Menus
Newport Beach
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 PDFRiviera 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
-
Mussels Escabeche
Fennel, Peppers & Onions Confit, Almonds, Tarragon
-
Sliced Beef
Seasonal Mushrooms & Fava Beans, Crispy Shallots, Mustard Sauce
Pour la Table
-
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.
-
Grass-Fed Beef Tartare*
Hand Cut Tenderloin, Condiments, Grainy Mustard Sauce, Lavash, Quail Egg.
-
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.
-
Niçoise Salad
Seared Rare Tuna, Marinated Grape Tomatoes & Fava Beans, Artichoke, Radish, Celery, Haricot Vert, Soft-Boiled Egg, French Baguette with Tapenade.
-
Cauliflower & Bulgur Tabbouleh
Marinated Crunchy Seasonal Vegetables, Avocado, Dates & Pine Nuts, Fresh Herbs, Lemon Dressing.
Pasta & Risotto
-
Paccheri
Riviera Tomato Sauce, Confit Eggplant & Burrata.
-
Mafaldine
Roasted Wild Mushrooms, Asparagus & Peas, Light Mascarpone Sauce, Ricotta Salata, Toasted Hazelnuts.
-
Seafood Risotto
Scallops, Shrimp, Calamari & Spanish Octopus Ragout, Tomato Crustacean Sauce, Arborio Rice, Sicilian Pesto.
Entrées
-
Atlantic Salmon
Harissa Marinated, Eggplant & Red Pepper Bayaldi, Crispy Chickpeas, Cerignola Olive, Whipped Herb Feta.
-
Whole Branzino “A la Plancha”
Pan Seared with Choice of Side & Choice of Palermo Sauce, Chimichurri, Whipped Herb Feta, or Lemon Oil Sauce.
-
Sea Scallops
Paella Risotto Cake, Crispy Asparagus, Chorizo, Crustacean Diable Sauce.
-
Free-Range Chicken
Riviera Vegetables “Au Jus”, Feta Cheese, Black Olives, Capers, Grilled Filone Bread.
-
Beeler’s Pork Loin
Espelette Crusted, Roasted Baby Brussels Sprouts, Confit Chestnuts, Balsamic Cipollini Onions, Apple & Fig Mostarda.
-
Grass-Fed Hanger Steak
Roasted Hen of the Wood Mushrooms, Cassolette of Carrots & Pearl Onions, Candy Bacon, Crispy Crushed Potatoes with Parmesan & Chimichurri Sauce.
-
FIG & OLIVE Burger
Brandy Caramelized Onions, Applewood Bacon, Gruyère Cheese, Grainy Mustard Sauce, Truffle French Fries.
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
-
Roasted Baby Brussels Sprouts
Confit Chestnuts, Onions & Bacon
Dessert
-
Apple Tart
Thinly Sliced Granny Smith Apple, Almond Frangipane, Star Anise Infused Maple Syrup, Vanilla Ice Cream.
-
Chocolate Pot de Crème
Crunchy Hazelnut Praline & Vanilla Cream.
-
Seasonal Sorbet
Green Apple & Orange Sorbets Paired with Olive Oil, Citrus & Micro-Basil.
*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 Lunch Menu
Wednesday – Friday 12 pm to 4 pm
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
-
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
Pour la Table
-
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.
-
Grass-Fed Beef Tartare*
Hand Cut Tenderloin, Condiments, Grainy Mustard Sauce, Lavash, Quail Egg.
-
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.
-
Niçoise Salad
Seared Rare Tuna, Marinated Grape Tomatoes & Fava Beans, Artichoke, Radish, Celery, Haricot Vert, Soft-Boiled Egg, French Baguette with Tapenade.
-
Cauliflower & Bulgur Tabbouleh
Marinated Crunchy Seasonal Vegetables, Avocado, Dates & Pine Nuts, Fresh Herbs, Lemon Dressing.
Pasta
-
Paccheri
Riviera Tomato Sauce, Confit Eggplant & Burrata.
-
Mafaldine
Roasted Wild Mushrooms, Asparagus & Peas, Light Mascarpone Sauce, Ricotta Salata, Toasted Hazelnuts.
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.
Entrées
-
Atlantic Salmon
Harissa Marinated, Eggplant & Red Pepper Bayaldi, Crispy Chickpeas, Cerignola Olive, Whipped Herb Feta.
-
Whole Branzino “A la Plancha”
Pan Seared with Choice of Side & Choice of Palermo Sauce, Chimichurri, Whipped Herb Feta, or Lemon Oil Sauce.
-
Free-Range Chicken Paillard
Arugula, Shaved Fennel, Frisée, Roasted Tomatoes, Sicilian Pesto.
-
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
-
Roasted Baby Brussels Sprouts
Confit Chestnuts, Onions & Bacon
Dessert
-
Apple Tart
Thinly Sliced Granny Smith Apples, Crisp Puff Pastry, Cider Glaze, Apple Chip, Vanilla Ice Cream.
-
Chocolate Pot de Crème
Crunchy Hazelnut Praline & Vanilla Cream.
-
Seasonal Sorbet
Green Apple & Orange Sorbets Paired with Olive Oil, Citrus & Micro-Basil.
*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
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
-
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
-
Mussels Escabeche
Fennel, Peppers & Onions Confit, Almonds, Tarragon
-
Sliced Beef
Seasonal Mushrooms & Fava Beans, Crispy Shallots, Mustard Sauce
Pour la Table
-
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.
-
Grass-Fed Beef Tartare*
Hand Cut Tenderloin, Condiments, Grainy Mustard Sauce, Lavash, Quail Egg.
-
Rainbow Carrots & Sweet Potatoes
Hummus, Toasted Seeds & Nuts, Pomegranate, Tahini & Harissa Oil.
-
Tomato & Mustard Flatbread
Herb Goat Cheese, Shaved Fennel & Arugula, Toasted Pine Nuts, Basil Pesto.
-
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.
-
Niçoise Salad
Seared Rare Tuna, Marinated Grape Tomatoes & Fava Beans, Artichoke, Radish, Celery, Haricot Vert, Soft-Boiled Egg, French Baguette with Tapenade.
-
Cauliflower & Bulgur Tabbouleh
Marinated Crunchy Seasonal Vegetables, Avocado, Dates & Pine Nuts, Fresh Herbs, Lemon Dressing.
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
-
Apple Tart
Thinly Sliced Granny Smith Apples, Crisp Puff Pastry, Cider Glaze, Apple Chip, Vanilla Ice Cream.
-
Chocolate Pot de Crème
Crunchy Hazelnut Praline & Vanilla Cream.
-
Seasonal Sorbet
Green Apple & Orange Sorbets Paired with Olive Oil, Citrus & Micro-Basil.
*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
Refreshing and smooth with a floral finish. Organic Cucumber Vodka, Elderflower Liqueur, Cucumber Purée, Lime Juice
-
La Vie en Rose
Berry-Infused Tanqueray Gin, Giffard Pamplemousse Rose Liqueur, Rose Water, Lemon Juice, Dried Rosebud Garnish.
-
Cigale
Ketel One Botanical Cucumber & Mint, Dolin Dry Vermouth, Bigallet Thym Liqueur, Lime Juice, Saffron Fennel Salt.
-
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.
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.