Menus
Chicago
Mother's Day
Our chefs have created prix fixe brunch and dinner menus to help you celebrate Mother's Day. A limited a la carte menu will also be available.
Prix Fixe Brunch $48
Appetizer
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Zucchini Velouté
Stuffed Zucchini Blossom, Ricotta Salata.
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Avocado & Quail Egg Toast
Whole Grain Bread, Avocado, Hard-Boiled Quail Egg, Radish, Spiced Heirloom Tomatoes, Lemon Zest, Olive Dust.
-
Mushroom Croquette
Truffle Aioli, Parmesan.
-
Burrata & Heirloom Tomato
Local Watermelon & Tomatoes, Cider Dressing, Black Olive Dust.
Main Course
-
Branzino a la Plancha
Cauliflower Couscous Salad, Spice Tagine Vegetables, Green Almond Olive Oil Sauce.
-
Zucchini Ravioli
Fennel, Basil Purée, Vegetable Confit, Ricotta Salata, Pine Nuts.
-
Riviera Salmon
Asparagus, Braised Fennel, Pea Purée, Basil Olive Oil.
-
Chicken Paillard Salad
Arugula, Brussels Sprout, Haricot Vert, Red Bell Pepper, Pickled Red Onion, Almond, Lemon.
-
French Toast
Mixed Berries, Vermont Maple Syrup with Lavender, Vanilla Whipped Cream.
-
French Omelet
Fines Herbes, Goat Cheese, Mediterranean Fries, Mixed Greens.
-
Poached Egg Byaldi
Organic Egg, Confit Byaldi, Brandade Cake, Tardivo & Watercress Salad with Honeybell Vinaigrette.
Dessert
-
Strawberry Crostini
Rhubarb Mascarpone, Fresh Strawberries, Balsamic Glaze, Micro-Basil.
-
Fig Tasso
Fresh Fig, 18-Year Balsamic, Fig Ice Cream.
Prix Fixe Dinner $54
Appetizer
-
Zucchini Velouté
Stuffed Zucchini Blossom, Ricotta Salata.
-
Roasted Cauliflower
Roasted Cauliflower topped with Pine Nuts & Garlic Emulsion.
-
Mushroom Croquette
Truffle Aioli, Parmesan.
-
Burrata & Heirloom Tomato
Local Watermelon & Tomatoes, Cider Dressing, Black Olive Dust.
Main Course
-
Rosemary Shrimp Fettuccine
Blistered Heirloom Tomato, Fresh Basil with a Tomato Mascarpone Sauce.
-
Zucchini Ravioli
Fennel, Basil Purée, Vegetable Confit, Ricotta Salata, Pine Nuts.
-
Branzino a la Plancha
Cauliflower Couscous Salad, Spice Tagine Vegetables, Green Almond Olive Oil Sauce.
-
Roasted Duck Breast
Carrot Orange Purée, Pearl Onion, Campari Chutney, Biscotti Crumbs.
-
Riviera Salmon
Asparagus, Braised Fennel, Pea Purée, Basil Olive Oil.
Dessert
-
Strawberry Crostini
Rhubarb Mascarpone, Fresh Strawberries, Balsamic Glaze, Micro-Basil.
-
Fig Tasso
Fresh Fig, 18-Year Balsamic, Fig Ice Cream.
SPRING BRUNCH MENU
Chef de Cuisine Mathew Mirza
FIG & OLIVE is about passion for the best olive oils, flavors, and cuisine from the French Riviera.
Our menu is centered around olive oils and ingredients carefully selected from premier farms and vendors for their genuine taste and seasonality.
Signature Crostini
-
Forest Mushroom
Truffle & Artichoke
-
Manchego
Fig, Marcona Almond
-
Burrata
Tomato & Pesto
-
Goat Cheese
Caramelized Onion
-
Gorgonzola
Apple, Red Pepper Marmalade
-
Beef Tartar*
Spicy Mustard Aioli, Pickled Chilies, Micro-Herb Salad
-
Marinated Shrimp
Meyer Lemon & Micro-cilantro
-
Smoked Salmon
Crème Fraîche
-
Prosciutto
Olive, Ricotta & Walnut
Sharing & Appetizer
-
Burrata
Dandelion Greens, Pickled Pear Slice, Provençal Spiced Nuts, Smoked Chickpeas, Candied Kumquat, Tarragon Dressing.
-
Mushroom Croquette
Truffle Aioli, Parmesan.
-
Mosaic of Vegetables
Golden Beets & Baby Carrot Carpaccio, Ricotta, Lemon Thyme, Micro Cilantro, Pistachio, Picholine Dressing. (Gluten Friendly)
-
Roasted Cauliflower
Roasted Cauliflower, Topped with Pine Nuts, Garlic Emulsion. (Gluten Friendly)
-
Carrot Ginger Soup
Turmeric, Orange, Olive Oil Crouton.
-
Octopus Carpaccio
Pimenton Dressing, Roasted Peppers & Olive Dust.
-
Marinated Olives
Cerignola, Royal Atlas, Gaeta, Kalamata Tipo, Alfonso, Sevillano. (Gluten Friendly)
-
Granola With Fresh Fruits
Almonds, Served with Yogurt or Milk.
-
Bread & Pastry Assortment
Multigrain Bread, Baguette, Croissant, Chocolate Croissant Served with House Made Fig Jam, Olive Oil, Honey Spread, Strawberry or Orange Jam.
La Grande Escape
Escape to the South of France for an afternoon with a bottle of Veuve Clicquot, Trio of Signature Crostini, Marinated Olives and a taste of the sea with our Plateau de Fruits de Mer*.Salad
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Shrimp & Salmon Salad
Seared Scottish Salmon, Ayala Spiced Shrimp, Avocado, Marinated Fennel, Arugula, Heirloom Tomato, Citrus Dressing.
-
Salade de Poulet
Chicken, Arugula, Tomato, Avocado, Orange, Dried Cranberry, Crouton, Blood Orange Dressing.
-
Salade de Laitue
Butter Lettuce, Tomato, Shallot, Champagne Vinegar.
-
Chicken Paillard Salad
Arugula, Brussels Sprout, Haricot Vert, Red Bell Pepper, Pickled Red Onion, Almond, Lemon.
-
FIG & OLIVE Salad
Manchego, Gorgonzola Dolce, Fig, Apple, Tomato, Olive, Scallion, Walnut. (Gluten Friendly)
-
Quinoa Tabbouleh
Baby Kale, Dried Turkish Fig, Mint, Parsley, Pickled Onion, Preserved Lemon, Spicy Kumquat & Citrus Dressing. (Gluten Friendly)
Breakfast
-
Avocado Toast
Whole Grain Bread, Avocado, Hard-Boiled Quail Egg, Radish, Spiced Heirloom Tomatoes, Lemon Zest, Olive Dust.
-
French Toast
Mixed Berries, Vermont Maple Syrup with Lavender, Bourbon Vanilla Whipped Cream.
-
Smoked Salmon Poached Eggs
Served with Crème Fraîche & Frisée Salad with Pickled Radish.
-
Poached Egg with Prosciutto di Parma
Manchego Cheese, Pear, Hollandaise Sauce, Mixed Greens Salad.
-
Provençal Breakfast
Two Farm Fresh Eggs, Crisp Hash Brown, Chicken Apple Sausage, Pancetta, Stuffed Kumato Tomato.
-
French Omelet
Asparagus, Goat Cheese, Mediterranean Fries, Mixed Greens.
-
Truffle Mushroom Fontina
Scrambled Eggs, Cremini Mushroom, Scallion.
-
Steak & Egg
Sliced Grass-Fed Beef Filet, Farm Fresh Eggs, Crispy Potatoes & Chimichurri Sauce.
Entrées
-
Riviera Salmon
Asparagus, Braised Fennel, Pea Purée, Basil Olive Oil. (Gluten Friendly)
-
Zucchini Ravioli
Fennel, Basil Purée, Vegetable Confit, Ricotta Salata, Pine Nuts.
-
Rosemary Shrimp Fettuccine
Blistered Heirloom Tomato, Fresh Basil with a Tomato Mascarpone Sauce.
-
Hanger Steak
Baby Kale, Arugula, Pine Nut, Romesco with Almond & Hazelnut. (Gluten Friendly)
Sandwich & Burgers
Served with a side of Mixed Greens Drizzled with Fig Balsamic Dressing & Skinny Fries-
F&O Burger
Tomato, Pickled Onion, Choice of Cheese, Brioche Bun, Chef’s Sauce.
-
Lamb Burger
Julienne Dates, Feta & Goat Cheese Fondue, Pickled Persian Cucumber, Baby Watercress.
-
Salmon Burger
Tomato, Avocado, Brioche Bun, Dill & Caper Mayonnaise.
-
Lemon Chicken Sandwich
Red Cabbage Slaw, Garlic Aioli, Watercress, Baguette.
Sides
-
Skinny Fries
-
Truffle Fries
Parmesan
-
Asparagus
Lemon Zest, Garlic & Shallot
-
Sautéed Spinach
Fig, Garlic, Almond
-
Organic Mushrooms
Rosemary, Garlic Emulsion, Fresh Herbs
-
Double-Smoked Bacon
-
Chicken Apple Sausage
Prix Fixe 33
-
Bread & Pastry Assortment
Add 8
-
Appetizer
Carrot Ginger Soup
Mushroom Croquette
FIG & OLIVE Salad
-
Main Course
French Omelet
Chicken Paillard Salad
French Toast
-
Dessert
Seasonal Sorbet
Pot de Crème
-
Prix Fixe menu is not available for private dining events or during restaurant week.
*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.
SPRING LUNCH MENU
Chef de Cuisine Mathew Mirza
FIG & OLIVE is about passion for the best olive oils, flavors, and cuisine from the French Riviera.
Our menu is centered around olive oils and ingredients carefully selected from premier farms and vendors for their genuine taste and seasonality.
Each meal begins with a tasting of our Signature Olive Oils and Vinegars that are used throughout our menu and can be purchased to take the Mediterranean escape home with you.
Download PDFSignature Crostini
-
Forest Mushroom
Truffle & Artichoke
-
Manchego
Fig, Marcona Almond
-
Burrata
Tomato & Pesto
-
Goat Cheese
Caramelized Onion
-
Gorgonzola
Apple, Red Pepper Marmalade
-
Beef Tartar*
Spicy Mustard Aioli, Pickled Chilies, Micro-Herb Salad
-
Marinated Shrimp
Meyer Lemon & Micro-Cilantro
-
Smoked Salmon
Crème Fraîche
-
Prosciutto
Olive, Ricotta & Walnut
Sharing & Appetizer
-
Mushroom Croquette
Truffle Aioli, Parmesan.
-
Mosaic of Vegetables
Golden Beets & Baby Carrot Carpaccio, Ricotta, Lemon Thyme, Micro Cilantro, Pistachio, Picholine Dressing. (Gluten Friendly)
-
Roasted Cauliflower
Roasted Cauliflower, Topped with Pine Nuts, Garlic Emulsion. (Gluten Friendly)
-
Carrot Ginger Soup
Turmeric, Orange, Olive Oil Crouton.
-
Octopus Carpaccio
Pimenton Dressing, Roasted Peppers & Olive Dust.
-
Burrata
Dandelion Greens, Pickled Pear Slice, Provençal Spiced Nuts, Smoked Chickpeas, Candied Kumquat, Tarragon Dressing. (Gluten Friendly)
-
Prime Beef Carpaccio*
Truffle Oil, Grana Padano, Micro Arugula & Cured Heirloom Cherry Tomato. (Gluten Friendly)
-
Hamachi Crudo*
Preserved Orange, Basil Olive Oil. (Gluten Friendly)
-
Avocado Toast
Whole Grain Bread, Avocado, Hard-Boiled Quail Egg, Radish, Spiced Heirloom Tomatoes, Lemon Zest, Olive Dust.
Salad
-
Shrimp & Salmon Salad
Seared Scottish Salmon, Ayala Spiced Shrimp, Avocado, Marinated Fennel, Arugula, Heirloom Tomato, Citrus Dressing.
-
Salade De Poulet
Chicken, Arugula, Tomato, Avocado, Orange, Dried Cranberry, Crouton, Blood Orange Dressing
-
Salade de Laitue
Butter Lettuce, Tomato, Shallot, Champagne Vinegar.
-
Chicken Paillard Salad
Arugula, Brussels Sprout, Haricot Vert, Red Bell Pepper, Pickled Red Onion, Almond, Lemon
-
FIG & OLIVE Salad
Manchego, Fig, Gorgonzola Dolce, Apple, Tomato, Olive, Scallion, Walnut. (Gluten Friendly)
-
Quinoa Tabbouleh
Baby Kale, Dried Turkish Fig, Mint, Parsley, Pickled Onion, Preserved Lemon, Spicy Kumquat & Citrus Dressing. (Gluten Friendly)
Entrées
-
Riviera Salmon
Asparagus, Braised Fennel, Pea Purée, Basil Olive Oil. (Gluten Friendly)
-
Paella del Mar
Saffron Rice, Scallop, Black Tiger Shrimp, Calamari, Clams. (Gluten Friendly)
-
Primavera Risotto
Asparagus, Fresh Peas, Pea Tendrils & Grana Padano. (Gluten Friendly)
-
Rosemary Shrimp Fettuccine
Blistered Heirloom Tomato, Fresh Basil with a Tomato Mascarpone Sauce.
-
Wild Mushroom Rigatoni
Porcini Truffle Mascarpone, Cremini Mushrooms, Forest Mushrooms, Chives.
-
Hanger Steak
Baby Kale, Arugula, Pine Nut, Romesco with Almond & Hazelnut. (Gluten Friendly)
Sandwich & Burgers
Served with a Side of Mixed Greens Drizzled with Fig Balsamic Dressing & Skinny Fries-
F&O Burger
Tomato, Pickled Onion, Choice of Cheese, Brioche Bun, Chef’s Sauce.
-
Lamb Burger
Julienne Dates, Feta & Goat Cheese Fondue, Pickled Persian Cucumber, Baby Watercress.
-
Salmon Burger
Tomato, Avocado, Brioche Bun, Dill & Caper Mayonnaise.
-
Lemon Chicken Sandwich
Red Cabbage Slaw, Garlic Aioli, Watercress, Baguette.
Sides
-
Skinny Fries
-
Truffle Fries
Parmesan
-
Asparagus
Lemon Zest, Garlic & Shallot
-
Sautéed Spinach
Fig, Garlic, Almond
-
Mixed Green Salad
-
Organic Mushrooms
Rosemary, Garlic Emulsion, Fresh Herb
Prix Fixe 29
-
Crostini Tasting
Chef’s selection of 3
Add 8
-
Appetizer
Carrot Ginger Soup
Petit FIG & OLIVE Salad
Mushroom Croquette
-
Main Course
Primavera Risotto
Chicken Paillard Salad
Riviera Salmon
-
Prix Fixe menu is not available for private dining events or during restaurant week.
*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.
SPRING DINNER MENU
Chef de Cuisine Mathew Mirza
FIG & OLIVE is about passion for the best olive oils, flavors, and cuisine from the French Riviera.
Our menu is centered around olive oils and ingredients carefully selected from premier farms and vendors for their genuine taste and seasonality.
Each meal begins with a tasting of our Signature Olive Oils and Vinegars that are used throughout our menu and can be purchased to take the Mediterranean escape home with you.
Download PDFSignature Crostini
-
Forest Mushroom
Truffle & Artichoke
-
Manchego
Fig & Marcona Almond
-
Burrata
Tomato & Pesto
-
Goat Cheese
Caramelized Onion
-
Gorgonzola
Apple, Red Pepper Marmalade
-
Beef Tartar*
Spicy Mustard Aioli, Pickled Chilies, Micro-Herb Salad
-
Marinated Shrimp
Meyer Lemon & Micro-cilantro
-
Smoked Salmon
Crème Fraîche
-
Prosciutto
Olive, Ricotta & Walnut
Chef's Selection Crostini
-
Jamón Ibérico
Smoked Tomato Concasse
-
Truffle
Artichoke, Parmesan Macerated Truffle Dressing
-
Foie Gras
Fig Jam, Orange Zest
Sharing & Appetizer
-
Mushroom Croquette
Truffle Aioli, Parmesan.
-
Mosaic of Vegetables
Golden Beets & Baby Carrot Carpaccio, Ricotta, Lemon Thyme, Micro Cilantro, Pistachio, Picholine Dressing. (Gluten Friendly)
-
Roasted Cauliflower
Roasted Cauliflower, Topped with Pine Nuts, Garlic Emulsion. (Gluten Friendly)
-
Diver Scallops
Pan Seared Diver Scallops with Caramelized Leek Purée, Citrus Sherry Vinaigrette. (Gluten Friendly)
-
Carrot Ginger Soup
Turmeric, Orange, Olive Oil Crouton.
-
Octopus Carpaccio
Pimenton Dressing, Roasted Peppers & Olive Dust.
-
Burrata
Dandelion Greens, Pickled Pear Slice, Provençal Spiced Nuts, Smoked Chickpeas, Candied Kumquat, Tarragon Dressing.
-
Prime Beef Carpaccio*
Truffle Oil, Grana Padano, Micro Arugula & Cured Heirloom Cherry Tomato. (Gluten Friendly)
-
Cheese & Charcuterie Board
Prosciutto di Parma, Fennel Salami, Dolce Gorgonzola, Manchego, Brie d’Affinois with Fig Jam, Olive Tapenade, Marcona Almonds, Marinated Olives & Whole Grain Mustard.
Raw Bar
-
Shrimp Cocktail
Black Tiger Shrimp, F&O Cocktail Sauce.
-
Half-Dozen Oysters*
East or West Coast Oysters, Champagne Mignonette.
-
Hamachi Crudo*
Preserved Orange, Basil Olive Oil.
Salad
-
Shrimp & Salmon Salad
Seared Scottish Salmon, Ayala Spiced Shrimp, Avocado, Marinated Fennel, Arugula, Heirloom Tomato, Citrus Dressing.
-
Salade de Laitue
Butter Lettuce, Tomato, Shallot, Champagne Vinegar.
-
FIG & OLIVE Salad
Manchego, Gorgonzola Dolce, Fig, Apple, Tomato, Olive, Scallion, Walnut. (Gluten Friendly)
-
Quinoa Tabbouleh
Baby Kale, Dried Turkish Fig, Mint, Parsley, Pickled Onion, Preserved Lemon, Spicy Kumquat & Citrus Dressing. (Gluten Friendly)
Entrées
-
Branzino a la Plancha
Haricot Vert, Yellow Wax Beans, Roasted Potato, Green Harissa Sauce.
-
Riviera Salmon
Asparagus, Braised Fennel, Pea Purée, Basil Olive Oil. (Gluten Friendly)
-
Paella del Mar
Saffron Rice, Scallop, Black Tiger Shrimp, Calamari, Clams. (Gluten Friendly)
-
Organic Lemon Chicken
L’Orange Spice Rub, Purple Potato Purée, Grilled Citrus, Braised Cabbage & Raisin Sauté.
-
Balsamic Glazed Short Rib
Crispy Polenta, Frisée Salad, Lardons of Smoked Bacon, Sherry Bacon Vinaigrette.
-
Marinated Lamb Chops
Rosemary Garlic Marinade, Eggplant Caponata, Roasted Cipollini Onions, Eggplant Licorice Purée. (Gluten Friendly)
-
Grass Fed Filet Mignon (8 Oz)
Potato Purée, Haricot Vert Sauté, Olive Oil Emulsion. (Gluten Friendly)
-
Chateaubriand for Two (16 oz)
Grass Fed Beef, Herbes de Provence, Choice of Two Sides, Olive Oil Béarnaise
-
Whole Branzino for Two (2 lb)
Served Tableside with Lemon, Fresh Herbs
Pasta & Risotto
-
Truffle Risotto
Organic Wild Mushroom, Arancini, Parmesan Crisp, Macerated Truffle Dressing.
-
Primavera Risotto
Asparagus, Fresh Peas, Pea Tendrils & Grana Padano. (Gluten Friendly)
-
Zucchini Ravioli
Fennel, Basil Purée, Vegetable Confit, Ricotta Salata, Pine Nuts.
-
Rosemary Shrimp Fettuccine
Blistered Heirloom Tomato, Fresh Basil with a Tomato Mascarpone Sauce.
-
Wild Mushroom Rigatoni
Porcini Truffle Mascarpone, Cremini Mushrooms, Forest Mushrooms, Chives.
Sides
-
Mashed Potato
Arbequina Olive Oil, Chive
-
Haricot Vert Sauté
Shallot & Chives
-
Asparagus
Lemon Zest, Garlic & Shallot
-
Sautéed Baby Spinach
Fig, Garlic, Almonds
-
Organic Mushrooms
Rosemary, Garlic Emulsion, Fresh Herbs
*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.
-
Apple Tart
Thinly Sliced Granny Smith Apples, Crisp Puff Pastry, Cider Glaze, Apple Chip, Vanilla Ice Cream.
-
Brûléed Cheesecake
Amarena Cherry, Cookie Crumble & Cherry Syrup.
-
Chocolate Obsession
Whipped Truffle Ganache, Chocolate Obsession Cake, Raspberry & Chocolate Glaze.
-
Pot De Crème
Milk & White Chocolate Crème, Meringue Crisp, Hazelnut Praline.
-
Seasonal Sorbet
Green Apple & Orange Sorbets Paired with Olive Oil, Citrus & Micro-Basil.
-
FIG & OLIVE Tasting
Four bite-sized desserts: Chocolate Obsession, Seasonal Sorbet, Crunchy Praline, Pot de Crème
-
Café Gourmand
Coffee or Tea with a side of Crunchy Praline & a choice of One Bite-Sized Dessert Pot de Crème or Sorbet
HAPPY HOUR | APERITIVO
Aperitivo is available Sunday – Thursday at the bar and lounge from 3pm to 6pm
Specialty Cocktails 9
-
Champs de Fraises
Sparkling Wine with Strawberry Confiture, St-Germain, Citrus Bitters & Earl Grey Tea
-
The FIG & OLIVE
Muddled Grapes, Basil, Lemon Juice, New Amsterdam Gin, Lillet Blanc
-
The Soulflower
Gin, Rosemary, Honey, Lemon Juice, Aquafaba Foam & Lavender Bitters
-
Rossellini
Passion Fruit Vodka, Blood Orange Juice, Lime Juice
-
Cucumber Cosmo
Organic Cucumber Vodka, Elderflower Liqueur Cucumber Purée, Lime Juice, Served Straight Up
-
Peachy Keen
Bulleit Bourbon, Giffard Crème de Pêche, Angostura Bitters, Garnished with Mint & Served on the Rocks
-
Pear Sangria
White Wine with Fresh Pear, Amaro Liqueur, Lillet Blanc & Cinnamon
-
Rosé Sangria
Rosé Wine, Pamplemousse Liqueur, Cranberry Juice, Grapefruit & Raspberry Garnish
House Mixed Cocktails 8
WINE BY THE GLASS
-
SPARKLING WINE
Cava – Loxarel, Brut $8
Penedes, SP NV (Grapefruit, Floral, Creamy)
-
WHITE
Pinot Grigio – Barone Fini $7
Valdadige, IT (Floral, Crisp, Fresh)
Chardonnay – Tormaresca $8
Puglia, IT (Citrus, Vanilla, Mineral)
-
ROSÉ
Tempranillo – Marques de Caceres $8
Rioja, SP (Red Fruit, Bright, Fresh)
-
RED
Pinot Noir – Ambo $9
Lombardy, IT (Cherry, White Pepper, Fine Tannin)
Tempranillo – Valserrano, Crianza $8
Rioja, SP (Perfect Balance of Red Fruit, Fine Tannin)
Beer 6
Crostini 3 for 10 | 6 for 18
-
Forest Mushroom
Truffle & Artichoke
-
Manchego
Fig, Marcona Almond
-
Burrata
Tomato & Pesto
-
Goat Cheese
Caramelized Onion
-
Marinated Shrimp
Meyer Lemon & Micro-Cilantro
-
Smoked Salmon
Crème Fraîche
-
Beef Tartar*
Spicy Mustard Aioli, Pickled Chilies, Micro-Herb Salad
-
Prosciutto
Olive, Ricotta & Walnut
Tasting & Sharing Plates
-
Mediterranean Tasting
Hummus, Baba Ghanoush, Rosemary Socca.
$15
-
Pissaladière Flatbread
Caramelized Onion, Boquerones, Niçoise Olive, Lemon Thyme, Affilia Cress.
$18
-
Mediterranean Flatbread
Prosciutto di Parma, Greek Yogurt, Spring Onion, Ricotta, Grated Parmesan, Arbequina Oil.
$16
-
Mushroom Croquette
Truffle Aioli, Parmesan.
$9
-
Cheese & Charcuterie Board
Prosciutto di Parma, Fennel Salami, Dolce Gorgonzola, Manchego, Brie d’Affinois with Fig Jam, Olive Tapenade, Marcona Almonds, Marinated Olives & Whole Grain Mustard.
-
Marinated Olives
Cerignola, Royal Atlas, Gaeta, Kalamata Tipo, Alfonso, Sevillano.
$7
-
Half-Dozen Oysters*
East or West Coast Oysters, Champagne Mignonette.
-
Shrimp Cocktail
Black Tiger Shrimp, F&O Cocktail Sauce.
*Eating raw or undercooked fish, shellfish, eggs, meat, cheese or unpasteurized cheese increases the risk of foodborne illness.