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Our lunch menu is informal and includes dishes like Zucchini carpaccio with lemon, parmesan, and Taggiasca Italian olive oil; chicken tartine with thyme, rosemary, fennel and cilantro and Basil Olive oil; and a salmon & shrimp salad marinated in citrus fruits and a fruity French olive oil (Moulin Baussy).
The tasting menu at the bar includes marinated vegetables (artichoke with thyme and parmiggiano, fennel with lemon peels and rosemary), crostini (goat cheese, bresaola & olive tapenade, tuna with fresh herbs, caperberries & tomato), a selection of cheeses, unpasteurized olives and cured meats (jamon serrano, Prosciutto, Saucisson) all served with toasted breads and the FIG & OLIVE signature freshly baked olive fougasse bread.
For dinner, three different extra virgin olive oils (region and olive varietal) are served and explained for tasting at each tables to begin your Mediterranean journey. Main courses are all prepared with the freshest extra virgin or infused olive oil: Thyme & Sage Chicken with Provence vegetable, and sage infused olive oil; Sole Filet in a Papillotte with garden vegetable served with our mashed potatoes with Aguibal Arbequina extra virgin olive oil (buttery and highly fruity); Grilled Lamb on a rosemary skewer served with Greek yogurt, honey and Koroneiki olive oil; Penne with mushroom, parmesan, fresh herbs and white truffle infused olive oil. |
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