Main content starts here, tab to start navigating

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.


Download PDF

Riviera Crostini

  • Ratatouille Niçoise

    Tapenade & Quail Egg

  • Lemon Ricotta

    Caramelized Peach, Celery, Honey, Candied Pecan

  • Prosciutto

    Manchego Cheese, Fig Jam & Spicy Almonds

  • Seared Tuna

    Chickpeas with Artichokes, Pickled Red Onions, Riviera Sauce

  • Burrata

    Roasted Cherry Tomatoes, Basil Pesto, Toasted Pine Nuts

  • Confit Caramelized Onions

    Flavored Goat Cheese

  • Sea Salt Butter

    Seasonal Radish, Roasted Pepper & Boquerones

  • Sliced Beef

    Seasonal Mushrooms & Fava Beans, Crispy Shallots, Mustard Sauce

Pour la Table

  • Clams Riviera

    Chorizo & Sofrito, Flavored Breadcrumbs.

  • Panko-Crusted Spanish Octopus

    ‘Nduja, Fingerling Potatoes, Celery, Red Onions, Green Olives, Mojo Picón Sauce.

  • Sea Bass Crudo*

    Avocado, Watermelon Radish, Toasted Almonds & Cucumber Ginger Broth.

  • Green & Yellow Fancy Zucchini Carpaccio

    Crispy Zucchini Blossom, Sun-Dried Tomato, Tapenade Vinaigrette & Spicy Almonds.

  • Rainbow Carrots & Zucchini

    Hummus, Toasted Seeds & Nuts, Pomegranate, Tahini & Harissa Oil.

  • Vesuvio Tomato & Stracchino Flatbread

    Crispy Prosciutto, Basil Pesto & Chili Oil.

  • Lamb Skewers

    Peach, Cucumber, Watermelon Radish & Cashew Salad, Bulgur & Raisins, Spicy Coriander Sauce.

  • Tomato & Tapenade Porchetta

    Green Asparagus, Walnuts and Farro Cacio & Pepe, Crispy Olive Focaccia.

  • Tuna Meatballs

    Lemon & Rosemary Yogurt, Shaved Fennel, Pine Nuts & Green Olive Gremolata.

  • Burrata di Bufala

    Marinated Heirloom Tomatoes, Tomato Concasse, Caramelized Peaches & Basil Oil.

Salad

  • Little Gem Salad*

    Shaved Cucumber, Avocado, Toasted Almonds, Ricotta Salata, Fresh Herbs & Shallot Mustard Vinaigrette.

  • Cauliflower & Couscous Tabbouleh

    Marinated Mixed Crunchy Seasonal Vegetables, Avocado, Toasted Pine Nuts & Dates, Fresh Mint, Honey-Mustard Lemon Dressing.

  • Sud & Soleil

    Haricots Verts, Shaved Fennel & Castelfranco, Olive Tapenade, Fresh Heart of Palm, Gorgonzola Cheese, Figs & Candied Pecan.

Entrées

  • Mediterranean Branzino

    Seasonal Mushroom & Bacon "Barigoules", Roasted Fingerling Potatoes & Fennel, Fava Beans.

  • Atlantic Salmon

    Harissa Marinated, Eggplant & Red Pepper Bayaldi, Crispy Chickpeas, Cerignola Olive, Whipped Herb Feta.

  • American Red Snapper Tajine

    Sun-Dried Tomato, Chermoula, Chickpeas, Green Olives, Sliced Potatoes, Toasted Almonds & Preserved Lemon.

  • Grass-Fed Hanger Steak

    Bagna Cauda Fingerling Potatoes, Roasted Hen of the Wood Mushrooms, Wilted Swiss Chard with Raisins, Pine Nuts & Pickled Stems.

  • Lamb Top Sirloin

    “Ras el Hanout” Crusted, Crispy Polenta, Roasted Carrots with Pomegranate & Almonds, Harissa Yogurt.

  • Free-Range Chicken

    Riviera Vegetables “Au Jus”, Feta Cheese, Black Olives, Capers, Grilled Filone Bread.

  • Mafaldine

    Roasted Wild Mushrooms & Green Asparagus, Peas, Light Mascarpone Sauce, Ricotta Salata, Toasted Hazelnuts.

  • Paccheri

    Olive Oil Poached Yellowfin Tuna, Saffron Fish Fumet, Fennel, Fava Beans, Roasted Tomatoes.

Plat du Jour

Daily specials from our chefs served for two.

  • Monday

    Roasted Prawns with Scallions & Herb Spicy Butter, Tomato Vermouth “Succo”

  • Tuesday

    Amalfi Seafood Risotto, Crustacean Jus & Riviera Pesto

  • Wednesday

    Bouillabaisse, Classic Rouille & Garlic Croutons

  • Thursday

    Whole Roasted Chicken “Aux Saveurs de Provence”

  • Friday

    Lamb Tajine “Aux Agrumes”

  • Sunday

    Seafood & Chicken Paella “A La Niçoise”

Sides

  • Sautéed Baby Spinach

    Figs & Toasted Almonds

  • Ratatouille Niçoise

    Sunny Farm Egg & Tapenade

  • Crispy Rosemary Polenta

    Mojo Picón, Pecorino

  • Roasted Corn & Fava Beans

    Sun-Dried Tomato & Bacon

  • Rosemary & Parmesan Fries

  • Roasted Rainbow Carrots & Zucchini

    Toasted Seeds, Tahini & Harissa Oil

*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.

Download PDF

Riviera Crostini

  • Ratatouille Niçoise

    Tapenade & Quail Egg

  • Lemon Ricotta

    Caramelized Peach, Celery, Honey, Candied Pecan

  • Prosciutto

    Manchego Cheese, Fig Jam & Spicy Almonds

  • Seared Tuna

    Chickpeas with Artichokes, Pickled Red Onions, Riviera Sauce

  • Burrata

    Roasted Cherry Tomatoes, Basil Pesto, Toasted Pine Nuts

  • Confit Caramelized Onions

    Flavored Goat Cheese

  • Sea Salt Butter

    Seasonal Radish, Roasted Pepper & Boquerones

  • Sliced Beef

    Seasonal Mushrooms & Fava Beans, Crispy Shallots, Mustard Sauce

Pour la Table

  • Panko-Crusted Spanish Octopus

    ‘Nduja, Fingerling Potatoes, Celery, Red Onions, Green Olives, Mojo Picón Sauce.

  • Sea Bass Crudo*

    Avocado, Watermelon Radish, Toasted Almonds & Cucumber Ginger Broth.

  • Green & Yellow Fancy Zucchini Carpaccio

    Crispy Zucchini Blossom, Sun-Dried Tomato, Tapenade Vinaigrette & Spicy Almonds.

  • Rainbow Carrots & Zucchini

    Hummus, Toasted Seeds & Nuts, Pomegranate, Tahini & Harissa Oil.

  • Vesuvio Tomato & Stracchino Flatbread

    Crispy Prosciutto, Basil Pesto & Chili Oil.

  • Tomato & Tapenade Porchetta

    Green Asparagus, Walnuts and Farro Cacio & Pepe, Crispy Olive Focaccia.

  • Burrata di Bufala

    Marinated Heirloom Tomatoes, Tomato Concasse, Caramelized Peaches & Basil Oil.

  • Little Gem Salad*

    Shaved Cucumber, Avocado, Toasted Almonds, Ricotta Salata, Fresh Herbs & Shallot Mustard Vinaigrette.

Sandwich & Burger

  • Avocado & Pea Toast

    Crushed Avocado & Peas, Soft Hard-Boiled Egg.

  • 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.

The Brunch Essentials

  • French Toast

    Frangipane Crusted Brioche, Roasted Seasonal Fruit, Toasted Almonds, Star Anise Infused Vermont Maple Syrup.

  • Steak & Egg

    Hanger Steak & Farm Egg, Crispy Crushed Potatoes, Tomato Provençale, Chimichurri Sauce.

  • Mediterranean Baked Eggs

    Niçoise Ratatouille, Farm Egg, Basil & Grilled Filone Bread.

  • Egg White Omelet

    Pepper, Fennel & Onion Confit, Chorizo & Romesco Sauce.

  • Lemon & Ricotta Pancakes

    Blueberries Compote, Toasted Hazelnuts.

  • Paccheri

    Riviera Tomato Sauce, Confit Eggplant & Burrata.

Sides

  • Rosemary & Parmesan Fries

  • Riviera Potatoes

    Mojo Picón & 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. 

DESSERT MENU

Download PDF

  • Gâteau au Fromage

    Basque Style Cheesecake, Fennel Pollen, Fresh Mixed Berries with Basil, Amaretti Cookies.

  • Lemon Rosemary Bundt Cake

    Olive Oil Semifreddo, Pine Nut Brittle, Black Salt.

  • Seasonal Sorbet

    Raspberry & Lemon Sorbets Paired with Olive Oil & Mint.

  • Chocolate Mousse

    Espelette, Caramel Popcorn, Whipped Cream, Crunchy Chocolate Pearls.

HAPPY HOUR | APERITIVO

Available only at the bar Monday to Friday from 3 – 6 pm.

Download PDF

Wine by the Glass

  • Sparkling

    Prosecco – Luca Paretti, Treviso, IT. (Green Apple, Peach with Floral Notes)

    9

  • Rosé

    Carignan – VillaViva, Languedoc-Roussillon, FR. (Light Body, Earthy, Red Fruit)

    9

  • White

    Pinot Grigio – Barone Fini, Valdadige, IT. (Floral, Crisp, Fresh)

    9

  • Sauvignon Blanc – Biscaye Baie, Côtes de Gascogne, FR. (Fresh & Crisp in the Mouth, White Flowers Nose)

    9

  • Red

    Syrah/Grenache/Carignan - M. Chapoutier, Bila-Haut, Languedoc-Roussillon, FR. (Dark Cherry, Plum & Grilled Figs with Smoky Notes)

    8

  • 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

  • Luberon Spritz

    Rosé Wine, Cappelletti Aperitif, Ketel One Grapefruit & Rose, Grapefruit Juice, Honey, Combier Liqueur de Rose, Hibiscus Powder.

  • Sirocco

    Pueblo Viejo Reposado Tequila, Massenez Basil Liqueur, Massenez Cilantro Liqueur, Agave, Lime Juice, Harissa Salt.

  • 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.

House Mixed Cocktails 10

TASTING & SHARING PLATES

  • 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

  • East Coast Oysters*

    Served with Chef Allegretti’s Special Mignonette or Cocktail Sauce.

    1 for 3

    6 for 16

  • 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.

Wine & Cocktails

UNIQUE & SEASONAL CREATIONS


View our PDF for our full wine list.

Download PDF

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.

  • Lavender Fields

    Created by Luis Ortego at F&O Houston. 1908 Empress Gin, Elderflower, Lemon Juice, Rosemary Syrup, Aquafaba.

  • Sirocco

    Pueblo Viejo Reposado Tequila, Massenez Basil Liqueur, Massenez Cilantro Liqueur, Agave, Lime Juice, Harissa Salt.

  • Très Sérieux

    George Dickel Tennessee Whiskey #8, Honey, Giffard Abricot du Roussillon Liqueur, Yellow Chartreuse.

  • The F&O Espresso Martini

    Created by Ruslan Valeev at F&O Meatpacking. Black Fig Vodka, White Dessert Wine, Espresso, Rosemary Syrup, Heavy Cream, Star of Anise Garnish.

SEASONAL COCKTAILS

  • Ma Pêche

    Created by Luis Ortego at F&O Houston. Patrón Silver, Grand Marnier, Abricot du Roussillon, Agave, White Peach, Lime Juice.

  • Pastèque Soleil

    Codigo Blanco Tequila, Watermelon, Fig Balsamic Jam, Basil, Lime.

  • Champs de Fraises

    Codigo Mezcal, Elderflower Liqueur, Strawberry, Agave Nectar, Lime, Strawberry & Chili Salt Rim.

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.

SEASON OF THE SPRITZ

The essence of the spritz is leisure, pleasure and perhaps even a bit of extravagance. Take a tour around the French Riviera with each of our signature spritz cocktails named for the town and area that inspired their essence.

  • Mougins Spritz

    Created by Ruslan Valeev at F&O Meatpacking, pays homage to the olive trees, roses and lavender you will find growing throughout this charming village. Pinot Grigio, Italicus Liqueur, Dry Vermouth, Prosecco.

  • Menton Spritz

    Created by Luis Ortega at F&O Houston, this spritz is inspired by the world-renowned lemons grown in the beautiful town of Menton. Limoncello, Moscato di Asti, Lemon Juice, Club Soda.

  • Luberon Spritz

    This spritz is an earnest celebration of Rosé to bring to life an area known for its crisp and expressive rosés. Rosé Wine, Cappelletti Aperitif, Ketel One Grapefruit & Rose, Grapefruit Juice, Honey, Combier Liqueur de Rose, Hibiscus Powder.

  • Antibes Spritz

    Journey to this beautiful coastal town known for its markets, with this refreshing and sweet zero ABV spritz. Fresh Ginger, Cucumber Purée, Simple Syrup, Cranberry Juice, Lemon-Lime Soda.

Reservations

Please check errors in the form above
Thanks!