Menus
Chicago
Valentine’s Day Dinner
Sharing Menu 85 Per Person
In celebration of love, Chef Allegretti has created a special sharing menu. Together, you will enjoy dishes like Citrus Lamb Arancini, Steak Shashlik & Spicy Herb Butter Roasted Prawn, and Pan-Seared Scallops in the romantic ambiance of the South of France!
Made with Love, Built to Share
Download PDFAlways Start with Love
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Salmon Tartare*
Zucchini & Celeriac Remoulade, Blood Orange, Parmesan Crisp.
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Citrus Lamb Arancini
Pumpkin Fondue.
Love at First Sight
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Persimmon & Honey Crisp Apple Carpaccio
Burrata, Pomegranate & Candied Pecan.
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Yellowfin Tuna Crudo*
Arbequina Olive Oil, Preserved Lemon & Crispy Sunchokes, Caviar Vinaigrette.
Love One Another
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Black Truffle & Mushroom Mac & Cheese
Toasted Hazelnut Crust.
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Seafood “Vol au Vent”
Scallops, Shrimp, Calamari “Amalfi Style”, Crustacean Jus.
You Pick Your Love Affair
Choice of Two for the Table-
Duck Breast
Honey Glazed, Roasted Winter Vegetables, Green Lentils.
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Pan-Seared Scallops
Crispy Polenta, Squash, Seasonal Mushrooms & “Beurre Rouge”.
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Steak Shashlik & Spicy Herb Butter Roasted Prawn
Roasted Cauliflower & Potatoes, Fondant Red Onions, Piquillo Pepper.
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Vegetarian Option Available Upon Request
You Love Us
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French Beignets
Mascarpone Filling, French Riviera Flavored Dipping Sauces.
All Dishes are Served to Share
*Eating raw or undercooked fish, shellfish, eggs, or meat increases the risk of foodborne illness.
Chicago Restaurant Week
FIG & OLIVE is happy to participate in Chicago Restaurant Week Winter 2023 with a prix fixe dinner menu from January 20 through February 5, 2023.
Download PDFPRIX FIXE DINNER 59
Available Sunday through SaturdayRiviera Crostini
$12 Supplement-
Burrata
Roasted Cherry Tomatoes, Basil Pesto, Toasted Pine Nuts
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Prosciutto
Manchego Cheese, Fig Jam & Spicy Almonds
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Confit Caramelized Onions
Flavored Goat Cheese
APPETIZERS
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Baby Spinach Salad
Fresh Figs, Gorgonzola, Candied Pecan & Applewood Bacon, Sherry Dijon Vinaigrette.
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Tuna Meatballs
Lemon & Rosemary Yogurt, Shaved Fennel, Pine Nuts & Green Olive Gremolata.
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Charred Broccoli & Cauliflower
Romesco Sauce, Flavored Toasted Bread, Grated Pecorino.
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Squash Hummus
Crispy Citrus Lamb, Za’atar, Seeds & Pomegranate.
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Rustic Lentil Soup
Winter Vegetables, Kale, Poached Farm Egg, Croutons.
ENTRÉES
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Grass-Fed Sirloin Steak Shashlik Skewers
Crispy Fingerling Potatoes, Roasted Seasonal Vegetables, Bagna Càuda.
$12 Supplement
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Riviera Paella
Chicken & Chorizo, Piquillo Pepper, Sun-Dried Tomatoes, Peas & Black Olives.
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Atlantic Salmon
Harissa Marinated, Eggplant Baba Ghanoush, Chickpeas, Piquillo Peppers, Whipped Feta.
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Farro Risotto “Middle Eastern Style”
Winter Squash, Kale, Seeds & Nuts, Spicy Tahini.
DESSERT
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Gâteau au Fromage
Basque Style Cheesecake, Fennel Pollen, Mixed Berries with Basil, Amaretti Crumble.
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Chocolate Mousse
Espelette, Caramel Popcorn, Whipped Cream, Crunchy Chocolate Pearl.
*Eating raw or undercooked fish, shellfish, eggs, or meat increases the risk of foodborne illness. Limited to parties of 10 or fewer.
Winter 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
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Prosciutto
Manchego Cheese, Fig Jam & Spicy Almonds
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Confit Caramelized Onions
Flavored Goat Cheese
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Burrata
Roasted Cherry Tomatoes, Basil Pesto, Toasted Pine Nuts
Pour la Table
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Panko-Crusted Spanish Octopus
‘Nduja, Fingerling Potatoes, Celery, Red Onions, Green Olives, Mojo Picón Sauce.
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Yellowfin Tuna Carpaccio*
Arbequina Olive Oil, Preserved Lemon & Jalapeño, Crispy Sunchokes.
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Charred Broccoli & Cauliflower
Romesco Sauce, Flavored Toasted Bread, Grated Pecorino.
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Roasted Rainbow Carrots & Sweet Potato Chips
Hummus, Pomegranate, Tahini & Harissa Oil.
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Roasted Squash & Goat Cheese Flatbread
Chili Oil, Lightly Pickled Red Onion, Crispy Kale.
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Lamb Skewers
Bulgur & Currants, Roasted Cauliflower & Tomatoes, Chimichurri Sauce.
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Beeler’s Pork Ribs
Citrus & Spiced Honey, Crispy Panisse.
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Tuna Meatballs
Lemon & Rosemary Yogurt, Shaved Fennel, Pine Nuts & Green Olive Gremolata.
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Mediterranean Dips Tasting
Squash Hummus, Za’atar & Seeds, Baba Ghanoush & Crispy Chickpeas, Whipped Feta & Pomegranate.
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Burrata di Bufala
Roasted Squash, Toasted Pine Nuts, Star Anise Maple Syrup, Gremolata Sauce.
Salad
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Quinoa, Cauliflower & Kale
Roasted Squash, Pomegranate & Dates, Za’atar Labneh Yogurt.
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Little Gem Salad*
Shaved Cucumber, Avocado, Toasted Almonds, Ricotta Salata, Fresh Herbs & Shallot Mustard Vinaigrette.
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FIG & OLIVE Salad
Kale & Red Cabbage, Fresh Heart of Palm, Shaved Pear, Gorgonzola Cheese, Figs, Sun-Dried Tomato, Candied Pecans.
Entrées
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American Red Snapper Tajine
Sun-Dried Tomato, Chermoula, Chickpeas, Green Olives, Sliced Potatoes, Toasted Almonds & Preserved Lemon.
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Atlantic Salmon
Harissa Marinated, Eggplant & Red Pepper Bayaldi, Crispy Chickpeas, Cerignola Olive, Whipped Herb Feta.
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Mediterranean Whole Branzino
Fingerling Potatoes, Fennel & Kale “a la Provençale”, Sauce Vierge.
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Lamb Top Sirloin
“Ras el Hanout” Crusted, Crispy Polenta, Roasted Carrots with Pomegranate & Almonds, Harissa Yogurt.
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Grass-Fed Sirloin Steak Shashlik
Crispy Fingerling Potatoes, Roasted Seasonal Vegetables, Bagna Càuda.
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Mafaldine
Roasted Wild Mushrooms & Green Asparagus, Light Mascarpone Sauce, Ricotta Salata & Toasted Hazelnuts.
Plat du Jour
Daily specials from our chefs served for two.-
Sunday
Seafood & Chicken Paella “A La Niçoise”
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Monday
Roasted Prawns with Scallions & Herb Spicy Butter, Tomato Vermouth “Succo”
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Tuesday
Amalfi Seafood Risotto, Crustacean Jus & Riviera Pesto
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Wednesday
Lamb Tajine “Aux Agrumes”
Sides
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Sautéed Baby Spinach
Figs & Toasted Almonds
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Crispy Rosemary Polenta
Mojo Picón, Pecorino
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Harissa Carrots
Pomegranate, Tahini & Dukkah
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Rosemary & Parmesan Fries
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Roasted Cauliflower & Broccoli
Romesco Sauce, Flavored Toasted Bread, Grated Pecorino
*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.
Winter 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.
Download PDFRiviera Crostini
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Prosciutto
Manchego Cheese, Fig Jam & Spicy Almonds
-
Confit Caramelized Onions
Flavored Goat Cheese
-
Burrata
Roasted Cherry Tomatoes, Basil Pesto, Toasted Pine Nuts
Pour la Table
-
Panko-Crusted Spanish Octopus
‘Nduja, Fingerling Potatoes, Celery, Red Onions, Green Olives, Mojo Picón Sauce.
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Yellowfin Tuna Carpaccio*
Arbequina Olive Oil, Preserved Lemon & Jalapeño, Crispy Sunchokes.
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Roasted Rainbow Carrots & Sweet Potato Chips
Hummus, Pomegranate, Tahini & Harissa Oil.
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Roasted Squash & Goat Cheese Flatbread
Chili Oil, Lightly Pickled Red Onion, Crispy Kale.
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Burrata di Bufala
Roasted Squash, Toasted Pine Nuts, Star Anise Maple Syrup, Gremolata Sauce.
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Mediterranean Dips Tasting
Squash Hummus, Za’atar & Seeds, Baba Ghanoush & Crispy Chickpeas, Whipped Feta & Pomegranate.
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Beeler’s Pork Ribs
Citrus & Spiced Honey, Crispy Panisse.
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Little Gem Salad*
Shaved Cucumber, Avocado, Toasted Almonds, Ricotta Salata, Fresh Herbs & Shallot Mustard Vinaigrette.
Sandwich & Burger
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Avocado & Pea Toast
Crushed Avocado & Peas, Soft Hard-Boiled Egg.
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Tuna Sandwich
Seared Rare Tuna, Prosciutto, Avocado, Basil Pesto & Spicy Mayo.
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FIG & OLIVE Burger*
Brandy Caramelized Onions, Applewood Bacon, Gruyère Cheese, Grainy Mustard Sauce, Rosemary Parmesan Fries.
The Brunch Essentials
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French Toast
Frangipane Crusted Brioche, Roasted Seasonal Fruit, Toasted Almonds, Star Anise Infused Vermont Maple Syrup.
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Steak & Egg
Sirloin Steak & Farm Egg, Crispy Crushed Potatoes, Chimichurri Sauce, Mixed Greens Salad.
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Mediterranean Baked Eggs
Tomato Sauce, Riviera Vegetables & Feta, Farm Egg, Basil & Grilled Country Bread.
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Egg White Omelet
Pepper, Fennel & Onion Confit, Chorizo & Romesco Sauce.
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Lemon & Ricotta Pancakes
Blueberries Compote, Toasted Hazelnuts.
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Paccheri
Riviera Tomato Sauce, Confit Eggplant & Burrata.
Sides
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Rosemary & Parmesan Fries
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Riviera Potatoes
Mojo Picón & Pecorino
Mimosa Service
Please Enjoy a Customizable Experience with a Bottle of Sparkling Wine & Our Selection of Juices & Garnishes-
Selection of Juices
Carrot Ginger | Spiced Apple Cider | Pomegranate | Orange | Pear Nectar
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Selection of Garnishes
Dehydrated Apple | Pomegranate Seeds | Pear Slice | Orange
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Prosecco – Luca Paretti, LØVO Doc Brut, Treviso, Italy NV.
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House Sparkling
*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.
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Pumpkin Bundt Cake
Arbequina Olive Oil Semi-Freddo, Apple Cider Caramel Sauce, Candied Pecans, Dried Spiced Kumquats & Brown Sugar Streusel.
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Tart Au Citron
Pistachio Frangipane, Lemon Curd & Mousse, Pierre Poivre Meringue.
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Mille Feuilles
Za’atar Labneh Cream, Caramelized Puff Pastry, Berries & Figs, Toasted Pine Nut.
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Seasonal Sorbet
Seasonal Sorbets with Fruits & Mint.
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Chocolate Mousse
Espelette, Caramel Popcorn, Whipped Cream, Crunchy Chocolate Pearls.
Wine by the Glass
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Sparkling
Prosecco – Luca Paretti, Treviso, IT. (Green Apple, Peach with Floral Notes)
9
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Rosé
Carignan – VillaViva, Languedoc-Roussillon, FR. (Light Body, Earthy, Red Fruit)
9
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White
Pinot Grigio – Barone Fini, Valdadige, IT. (Floral, Crisp, Fresh)
9
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Sauvignon Blanc – Biscaye Baie, Côtes de Gascogne, FR. (Fresh & Crisp in the Mouth, White Flowers Nose)
9
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Red
Syrah/Grenache/Carignan - M. Chapoutier, Bila-Haut, Languedoc-Roussillon, FR. (Dark Cherry, Plum & Grilled Figs with Smoky Notes)
8
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Tempranillo – Valserrano, Crianza, Rioja, SP. (Perfect Balance of Red Fruit, Fine Tannin)
9
FIG & OLIVE Rosé
Bottles 50% Off During Happy Hour-
Grenache Blend – FIG & OLIVE, Coeur de Rosé
Côtes de Provence, FR. (Notes of Lychee, Citrus with an Elegant, Balanced Finish)
Glass 17
Bottle 68
Signature Cocktails 11
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Luberon Spritz
Rosé Wine, Cappelletti Aperitif, Ketel One Grapefruit & Rose, Grapefruit Juice, Honey, Combier Liqueur de Rose, Hibiscus Powder.
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Sirocco
Pueblo Viejo Reposado Tequila, Massenez Basil Liqueur, Massenez Cilantro Liqueur, Agave, Lime Juice, Harissa Salt.
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Rossellini
Giffard Crème de Fruits de la Passion, Vodka, Blood Orange Purée, Lime Juice.
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Cucumber Cosmo
Organic Cucumber Vodka, Elderflower Liqueur, Cucumber Purée, Lime Juice.
House Mixed Cocktails 10
TASTING & SHARING PLATES
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Riviera Crostini
Confit Caramelized Onions, Flavored Goat Cheese
Burrata, Roasted Cherry Tomatoes, Basil Pesto, Toasted Pine Nuts
Prosciutto, Manchego Cheese, Fig Jam & Spicy Almonds
Choice of Three 12
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East Coast Oysters*
Served with Chef Allegretti’s Special Mignonette or Cocktail Sauce.
1 for 3
6 for 16
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One Bottle of FIG & OLIVE Rosé & a Half Dozen Oysters*
45
*Eating raw or undercooked fish, shellfish, eggs, meat, cheese or unpasteurized cheese increases the risk of foodborne illness.
Signature Cocktails
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The FIG & OLIVE
Black Fig Vodka, Ruby Port, Lemon Juice, Honey, Massenez Rosemary Liqueur, Pierre Ferrand Curaçao, Ricard Pastis.
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Rossellini
Giffard Crème de Fruits de la Passion, Vodka, Blood Orange Purée, Lime Juice.
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Cucumber Cosmo
Pearl Vodka Cucumber, Elderflower Liqueur, Cucumber Purée, Lime Juice.
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Lavender Fields
Created by Luis Ortego at F&O Houston. 1908 Empress Gin, Elderflower, Lemon Juice, Rosemary Syrup, Aquafaba.
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Sirocco
Pueblo Viejo Reposado Tequila, Massenez Basil Liqueur, Massenez Cilantro Liqueur, Agave, Lime Juice, Harissa Salt.
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Très Sérieux
Ezra Brooks Whiskey, Honey, Giffard Abricot du Roussillon Liqueur, Yellow Chartreuse.
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Luberon Spritz
Rosé Wine, Cappelletti Aperitif, Ketel One Grapefruit & Rose, Grapefruit Juice, Honey, Combier Liqueur de Rose, Hibiscus Powder.
SEASONAL COCKTAILS
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The Pom
Mezcal, Rockey’s Liqueur, Grenadine, Rosemary & Lemon.
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Harvest Moon
Blanco Tequila, Rockey’s Liqueur, Carrot Juice, Honey, Sage & Lime.
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Winter Cider
Spiced Bourbon, Apple Brandy, Apple Cider, Maple Syrup & Lime Juice.
Zero ABV
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Citron Fizz
Lemon, Lime & Orange Juices, Simple Syrup, Club Soda with Saffron Fennel Salt.
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Au Jardin
Seedlip Garden 108, Cucumber Purée, Lime Juice, Thyme.
Martini Program
Sophisticated & simple, the martini is an undeniably classic cocktail that has been enjoyed around the world for decades. FIG & OLIVE brings a Mediterranean twist with four special martinis with each one an indulgent take on that classic.-
The F&O Espresso
Black Fig Vodka, White Dessert Wine, Espresso, Rosemary Syrup, Heavy Cream, Star of Anise Garnish.
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L’Automne
Rich in autumn flavors, a full-bodied cocktail where the light sweetness of herbal liqueur is balanced by the bright dryness of Calvados. Calvados, Benedictine, Luxardo, Bitters, Saline Solution.
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Croquant
The F&O twist on a legendary classic. A crisp, dry cocktail with floral, wooden & fruit notes. Pisco, Elderflower Liqueur, Dry Vermouth, Orange Bitters, Saline Solution.
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F&O Dirty
Choice of Grey Goose or Bombay Gin with a Housemade Escabeche Brine.