FIG & OLIVE’s signature dishes embody Executive Chef, Pascal Lorange’s passion for the best olive oils and cuisine from the Mediterranean region. Each meal begins with a taste of three distinct extra virgin olive oils with the restaurant’s freshly baked Rosemary Olive Oil Fougasse Bread. Guests can gather at the bar and lounge to enjoy tasting dishes and shareable small plates such as the Zucchini Carpaccio and the Fig Gorgonzola Tartlet alongside an assortment of Crostinis, Crudos, Cicchetti & Fritti, imported charcuterie . Main dishes include Riviera Shrimp & Salmon Salad, Octopus a la Gallega, Zucchini Blossom & Goat Cheese Ravioli, Paella del Mar, Mediterranean Branzino, and the FIG & OLIVE Rosemary Lamb Chop. Desserts crafted by Pastry Chef Andrew LeStourgeon include Crème Brulee Cheesecake and the Caramelized Apple Tart. 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.