March 2014

Spring 2014 Menu

Chef Pascal Lorange shares
a sneak peek of the Spring 2014 menu


Carrots and Brussel Sprouts Confit in Olive Oil
Crostini – Cucumber Yogurt Tapenade with Radish and Tomato
Crostini – Burrata and Tomato
Spaghetti Del Mar with Shrimp, Seaweed, and Scallops
Roasted Baby Beet with Burrata Salad
Zucchini Blossom and Goat Cheese Ravioli
Striped Bass Filet with Heirloom Carrots and Potato
Dessert Crostini with Mandarin Orange Poached in Basil

Available March 25th
For a chance to win a dinner for two and to be the first to experience
our new Spring menu, stay tuned on our Facebook page.


Easter 2014


Celebrate Easter with a 3-course, prix fixe brunch menu. For more information, please click here.


Extra Virgin Cocktail

Surprise your friends with an infused olive oil cocktail: The Extra Virgin
2 oz. cucumber vodka
1 oz. blood orange
3/4 oz. lime juice
1/2 oz. simple syrup
1/2 oz. FIG & OLIVE blood orange olive oil
1/2 celery sprig
splash of club soda


Chop celery sprig and muddle inside shaker.
Add in blood orange olive oil after the celery is muddled.
Add juice and syrup into shaker.
Add 2 oz. cucumber vodka.
Add ice.
Shake and strain over fresh ice.
Add a splash of club soda.
Garnish with a celery sprig.
To buy the FIG & OLIVE Blood Orange Olive Oil, please visit our online store.


Dreamworks pre-oscar brunch

Dux In Tux

The Anaheim Ducks were hosts to the 15th Annual “Dux in Tux” event at the Hilton Anaheim.
Above: Executive Chef Pascal Lorange and Emerson Etem in front of the FIG & OLIVE table.


at the Sundance Festival

Above: Chef Pascal Lorange preparing a
dish for the Sundance Festival 2014.

Four of our Facebook followers joined the
Georgine Fall 2014 runway show at Lincoln
Center. If you missed the Georgine runway
video, please click here.

Venice Baroque Orchestra

FIG & OLIVE picked two winners for The Venice Baroque Orchestra at the Walt Disney
Concert Hall on February 5th, 2014.