Executive Chef, Pascal Lorange, creates his menu around carefully selected farmers and ingredients for their genuine taste and seasonality. Pascal Lorange’s tasting bar and communal table menu is informal with shareable plates such as Zucchini Cappacio, Fig Gorgonzola Tartlet and Crostinis, as well as, imported charcuterie, cheese, olives and marinated vegetables. At lunch, the menu offers a variety of flavorful dishes such as a Shrimp & Salmon Riviera Salad marinated with citrus and fruity olive oil; and an Herbs de Provence Rotisserie Chicken, finished with a Rosemary Olive Oil.
For dinner, signature dishes include Seared Sea Scallop with Truffle Artichoke Tapenade; Grilled Branzino glazed with a fig balsamic vinegar, served with figs and snow peas finished with a sweet Picholine Olive Oil; Porcini & Gorgonzola Jamon Iberico Ravioli with Porcini Olive Oil; and Grilled Lamb Chops smoked with a bouquet of Herbs de Provence and finished
with a Rosemary Olive Oil. Desserts crafted by Pastry Chef, Andrew LeStourgeon, include Lavender Honey Madeleines, Warm Almond Cake with candied orange and Olive Oil Gelato; and Green Apple Sorbet with citrus, fresh mint, lemon, and olive oil syrup.
The exceptional wine list at FIG & OLIVE includes over 30 varietals from the South of France, Italy, and Spain that are offered by the glass or bottle along with a selection of champagne.
Executive Chef, Pascal Lorange, began his training at a young age with three-star Michelin Chef Georges Blanc in Vonnas, France. He continued to hone his craft in Spain and around the world while working as a private chef to Spanish singer Julio Iglesias and cooking for celebrities and dignitaries such as Oscar de la Renta, Princess Stephanie of Monaco and the Clintons.