April 2013

April 2013

FIG & OLIVE Introduces New Spring Menu 2013


Discover our new fresh and delicious dishes:
Beet, Ricotta, Thyme, Orange, Raspberry / Tuna, Sesame Hummus, Scallion
Octopus a la Gallega – Thinly sliced braised octopus, marinated bell pepper, fingerling potato, black olive, basil, arugula, pimento lemon dressing –
Cobrancosa Olive Oil
Lobster Salad – Grilled lobster, watercress, arugula, heirloom cherry tomato, cucumber, celery root, scallion, basil lemon olive oil emulsion
Salade de Poulet – Grilled free range chicken breast, arugula, tomato, avocado, orange, scallion, crouton, dried cranberries, blood orange olive oil emulsion – Picholine Olive Oil

Main Course

Flounder a la Plancha – Sautéed shitake mushroom, chanterelle tapenade, celery root purée, micro basil, confit heirloom potato – Porcini infused Olive Oil


Mother’s Day Brunch & Dinner

Porcini infused Olive Oil
Sunday, May 12th 2013 – Celebrate Mother’s Day at FIG & OLIVE. For this special occasion, the chef is preparing a delicious three-course prix fixe brunch and dinner to honor her on her special day.
Brunch Menu $40 / Dinner Menu $52 (Menus coming soon).


FIG & OLIVE’s Special Gift Basket

FIG & OLIVE's Special Gift Basket
A perfect gift for Mother’s Day – a unique gift basket with olive oils from Spain and Tunisia, an 18 year old balsamic vinegar from Italy, Marrakesh spices, and a honey from the French Riviera. Available in Melrose Place and Meatpacking locations. Gift baskets are available for $45, $65 or $85.
For more information please contact mothersday@figandolive.com
For more products, visit bestoliveiolstore.com


Olive Oil & Wine Tasting & Dinner

Olive Oil & Wine Tasting & Dinner
Join us for an exclusive Olive Oil Tasting and special seven course menu, hosted by Olive Oil expert Xandra Falcó from Marqués de Griñon in Spain. Come and explore her family estate and share her knowledge about olive oil throughout the evening. Xandra will be joined by FIG & OLIVE’s founder, Laurent Halasz.
Tuesday, April 23rd 2013
7PM / 7.45PM: Master Olive Oil Tasting
8PM / 9.30PM: Seven Course dinner paired with olive oil and wine
Limited to 30 guests. For reservations please email oliveoilrsvp@figandolive.com


Raspberry Mint Soda

Raspberry Mint Soda
2 oz Raspberries
4 to 5 mint leaves
1 cube of sugar
½ oz fresh squeezed lime juice
10 oz Soda Water
In a mixing glass muddle raspberries with mint leaves and a cube of sugar.
Add ½ oz lime juice and 6oz soda water add ice and mix. Pour ice and contents into a tall glass and garnish with a mint sprig.
To download a PDF of this recipe, click here.


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