FIG & OLIVE Newport Beach is open daily for lunch from 11AM to 4PM and for dinner from 5PM to 11PM. Aperitivo Happy Hour is offered every day from 4PM to 6PM. Brunch is offered Saturday and Sunday from 11AM to 4PM.
To view our menu, please click here: Lunch / Dinner / Brunch
Valentine’s Day 3 Course Prix Fixe Menu
Seared Scallops and Chanterelle, Beef Tartar, Oysters, Riviera Salmon, Chilean Sea Bass, Filet Mignon, Roasted Rack of Lamb, Valrhona Chocolate Brownie and much more…
As a fresh start for 2014, Executive Chef Pascal Lorange shares with us a healthy and light dish paired with olive oil: Zucchini Carpaccio.
• 1 lb zucchini, thinly sliced
• ¼ cup extra-virgin olive oil (Chef Pascal Lorange pick: FIG & OLIVE Chemlali Olive Oil)
• Juice of one lemon
• Sea salt and fresh ground black pepper, to taste
• 6 Tbsp shaved low-fat Parmigiano-Reggiano cheese
• 4 Tbsp toasted unsalted pine nuts
On a large platter, arrange sliced zucchini, allowing slices to overlap in a small bowl, whisk oil and lemon juice. Drizzle over top of zucchini and season with salt and pepper. Sprinkle with cheese and nuts. Serve immediately.
Prepare in Advance
To assemble ahead of time, prepare zucchini and cover with plastic wrap; refrigerate until ready to serve.
Nutrients Per Serving (10 slices)
Calories: 115, Total fat: 11g, Sat. Fat: 2g, Monounsaturated Fat: 6g, Polyunsaturated Fat: 2g, Carbs: 3g, Fiber: 1g, Sugar: 1g, Protein: 3g, Sodium: 77mg, Cholesterol: 3mg
To see the video of Chef Pascal preparing this dish, please click here
WHAT HAPPENED LAST MONTH?
Launch of our CD in NY & LA
FIG & OLIVE is proud to relieve (release) its first compilation. The 16-track collection offers an eclectic yet well-balanced blend of tracks inspired by the elegant lifestyle of St. Tropez and Cannes. Available online or at FIG & OLIVE restaurants for $18.98. Buy CD here
Opening of Newport Beach
December 18th and December 19th, 2013: “An Evening in Italy” and “An Evening in the South of France.” During two exclusive evenings, more than 1,500 guests attended, including Richard Galy, Mayor of the city of Mougins, in the South of France, and Michelin Star Chef, Serge Gouloumes from Le Mas Candille – Relais & Chateaux. Fashion Sponsor: Neiman Marcus.
To see the opening video please click here