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SUMMER BRUNCH MENU 

Chef de Cuisine Victor Calderon

Available Saturday & Sunday Only

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 PDF

Signature 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. (Gluten Friendly)

  • Octopus Carpaccio

    Pimenton Dressing, Roasted Peppers & Olive Dust.

  • Heirloom Tomato Gazpacho

    Grilled Shishito Peppers, Pickled Watermelon Rind, European Cucumbers & a Little Spice.

  • 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.

  • 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, Fig, Gorgonzola Dolce, 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.

  • 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

  • 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 & 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

  • Skinny Fries

  • Truffle Fries

    Parmesan

  • 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 Victor Calderon

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 PDF

Signature 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.

  • Burrata & Heirloom Tomato

    Local Watermelon & Tomatoes, Cider Dressing, Black Olive Dust.

  • 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.

  • 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.

  • FIG & OLIVE Salad

    Manchego, Fig, Gorgonzola Dolce, Apple, Tomato, Olive, Scallion, Walnut. (Gluten Friendly)

  • Quinoa Tabbouleh

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

Entrées

  • Riviera Salmon

    Seared Scottish Salmon with Asparagus, Braised Fennel, Pea Purée & Basil Olive Oil.

  • Paella del Mar

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

  • Chicken Tajine

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

  • Primavera Risotto

    Asparagus, Fresh Peas, Pea Tendrils & Grana Padano. (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.

  • 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

  • Skinny Fries

  • Truffle Fries

    Parmesan

  • Asparagus

    Lemon Zest, Garlic & Shallot

  • Sautéed Spinach

    Fig, Garlic, Almond

  • Organic Mushrooms

    Rosemary, Garlic Emulsion, Fresh Herb

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 Victor Calderon

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 PDF

Signature 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

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.

  • 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.

  • 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.

  • FIG & OLIVE Salad

    Manchego, Gorgonzola Dolce, Fig, Apple, Tomato, Olive, Scallion, Walnut. (Gluten Friendly)

  • 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.

  • Quinoa Tabbouleh

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

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.

  • Tuna Provençal

    Fennel & Basil Purée, Tomato Rosemary Skewer, Artichoke Barigoule, Crispy Zucchini Flower, Green Olive Tapenade, Herbes De Provence Olive Oil.

  • 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.

  • 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.

  • 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

  • Whole Branzino for Two (2 lb)

    Served Tableside with Lemon, Fresh Herbs. (Gluten Friendly)

Pasta & Risotto

  • Truffle Risotto

    Organic Wild Mushroom, Macerated Truffle Dressing & Parmesan.

  • Primavera Risotto

    Asparagus, Fresh Peas, Pea Tendrils & Grana Padano.

  • 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

    Figs, 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

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 at the Bar Every Day From 4 pm to 7 pm

Download PDF

Specialty 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

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

  • Cucumber Cosmo

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

  • Fig & Walnut Julep

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

  • Peach Sangria

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

House Mixed Cocktails 8

WINE BY THE GLASS

Sparkling Wine

  • Prosecco – Luca Paretti, LØVO Doc Brut

    Treviso, Italy NV (Understated Aromas of Green Apple & Peach With Floral Notes)

    $8

White

  • Pinot Grigio – Barone Fini

    Valdadige, IT (Floral, Crisp, Fresh)

    $7

  • Sauvignon Blanc – Biscaye Baie

    Côtes de Gascogne, FR 2018. (Fresh & Crisp in the Mouth, White Flowers Nose)

    $8

Rosé

  • Carignan – VillaViva,

    Languedoc-Roussillon, FR. (Raspberry, Strawberry, Fresh)

    $8

Red

  • Sangiovese Blend – Florentia Chianti

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

    $7

  • Tempranillo – Valserrano, Crianza,

    Rioja, SP. (Red Fruit, Soft Tannins, Smooth)

    $8

Beer 7

Crostini 3 for 8 | 6 for 13

  • 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.

Wine & Cocktails

Unique & Seasonal Creations

View our PDF for our full wine list.
Download PDF

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. 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.

  • 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

  • Au Soleil

    Watermelon, Volcán Tequila, Fresh Basil, Lime Juice, Fig-Balsamic Jam

  • 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. Volcán Tequila, Lime Juice, Crème de Cassis & Lavender Bitters

  • The Soulflower

    A cocktail nostalgic to the gardens in Provence, France. Gin, Rosemary, Honey, Lemon Juice, Aquafaba Foam & 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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