Menus
NYC | Fifth Avenue
NYC Restaurant Week
FIG & OLIVE is happy to participate in NYC Restaurant Week Sunday through Friday from July 22 to August 16 for lunch and dinner.
Download PDFPrix Fixe Lunch 26
Appetizer
-
Heirloom Tomato Gazpacho
Grilled Shishito Peppers, Pickled Watermelon Rind, European Cucumbers and a Little Spice.
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Mushroom Croquette
Truffle Aioli, Parmesan.
-
Burrata & Heirloom Tomato
Local Watermelon & Tomatoes, Cider Dressing, Black Olive Dust.
-
Prime Beef Carpaccio*
Truffle Oil, Grana Padano, Micro Arugula & Cured Heirloom Cherry Tomato.
Entrée
-
Chicken Tajine
Moroccan-Spiced Chicken Served with Fig, Olive, Zucchini, Squash, Cauliflower, Tomato, Toasted Almond, Arbequina Olive Oil & Couscous with Cilantro & Harissa.
-
Chicken Paillard Salad
Butterflied Chicken Breast with a Red Pepper & Caper Relish, Arugula, Brussels Sprout, Haricot Vert, Pickled Red Onion, Almond & Lemon.
-
Primavera Risotto
Asparagus, Fresh Peas, Pea Tendrils & Grana Padano.
-
Paella del Mar
Saffron Rice, Black Tiger Shrimp, Calamari, Mussels.
Eating raw or undercooked fish, shellfish, eggs, or meat increases the risk of foodborne illness. Limited to parties of 10 or fewer.
Dessert
($10 Supplement)-
Pot de Crème
Milk & White Chocolate Crème, Meringue Crisp, Hazelnut Praline.
-
Brûléed Cheesecake
Amarena Cherry, Cookie Crumble & Cherry Syrup.
Prix Fixe Dinner 42
Appetizer
-
Heirloom Tomato Gazpacho
Grilled Shishito Peppers, Pickled Watermelon Rind, European Cucumbers and a Little Spice.
-
Mushroom Croquette
Truffle Aioli, Parmesan.
-
FIG & OLIVE Salad
Manchego, Gorgonzola Dolce, Fig, Apple, Tomato, Olive, Scallion, Walnut with F &O Dressing.
-
Yellowfin Tuna Carpaccio*
Cilantro, Marcona Almond, Cherry Tomato, Toasted Sesame Oil.
Entrée
-
Primavera Risotto
Asparagus, Fresh Peas, Pea Tendrils & Grana Padano.
-
Riviera Salmon
Seared Scottish Salmon with Asparagus, Braised Fennel, Pea Purée & Basil Olive Oil.
-
Chicken Tajine
Moroccan-Spiced Chicken Served with Fig, Olive, Zucchini, Squash, Cauliflower, Tomato, Toasted Almond, Arbequina Olive Oil & Couscous with Cilantro & Harissa.
-
Grass Fed Filet Mignon
Potato Purée, Haricot Vert Sauté, Olive Oil Emulsion. ($9 Supplement)
-
Roasted Duck Breast
Carrot Orange Purée, Pearl Onion, Campari Chutney, Roasted Fingerling Potatoes. ($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.
SUMMER BRUNCH MENU
Available Saturday & Sunday Only
Chef de Cuisine Michael Rendine
FIG & OLIVE is about passion for the best olive oils, flavors, and cuisine from the French Riviera. 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
-
Forest Mushroom
Truffle & Artichoke
-
Manchego
Fig, Marcona Almond
-
Burrata
Tomato & Pesto
-
Goat Cheese
Caramelized Onion
-
Pea
Asparagus, Ricotta, Lemon
-
Beef Tartar*
Spicy Mustard Aioli, Pickled Chilies, Micro-Herb Salad
-
Marinated Shrimp
Meyer Lemon & Micro-cilantro
-
Smoked Salmon
Crème Fraîche
-
Prosciutto
Olive, Ricotta & Walnut
Sharing & Appetizer
-
Burrata & Heirloom Tomato
Local Watermelon & Tomatoes, Cider Dressing, Black Olive Dust.
-
Mushroom Croquette
Truffle Aioli, Parmesan.
-
Zucchini Carpaccio
Lemon, Pine Nut, Parmesan, Picholine Oil Dressing.
-
Roasted Cauliflower
Roasted Cauliflower topped with Pine Nuts & Garlic Emulsion.
-
Heirloom Tomato Gazpacho
Grilled Shishito Peppers, Pickled Watermelon Rind, European Cucumbers & a Little Spice.
-
Octopus Carpaccio
Pimenton Dressing, Roasted Peppers & Olive Dust.
-
Yellowfin Tuna Carpaccio*
Cilantro, Marcona Almond, Cherry Tomato, Toasted Sesame Oil.
-
Marinated Olives
Cerignola, Royal Atlas, Gaeta, Kalamata Tipo, Alfonso, Sevillano. (Gluten Friendly)
-
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.
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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.
-
Chicken Paillard Salad
Arugula, Brussels Sprout, Haricot Vert, Red Bell Pepper, 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. (Gluten Friendly)
-
Quinoa Tabbouleh
Baby Kale, Dried Turkish Fig, Mint, Parsley, Pickled Onion, Preserved Lemon, Spicy Kumquat & Citrus Dressing.
Breakfast
-
Avocado & Quail Egg Toast
Whole Grain Bread, Avocado, Hard-Boiled Quail Egg, Radish, Spiced Heirloom Tomatoes, Lemon Zest, Olive Dust.
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French Toast
Mixed Berries, Vermont Maple Syrup with Lavender, Bourbon Vanilla Whipped Cream.
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Fig & Walnut Pancakes
Fluffy Pancakes, Sliced Fig, Walnuts, Whipped Cream & Fig Infused Maple Syrup.
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Smoked Salmon Poached Eggs
Served with Crème Fraîche & Frisée Salad with Pickled Radish.
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Poached Egg with Prosciutto di Parma
Manchego Cheese, Pear, Hollandaise Sauce, Mixed Greens Salad.
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Provençal Breakfast
Two Farm Fresh Eggs, Crisp Hash Brown, Chicken Apple Sausage, Pancetta, Stuffed Kumato Tomato.
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French Omelet
Asparagus, Goat Cheese, Mediterranean Fries, Mixed Greens.
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Truffle Mushroom Fontina
Scrambled Eggs, Cremini Mushroom, Scallion.
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Steak & Egg
Sliced Grass-Fed Beef Filet, Farm Fresh Eggs, Crispy Potatoes & Chimichurri Sauce.
Entrées
-
Riviera Salmon
Seared Scottish Salmon with Asparagus, Braised Fennel, Pea Purée & Basil Olive Oil.
-
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)
Sandwich & Burger
Served with a Side of Mixed Greens Drizzled with Fig Balsamic Dressing & Mediterranean 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.
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Salmon Burger
Tomato, Avocado, Brioche Bun, Dill & Caper Mayonnaise.
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Lemon Chicken Sandwich
Red Cabbage Slaw, Garlic Aioli, Watercress, Baguette.
Sides
-
Mediterranean Fries
-
Ratatouille
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Asparagus
Lemon Zest, Garlic & Shallot
-
Sautéed Spinach
Fig, Garlic, Almond
-
Organic Mushrooms
Rosemary, Garlic Emulsion, Fresh Herbs
-
Double-Smoked Bacon
-
Chicken Apple Sausage
Prix Fixe 34
-
Bread & Pastry Assortment
Add $8
-
Appetizer
Heirloom Tomato Gazpacho
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.
SUMMER LUNCH MENU
Chef de Cuisine Michael Rendine
FIG & OLIVE is about passion for the best olive oils, flavors, and cuisine from the French Riviera. 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
-
Forest Mushroom
Truffle & Artichoke
-
Manchego
Fig, Marcona Almond
-
Burrata
Tomato & Pesto
-
Goat Cheese
Caramelized Onion
-
Pea
Asparagus, Ricotta, Lemon
-
Beef Tartar*
Spicy Mustard Aioli, Pickled Chilies, Micro-Herb Salad
-
Marinated Shrimp
Meyer Lemon & Micro-Cilantro
-
Smoked Salmon
Crème Fraîche
-
Prosciutto
Olive, Ricotta & Walnut
Sharing & Appetizer
-
Mushroom Croquette
Truffle Aioli, Parmesan.
-
Zucchini Carpaccio
Lemon, Pine Nut, Parmesan, Picholine Oil Dressing.
-
Roasted Cauliflower
Roasted Cauliflower topped with Pine Nuts & Garlic Emulsion. (Gluten Friendly)
-
Heirloom Tomato Gazpacho
Grilled Shishito Peppers, Pickled Watermelon Rind, European Cucumbers & a Little Spice.
-
Octopus Carpaccio
Pimenton Dressing, Roasted Peppers & Olive Dust.
-
Yellowfin Tuna Carpaccio*
Cilantro, Marcona Almond, Cherry Tomato, Toasted Sesame Oil.
-
Burrata & Heirloom Tomato
Local Watermelon & Tomatoes, Cider Dressing, Black Olive Dust.
-
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.
-
Chicken Paillard Salad
Arugula, Brussels Sprout, Haricot Vert, Red Bell Pepper, 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.
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FIG & OLIVE Salad
Manchego, Fig, Gorgonzola Dolce, Apple, Tomato, Olive, Scallion, Walnut
-
Quinoa Tabbouleh
Baby Kale, Dried Turkish Fig, Mint, Parsley, Pickled Onion, Preserved Lemon, Spicy Kumquat & Citrus Dressing.
Entrées
-
Riviera Salmon
Seared Scottish Salmon with Asparagus, Braised Fennel, Pea Purée & Basil Olive Oil.
-
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.
-
Primavera Risotto
Asparagus, Fresh Peas, Pea Tendrils & Grana Padano.
-
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 & Mediterranean 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, Hand Cut Fries.
-
Salmon Burger
Tomato, Avocado, Brioche Bun, Dill & Caper Mayonnaise.
-
Lemon Chicken Sandwich
Red Cabbage Slaw, Garlic Aioli, Watercress, Baguette.
Sides
-
Mediterranean Fries
-
Asparagus
Lemon Zest, Garlic & Shallot
-
Ratatouille
-
Sautéed Spinach
Fig, Garlic, Almond
-
Organic Mushrooms
Rosemary, Garlic Emulsion, Fresh Herbs
Prix Fixe 29
-
Signature Crostini
Chef’s Choice of Three
Add 8
-
Appetizer
Heirloom Tomato Gazpacho
Petit FIG & OLIVE Salad
Mushroom Croquette
-
Main Course
Primavera Risotto
Chicken Paillard Salad
Riviera 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.
SUMMER DINNER MENU
Chef de Cuisine Michael Rendine
FIG & OLIVE is about passion for the best olive oils, flavors, and cuisine from the French Riviera. 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
-
Forest Mushroom
Truffle & Artichoke
-
Manchego
Fig & Marcona Almond
-
Burrata
Tomato & Pesto
-
Pea
Asparagus, Ricotta, Lemon
-
Beef Tartar*
Spicy Mustard Aioli, Pickled Chilies, Micro-Herb Salad
-
Goat Cheese
Caramelized Onion
-
Marinated Shrimp
Meyer Lemon & Micro-cilantro
-
Smoked Salmon
Crème Fraîche
-
Prosciutto
Olive, Ricotta & Walnut
Chef's Selection Crostini
-
Jamón Ibérico
Smoked Tomato Concasse
-
Truffle
Artichoke, Parmesan, Macerated Truffle Dressing
-
Foie Gras
Fig Jam, Orange Zest
Sharing & Appetizer
-
Mushroom Croquette
Truffle Aioli, Parmesan.
-
Marinated Olives
Cerignola, Royal Atlas, Gaeta, Kalamata Tipo, Alfonso, Sevillano. (Gluten Friendly)
-
Zucchini Carpaccio
Lemon, Pine Nut, Parmesan, Picholine Oil Dressing.
-
Roasted Cauliflower
Roasted Cauliflower topped with Pine Nuts & Garlic Emulsion. (Gluten Friendly)
-
Diver Scallops
Pan Seared Diver Scallops with Caramelized Leek Purée, Citrus Sherry Vinaigrette. (Gluten Friendly)
-
Heirloom Tomato Gazpacho
Grilled Shishito Peppers, Pickled Watermelon Rind, European Cucumbers & a Little Spice.
-
Octopus Carpaccio
Pimenton Dressing, Roasted Peppers & Olive Dust.
-
Yellowfin Tuna Carpaccio*
Cilantro, Marcona Almond, Cherry Tomato, Toasted Sesame Oil.
-
Burrata & Heirloom Tomato
Local Watermelon & Tomatoes, Cider Dressing, Black Olive Dust.
-
Prime Beef Carpaccio*
Truffle Oil, Grana Padano, Micro Arugula & Cured Heirloom Cherry Tomato. (Gluten Friendly)
-
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.
Raw Bar
-
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. (Gluten Friendly)
-
Quinoa Tabbouleh
Baby Kale, Dried Turkish Fig, Mint, Parsley, Pickled Onion, Preserved Lemon, Spicy Kumquat & Citrus Dressing.
Entrées
-
Chilean Sea Bass
Roasted Sunchoke, Rapini Tossed with Garlic, Romesco-Mascarpone Sauce with Almond & Hazelnut. (Gluten Friendly)
-
Riviera Salmon
Seared Scottish Salmon with Asparagus, Braised Fennel, Pea Purée & Basil Olive Oil.
-
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.
-
Tuna Provençal
Fennel & Basil Purée, Tomato Rosemary Skewer, Artichoke Barigoule, Crispy Zucchini Flower, Green Olive Tapenade, Herbes De Provence Olive Oil.
-
Bouillabaisse
Marseille Fish Broth, Saffron Marinated Sea Bass, Fresh Prawn, Mussels, Braised Fennel, Fingerling Potato, Saffron Aioli & Focaccia Cracker.
-
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.
-
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
Pasta & Risotto
-
Truffle Risotto
Organic Wild Mushroom, Macerated Truffle Dressing & Parmesan.
-
Primavera Risotto
Asparagus, Fresh Peas, Pea Tendrils & Grana Padano. (Gluten Friendly)
-
Zucchini Ravioli
Fennel, Basil Purée, Vegetable Confit, Ricotta Salata, Pine Nuts.
-
Rosemary Shrimp Fettuccine
Blistered Heirloom Tomato, Fresh Basil with a Tomato Mascarpone Sauce.
-
Wild Mushroom Rigatoni
Porcini Truffle Mascarpone, Cremini Mushrooms, Forest Mushrooms, Chives.
Sides
-
Mashed Potato
Arbequina Olive Oil, Chive
-
Haricot Vert Sauté
Shallot & Chives
-
Asparagus
Lemon Zest, Garlic & Shallot
-
Sautéed Baby Spinach
Fig, Garlic, Almonds
-
Organic Mushrooms
Rosemary, Garlic Emulsion, Fresh Herbs
-
Ratatouille
*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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Apple Tart
Thinly Sliced Granny Smith Apples, Crisp Puff Pastry, Cider Glaze, Apple Chip, Vanilla Ice Cream.
$12
-
Brûléed Cheesecake
Amarena Cherry, Cookie Crumble & Cherry Syrup.
$13
-
Chocolate Obsession
Whipped Truffle Ganache, Chocolate Obsession Cake, Raspberry & Chocolate Glaze.
$14
-
Pot De Crème
Milk & White Chocolate Crème, Meringue Crisp, Hazelnut Praline.
$13
-
Seasonal Sorbet
Green Apple & Orange Sorbets Paired with Olive Oil, Citrus & Micro-Basil.
$12
-
FIG & OLIVE Tasting
Four bite-sized desserts: Chocolate Obsession, Seasonal Sorbet, Crunchy Praline, Pot de Crème
$15
-
CAFÉ GOURMAND
Coffee or Tea with a side of crunchy praline & a choice of one bite-sized dessert Pot de Crème or Sorbet
$8
HAPPY HOUR | APERITIVO
Aperitivo is available Monday to Friday at the bar from 3pm to 6pm
Download PDFSpecialty Cocktails 9
-
Champs De Fraises
Sparkling Wine with Strawberry Confiture, St-Germain, Citrus Bitters & Earl Grey Tea
-
The FIG & OLIVE
Ketel One Botanical Cucumber & Mint Vodka, Blood Orange Olive Oil, Egg White, Simple Syrup, Celery, Lime Juice, Blood Orange Purée
-
The Soulflower
Gin, Rosemary, Honey, Lemon Juice, Aquafaba Foam & Lavender Bitters
-
Rossellini
Passion Fruit Vodka, Blood Orange Juice, Lime Juice
-
Cucumber Cosmo
Organic Cucumber Vodka, Elderflower Liqueur Cucumber Purée, Lime Juice. Served Straight Up.
-
Peachy Keen
Bulleit Bourbon, Giffard Crème de Pêche, Angostura Bitters, Garnished with Mint & Served on the Rocks
-
Rosé Sangria
Rosé Wine, Pamplemousse Liqueur, Cranberry Juice, Grapefruit & Raspberry Garnish
-
Pear Sangria
White Wine with Fresh Pear, Amaro Liqueur, Lillet Blanc & Cinnamon
House Mixed Cocktails 8
WINE BY THE GLASS
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SPARKLING WINE
Prosecco – Luca Paretti, LØVO Doc Brut $8
Treviso, Italy NV (Understated Aromas of Green Apple & Peach With Floral Notes)
-
WHITE
Pinot Grigio – Barone Fini $7
Valdadige, IT (Floral, Crisp, Fresh)
Sauvignon Blanc – Château Laulerie $8
Bergerac, FR (Floral, Pear, Balanced)
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ROSÉ
Grenache/Cinsault – Note Bleue Rosé $8
Côtes de Provence, FR (Floral on the Nose, Citrus Notes on the Palate)
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RED
Sangiovese Blend – Florentia Chianti $7
Tuscany, IT (Black Cherry, Dark Chocolate, Bright)
Malbec – Bodega Caro, Aruma $8
Mendoza, ARG (Intense, Red Fruit, Fine Tannins)
Beer 7
Crostini 3 for 10 | 6 for 18
-
Forest Mushroom
Truffle & Artichoke
-
Manchego
Fig, Marcona Almond
-
Burrata
Tomato & Pesto
-
Goat Cheese
Caramelized Onion
-
Pea
Asparagus, Ricotta, Lemon
-
Beef Tartar*
Spicy Mustard Aioli, Pickled Chilies, Micro-Herb Salad
-
Marinated Shrimp
Meyer Lemon & Micro-Cilantro
-
Smoked Salmon
Crème Fraîche
-
Prosciutto
Olive, Ricotta & Walnut
Tasting & Sharing Plates
-
Mediterranean Tasting
Hummus, Baba Ghanoush, Rosemary Socca.
$15
-
Pissaladière Flatbread
Caramelized Onion, Boquerones, Niçoise Olive, Lemon Thyme, Affilia Cress.
$18
-
Mediterranean Flatbread
Prosciutto di Parma, Greek Yogurt, Spring Onion, Ricotta, Grated Parmesan, Arbequina Oil.
$16
-
Mushroom Croquette
Truffle Aioli, Parmesan
$9
-
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.
$25
-
Marinated Olives
Cerignola, Royal Atlas, Gaeta, Kalamata Tipo, Alfonso, Sevillano.
$7
-
Half-Dozen Oysters*
East or West Coast Oysters, Champagne Mignonette.
$12
-
Shrimp Cocktail
Black Tiger Shrimp, F&O Cocktail Sauce.
$17
*Eating raw or undercooked fish, shellfish, eggs, meat, cheese or unpasteurized cheese increases the risk of foodborne illness.
Signature Cocktails
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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. Ketel One Botanical Cucumber & Mint Vodka, Blood Orange Olive Oil, Egg White, Simple Syrup, Celery, Lime Juice, Blood Orange Purée
-
Mediterranean Mule
South of France inspired take on the Moscow Mule. New Amsterdam Vodka, Fresh Ginger, Lime, Fresh Rosemary & 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.
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Rossellini
Tart and sweet with a perfect balance. Passion Fruit Vodka, Blood Orange Juice, Lime Juice.
SANGRIA
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Pear Sangria
White Wine with Fresh Pear, Amaro Liqueur, Lillet Blanc & Cinnamon
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Rosé Sangria
Rosé Wine, Pamplemousse Liqueur, Cranberry Juice, Grapefruit & Raspberry Garnish
Craft Cocktails
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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 Bitter
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SCOTCH 75
Johnnie Walker Black, Champagne, Lemon Juice, Rosemary Honey garnished with a twist of Lemon & Rosemary
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PEACHY KEEN
Bulleit Bourbon, Giffard Crème de Pêche, Angostura Bitters, Garnished with Mint & Served on the Rocks
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SAINT-TROPEZ MARGARITA
The classic tequila cocktail with a Riviera twist. Volcán Tequila, Lime Juice, Crème de Cassis & Lavender Bitters
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The Soulflower
A cocktail nostalgic to the gardens in Provence, France. Gin, Rosemary, Honey, Lemon Juice, Aquafaba Foam & Lavender Bitters
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El Matador
Spicy and bold with an herbaceous finish. Mezcal, Basil, Mint, Cilantro, Jalapeño & Lime Juice
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Champs De Fraises
Classic & elegant champagne cocktail with bursts of strawberry flavor. Sparkling Wine with Strawberry Confiture, Elderflower Liqueur, Citrus Bitters & Earl Grey Tea