Menus
NYC | Fifth Avenue
Autumn 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.
Riviera Crostini
-
Ratatouille Niçoise
Tapenade & Quail Egg
-
Prosciutto
Manchego Cheese, Fig Jam & Spicy Almonds
-
Confit Caramelized Onions
Flavored Goat Cheese
-
Mussels Escabeche
Fennel, Peppers & Onions Confit, Almonds, Tarragon
-
Lemon Ricotta
Caramelized Pear, Celery, Honey, Candied Pecan
-
Burrata
Roasted Cherry Tomatoes, Basil Pesto, Toasted Pine Nuts
-
Sea Salt Butter
Breakfast Radish, Roasted Pepper & Boquerones
Pour la Table
-
Spanish Octopus
Chickpea Riviera Style, Chorizo, Piquillo Peppers & Romesco Sauce.
-
Wild White Shrimp
Warm Olive Oil & Lemon, Riviera Sauce, Fresh Basil, Garlic Chips, Crushed Black Pepper & Sea Salt.
-
Yellowfin Tuna Tartar*
Avocado, Pickled Fennel & Cucumber, Toasted Pistachio & Potato Gaufrette.
-
Rainbow Carrots & Sweet Potatoes
Hummus, Toasted Seeds & Nuts, Pomegranate, Tahini & Harissa Oil.
-
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, Soft-Boiled Egg, Croutons, 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.
Sandwich & Burger
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Tuna Sandwich
Seared Rare Tuna, Prosciutto, Avocado, Basil Pesto & Spicy Mayo.
-
FIG & OLIVE Burger
Brandy Caramelized Onions, Applewood Bacon, Gruyère Cheese, Grainy Mustard Sauce, Crispy Wedge Potatoes.
-
Lobster & Shrimp Roll
Maine Lobster & Paradise Shrimp, Riviera Sauce, Fennel & Green Apple Coleslaw, Pickled Grapefruit, Espelette Potato Chips.
-
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 & Palermo Sauce, Chimichurri, Whipped Herb Feta or Lemon Oil.
-
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, Peas, Pearl Onions, Crispy Wedge Potatoes with Parmesan & Chimichurri Sauce.
Pasta
-
Mafaldine
Roasted Wild Mushrooms, Asparagus & Peas, Light Mascarpone Sauce, Ricotta Salata, Toasted Hazelnuts.
-
Paccheri
Riviera Tomato Sauce, Confit Eggplant & Burrata.
Sides
-
Mushrooms Trifolati
Confit Shallot & Garlic, Fresh Herbs
-
Sautéed Baby Spinach
Figs & Toasted Almonds
-
Crispy Wedge Potatoes
Parmesan Cheese & Rosemary
-
Roasted Rainbow Carrots & Sweet Potato
Toasted Seeds, Tahini & Harissa Oil
-
Ratatouille Niçoise
Sunny Farm Egg & Tapenade
-
Roasted Baby Brussels Sprouts
Confit Chestnuts, Onions & Bacon
Dessert
-
Chocolate Mousse
Espelette Caramel Popcorn, Whipped Cream, Crunchy Chocolate Pearls.
-
Nougat Glacé
Lavender, Candied Fruit & Nuts, Honeycomb, Raspberry Sorbet.
-
Lemon Rosemary Bundt Cake
Olive Oil Semifreddo, Pine Nut Brittle, Black Salt.
-
Seasonal Sorbet
Seasonal Sorbets with Fruits & Mint.
-
Gâteau au Fromage
Basque Style Cheesecake, Fennel Pollen, Fresh Mixed Berries with Basil, Amaretti Cookies.
*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 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 PDFRiviera Crostini
-
Prosciutto
Manchego Cheese, Fig Jam & Spicy Almonds
-
Confit Caramelized Onions
Flavored Goat Cheese
-
Lemon Ricotta
Caramelized Pear, Celery, Honey, Candied Pecan
-
Mussels Escabeche
Fennel, Peppers & Onions Confit, Almonds, Tarragon
-
Burrata
Roasted Cherry Tomatoes, Basil Pesto, Toasted Pine Nuts
-
Sea Salt Butter
Breakfast Radish, Roasted Pepper & Boquerones
-
Ratatouille Niçoise
Tapenade & Quail Egg
Pour la Table
-
Wild White Shrimp
Warm Olive Oil & Lemon, Riviera Sauce, Fresh Basil, Garlic Chips, Crushed Black Pepper & Sea Salt.
-
Yellowfin Tuna Tartar*
Avocado, Pickled Fennel & Cucumber, Toasted Pistachio & Potato Gaufrette.
-
Rainbow Carrots & Sweet Potatoes
Hummus, Toasted Seeds & Nuts, Pomegranate, Tahini & Harissa Oil.
-
Burrata di Bufala
Marinated Heirloom Tomatoes, Caramelized Pear & Basil Oil.
-
Spanish Octopus
Chickpea Riviera Style, Chorizo, Piquillo Peppers & Romesco Sauce.
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, Soft-Boiled Egg, Croutons, 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
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French Toast
Frangipane Crusted Brioche, Roasted Seasonal Fruit, Toasted Almonds, Star Anise Infused Vermont Maple Syrup.
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Egg White Omelet
Pepper, Fennel & Onion Confit, Chorizo & Romesco Sauce.
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Mediterranean Baked Eggs
Niçoise Ratatouille, Farm Egg, Basil & Grilled Filone Bread.
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Steak & Egg
Hanger Steak & Farm Egg, Crispy Crushed Potatoes, Tomato Provençale, Chimichurri Sauce.
-
Free-Range Chicken Paillard
Arugula, Shaved Fennel, Frisée, Roasted Tomatoes, Sicilian Pesto.
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, Crispy Wedge Potatoes.
-
Lobster & Shrimp Roll
Maine Lobster & Paradise Shrimp, Riviera Sauce, Fennel & Green Apple Coleslaw, Pickled Grapefruit, Espelette Potato Chips.
-
Avocado & Pea Toast
Crushed Avocado & Peas, Soft Hard-Boiled Egg.
Pasta
-
Mafaldine
Roasted Wild Mushrooms, Asparagus & Peas, Light Mascarpone Sauce, Ricotta Salata, Toasted Hazelnuts.
-
Paccheri
Riviera Tomato Sauce, Confit Eggplant & Burrata.
Sides
-
Mushrooms Trifolati
Confit Shallot & Garlic, Fresh Herbs
-
Sautéed Baby Spinach
Figs & Toasted Almonds
-
Crispy Wedge Potatoes
Parmesan Cheese & Rosemary
-
Roasted Rainbow Carrots & Sweet Potato
Toasted Seeds, Tahini & Harissa Oil
-
Roasted Baby Brussels Sprouts
Confit Chestnuts, Onions & Bacon
-
Ratatouille Niçoise
Sunny Farm Egg & Tapenade
Dessert
-
Chocolate Mousse
Espelette Caramel Popcorn, Whipped Cream, Crunchy Chocolate Pearls.
-
Nougat Glacé
Lavender, Candied Fruit & Nuts, Honeycomb, Raspberry Sorbet.
-
Lemon Rosemary Bundt Cake
Olive Oil Semifreddo, Pine Nut Brittle, Black Salt.
-
Seasonal Sorbet
Seasonal Sorbets with Fruits & Mint.
-
Gâteau au Fromage
Basque Style Cheesecake, Fennel Pollen, Fresh Mixed Berries with Basil, Amaretti Cookies.
*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 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 PDFSignature Crostini
-
Ratatouille Niçoise
Tapenade & Quail Egg
-
Prosciutto
Manchego Cheese, Fig Jam & Spicy Almonds
-
Confit Caramelized Onions
Flavored Goat Cheese
-
Mussels Escabeche
Fennel, Peppers & Onions Confit, Almonds, Tarragon
-
Lemon Ricotta
Caramelized Pear, Celery, Honey, Candied Pecan
-
Burrata
Roasted Cherry Tomatoes, Basil Pesto, Toasted Pine Nuts
-
Sea Salt Butter
Breakfast Radish, Roasted Pepper & Boquerones
Pour la Table
-
Spanish Octopus
Chickpea Riviera Style, Chorizo, Piquillo Peppers & Romesco Sauce.
-
Wild White Shrimp
Warm Olive Oil & Lemon, Riviera Sauce, Fresh Basil, Garlic Chips, Crushed Black Pepper & Sea Salt.
-
Yellowfin Tuna Tartar*
Avocado, Pickled Fennel & Cucumber, Toasted Pistachio & Potato Gaufrette.
-
Rainbow Carrots & Sweet Potatoes
Hummus, Toasted Seeds & Nuts, Pomegranate, Tahini & Harissa Oil.
-
Red & Yellow Beets
Anjou Pear, Crispy Taleggio Cheese, Hazelnuts, Greek Yogurt with Rosemary & Preserved Lemon.
-
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, Soft-Boiled Egg, Croutons, Sherry Vinaigrette.
-
Niçoise Salad
Seared Rare Tuna, Marinated Grape Tomatoes & Fava Beans, Artichoke, Radish, Celery, Haricot Vert, Soft-Boiled Egg, French Baguette with Tapenade.
-
Sud & Soleil
Haricots Verts, Shaved Fennel & Red Endive, Fresh Heart of Palm, Tapenade, Confit Tomato, Gorgonzola Cheese, Figs & Candied Pecan.
-
Cauliflower & Bulgur Tabbouleh
Marinated Crunchy Seasonal Vegetables, Avocado, Dates & Pine Nuts, Fresh Herbs, Lemon Dressing.
Pasta
-
Mafaldine
Roasted Wild Mushrooms, Asparagus & Peas, Light Mascarpone Sauce, Ricotta Salata, Toasted Hazelnuts.
-
Paccheri
Riviera Tomato Sauce, Confit Eggplant & Burrata.
Entrées
-
Whole Branzino “A la Plancha”
Pan Seared with Choice of Side & Choice of Palermo Sauce, Chimichurri, Whipped Herb Feta, or Lemon Oil Sauce.
-
Atlantic Salmon
Harissa Marinated, Eggplant & Red Pepper Bayaldi, Crispy Chickpeas, Cerignola Olive, Whipped Herb Feta.
-
Grass-Fed Hanger Steak
Roasted Hen of the Wood Mushrooms, Cassolette of Carrots & Pearl Onions, Candy Bacon, Crispy Wedge Potatoes with Parmesan & Chimichurri Sauce.
-
FIG & OLIVE Burger
Brandy Caramelized Onions, Applewood Bacon, Gruyère Cheese, Grainy Mustard Sauce, Crispy Wedge Potatoes.
-
Lobster & Shrimp Roll
Maine Lobster & Paradise Shrimp, Riviera Sauce, Fennel & Green Apple Coleslaw, Pickled Grapefruit, Espelette Potato Chips.
-
Free-Range Chicken
Riviera Vegetables “Au Jus”, Feta Cheese, Black Olives, Capers, Grilled Filone Bread.
Sides
-
Mushrooms Trifolati
Confit Shallot & Garlic, Fresh Herbs
-
Sautéed Baby Spinach
Figs & Toasted Almonds
-
Crispy Wedge Potatoes
Parmesan Cheese & Rosemary
-
Roasted Rainbow Carrots & Sweet Potato
Toasted Seeds, Tahini & Harissa Oil
-
Roasted Baby Brussels Sprouts
Confit Chestnuts, Onions & Bacon
-
Ratatouille Niçoise
Sunny Farm Egg & Tapenade
Dessert
-
Chocolate Mousse
Espelette Caramel Popcorn, Whipped Cream, Crunchy Chocolate Pearls.
-
Nougat Glacé
Lavender, Candied Fruit & Nuts, Honeycomb, Raspberry Sorbet.
-
Lemon Rosemary Bundt Cake
Olive Oil Semifreddo, Pine Nut Brittle, Black Salt.
-
Seasonal Sorbet
Seasonal Sorbets with Fruits & Mint.
-
Gâteau au Fromage
Basque Style Cheesecake, Fennel Pollen, Fresh Mixed Berries with Basil, Amaretti Cookies.
*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.
Wine by the Glass
-
Sparkling
Prosecco – Luca Paretti, LØVO Doc Brut, Treviso, Italy. (Understated Aromas of Green Apple & Peach with Floral Notes)
9
-
Rosé
Carignan – VillaViva, Languedoc-Roussillon, FR. (Raspberry, Strawberry, Fresh)
7
-
White
Pinot Grigio – Barone Fini, Valdadige, IT. (Floral, Crisp, Fresh)
9
-
Red
Sangiovese Blend – Florentia, Chianti Classico, Tuscany, IT. (Red Cherry, Spice, Smooth)
8
-
Tempranillo – Valserrano, Crianza, Rioja, SP. (Red Fruit, Soft Tannins, Smooth)
9
FIG & OLIVE Rosé
Bottles 25% 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 10
-
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 9
Tasting & Sharing Plates
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Chef’s Selection Crostini
3 for $9
6 for $15
-
Mushrooms & Leek Flatbread
Fontina & Taleggio Cheeses, Crispy Prosciutto, Espelette Honey.
*Eating raw or undercooked fish, shellfish, eggs, meat, cheese or unpasteurized cheese increases the risk of foodborne illness.
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.
-
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.
-
Pointeur
Plantation 3 Stars Rum, Mint, Lime Juice, Dolin Génépy, Giffard Menthe-Pastille.
-
Sirocco
Pueblo Viejo Reposado Tequila, Massenez Basil Liqueur, Massenez Cilantro Liqueur, Agave, Lime Juice, Harissa Salt.
-
Très Sèrieux
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.
-
Autumn Cider
Four Roses Bourbon Infused with Cinnamon & Clove, Laird’s Applejack, Apple Cider, Lime Juice, Maple Syrup.
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.