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NYC | Meatpacking
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
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Prosciutto
Manchego Cheese, Fig Jam & Spicy Almonds
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Confit Caramelized Onions
Flavored Goat Cheese
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Burrata
Roasted Cherry Tomatoes, Basil Pesto, Toasted Pine Nuts
Raw Bar
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Selection of Six East Coast Oysters*
Served with Chef Allegretti’s Special Mignonette or Cocktail Sauce.
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Green & Yellow Fancy Zucchini Carpaccio
Crispy Zucchini Blossom, Sun-Dried Tomato, Tapenade Vinaigrette & Spicy Almonds.
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Octopus Carpaccio*
Shaved Fennel Salad, Piquillo Pepper, Potato, Crispy Capers, Lemon Vinaigrette.
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Sea Bass Crudo*
Avocado, Watermelon Radish, Toasted Almonds & Cucumber Ginger Broth.
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Tasting Trio*
Zucchini Carpaccio, Octopus Carpaccio & Sea Bass Crudo.
Pour la Table
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Clams Riviera
Chorizo & Sofrito, Flavored Breadcrumbs.
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Panko-Crusted Spanish Octopus
‘Nduja, Fingerling Potatoes, Celery, Red Onions, Green Olives, Mojo Picón Sauce.
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Rainbow Carrots & Zucchini
Hummus, Toasted Seeds & Nuts, Pomegranate, Tahini & Harissa Oil.
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Tomato & Tapenade Porchetta
Green Asparagus, Walnuts and Farro Cacio & Pepe, Crispy Olive Focaccia.
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Vesuvio Tomato & Stracchino Flatbread
Crispy Prosciutto, Basil Pesto & Chili Oil.
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Lamb Skewers
Peach, Cucumber, Watermelon Radish & Cashew Salad, Bulgur & Raisins, Spicy Coriander Sauce.
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Tuna Meatballs
Lemon & Rosemary Yogurt, Shaved Fennel, Pine Nuts & Green Olive Gremolata.
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Burrata di Bufala
Marinated Heirloom Tomatoes, Tomato Concasse, Caramelized Peaches & Basil Oil.
Salad
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Little Gem Salad*
Shaved Cucumber, Avocado, Toasted Almonds, Ricotta Salata, Fresh Herbs & Shallot Mustard Vinaigrette.
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Cauliflower & Couscous Tabbouleh
Marinated Mixed Crunchy Seasonal Vegetables, Avocado, Toasted Pine Nuts & Dates, Fresh Mint, Honey-Mustard Lemon Dressing.
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Sud & Soleil
Haricots Verts, Shaved Fennel & Castelfranco, Olive Tapenade, Fresh Heart of Palm, Gorgonzola Cheese, Figs & Candied Pecan.
Entrées
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Mediterranean Branzino
Seasonal Mushroom & Bacon "Barigoules", Roasted Fingerling Potatoes & Fennel, Fava Beans.
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Atlantic Salmon
Harissa Marinated, Eggplant & Red Pepper Bayaldi, Crispy Chickpeas, Cerignola Olive, Whipped Herb Feta.
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American Red Snapper Tajine
Sun-Dried Tomato, Chermoula, Chickpeas, Green Olives, Sliced Potatoes, Toasted Almonds & Preserved Lemon.
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Grass-Fed Hanger Steak
Bagna Cauda Fingerling Potatoes, Roasted Hen of the Wood Mushrooms, Wilted Swiss Chard with Raisins, Pine Nuts & Pickled Stems.
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Lamb Top Sirloin
“Ras el Hanout” Crusted, Crispy Polenta, Roasted Carrots with Pomegranate & Almonds, Harissa Yogurt.
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Free-Range Chicken
Riviera Vegetables “Au Jus”, Feta Cheese, Black Olives, Capers, Grilled Filone Bread.
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Mafaldine
Roasted Wild Mushrooms & Green Asparagus, Peas, Light Mascarpone Sauce, Ricotta Salata, Toasted Hazelnuts.
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Paccheri
Saffron Tuna Bolognese, Fennel, Fava Beans & Confit Tomato.
Plat du Jour
Daily specials from our chefs served for two.-
Monday
Roasted Prawns with Scallions & Herb Spicy Butter, Tomato Vermouth “Succo”
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Tuesday
Amalfi Seafood Risotto, Crustacean Jus & Riviera Pesto
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Wednesday
Bouillabaisse, Classic Rouille & Garlic Croutons
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Thursday
Whole Roasted Chicken “Aux Saveurs de Provence”
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Friday
Lamb Tajine “Aux Agrumes”
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Sunday
Seafood & Chicken Paella “A La Niçoise”
Sides
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Ratatouille Niçoise
Sunny Farm Egg & Tapenade
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Sautéed Baby Spinach
Figs & Toasted Almonds
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Crispy Rosemary Polenta
Mojo Picón, Pecorino
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Roasted Corn & Fava Beans
Sun-Dried Tomato & Bacon
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Rosemary & Parmesan Fries
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Roasted Rainbow Carrots & Zucchini
Toasted Seeds, Tahini & Harissa Oil
*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
Available Monday to Friday from 12pm to 3:30pm
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
-
Burrata
Roasted Cherry Tomatoes, Basil Pesto, Toasted Pine Nuts
Raw Bar
-
Selection of Six East Coast Oysters*
Served with Chef Allegretti’s Special Mignonette or Cocktail Sauce.
-
Green & Yellow Fancy Zucchini Carpaccio
Crispy Zucchini Blossom, Sun-Dried Tomato, Tapenade Vinaigrette & Spicy Almonds.
-
Octopus Carpaccio*
Shaved Fennel Salad, Piquillo Pepper, Potato, Crispy Capers, Lemon Vinaigrette.
-
Sea Bass Crudo*
Avocado, Watermelon Radish, Toasted Almonds & Cucumber Ginger Broth.
-
Tasting Trio*
Zucchini Carpaccio, Octopus Carpaccio & Sea Bass Crudo.
Pour la Table
-
Vesuvio Tomato & Stracchino Flatbread
Crispy Prosciutto, Basil Pesto & Chili Oil.
-
Panko-Crusted Spanish Octopus
‘Nduja, Fingerling Potatoes, Celery, Red Onions, Green Olives, Mojo Picón Sauce.
-
Rainbow Carrots & Zucchini
Hummus, Toasted Seeds & Nuts, Pomegranate, Tahini & Harissa Oil.
-
Tomato & Tapenade Porchetta
Green Asparagus, Walnuts and Farro Cacio & Pepe, Crispy Olive Focaccia.
-
Burrata di Bufala
Marinated Heirloom Tomatoes, Tomato Concasse, Caramelized Peaches & Basil Oil.
Salad
-
Little Gem Salad*
Shaved Cucumber, Avocado, Toasted Almonds, Ricotta Salata, Fresh Herbs & Shallot Mustard Vinaigrette.
-
Cauliflower & Couscous Tabbouleh
Marinated Mixed Crunchy Seasonal Vegetables, Avocado, Toasted Pine Nuts & Dates, Fresh Mint, Honey-Mustard Lemon Dressing.
-
Sud & Soleil
Haricots Verts, Shaved Fennel & Castelfranco, Olive Tapenade, Fresh Heart of Palm, Gorgonzola Cheese, Figs & Candied Pecan.
Sandwich & Burger
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Tuna Sandwich
Seared Rare Tuna, Prosciutto, Avocado, Basil Pesto & Spicy Mayo.
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FIG & OLIVE Burger
Brandy Caramelized Onions, Applewood Bacon, Gruyère Cheese, Grainy Mustard Sauce, Truffle French Fries.
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Avocado & Pea Toast
Crushed Avocado & Peas, Soft Hard-Boiled Egg.
Entrées
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Branzino “A la Plancha”
Pan Seared, Ratatouille Niçoise, Tapenade Croûtons, Basil Oil & Sauce Vierge.
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Atlantic Salmon
Harissa Marinated, Eggplant & Red Pepper Bayaldi, Crispy Chickpeas, Cerignola Olive, Whipped Herb Feta.
-
Grass-Fed Hanger Steak
Bagna Cauda Fingerling Potatoes, Roasted Hen of the Wood Mushrooms, Wilted Swiss Chard with Raisins, Pine Nuts & Pickled Stems.
-
Free-Range Chicken Paillard
Arugula, Shaved Fennel, Frisée, Roasted Tomatoes, Sicilian Pesto.
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Paccheri
Riviera Tomato Sauce, Confit Eggplant & Burrata.
Sides
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Sautéed Baby Spinach
Figs & Toasted Almonds
-
Ratatouille Niçoise
Sunny Farm Egg & Tapenade
-
Roasted Corn & Fava Beans
Sun-Dried Tomato & Bacon
-
Rosemary & Parmesan Fries
-
Roasted Rainbow Carrots & Zucchini
Toasted Seeds, Tahini & Harissa Oil
*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
-
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
-
Panko-Crusted Spanish Octopus
‘Nduja, Fingerling Potatoes, Celery, Red Onions, Green Olives, Mojo Picón Sauce.
-
Sea Bass Crudo*
Avocado, Watermelon Radish, Toasted Almonds & Cucumber Ginger Broth.
-
Green & Yellow Fancy Zucchini Carpaccio
Crispy Zucchini Blossom, Sun-Dried Tomato, Tapenade Vinaigrette & Spicy Almonds.
-
Rainbow Carrots & Zucchini
Hummus, Toasted Seeds & Nuts, Pomegranate, Tahini & Harissa Oil.
-
Vesuvio Tomato & Stracchino Flatbread
Crispy Prosciutto, Basil Pesto & Chili Oil.
-
Tomato & Tapenade Porchetta
Green Asparagus, Walnuts and Farro Cacio & Pepe, Crispy Olive Focaccia.
-
Burrata di Bufala
Marinated Heirloom Tomatoes, Tomato Concasse, Caramelized Peaches & Basil Oil.
-
Little Gem Salad*
Shaved Cucumber, Avocado, Toasted Almonds, Ricotta Salata, Fresh Herbs & Shallot Mustard Vinaigrette.
Sandwich & Burger
-
Avocado & Pea Toast
Crushed Avocado & Peas, Soft Hard-Boiled Egg.
-
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.
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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Steak & Egg
Hanger Steak & Farm Egg, Crispy Crushed Potatoes, Tomato Provençale, Chimichurri Sauce.
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Mediterranean Baked Eggs
Niçoise Ratatouille, Farm Egg, Basil & Grilled Filone Bread.
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Lemon & Ricotta Pancakes
Blueberries Compote, Toasted Hazelnuts.
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Egg White Omelet
Pepper, Fennel & Onion Confit, Chorizo & Romesco Sauce.
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Paccheri
Riviera Tomato Sauce, Confit Eggplant & Burrata.
Sides
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Rosemary & Parmesan Fries
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Riviera Potatoes
Mojo Picón & Pecorino
*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
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-
Gâteau au Fromage
Basque Style Cheesecake, Fennel Pollen, Fresh Mixed Berries with Basil, Amaretti Cookies.
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Lemon Rosemary Bundt Cake
Olive Oil Semifreddo, Pine Nut Brittle, Black Salt.
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Pasta Frolla Strawberry Rhubarb Tart
Pistachio Frangipane, Pierre Poivre Streusel, Pistachio Gelato.
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Chocolate Mousse
Espelette, Caramel Popcorn, Whipped Cream, Crunchy Chocolate Pearls.
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Citrus Crème Brûlée
Prosecco Grapefruit Granita, Agrumes Segments.
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Seasonal Sorbet
Seasonal Sorbets with Fruits & Mint.
*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.
HAPPY HOUR | APERITIVO
Aperitivo is Available at the Bar Monday – Friday from 4 pm to 6 pm
Download PDFWine by the Glass
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Sparkling
Prosecco – Luca Paretti, LØVO Doc Brut, Treviso, Italy. (Understated Aromas of Green Apple & Peach with Floral Notes)
9
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Rosé
Carignan – VillaViva, Languedoc-Roussillon, FR. (Light Body, Earthy, Red Fruit)
7
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White
Pinot Grigio – Barone Fini, Valdadige, IT. (Floral, Crisp, Fresh)
9
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Sauvignon Blanc – Biscaye Baie, Côtes de Gascogne, FR. (Fresh & Crisp in the Mouth, White Flowers Nose)
7
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Red
Syrah/Grenache/Carignan – M. Chapoutier, Bila-Haut, Languedoc-Roussillon, FR. (Red Cherry, Spice, Smooth)
8
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Tempranillo – Valserrano, Crianza, Rioja, SP. (Red Fruit, Soft Tannins, Smooth)
9
FIG & OLIVE Rosé
Bottles 50% 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 11
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Luberon Spritz
Rosé Wine, Cappelletti Aperitif, Ketel One Grapefruit & Rose, Grapefruit Juice, Honey, Combier Liqueur de Rose, Hibiscus Powder.
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Sirocco
Pueblo Viejo Reposado Tequila, Massenez Basil Liqueur, Massenez Cilantro Liqueur, Agave, Lime Juice, Harissa Salt.
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Rossellini
Giffard Crème de Fruits de la Passion, Vodka, Blood Orange Purée, Lime Juice.
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Cucumber Cosmo
Organic Cucumber Vodka, Elderflower Liqueur, Cucumber Purée, Lime Juice.
House Mixed Cocktails 10
TASTING & SHARING PLATES
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Riviera Crostini
Confit Caramelized Onions, Flavored Goat Cheese
Burrata, Roasted Cherry Tomatoes, Basil Pesto, Toasted Pine Nuts
Prosciutto, Manchego Cheese, Fig Jam & Spicy Almonds
Choice of Three 12
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East Coast Oysters*
Served with Chef Allegretti’s Special Mignonette or Cocktail Sauce.
One for 3
Six for 16
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One Bottle of FIG & OLIVE Rosé & a Half Dozen Oysters
45
*Eating raw or undercooked fish, shellfish, eggs, meat, cheese or unpasteurized cheese increases the risk of foodborne illness.
Signature Cocktails
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The FIG & OLIVE
Black Fig Vodka, Ruby Port, Lemon Juice, Honey, Massenez Rosemary Liqueur, Pierre Ferrand Curaçao, Ricard Pastis.
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Rossellini
Giffard Crème de Fruits de la Passion, Vodka, Blood Orange Purée, Lime Juice.
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Cucumber Cosmo
Refreshing and smooth with a floral finish. Organic Cucumber Vodka, Elderflower Liqueur, Cucumber Purée, Lime Juice.
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Lavender Fields
Created by Luis Ortego at F&O Houston. 1908 Empress Gin, Elderflower, Lemon Juice, Rosemary Syrup, Aquafaba.
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Sirocco
Pueblo Viejo Reposado Tequila, Massenez Basil Liqueur, Massenez Cilantro Liqueur, Agave, Lime Juice, Harissa Salt.
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Très Sérieux
George Dickel Tennessee Whiskey #8, Honey, Giffard Abricot du Roussillon Liqueur, Yellow Chartreuse.
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The F&O Espresso Martini
Created by Ruslan Valeev at F&O Meatpacking. Black Fig Vodka, White Dessert Wine, Espresso, Rosemary Syrup, Heavy Cream, Star of Anise Garnish.
SEASONAL COCKTAILS
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Ma Pêche
Created by Luis Ortego at F&O Houston. Codigo Blanco Tequila, Grand Marnier, Abricot du Roussillon, Agave, White Peach, Lime Juice.
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Pastèque Soleil
Codigo Blanco Tequila, Watermelon, Fig Balsamic Jam, Basil, Lime.
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Champs de Fraises
Codigo Mezcal, Rockey’s Liqueur, Strawberry, Agave Nectar, Lime, Strawberry & Chili Salt Rim.
Zero ABV
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Citron Fizz
Lemon, Lime & Orange Juices, Simple Syrup, Club Soda with Saffron Fennel Salt.
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Au Jardin
Seedlip Garden 108, Cucumber Purée, Lime Juice, Thyme.
SEASON OF THE SPRITZ
The essence of the spritz is leisure, pleasure and perhaps even a bit of extravagance. Take a tour around the French Riviera with each of our signature spritz cocktails named for the town and area that inspired their essence.-
Mougins Spritz
Created by Ruslan Valeev at F&O Meatpacking, pays homage to the olive trees, roses and lavender you will find growing throughout this charming village. Pinot Grigio, Italicus Liqueur, Dry Vermouth, Prosecco.
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Menton Spritz
Created by Luis Ortega at F&O Houston, this spritz is inspired by the world-renowned lemons grown in the beautiful town of Menton. Limoncello, Moscato di Asti, Lemon Juice, Club Soda.
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Luberon Spritz
This spritz is an earnest celebration of Rosé to bring to life an area known for its crisp and expressive rosés. Rosé Wine, Cappelletti Aperitif, Ketel One Grapefruit & Rose, Grapefruit Juice, Honey, Combier Liqueur de Rose, Hibiscus Powder.
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Antibes Spritz
Journey to this beautiful coastal town known for its markets, with this refreshing and sweet zero ABV spritz. Fresh Ginger, Cucumber Purée, Simple Syrup, Cranberry Juice, Lemon-Lime Soda.