Menus
Chicago
Autumn Dinner Menu
We believe in the magic of the Mediterranean cuisine, concentrating on the freshest and simplest ingredients to feed both the body and the mind. Our menu is centered around olive oils and ingredients carefully selected from premier farms and vendors for their genuine taste and seasonality.
Riviera Crostini
-
Ratatouille Niçoise
Tapenade & Quail Egg
-
Lemon Ricotta
Caramelized Pear, Celery, Honey, Candied Pecan
-
Confit Caramelized Onions
Flavored Goat Cheese
-
Burrata
Roasted Cherry Tomatoes, Basil Pesto, Toasted Pine Nuts
-
Prosciutto
Manchego Cheese, Fig Jam & Spicy Almonds
-
Sea Salt Butter
Breakfast Radish, Roasted Pepper & Boquerones
Signature Selection
-
Seared Tuna
Chickpeas with Artichokes, Pickled Red Onions, Riviera Sauce
-
Charred Octopus
Spicy Feta, Pickled Jalapeño, Fried Chickpeas
-
Mussels Escabeche
Fennel, Peppers & Onions Confit, Almonds, Tarragon
-
Sliced Beef
Seasonal Mushrooms & Fava Beans, Crispy Shallots, Mustard Sauce
Sharing & Appetizer
-
Spanish Octopus
Chickpea Riviera Style, Chorizo, Piquillo Peppers & Romesco Sauce.
-
Mussels & Clams
Lamb Merguez, Fregola Sarda, Sofrito, Rouille, Grilled Filone Bread.
-
Yellowfin Tuna Crudo*
Avocado, Pickled Fennel & Cucumber, Fresh Heart of Palm, Preserved Lemon, Toasted Pistachio, Lemon Oil.
-
Red & Yellow Beets
Anjou Pear, Crispy Taleggio Cheese, Hazelnuts, Greek Yogurt with Rosemary & Preserved Lemon.
-
Rainbow Carrots & Sweet Potatoes
Hummus, Toasted Seeds & Nuts, Pomegranate, Tahini & Harissa Oil.
-
Mushrooms & Leek Flatbread
Fontina & Taleggio Cheeses, Crispy Prosciutto, Espelette Honey.
-
Burrata di Bufala
Marinated Heirloom Tomatoes, Caramelized Pear & Basil Oil.
Salad
-
Little Gem Salad
Shaved Cucumber, Grilled Avocado, Toasted Almonds, Ricotta Salata, Fresh Herbs & Shallot Mustard Vinaigrette.
-
Frisée Salad
Roasted Asparagus & Wild Mushrooms, Flavored Goat Cheese, Crispy Soft-Boiled Egg, Sherry Vinaigrette.
-
Sud & Soleil
Haricots Verts, Shaved Fennel & Red Endive, Fresh Heart of Palm, Tapenade, Confit Tomato, Gorgonzola Cheese, Figs & Candied Pecan.
Pasta & Risotto
-
Mafaldine
Roasted Wild Mushrooms, Asparagus & Peas, Light Mascarpone Sauce, Ricotta Salata, Toasted Hazelnuts.
-
Paccheri
Lamb Merguez, Roasted Tomato, Fennel & Fava Beans, Crispy Chickpeas & Pecorino Sardo.
-
Spaghetti "Amalfi Coast Style"
Zucchini Three Ways, Middleneck Clams, Mariniere Saffron Sauce, Flavored Croutons.
-
Seafood Risotto
Scallops, Shrimp, Calamari & Spanish Octopus Ragout, Tomato Crustacean Sauce, Arborio Rice, Sicilian Pesto.
Entrées
-
Sea Scallops
Paella Risotto Cake, Crispy Asparagus, Chorizo, Crustacean Diable Sauce.
-
Atlantic Salmon
Harissa Marinated, Eggplant & Red Pepper Bayaldi, Crispy Chickpeas, Cerignola Olive, Whipped Herb Feta.
-
Branzino “A la Plancha”
Cannellini Beans, Piquillo Peppers, Shrimp & Octopus, Fennel Saffron Broth.
-
Beeler’s Pork Loin
Espelette Crusted, Roasted Baby Brussels Sprouts, Confit Chestnuts, Balsamic Cipollini Onions, Apple & Fig Mostarda.
-
Free-Range Chicken
Riviera Vegetables “Au Jus”, Feta Cheese, Black Olives, Capers, Grilled Filone Bread.
-
Grass-Fed Hanger Steak
Roasted Hen of the Wood Mushrooms, Cassolette of Carrots & Pearl Onions, Candy Bacon, Crispy Crushed Potatoes with Parmesan & Chimichurri Sauce.
Sides
-
Mushrooms Trifolati
Confit Shallot & Garlic, Fresh Herbs
-
Rosemary & Parmesan Fries
-
Roasted Rainbow Carrots & Sweet Potato
Toasted Seeds, Tahini & Harissa Oil
-
Sautéed Baby Spinach
Figs & Toasted Almonds
-
Ratatouille Niçoise
Sunny Farm Egg & Tapenade
-
Carrots, Peas & Fava Beans
Pearl Onions & Candied Bacon
Dessert
-
Celebration Cake
Rich Layers of Dark Chocolate Ganache, Salted Caramel Sauce, Hazelnut Praline & Truffle Butter Cake Dusted with Cocoa Powder & Topped with Mixed Berries & Assorted Macarons.
-
Chocolate Pot de Crème
Crunchy Hazelnut Praline & Vanilla Cream.
-
Seasonal Sorbet
Raspberry & Lemon Sorbets Paired with Olive Oil & Mint.
-
Apple Tart
Thinly Sliced Granny Smith Apple, Almond Frangipane, Star Anise Infused Maple Syrup, Vanilla Ice Cream.
*Eating raw or undercooked fish, shellfish, eggs, meat, cheese or unpasteurized cheese increases the risk of foodborne illness. Although efforts will be made to accommodate food allergies, we cannot guarantee meeting your needs. If you have a food allergy, please speak to the manager, chef or your server.
Autumn Brunch Menu
Available Saturday & Sunday
We believe in the magic of the Mediterranean cuisine, concentrating on the freshest and simplest ingredients to feed both the body and the mind. Our menu is centered around olive oils and ingredients carefully selected from premier farms and vendors for their genuine taste and seasonality.
Riviera Crostini
-
Ratatouille Niçoise
Tapenade & Quail Egg
-
Lemon Ricotta
Caramelized Pear, Celery, Honey, Candied Pecan
-
Confit Caramelized Onions
Flavored Goat Cheese
-
Burrata
Roasted Cherry Tomatoes, Basil Pesto, Toasted Pine Nuts
-
Prosciutto
Manchego Cheese, Fig Jam & Spicy Almonds
-
Sea Salt Butter
Breakfast Radish, Roasted Pepper & Boquerones
Signature Selection
-
Seared Tuna
Chickpeas with Artichokes, Pickled Red Onions, Riviera Sauce
-
Charred Octopus
Spicy Feta, Pickled Jalapeño, Fried Chickpeas
-
Mussels Escabeche
Fennel, Peppers & Onions Confit, Almonds, Tarragon
-
Sliced Beef
Seasonal Mushrooms & Fava Beans, Crispy Shallots, Mustard Sauce
Sharing & Appetizer
-
Spanish Octopus
Chickpea Riviera Style, Chorizo, Piquillo Peppers & Romesco Sauce.
-
Yellowfin Tuna Crudo*
Avocado, Pickled Fennel & Cucumber, Fresh Heart of Palm, Preserved Lemon, Toasted Pistachio, Lemon Oil.
-
Red & Yellow Beets
Anjou Pear, Crispy Taleggio Cheese, Hazelnuts, Greek Yogurt with Rosemary & Preserved Lemon.
-
Rainbow Carrots & Sweet Potatoes
Hummus, Toasted Seeds & Nuts, Pomegranate, Tahini & Harissa Oil.
-
Mushrooms & Leek Flatbread
Fontina & Taleggio Cheeses, Crispy Prosciutto, Espelette Honey.
-
Burrata di Bufala
Marinated Heirloom Tomatoes, Caramelized Pear & Basil Oil.
Salad
-
Little Gem Salad
Shaved Cucumber, Grilled Avocado, Toasted Almonds, Ricotta Salata, Fresh Herbs & Shallot Mustard Vinaigrette.
-
Frisée Salad
Roasted Asparagus & Wild Mushrooms, Flavored Goat Cheese, Crispy Soft-Boiled Egg, Sherry Vinaigrette.
-
Sud & Soleil
Haricots Verts, Shaved Fennel & Red Endive, Fresh Heart of Palm, Tapenade, Confit Tomato, Gorgonzola Cheese, Figs & Candied Pecan.
The Brunch Essentials
-
French Toast
Frangipane Crusted Brioche, Roasted Seasonal Fruit, Toasted Almonds, Star Anise Infused Vermont Maple Syrup.
-
Lemon & Ricotta Pancakes
Blueberries Compote, Toasted Hazelnuts.
-
Egg White Omelet
Pepper, Fennel & Onion Confit, Chorizo & Romesco Sauce.
-
Mediterranean Baked Eggs
Niçoise Ratatouille, Farm Egg, Basil & Grilled Filone Bread.
-
Steak & Egg
Hanger Steak & Farm Egg, Crispy Crushed Potatoes, Tomato Provençale, Chimichurri Sauce.
Sandwich & Burger
-
Tuna Sandwich
Seared Rare Tuna, Prosciutto, Avocado, Basil Pesto & Spicy Mayo.
-
FIG & OLIVE Burger
Brandy Caramelized Onions, Applewood Bacon, Gruyère Cheese, Grainy Mustard Sauce, Truffle French Fries.
-
Avocado & Pea Toast
Crushed Avocado & Peas, Soft Hard-Boiled Egg.
Pasta
-
Paccheri
Riviera Tomato Sauce, Confit Eggplant & Burrata.
-
Mafaldine
Roasted Wild Mushrooms, Asparagus & Peas, Light Mascarpone Sauce, Ricotta Salata, Toasted Hazelnuts.
Sides
-
Ratatouille Niçoise
Sunny Farm Egg & Tapenade
-
Beeler’s Applewood Bacon
-
Beeler’s Breakfast Sausage
-
Rosemary & Parmesan Fries
-
Sautéed Baby Spinach
Figs & Toasted Almonds
Dessert
-
Celebration Cake
Rich Layers of Dark Chocolate Ganache, Salted Caramel Sauce, Hazelnut Praline & Truffle Butter Cake Dusted with Cocoa Powder & Topped with Mixed Berries & Assorted Macarons.
-
Chocolate Pot de Crème
Crunchy Hazelnut Praline & Vanilla Cream.
-
Seasonal Sorbet
Raspberry & Lemon Sorbets Paired with Olive Oil & Mint.
-
Apple Tart
Thinly Sliced Granny Smith Apple, Almond Frangipane, Star Anise Infused Maple Syrup, Vanilla Ice Cream.
*Eating raw or undercooked fish, shellfish, eggs, meat, cheese or unpasteurized cheese increases the risk of foodborne illness. Although efforts will be made to accommodate food allergies, we cannot guarantee meeting your needs. If you have a food allergy, please speak to the manager, chef or your server.
Signature Cocktails
-
The FIG & OLIVE
Black Fig Vodka, Ruby Port, Lemon Juice, Honey, Massenez Rosemary Liqueur, Pierre Ferrand Curaçao, Ricard Pastis.
-
Rossellini
Giffard Crème de Fruits de la Passion, Vodka, Blood Orange Purée, Lime Juice.
-
Cucumber Cosmo
Organic Cucumber Vodka, Elderflower Liqueur, Cucumber Purée, Lime Juice.
-
Cigale
Ketel One Botanical Cucumber & Mint, Dolin Dry Vermouth, Bigallet Thym Liqueur, Lime Juice, Saffron Fennel Salt.
-
La Vie en Rose
Berry-Infused Tanqueray Gin, Giffard Pamplemousse Rose Liqueur, Rose Water, Lemon Juice, Dried Rosebud Garnish.
-
Sirocco
Pueblo Viejo Reposado Tequila, Massenez Basil Liqueur, Massenez Cilantro Liqueur, Agave, Lime Juice, Harissa Salt.
-
Pointeur
Plantation 3 Stars Rum, Mint, Lime Juice, Dolin Génépy, Giffard Menthe-Pastille.
-
Très Sérieux
George Dickel Tennessee Whiskey #8, Honey, Giffard Abricot du Roussillon Liqueur, Yellow Chartreuse.
-
Luberon Spritz
Rosé Wine, Cappelletti Aperitif, Ketel One Grapefruit & Rose, Grapefruit Juice, Honey, Combier Liqueur de Rose, Hibiscus Powder.
-
Autumn Cider
Four Roses Bourbon Infused with Cinnamon & Clove, Laird’s Applejack, Apple Cider, Lime Juice, Maple Syrup.
Zero ABV
-
Citron Fizz
Lemon, Lime & Orange Juices, Simple Syrup, Club Soda with Saffron Fennel Salt.
-
Au Jardin
Seedlip Garden 108, Cucumber Purée, Lime Juice, Thyme.