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Houston | The Galleria

a plate of food

Houston Restaurant Weeks

FIG & OLIVE is proud to participate in Houston Restaurant Weeks 2019, benefiting the Houston Food Bank from August 1 to September 2, 2019.

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PRIX FIXE LUNCH MENU $20

Available Monday through Friday

First Course

  • Heirloom Tomato Gazpacho

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

  • Mushroom Croquette

    Truffle Aioli, Parmesan.

  • Zucchini Carpaccio

    Lemon, Pine Nut, Parmesan, Picholine Oil Dressing.

Second Course

  • FIG & OLIVE Salad

    Manchego, Gorgonzola Dolce, Fig, Apple, Tomato, Olive, Scallion, Walnut.

  • Chicken Paillard Salad

    Arugula, Brussels Sprout, Haricot Vert, Red Bell Pepper, Pickled Red Onion, Almond, Lemon.

  • Primavera Risotto

    Asparagus, Fresh Peas, Pea Tendrils & Grana Padano.

Restaurant will donate $3 to the Houston Food Bank from each $20 HRW lunch sold. Food Bank will generate 9 meals from this donation. Thank you for dining with us! Beverages, tax & gratuity are not included.

PRIX FIXE DINNER MENU $45

Available Seven Days a Week

First Course

  • 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.

  • Salmon Tartare*

    Avocado, Dill, Citrus Dressing, Pea Tendrils.

Second Course

  • Primavera Risotto

    Asparagus, Fresh Peas, Pea Tendrils & Grana Padano.

  • Moules Frites

    PEI Mussels, Spicy Heirloom Tomato, Harissa, Fennel. Served with Skinny Fries.

  • Chicken Tajine

    Squash, Artichokes, Cauliflower, Chickpeas, Tomato, Couscous.

  • Riviera Salmon

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

  • Steak Frites

    Hanger Steak, Chimichurri, Served with Skinny Fries.

Third Course

  • Pot de Crème

    Milk & White Chocolate Crème, Meringue Crisp, Hazelnut Praline.

  • Seasonal Sorbet

    Green Apple & Orange Sorbets Paired with Olive Oil, Citrus & Micro-Basil.

  • Apple Tart

    Thinly Sliced Granny Smith Apples, Crisp Puff Pastry, Cider Glaze, Apple Chip, Vanilla Ice Cream.

Restaurant will donate $7 to the Houston Food Bank from each $45 HRW dinner sold. Food Bank will generate 21 meals from this donation. Thank you for dining with us! Beverages, tax & gratuity are not included.

SUMMER TASTING MENU

With a passion and respect for ingredients, each dish is inspired by everyday life in Provence. 

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Signature Crostini

  • Forest Mushroom

    Truffle & Artichoke

  • Manchego

    Fig & Marcona Almond

  • Burrata

    Tomato & Pesto

  • Pea

    Asparagus, Ricotta, Lemon

  • Goat Cheese

    Caramelized Onion

  • Beef Tartar*

    Spicy Mustard Aioli, Pickled Chilies

  • Marinated Shrimp

    Meyer Lemon, Cilantro

  • Prosciutto

    Olive, Ricotta & Walnut

To Start

  • Mushroom Croquette

    Truffle Aioli, Parmesan.

  • BURRATA & HEIRLOOM TOMATO

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

  • HEIRLOOM TOMATO GAZPACHO

    Grilled Shishito Peppers, Pickled Watermelon Rind, European Cucumbers & a little spice.

  • Steak Tartare*

    Quail Egg Yolk, Dijon & Honeybell Balsamic, Fried Caper, Red Pearl Onion, Chive, Tartine de Baguette.

  • SALMON TARTARE*

    Avocado, Dill, Citrus Dressing, Pea Tendrils.

Flatbread

  • Mediterranean

    Prosciutto di Parma, Greek Yogurt, Spring Onion, Ricotta, Grated Parmesan, Arbequina Oil.

  • Pissaladière

    Caramelized Onion, Boquerones, Niçoise Olive, Lemon Thyme, Affilia Cress.

  • Italian

    Artichoke Tapenade, Forest Mushroom, Truffle Olive Oil, Grated Parmesan, Micro-Arugula.

Salads

  • Shrimp & Salmon Salad

    Seared Scottish Salmon, Ayala Spiced Shrimp, Avocado, Marinated Fennel, Arugula, Heirloom Tomato, Citrus Dressing

  • FIG & OLIVE Salad

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

  • Salade de Poulet

    Chicken, Arugula, Tomato, Avocado, Orange, Dried Cranberry, Crouton, Blood Orange Dressing

  • Quinoa Tabbouleh

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

Burgers & Sandwich

Served with a Side of Mixed Greens Drizzled with Fig Balsamic Dressing & Skinny Fries

  • Lemon Chicken Sandwich

    Red Cabbage Slaw, Garlic Aioli, Watercress, Baguette.

  • 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

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.

  • Primavera Risotto

    Asparagus, Green Pea, Parmesan, Pea Shoot. (Gluten Friendly)

  • ROSEMARY SHRIMP FETTUCCINE

    Blistered Heirloom Tomato, Fresh Basil with a Tomato Mascarpone Sauce.

  • Organic Lemon Chicken

    Spiced Fingerling Potatoes, Ratatouille & Natural Jus.

  • GRASS FED FILET MIGNON (8 OZ)

    Potato Purée, Haricot Vert Sauté, Olive Oil Emulsion.

  • CHICKEN TAJINE

    Squash, Artichokes, Cauliflower, Chickpeas, Tomato, Couscous.

Frites

  • Moules Frites

    PEI Mussels, Spicy Heirloom Tomato, Harissa, Fennel. Served with Hand-Cut French Fries.

  • STEAK FRITES

    Hanger Steak, Chimichurri, Served with Skinny Fries.

  • CENTER-CUT NY STRIP STEAK (12 OZ)

    Olive Oil Béarnaise, Served With Skinny Fries & Watercress Salad with Honeybell Balsamic Dressing.

Sides

  • Spiced Fingerling Potatoes

  • Asparagus

    Lemon Zest, Garlic & Shallot

  • Organic Mushrooms

    Rosemary, Garlic Emulsion, Fresh Herbs

  • Mixed Green Salad

  • Sautéed Baby Spinach

    Figs, Garlic, Almonds

  • Ratatouille

  • MASHED POTATO

    Arbequina Olive Oil, Chive

*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 BRUNCH MENU

Available Saturday & Sunday Only

With a passion and respect for ingredients, each dish is inspired by everyday life in Provence. 

Download PDF

Signature Crostini

  • Forest Mushroom

    Truffle & Artichoke

  • Manchego

    Fig & Marcona Almond

  • Burrata

    Tomato & Pesto

  • Pea

    Asparagus, Ricotta, Lemon

  • Goat Cheese

    Caramelized Onion

  • Beef Tartar*

    Spicy Mustard Aioli, Pickled Chilies

  • Marinated Shrimp

    Meyer Lemon, Cilantro

  • Prosciutto

    Olive, Ricotta & Walnut

To Start

  • Mushroom Croquette

    Truffle Aioli, Parmesan.

  • BURRATA & HEIRLOOM TOMATO

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

  • HEIRLOOM TOMATO GAZPACHO

    Grilled Shishito Peppers, Pickled Watermelon Rind, European Cucumbers & a little spice.

  • Avocado Toast

    Whole Grain Bread, Avocado, Hard-Boiled Quail Egg, Radish, Spiced Heirloom Tomatoes, Lemon Zest, Olive Dust.

  • SALMON TARTARE*

    Avocado, Dill, Citrus Dressing, Pea Tendrils.

Flatbread

  • Mediterranean

    Prosciutto di Parma, Greek Yogurt, Spring Onion, Ricotta, Grated Parmesan, Arbequina Oil.

  • Pissaladière

    Caramelized Onion, Boquerones, Niçoise Olive, Lemon Thyme, Affilia Cress.

  • Italian

    Artichoke Tapenade, Forest Mushroom, Truffle Olive Oil, Grated Parmesan, Micro-Arugula.

Salads

  • Shrimp & Salmon Salad

    Seared Scottish Salmon, Ayala Spiced Shrimp, Avocado, Marinated Fennel, Arugula, Heirloom Tomato, Citrus Dressing

  • FIG & OLIVE Salad

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

  • Salade de Poulet

    Chicken, Arugula, Tomato, Avocado, Orange, Dried Cranberry, Crouton, Blood Orange Dressing

  • Quinoa Tabbouleh

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

Burgers & Sandwich

Served with a Side of Mixed Greens Drizzled with Fig Balsamic Dressing & Skinny Fries

  • Lemon Chicken Sandwich

    Red Cabbage Slaw, Garlic Aioli, Watercress, Baguette.

  • F&O Burger

    Tomato, Pickled Onion, Choice of Cheese, Brioche Bun, Chef’s Sauce

  • Salmon Burger

    Tomato, Avocado, Brioche Bun, Dill & Caper Mayonnaise

  • Lamb Burger

    Julienne Dates, Feta & Goat Cheese Fondue, Pickled Persian Cucumber, Baby Watercress.

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.

  • Organic Lemon Chicken

    Spiced Fingerling Potatoes, Ratatouille & Natural Jus.

  • 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.

  • Provençal Breakfast

    Two Farm Fresh Eggs, Crisp Hash Brown, Chicken Apple Sausage, Pancetta, Stuffed Kumato Tomato.

  • French Omelet

    Fines Herbes, Goat Cheese, Mediterranean Fries, Mixed Greens.

  • Poached Egg With Prosciutto Di Parma

    Manchego Cheese, Pear, Hollandaise Sauce, Mixed Greens Salad.

Frites

  • Moules Frites

    PEI Mussels, Spicy Heirloom Tomato, Harissa, Fennel. Served with Hand-Cut French Fries.

  • STEAK FRITES

    Hanger Steak, Chimichurri, Served with Skinny Fries.

  • CENTER-CUT NY STRIP STEAK (12 OZ)

    Olive Oil Béarnaise, Served With Skinny Fries & Watercress Salad with Honeybell Balsamic Dressing.

*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


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  • 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

Available at the bar every day from 4pm to 7pm

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Specialty Cocktails 9

  • The FIG & OLIVE

    Organic Cucumber Vodka, Blood Orange Olive Oil, Egg White, Simple Syrup, Celery, Lime Juice, Blood Orange Purée.

  • Cucumber Cosmo

    Organic Cucumber Vodka, Elderflower Liqueur, Cucumber Purée, Lime Juice.

  • Rossellini

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

  • Fig & Walnut Julep

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

  • El Matador

    Mezcal, Basil, Mint, Cilantro, Jalapeño & Lime Juice.

  • Rosé Sangria

    Rosé Wine, Pamplemousse Liqueur, Cranberry Juice, Grapefruit & Raspberry Garnish.

House Mixed Cocktails 8

WINE BY THE GLASS 7

  • SPARKLING WINE

    Cava – Campo Viejo

    Penedès, SP NV (Grapefruit, Ripe Apple, White Flower)

  • WHITE

    Pinot Grigio – Barone Fini

    Valdadige, IT 2016 (Floral, Crisp, Fresh)

    Sauvignon Blanc – Charles Krug

    Napa Valley, CA 2016 (Passion Fruit, Grapefruit, Bright)

  • ROSÉ

    Montepulciano – Fantini, Cerasuolo

    Abruzzo, IT 2016 (Cherry, Bright, Persistent)

  • RED

    Sangiovese Blend – Cavatina, Chianti Classico Riserva

    Tuscany, IT 2011 (Dark Cherry, Violet, Cedar)

    Malbec – Bodega Caro, Aruma

    Mendoza, ARG 2016 (Intense, Red Fruit, Fine Tannins)

Beer 5

Crostini 3 for 9 | 6 for 16

  • Forest Mushroom

    Truffle & Artichoke

  • Manchego

    Fig, Marcona Almond

  • Burrata

    Tomato & Pesto

  • Pea

    Asparagus, Ricotta, Lemon

  • Goat Cheese

    Caramelized Onion

  • Marinated Shrimp

    Meyer Lemon & Micro-Cilantro

  • Beef Tartar*

    Spicy Mustard Aioli, Pickled Chilies, Micro-Herb Salad

  • Prosciutto

    Olive, Ricotta & Walnut

Tasting & Sharing Plates 10

  • Mushroom Croquette

    Truffle Aioli, Parmesan.

  • F&O Sliders

    Tomato, Pickled Onion, Shallot Sauce, Choice of Cheese Skinny Fries.

  • 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.

  • Mediterranean Tasting

    Hummus, Baba Ghanoush, Rosemary Socca.

  • Moules Frites

    PEI Mussels, Spicy Heirloom Tomato, Harissa, Fennel. Served with Skinny Fries.

  • Mediterranean Flatbread

    Prosciutto di Parma, Greek Yogurt, Spring Onion, Ricotta, Grated Parmesan, Arbequina Oil.

  • Pissaladière Flatbread

    Caramelized Onion, Boquerones, Niçoise Olive, Lemon Thyme, Affilia Cress.

  • Italian Flatbread

    Artichoke Tapenade, Forest Mushroom, Truffle Olive Oil, Grated Parmesan, Micro-Arugula.

*Eating raw or undercooked fish, shellfish, eggs, meat, cheese or unpasteurized cheese increases the risk of foodborne illness.

SPECIALTY COCKTAILS

UNIQUE & SEASONAL CREATIONS

View our PDF for our full wine list.


Download PDF

Signature

  • The FIG & OLIVE

    Our signature cocktail, refreshing and bright. Organic Cucumber Vodka, Blood Orange Olive Oil, Egg White, Simple Syrup, Celery, Lime Juice, Blood Orange Purée.

  • 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.

  • The Soulflower

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

  • Champs De Fraises

    Classic & elegant champagne cocktail with bursts of strawberry flavor. Sparkling Wine with Strawberry Confiture, Elderflower Liqueur, Citrus Bitters & Earl Grey Tea.

  • Rosé Sangria

    Rosé Wine, Pamplemousse Liqueur, Cranberry Juice, Grapefruit & Raspberry Garnish

Craft

  • 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

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

  • El Matador

    Spicy and bold with an herbaceous finish. Mezcal, Basil, Mint, Cilantro, Jalapeño & Lime Juice.

Mocktail

  • Calypso

    Peach Purée, Grapefruit Juice, Rosewater, Pomegranate Juice, Mint

Reservations

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