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Chicago

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Chicago Restaurant Week

FIG & OLIVE will be participating in Chicago Restaurant Week from January 24 to February 9.

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Prix Fixe Lunch 24

  • Signature Crostini

    Chef’s Choice of Three

    $9 Supplement

Appetizer

  • Carrot & Ginger Soup

    Fresh Ginger & Turmeric, Roasted Baby Heirloom Carrots, Orange Juice, Spanish Onions, Olive Oil Croutons.

  • Mushroom Croquette

    Truffle Aioli, Parmesan.

  • Zucchini Carpaccio

    Lemon, Pine Nut, Parmesan, Picholine Oil Dressing.

Entrée

  • FIG & OLIVE Salad

    Manchego, Gorgonzola Dolce, Fig, Apple, Tomato, Olive, Scallion, Walnut with F&O Dressing.

  • Chicken Paillard Salad

    Butterflied Chicken Breast with a Red Pepper & Caper Relish, Arugula, Brussels Sprout, Haricot Vert, Pickled Red Onion, Almond & Lemon.

  • Kabocha Squash Risotto

    Roasted Kabocha, Pumpkin Seed, Fried Sage, Parmesan.

  • Paella del Mar

    Saffron Rice, Black Tiger Shrimp, Calamari, Mussels.

    with Scallop $3 Supplement

Add Dessert

$10 Supplement

  • Pot de Crème

    Milk & White Chocolate Crème, Meringue Crisp, Hazelnut Praline.

  • Brûléed Cheesecake

    Amarena Cherry, Cookie Crumble & Cherry Syrup.

Eating raw or undercooked fish, shellfish, eggs, or meat increases the risk of foodborne illness. Limited to parties of 10 or fewer.

Prix Fixe Dinner 48

  • Signature Crostini

    Chef’s Choice of Three

    $9 Supplement

Appetizer

  • Carrot & Ginger Soup

    Fresh Ginger & Turmeric, Roasted Baby Heirloom Carrots, Orange Juice, Spanish Onions, Olive Oil Croutons.

  • FIG & OLIVE Salad

    Manchego, Gorgonzola Dolce, Fig, Apple, Tomato, Olive, Scallion, Walnut with F&O Dressing.

  • Mushroom Croquette

    Truffle Aioli, Parmesan.

  • Roasted Cauliflower

    Roasted Cauliflower topped with Pine Nuts & Garlic Emulsion.

Entrée

  • Truffle Risotto

    Organic Wild Mushroom, Macerated Truffle Dressing & Parmesan.

  • Harissa Marinated Salmon

    Eggplant & Red Pepper Caviar, Spiced Chickpea, Cerignola Olives, Topped with Crispy Eggplant and Drizzled with a Lemon Verbena Lobster Jus.

  • Organic Lemon Chicken

    Spiced Fingerling Potatoes, Ratatouille & Natural Jus.

  • Espelette Crusted Pork Loin

    Roasted Berkshire Pork Loin with an Espelette, Panko & Parmesan Crust, Apple Mostarda, Sautéed Peewee Potatoes, Cipollini Onions & Sliced Chorizo.

    $3 Supplement

  • Grass Fed Filet Mignon

    Potato Purée, Haricot Vert Sauté, Olive Oil Emulsion.

    $10 Supplement

Dessert

  • Pot de Crème

    Milk & White Chocolate Crème, Meringue Crisp, Hazelnut Praline.

  • Brûléed Cheesecake

    Amarena Cherry, Cookie Crumble & Cherry Syrup.

Eating raw or undercooked fish, shellfish, eggs, or meat increases the risk of foodborne illness. Limited to parties of 10 or fewer.

Valentine's Day

FIG & OLIVE will offer a special four-course prix fixe dinner menu and optional wine pairing on Valentine's Day. A limited a la carte menu will be offered.

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Prix Fixe Dinner 75 | Wine Pairing 42

First Course

  • Tuna Tartare*

    Avocado, Pickled Fennel & Cucumber, Toasted Pistachio & Potato Gaufrette.

Second Course

  • Beef Carpaccio*

    Prime Beef Tenderloin, 18 Year Balsamic, White Truffle Oil, Shaved Foie Gras.

  • Oyster Rockefeller

    East or West Coast Oysters topped with Creamed Mustard Greens & Leeks and finished with Rosemary Thyme Focaccia Breadcrumbs.

  • Roasted Rainbow Carrots & Sweet Potatoes

    Hummus, Toasted Sunflower Seeds, Pumpkin Seeds, Pine Nuts, Pistachio & Tahini.

Third Course

  • Halibut à la Diable

    Crispy Paella Cake, Chorizo, Crispy Asparagus Drizzled with House Made Spicy Diable Sauce.

  • Braised Veal Osso Bucco

    Kabocha Squash Risotto with Fried Sage & Parmesan, Citrus Gremolata & a Tomato Garlic Sauce with Fennel.

  • Grass Fed Filet Mignon

    Barley Risotto, Hedgehog Mushroom, Manchego Cheese & Olive Oil Béarnaise.

  • Kabocha Squash Risotto

    Roasted Kabocha, Pumpkin Seed, Fried Sage, Parmesan.

Fourth Course

  • Dessert Tasting

    Chocolate Obsession Cake with a Raspberry & Chocolate Glaze & Brûléed Cheesecake with Amarena Cherry, Cookie Crumble & Cherry Syrup.

WINTER BRUNCH MENU

Available Saturday & Sunday Only

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

Signature Crostini

  • 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

  • Prosciutto

    Olive, Ricotta & Walnut

  • Beef Tartar*

    Spicy Mustard Aioli, Pickled Chilies

Sharing & Appetizer

  • Burrata & Heirloom Beet

    Red Apple, Radicchio di Treviso, Hazelnut, Dill and a Honey Apple Cider Dressing.

  • Mushroom Croquette

    Truffle Aioli, Parmesan.

  • Marinated Olives

    Cerignola, Royal Atlas, Gaeta, Kalamata Tipo, Alfonso, Sevillano. (Gluten Friendly)

  • Roasted Cauliflower

    Roasted Cauliflower, Topped with Pine Nuts, Garlic Emulsion. (Gluten Friendly)

  • Carrot & Ginger Soup

    Fresh Ginger & Turmeric, Roasted Baby Heirloom Carrots, Orange Juice, Spanish Onions, Olive Oil Croutons.

  • Zucchini Carpaccio

    Lemon, Pine Nut, Parmesan, Picholine Oil Dressing. (Gluten Friendly)

  • Octopus Carpaccio

    Pimenton Dressing, Roasted Peppers & Olive Dust.

  • Yellowfin Tuna Carpaccio*

    Cilantro, Marcona Almond, Cherry Tomato, Toasted Sesame Oil.

  • 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

  • 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

    Butterflied Chicken Breast with a Red Pepper & Caper Relish, Arugula, Brussels Sprout, Haricot Vert, Pickled Red Onion, Almond & Lemon.

  • Lobster Salad

    Lobster Claws & Knuckles Poached in Herbes de Provence Olive Oil & Espelette Pepper with Butter Lettuce, Watercress, Fresh Heart of Palm, French Radish, Kumato Tomato, Pimenton Brioche Croutons & Picholine Dressing.

  • FIG & OLIVE Salad

    Manchego, Gorgonzola Dolce, Fig, Apple, Tomato, Olive, Scallion, Walnut with F&O Dressing. (Gluten Friendly)

  • Quinoa Tabbouleh

    Baby Kale, Dried Turkish Fig, Mint, Parsley, Pickled Onion, Preserved Lemon, Spicy Kumquat & Citrus Dressing. (Gluten Friendly)

Breakfast

  • Avocado & Quail Egg 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, Vanilla Whipped Cream.

  • Fig & Walnut Pancakes

    Two Fluffy Pancakes, Sliced Fig, Walnuts, Whipped Cream & Fig Infused Maple Syrup.

  • 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

Sandwich & Burgers are Served with a side of Mixed Greens Drizzled with Fig Balsamic Dressing & Skinny Fries

  • Harissa Marinated Salmon

    Eggplant & Red Pepper Caviar, Spiced Chickpea, Cerignola Olives, Topped with Crispy Eggplant and Drizzled with a Lemon Verbena Lobster Jus.

  • 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)

  • 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

  • Sautéed Baby Spinach

    Fig, Garlic, Almond

  • Ratatouille

    Eggplant, Bell Pepper, Zucchini, Garlic

  • Organic Mushrooms

    Rosemary, Garlic Emulsion, Fresh Herbs

  • Double-Smoked Bacon

  • Chicken Apple Sausage

  • Skinny Fries

  • Truffle Fries

    Parmesan

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.

WINTER LUNCH 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

Signature Crostini

  • 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

  • Prosciutto

    Olive, Ricotta & Walnut

  • Beef Tartar*

    Spicy Mustard Aioli, Pickled Chilies

Sharing & Appetizer

  • Mushroom Croquette

    Truffle Aioli, Parmesan.

  • Zucchini Carpaccio

    Lemon, Pine Nut, Parmesan, Picholine Oil Dressing. (Gluten Friendly)

  • Roasted Cauliflower

    Roasted Cauliflower, Topped with Pine Nuts, Garlic Emulsion. (Gluten Friendly)

  • Carrot & Ginger Soup

    Fresh Ginger & Turmeric, Roasted Baby Heirloom Carrots, Orange Juice, Spanish Onions, Olive Oil Croutons.

  • Burrata & Heirloom Beet

    Red Apple, Radicchio di Treviso, Hazelnut, Dill and a Honey Apple Cider Dressing.

  • Octopus Carpaccio

    Pimenton Dressing, Roasted Peppers & Olive Dust.

  • Yellowfin Tuna Carpaccio*

    Cilantro, Marcona Almond, Cherry Tomato, Toasted Sesame Oil.

  • 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 & Quail Egg 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

    Butterflied Chicken Breast with a Red Pepper & Caper Relish, Arugula, Brussels Sprout, Haricot Vert, Pickled Red Onion, Almond & Lemon.

  • Lobster Salad

    Lobster Claws & Knuckles Poached in Herbes de Provence Olive Oil & Espelette Pepper with Butter Lettuce, Watercress, Fresh Heart of Palm, French Radish, Kumato Tomato, Pimenton Brioche Croutons & Picholine Dressing.

  • Tuna Niçoise

    Fresh Ahi Tuna, Haricot Vert, Heirloom Potato, Cipollini Onion, Kumato Tomato, Pepper & Caper Tapenade, Hard-Boiled Quail Egg, Brioche & Butter Lettuce with Citrus Dressing.

  • FIG & OLIVE Salad

    Manchego, Gorgonzola Dolce, Fig, Apple, Tomato, Olive, Scallion, Walnut with F&O Dressing. (Gluten Friendly)

  • Quinoa Tabbouleh

    Baby Kale, Dried Turkish Fig, Mint, Parsley, Pickled Onion, Preserved Lemon, Spicy Kumquat & Citrus Dressing. (Gluten Friendly)

Entrées

  • Harissa Marinated Salmon

    Eggplant & Red Pepper Caviar, Spiced Chickpea, Cerignola Olives, Topped with Crispy Eggplant and Drizzled with a Lemon Verbena Lobster Jus.

  • Paella del Mar

    Saffron Rice, Scallop, Black Tiger Shrimp, Calamari, Mussels.

  • Kabocha Squash Risotto

    Roasted Kabocha, Pumpkin Seed, Fried Sage, Parmesan. (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.

  • Chicken Tajine

    Moroccan-Spiced Chicken Served with Fig, Olive, Zucchini, Squash, Cauliflower, Tomato, Toasted Almond, Arbequina Olive Oil & Couscous with Cilantro & Harissa.

  • 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

  • Ratatouille

    Eggplant, Bell Pepper, Zucchini, Garlic

  • Mixed Green Salad

    F&O Dressing

  • Skinny Fries

  • Truffle Fries

    Parmesan

  • Sautéed Baby Spinach

    Fig, Garlic, Almond

  • Organic Mushrooms

    Rosemary, Garlic Emulsion, Fresh Herb

Prix Fixe 29

  • Signature Crostini

    Chef’s Choice of Three

    Add 8

  • Appetizer

    Carrot & Ginger Soup

    Petit FIG & OLIVE Salad

    Mushroom Croquette

  • Main Course

    Kabocha Squash Risotto

    Chicken Paillard Salad

    Harissa Marinated 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.

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.

Download PDF

Signature Crostini

  • 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

  • Prosciutto

    Olive, Ricotta & Walnut

  • Beef Tartar*

    Spicy Mustard Aioli, Pickled Chilies

Sharing & Appetizer

  • Mushroom Croquette

    Truffle Aioli, Parmesan.

  • Roasted Cauliflower

    Roasted Cauliflower, Topped with Pine Nuts, Garlic Emulsion. (Gluten Friendly)

  • Carrot & Ginger Soup

    Fresh Ginger & Turmeric, Roasted Baby Heirloom Carrots, Orange Juice, Spanish Onions, Olive Oil Croutons.

  • Charred Octopus

    Spiced Chickpeas, Chorizo, Pickled Onions, Piquillo Peppers & Romesco.

  • Burrata & Heirloom Beet

    Red Apple, Radicchio di Treviso, Hazelnut, Dill and a Honey Apple Cider Dressing.

  • 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.

  • Zucchini Carpaccio

    Lemon, Pine Nut, Parmesan, Picholine Oil Dressing. (Gluten Friendly)

  • Octopus Carpaccio

    Pimenton Dressing, Roasted Peppers & Olive Dust.

  • Yellowfin Tuna Carpaccio*

    Cilantro, Marcona Almond, Cherry Tomato, Toasted Sesame Oil.

  • Prime Beef Carpaccio*

    Truffle Oil, Grana Padano, Micro Arugula & Cured Heirloom Cherry Tomato. (Gluten Friendly)

Crudo

  • 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.

  • Lobster Salad

    Lobster Claws & Knuckles Poached in Herbes de Provence Olive Oil & Espelette Pepper with Butter Lettuce, Watercress, Fresh Heart of Palm, French Radish, Kumato Tomato, Pimenton Brioche Croutons & Picholine Dressing.

  • FIG & OLIVE Salad

    Manchego, Gorgonzola Dolce, Fig, Apple, Tomato, Olive, Scallion, Walnut with F&O Dressing. (Gluten Friendly)

  • Quinoa Tabbouleh

    Baby Kale, Dried Turkish Fig, Mint, Parsley, Pickled Onion, Preserved Lemon, Spicy Kumquat & Citrus Dressing. (Gluten Friendly)

Pasta

  • Rosemary Shrimp Fettuccine

    Blistered Heirloom Tomato, Fresh Basil with a Tomato Mascarpone Sauce.

  • Wild Mushroom Rigatoni

    Porcini Truffle Mascarpone, Cremini Mushrooms, Forest Mushrooms, Chives.

Risotto

  • Truffle Risotto

    Organic Wild Mushroom, Macerated Truffle Dressing & Parmesan.

  • Kabocha Squash Risotto

    Roasted Kabocha, Pumpkin Seed, Fried Sage, Parmesan. (Gluten Friendly)

Fish

  • Harissa Marinated Salmon

    Eggplant & Red Pepper Caviar, Spiced Chickpea, Cerignola Olives, Topped with Crispy Eggplant and Drizzled with a Lemon Verbena Lobster Jus.

  • Branzino a la Plancha

    Haricot Vert, Yellow Wax Beans, Roasted Potato, Green Harissa Sauce.

  • Paella del Mar

    Saffron Rice, Scallop, Black Tiger Shrimp, Calamari, Mussels.

  • Bouillabaisse

    Marseille Fish Broth, Saffron Marinated Sea Bass, Fresh Prawn, Mussels, Braised Fennel, Fingerling Potato, Saffron Aioli & Focaccia Cracker.

  • Whole Branzino for Two (2 lb)

    Served Tableside with Lemon, Fresh Herbs

Meat & Poultry

  • Organic Lemon Chicken

    Spiced Fingerling Potatoes, Ratatouille & Natural Jus.

  • Chicken Tajine

    Moroccan-Spiced Chicken Served with Fig, Olive, Zucchini, Squash, Cauliflower, Tomato, Toasted Almond, Arbequina Olive Oil & Couscous with Cilantro & Harissa.

  • Roasted Duck Breast

    Carrot Orange Purée, Pearl Onion, Campari Chutney, Roasted Fingerling Potatoes.

  • Espelette Crusted Pork Loin

    Roasted Berkshire Pork Loin with an Espelette, Panko & Parmesan Crust, Apple Mostarda, Sautéed Peewee Potatoes, Cipollini Onions & Sliced Chorizo.

  • 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)

  • NY Strip Steak

    Truffle & Parmesan Fingerling Potato, Watercress, Honeybell Balsamic Dressing, Olive Oil Béarnaise.

  • Chateaubriand for Two (16 oz)

    Grass Fed Beef, Herbes de Provence, Choice of Two Sides, Olive Oil Béarnaise

Sides

  • Ratatouille

    Eggplant, Bell Pepper, Zucchini, Garlic

  • Haricot Vert Sauté

    Caramelized Shallots

  • Sautéed Baby Spinach

    Fig, Garlic, Almonds

  • Organic Mushrooms

    Rosemary, Garlic Emulsion, Fresh Herbs

  • Mashed Potato

    Arbequina Olive Oil, Chive

*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

  • 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 from 3pm to 6pm 

Download PDF

Specialty Cocktails

Half-Off Select Signature Cocktails & Wine

  • Champs de Fraises

    Sparkling Wine with Strawberry Confiture, St-Germain, Citrus Bitters & Earl Grey Tea

    $7

  • The FIG & OLIVE

    Muddled Grapes, Basil, Lemon Juice, New Amsterdam Gin, Lillet Blanc

    $8

  • Rossellini

    Giffard Crème de Fruits de la Passion, Vodka, Blood Orange Purée, Lime Juice

    $8

  • Cucumber Cosmo

    Organic Cucumber Vodka, Elderflower Liqueur Cucumber Purée, Lime Juice, Served Straight Up

    $8

  • Fig & Walnut Julep

    Bulleit Bourbon, Elderflower Liqueur, Port, Lime Juice, Muddled Black Mission Figs, Mint & Garnished with Shaved Walnuts

    $8

  • Peach Sangria

    Chardonnay, Elderflower Liqueur, Peach Liqueur, Sliced Peaches, Orange & Lemon Peel with a Mint Garnish

    $7

  • Rosé Sangria

    Rosé Wine, Pamplemousse Liqueur, Cranberry Juice, Grapefruit & Raspberry Garnish

    $7

WINE BY THE GLASS

  • SPARKLING WINE

    Prosecco – Luca Paretti, $7

    Treviso, IT NV. (Green Apple, Peach with Floral Notes)

  • WHITE

    Pinot Grigio – Barone Fini $7

    Valdadige, IT (Floral, Crisp, Fresh)

    Sauvignon Blanc – Decoy by Duckhorn $8

    Sonoma County, CA. (Nectarine, Honeydew, Lively)

  • RED

    Sangiovese Blend – Florentia Chianti, $7

    Tuscany, IT. (Black Cherry, Dark Chocolate, Bright)

    Tempranillo – Valserrano, Crianza $8

    Rioja, SP (Perfect Balance of Red Fruit, Fine Tannin)

Beer 5

Crostini 3 for 10 | 6 for 18

  • Forest Mushroom

    Truffle & Artichoke

  • Manchego

    Fig, Marcona Almond

  • Burrata

    Tomato & Pesto

  • Goat Cheese

    Caramelized Onion

  • Beef Tartar*

    Spicy Mustard Aioli, Pickled Chilies

  • Marinated Shrimp

    Meyer Lemon & Micro-Cilantro

  • Smoked Salmon

    Crème Fraîche

  • Prosciutto

    Olive, Ricotta & Walnut

Tasting & Sharing Plates

  • Mushroom Croquette

    Truffle Aioli, Parmesan.

    $9

  • F&O Slider

    Tomato, Pickled Onion, Shallot Sauce, Choice of Cheese, Skinny Fries.

    1 for $7

    2 for $11

  • Half-Dozen Oysters*

    East or West Coast Oysters, Champagne Mignonette.

    $10

  • Mediterranean Flatbread

    Prosciutto di Parma, Greek Yogurt, Spring Onion, Ricotta, Grated Parmesan, Arbequina Oil.

    $10

  • Mediterranean Tasting

    Hummus, Baba Ghanoush, Rosemary Socca.

    $9

*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.

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Signature Cocktails

  • LA VIE EN ROSE

    The magic spell you cast, this is la Vie en Rose. Berry-Infused Tanqueray Gin, Giffard Pamplemousse Rose Liqueur, Splash of Champagne, Rose Water, Lemon Juice, Dried Rosebud Garnish

  • The FIG & OLIVE

    Our signature cocktail, refreshing and bright. Muddled Grapes, Basil, Lemon Juice, New Amsterdam Gin, Lillet Blanc

  • Mediterranean Mule

    A South of France inspired take on the Moscow Mule. New Amsterdam Vodka, Fresh Ginger, Lime, Fresh Rosemary, Rosemary Syrup & Ginger Beer. Served in a traditional metal mug

  • Cucumber Cosmo

    Refreshing and smooth with a floral finish. Organic Cucumber Vodka, Elderflower Liqueur, Cucumber Purée, Lime Juice

  • Rossellini

    Tart and sweet with a perfect balance. Giffard Crème de Fruits de la Passion, Vodka, Blood Orange Purée, Lime Juice

SANGRIA

  • Peach Sangria

    Chardonnay, Elderflower Liqueur, Peach Liqueur, Sliced Peaches, Orange & Lemon Peel with a Mint Garnish

  • Rosé Sangria

    Rosé Wine, Pamplemousse Liqueur, Cranberry Juice, Grapefruit & Raspberry Garnish

Craft Cocktails

  • Escape to Provence

    A cocktail influenced by the beaches of Southern Europe. Belvedere Vodka, Rosemary, Honey, Sea Salt, Grapefruit Juice, Lemon Juice, Pink Peppercorn & Aromatic Bitters

  • Autumn Cider

    A rich cocktail with a delightful texture. Bourbon, Apple Brandy, Apple Cider, Lime Juice, Maple Syrup & Seasonal Spices

  • Fig & Walnut Julep

    A rich and dark cocktail with a delightful texture. Bulleit Bourbon, Elderflower Liqueur, Port, Lime Juice, Muddled Black Mission Figs, Mint & Garnished with Shaved Walnuts

  • SAINT-TROPEZ MARGARITA

    The classic tequila cocktail with a Riviera twist. Tequila, Lime Juice, Crème de Cassis & Lavender Bitters

  • The Soulflower

    A cocktail nostalgic to the gardens in Provence, France. Gin, Rosemary, Honey, Lemon Juice, Egg White & Lavender Bitters

  • El Matador

    Spicy and bold with an herbaceous finish. Mezcal, Basil, Mint, Cilantro, Jalapeño & Lime Juice

  • Champs De Fraises

    Classic & elegant champagne cocktail with bursts of strawberry flavor. Sparkling Wine with Strawberry Confiture, Elderflower Liqueur, Citrus Bitters & Earl Grey Tea

Reservations

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