto Spicy Mustard Aioli, Pickled Olive, Ricotta & Walnut Chilies, Micro-Herb Salad

Sharing & Appetizer Mushroom Croquette Truffle Aioli, Parmesan. 15 Marinated Olives Cerignola, Royal Atlas, Gaeta, Kalamata Tipo, Alfonso, Sevillano. 5 Mosaic of Vegetables Golden Beets & Baby Carrot Carpaccio, Ricotta, Lemon Thyme, Micro Cilantro, Pistachio, Picholine Dressing. 15 Roasted Cauliflower Roasted Cauliflower topped with Pine Nuts & Garlic Emulsion. 15 Potato Leek Velouté Soup Poached Potatoes, Crème Fraîche. 15 Burrata with Squash Butternut Squash, Kabocha Squash with Honey & Za’atar, Roasted Delicata Squash, l’Orange Vinaigrette, Fresh Chives. 17 Beef Carpaccio* Grass-fed Beef with Spiced Tomato Compote, Parmesan, 18 Year Balsamic, Arbequina Oil. 20 Hamachi Crudo* Preserved Orange, Basil Olive Oil. 19 Avocado Toast Whole Grain Bread, Avocado, Hard-Boiled Quail Egg, Radish, Spiced Heirloom Tomatoes, Lemon Zest, Olive Dust. 16

Salad with grilled chicken add 8, salmon add 9, scallops add 11 or shrimp skewer add 9 Shrimp & Salmon Salad Seared Scottish Salmon, Ayala Spiced Shrimp, Avocado, Marinated Fennel, Arugula, Heirloom Tomato, Citrus Dressing. 24 Salade de Poulet Chicken, Arugula, Tomato, Avocado, Orange, Dried Cranberry, Crouton, Blood Orange Dressing. 22 Chicken Paillard Salad Arugula, Brussels Sprout, Haricot Vert, Red Bell Pepper, Pickled Red Onion, Almond, Lemon. 22 FIG & OLIVE Salad Manchego, Gorgonzola Dolce, Fig, Apple, Tomato, Olive, Scallion, Walnut. 21 Kale & Quinoa Salad Baby Kale, Manchego Cheese, Marcona Almonds, Pickled Onion, Dried Cranberries, Oranges, Lemon Dijon Dressing. 15

Gluten Friendly Entrées Riviera Salmon Parsnip Lemon Thyme Purée, Salsify & Organic Mushroom, Salsify Chips, Red Grape & Caper Sauce. 31 Paella Noir Squid Ink Rice, Diver Scallop, Jumbo Shrimp, Clams, Spanish Chorizo, Artichoke & Fennel Salad, Saffron Aioli. 33 Caramelized Pumpkin & Chestnut Risotto Pumpkin & Chestnut Purée, Diced Butternut Squash, Grated Chestnut, Pumpkin Seed. 27 Wild Mushroom Rigatoni Porcini Truffle Mascarpone, Cremini Mushrooms, Forest Mushrooms, Chives. 25 Hanger Steak Baby Kale, Arugula, Pine Nut, Romesco with Almond & Hazelnut. 25

Panini & Burger served with a side of mixed greens drizzled with fig balsamic dressing & skinny fries (truffle fries add 3) F & O Burger Tomato, Pickled Onion, Choice of Cheese, Brioche Bun, Chef’s Sauce. 20 Lamb Burger Julienne Dates, Feta & Goat Cheese Fondue, Pickled Persian Cucumber, Baby Watercress, Hand Cut Fries. 22 Salmon Burger Tomato, Avocado, Brioche Bun, Dill & Caper Mayonnaise. 21 Rosemary Chicken Panini Mozzarella, Artichoke, Chive, Scallion, Tomato, Cumin, Cilantro Mayonnaise. 20

Prix Fixe 34

Sides Crostini Tasting (add 8) Skinny Fries 6 Chef’s selection of 3 Truffle Fries 10 Parmesan Potato Leek Velouté Soup Brussels Sprouts 9.5 Burrata with Squash Hazelnut, Grapes, Balsamic Vinegar Mushroom Croquette Sautéed Spinach 9.5 Hamachi Crudo* Fig, Garlic, Almond Organic Mushrooms 9.5 Caramelized Pumpkin & Chestnut Risotto Rosemary, Garlic Emulsion Fresh Herbs Chicken Paillard Salad Riviera Salmon

Seasonal Sorbet Pot de Crème

*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 food allergies, we cannot guarantee meeting your needs. If you have a food allergy, please speak to the manager, chef or your server. Dessert Apple Tart Thinly Sliced Granny Smith Apples, Crisp Puff Pastry, Cider Glaze, Apple Chip, Vanilla Ice Cream. 12 Brûléed Cheesecake Amarena Cherry, Cookie Crumble & Cherry Syrup. 13 Chocolate Obsession Whipped Truffle Ganache, Chocolate Obsession Cake, Raspberry & Chocolate Glaze. 14 Pot de Crème Milk & White Chocolate Crème, Meringue Crisp, Hazelnut Praline. 13 Seasonal Sorbet Green Apple & Orange Sorbets Paired with Olive Oil, Citrus & Micro-Basil. 12 FIG & OLIVE Tasting Four Bite-Sized Desserts – Chocolate Obsession, Seasonal Sorbet, Crunchy Praline, Pot de Crème. 15

Café Gourmand 8 Coffee or Tea with a Side of Crunchy Praline & a choice of One Bite-Sized Dessert Pot de Crème or Sorbet

Coffee, Espresso & Tea Regular or Decaffeinated American Drip 4.75 Espresso 5 Cappuccino 5.75 Macchiato 5 Latte 5.75 Double Espresso 5.75 Tea (Seasonal Selections) 5

Digestifs Frizzante Sherry Moscato d’Asti, Marcarini, 9 Alvear NV Pedro Ximenez Amontillado 16 Asti DOCG. Floral, Fresh, Vibrant Madeira Vin Doux Blandy’s 5 Year Bual 13 Semillon/Sauv Blanc – Château Suau 17 Blandy’s 10 Year Malmsey 17 Port Taylor Fladgate Fine Tawny 13 Taylor Fladgate 20 Year Tawny 21

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