FIG & OLIVE’s signature dishes embody Executive Chef, Pascal Lorange’s passion for the best olive oils and cuisine from the Mediterranean region. At the tasting bar and communal table, guests can enjoy Pascal Lorange shareable plates such as the Zucchini Carpaccio; a Fig Gorgonzola Tartlet, a Trio of Crostini, or an assorted selection of imported charcuterie, cheese, olives, ceviche, and tartar, all served with freshly baked Olive Oil Fougasse Bread. Main dishes include Grilled Branzino glazed with a Fig and 18-year Balsamic Vinegar; Porcini & Gorgonzola Jamon Iberico Ravioli finished with Porcini Olive Oil; Lemon Sole Papillote finished with an unctuous Arbequina Olive Oil; and Provence Rosemary Grilled Lamb Chops finished with Rosemary Garlic Olive Oil. Desserts crafted by Pastry Chef Andrew LeStourgeon include Warm Marzipan Cake served with an Olive Oil Gelato. The exceptional wine list includes over 30 varietals from the South of France, Italy and Spain that are offered by the glass, along with full bottles and champagne.