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Houston | The Galleria
Autumn Dinner Menu
With a passion and respect for ingredients, each dish is inspired by everyday life in Provence.
Download PDFRiviera Crostini
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Ratatouille Niçoise
Tapenade & Quail Egg
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Lemon Ricotta
Caramelized Peach, Celery, Honey, Candied Pecan
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Prosciutto
Manchego Cheese, Fig Jam & Spicy Almonds
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Seared Tuna
Chickpeas with Artichokes, Pickled Red Onions, Riviera Sauce
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Burrata
Roasted Cherry Tomatoes, Basil Pesto, Toasted Pine Nuts
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Confit Caramelized Onions
Flavored Goat Cheese
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Sea Salt Butter
Seasonal Radish, Roasted Pepper & Boquerones
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Sliced Beef
Seasonal Mushrooms & Fava Beans, Crispy Shallots, Mustard Sauce
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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Sea Bass Crudo*
Avocado, Watermelon Radish, Toasted Almonds & Cucumber Ginger Broth.
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Green & Yellow Fancy Zucchini Carpaccio
Crispy Zucchini Blossom, Sun-Dried Tomato, Tapenade Vinaigrette & Spicy Almonds.
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Rainbow Carrots & Zucchini
Hummus, Toasted Seeds & Nuts, Pomegranate, Tahini & Harissa Oil.
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Vesuvio Tomato & Stracchino Flatbread
Crispy Prosciutto, Basil Pesto & Chili Oil.
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Tomato & Tapenade Porchetta
Green Asparagus, Walnuts and Farro Cacio & Pepe, Crispy Olive Focaccia.
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Tuna Meatballs
Lemon & Rosemary Yogurt, Shaved Fennel, Pine Nuts & Green Olive Gremolata.
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Lamb Skewers
Peach, Cucumber, Watermelon Radish & Cashew Salad, Bulgur & Raisins, Spicy Coriander Sauce.
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Burrata di Bufala
Marinated Heirloom Tomatoes, Tomato Concasse, Caramelized Peaches & Basil Oil.
Salads
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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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Free-Range Chicken
Riviera Vegetables “Au Jus”, Feta Cheese, Black Olives, Capers, Grilled Filone Bread.
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FIG & OLIVE Burger*
Brandy Caramelized Onions, Applewood Bacon, Gruyère Cheese, Grainy Mustard Sauce, Truffle French Fries.
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Lamb Top Sirloin
“Ras el Hanout” Crusted, Crispy Polenta, Roasted Carrots with Pomegranate & Almonds, Harissa Yogurt.
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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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Center-Cut NY Strip Steak (12 oz)
F&O Steak Sauce, Served with Skinny Fries & Watercress Salad with Honeybell Balsamic Dressing. (Gluten Friendly)
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Mafaldine
Roasted Wild Mushrooms & Green Asparagus, Peas, Light Mascarpone Sauce, Ricotta Salata, Toasted Hazelnuts.
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Paccheri
Olive Oil Poached Yellowfin Tuna, Saffron Fish Fumet, Fennel, Fava Beans, Roasted Tomatoes.
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
With a passion and respect for ingredients, each dish is inspired by everyday life in Provence.
Download PDFRiviera Crostini
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Burrata
Roasted Cherry Tomatoes, Basil Pesto, Toasted Pine Nuts
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Lemon Ricotta
Caramelized Peach, Celery, Honey, Candied Pecan
-
Confit Caramelized Onions
Flavored Goat Cheese
-
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.
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Green & Yellow Fancy Zucchini Carpaccio
Crispy Zucchini Bossom, Sun-Dried Tomato, Tapenade Vinaigrette & Spicy Almonds.
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Rainbow Carrots & Zucchini
Hummus, Toasted Seeds & Nuts, Pomegranate, Tahini & Harissa Oil.
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Vesuvio Tomato & Stracchino Flatbread
Crispy Prosciutto, Basil Pesto & Chili Oil.
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Tomato & Tapenade Porchetta
Green Asparagus, Walnuts and Farro Cacio & Pepe, Crispy Olive Focaccia.
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Burrata di Bufala
Marinated Heirloom Tomatoes, Tomato Concasse, Caramelized Peaches & Basil Oil.
Salads
-
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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Atlantic Salmon
Harissa Marinated, Eggplant & Red Pepper Bayaldi, Crispy Chickpeas, Cerignola Olive, Whipped Herb Feta.
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Free-Range Chicken Paillard
Arugula, Shaved Fennel, Frisée, Roasted Tomatoes, Sicilian Pesto.
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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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Center-Cut NY Strip Steak (12 oz)
F&O Steak Sauce, Served with Skinny Fries & Watercress Salad with Honeybell Balsamic Dressing. (Gluten Friendly)
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Paccheri
Riviera Tomato Sauce, Confit Eggplant & Burrata.
Sides
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Sautéed Baby Spinach
Figs & Toasted Almonds
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Ratatouille Niçoise
Sunny Farm Egg & Tapenade
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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 Brunch Menu
Available Saturday & Sunday
With a passion and respect for ingredients, each dish is inspired by everyday life in Provence.
Download PDFRiviera Crostini
-
Ratatouille Niçoise
Tapenade & Quail Egg
-
Lemon Ricotta
Caramelized Peach, Celery, Honey, Candied Pecan
-
Prosciutto
Manchego Cheese, Fig Jam & Spicy Almonds
-
Seared Tuna
Chickpeas with Artichokes, Pickled Red Onions, Riviera Sauce
-
Burrata
Roasted Cherry Tomatoes, Basil Pesto, Toasted Pine Nuts
-
Confit Caramelized Onions
Flavored Goat Cheese
-
Sea Salt Butter
Seasonal Radish, Roasted Pepper & Boquerones
-
Sliced Beef
Seasonal Mushrooms & Fava Beans, Crispy Shallots, Mustard Sauce
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.
-
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.
-
Green & Yellow Fancy Zucchini Carpaccio
Crispy Zucchini Blossom, Sun-Dried Tomato, Tapenade Vinaigrette & Spicy Almonds.
Sandwich & Burger
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Avocado & Pea Toast
Crushed Avocado & Peas, Soft Hard-Boiled Egg.
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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.
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
Download PDF-
Apple Tart
Thinly Sliced Granny Smith Apples, Crisp Puff Pastry, Cider Glaze, Apple Chip, Vanilla Ice Cream.
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Gâteau au Fromage
Basque Style Cheesecake, Fennel Pollen, Fresh Mixed Berries with Basil, Amaretti Cookies.
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Chocolate Mousse
Espelette, Caramel Popcorn, Whipped Cream, Crunchy Chocolate Pearls.
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Seasonal Sorbet
Green Apple & Orange Sorbets Paired with Olive Oil, Citrus & Micro-Basil.
Specialty Cocktails 11
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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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Cucumber Cosmo
Organic Cucumber Vodka, Elderflower Liqueur, Cucumber Purée, Lime Juice.
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Rossellini
Giffard Crème de Fruits de la Passion, Vodka, Blood Orange Purée, Lime Juice
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Sirocco
Pueblo Viejo Reposado Tequila, Massenez Basil Liqueur, Massenez Cilantro Liqueur, Agave, Lime Juice, Harissa Salt.
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Luberon Spritz
Rosé Wine, Cappelletti Aperitif, Ketel One Grapefruit & Rose, Grapefruit Juice, Honey, Combier Liqueur de Rose, Hibiscus Powder.
House Mixed Cocktails 10
WINE BY THE GLASS 7
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Sparkling
Prosecco – Luca Paretti, LØVO Doc Brut, Treviso, Italy. (Understated Aromas of Green Apple & Peach with Floral Notes)
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Rosé
Carignan – VillaViva, Languedoc-Roussillon, France. (Raspberry, Strawberry, Fresh)
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White
Pinot Grigio – Barone Fini, Valdadige, Italy (Floral, Crisp, Fresh)
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RED
Malbec – Château du Caillau, Cahors, Bordeaux, France. (Red Fruit, Vibrant & Smooth)
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Sangiovese – Florentia, Chianti, Tuscany, Italy. (Black Cherry, Dark Chocolate, Bright)
Beer 5
Tasting & Sharing Plates
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Riviera Crostini
Roasted Cherry Tomatoes, Burrata, Basil Pesto, Toasted Pine Nuts.
Lemon Ricotta, Caramelized Peach, Celery, Honey, Candied Pecan.
Sliced Beef, Seasonal Mushrooms & Fava Beans, Crispy Shallots, Mustard Sauce.
Confit Caramelized Onions, Flavored Goat Cheese.
Prosciutto, Manchego Cheese, Fig Jam & Spicy Almonds.
Sea Salt Butter, Seasonal Radish, Roasted Pepper & Boquerones.
Ratatouille Niçoise, Tapenade & Quail Egg.
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
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
*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. Patrón Silver, 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, Elderflower 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
(non-alcoholic) 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.