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Houston | The Galleria
Mother's Day
Our chefs have created prix fixe brunch and dinner menus to help you celebrate Mother's Day. A limited a la carte menu will also be available.
Prix Fixe Brunch $48
Appetizer
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Zucchini Velouté
Stuffed Zucchini Blossom, Ricotta Salata.
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Avocado & Quail Egg Toast
Whole Grain Bread, Avocado, Hard-Boiled Quail Egg, Radish, Spiced Heirloom Tomatoes, Lemon Zest, Olive Dust.
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Mushroom Croquette
Truffle Aioli, Parmesan.
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Burrata & Heirloom Tomato
Local Watermelon & Tomatoes, Cider Dressing, Black Olive Dust.
Main Course
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Branzino a la Plancha
Cauliflower Couscous Salad, Spice Tagine Vegetables, Green Almond Olive Oil Sauce.
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Zucchini Ravioli
Fennel, Basil Purée, Vegetable Confit, Ricotta Salata, Pine Nuts.
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Riviera Salmon
Asparagus, Braised Fennel, Pea Purée, Basil Olive Oil.
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Chicken Paillard Salad
Arugula, Brussels Sprout, Haricot Vert, Red Bell Pepper, Pickled Red Onion, Almond, Lemon.
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French Toast
Mixed Berries, Vermont Maple Syrup with Lavender, Vanilla Whipped Cream.
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French Omelet
Fines Herbes, Goat Cheese, Mediterranean Fries, Mixed Greens.
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Poached Egg Byaldi
Organic Egg, Confit Byaldi, Brandade Cake, Tardivo & Watercress Salad with Honeybell Vinaigrette.
Dessert
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Strawberry Crostini
Rhubarb Mascarpone, Fresh Strawberries, Balsamic Glaze, Micro-Basil.
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Fig Tasso
Fresh Fig, 18-Year Balsamic, Fig Ice Cream.
Prix Fixe Dinner $54
Appetizer
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Zucchini Velouté
Stuffed Zucchini Blossom, Ricotta Salata.
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Roasted Cauliflower
Roasted Cauliflower topped with Pine Nuts & Garlic Emulsion.
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Mushroom Croquette
Truffle Aioli, Parmesan.
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Burrata & Heirloom Tomato
Local Watermelon & Tomatoes, Cider Dressing, Black Olive Dust.
Main Course
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Rosemary Shrimp Fettuccine
Blistered Heirloom Tomato, Fresh Basil with a Tomato Mascarpone Sauce.
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Zucchini Ravioli
Fennel, Basil Purée, Vegetable Confit, Ricotta Salata, Pine Nuts.
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Branzino a la Plancha
Cauliflower Couscous Salad, Spice Tagine Vegetables, Green Almond Olive Oil Sauce.
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Roasted Duck Breast
Carrot Orange Purée, Pearl Onion, Campari Chutney, Biscotti Crumbs.
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Riviera Salmon
Asparagus, Braised Fennel, Pea Purée, Basil Olive Oil.
Dessert
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Strawberry Crostini
Rhubarb Mascarpone, Fresh Strawberries, Balsamic Glaze, Micro-Basil.
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Fig Tasso
Fresh Fig, 18-Year Balsamic, Fig Ice Cream.
SPRING TASTING MENU
Chef de Cuisine Thomas Laczynski
With a passion and respect for ingredients, each dish is inspired by everyday life in Provence.
Download PDFSignature Crostini
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Forest Mushroom
Truffle & Artichoke
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Manchego
Fig & Marcona Almond
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Burrata
Tomato & Pesto
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Pea
Asparagus, Ricotta, Lemon
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Goat Cheese
Caramelized Onion
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Gorgonzola
Apple, Red Pepper Marmalade
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Beef Tartar*
Spicy Mustard Aioli, Pickled Chilies
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Marinated Shrimp
Meyer Lemon, Cilantro
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Prosciutto
Olive, Ricotta & Walnut
To Start
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Mushroom Croquette
Truffle Aioli, Parmesan.
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Burrata
Dandelion Greens, Pickled Pear, Provençal Spiced Nuts, Smoked Chickpea, Candied Kumquat, Tarragon Dressing.
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Carrot Ginger Soup
Turmeric, Orange, Olive Oil Crouton.
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Steak Tartare*
Quail Egg Yolk, Dijon & Honeybell Balsamic, Fried Caper, Red Pearl Onion, Chive, Tartine de Baguette.
Flatbread
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Mediterranean
Prosciutto di Parma, Greek Yogurt, Spring Onion, Ricotta, Grated Parmesan, Arbequina Oil.
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Pissaladière
Caramelized Onion, Boquerones, Niçoise Olive, Lemon Thyme, Affilia Cress.
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Italian
Artichoke Tapenade, Forest Mushroom, Truffle Olive Oil, Grated Parmesan, Micro-Arugula.
Salads
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Shrimp & Salmon Salad
Seared Scottish Salmon, Ayala Spiced Shrimp, Avocado, Marinated Fennel, Arugula, Heirloom Tomato, Citrus Dressing
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FIG & OLIVE Salad
Manchego, Gorgonzola Dolce, Fig, Apple, Tomato, Olive, Scallion, Walnut. (Gluten Friendly)
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Salade de Poulet
Chicken, Arugula, Tomato, Avocado, Orange, Dried Cranberry, Crouton, Blood Orange Dressing
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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.
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F&O Burger
Tomato, Pickled Onion, Choice of Cheese, Brioche Bun, Chef’s Sauce
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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
Entrées
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Riviera Salmon
Asparagus, Braised Fennel, Pea Purée, Basil Olive Oil.
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Provençal Cod
Poached Cod, Steamed Vegetable Macédoine, Saffron Aioli, Microplaned Hard-Boiled Duck Egg.
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Primavera Risotto
Asparagus, Green Pea, Parmesan, Pea Shoot. (Gluten Friendly)
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Squid Ink Spaghetti
Harissa Oil, Garlic, Clams, Lemon Segments, Bottarga & Lemon Zest.
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Organic Lemon Chicken
Spiced Fingerling Potatoes, Ratatouille & Natural Jus.
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Duck Tajine
Spiced Jus, Baby Vegetables, Dates, Served with Couscous and a Duo of Harissa & Charmoula Sauces and Garnished with Sliced Almonds.
Frites
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Moules Frites
PEI Mussels, Spicy Heirloom Tomato, Harissa, Fennel. Served with Hand-Cut French Fries.
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F&O Bar Steak
Petit Filet, Chimichurri. Served with Hand- Cut French Fries.
Sides
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Spiced Fingerling Potatoes
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Asparagus
Lemon Zest, Garlic & Shallot
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Organic Mushrooms
Rosemary, Garlic Emulsion, Fresh Herbs
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Mixed Green Salad
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Sautéed Baby Spinach
Figs, Garlic, Almonds
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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.
SPRING BRUNCH MENU
Chef de Cuisine Thomas Laczynski
With a passion and respect for ingredients, each dish is inspired by everyday life in Provence.
Download PDFSignature Crostini
-
Forest Mushroom
Truffle & Artichoke
-
Manchego
Fig & Marcona Almond
-
Burrata
Tomato & Pesto
-
Pea
Asparagus, Ricotta, Lemon
-
Goat Cheese
Caramelized Onion
-
Gorgonzola
Apple, Red Pepper Marmalade
-
Beef Tartar*
Spicy Mustard Aioli, Pickled Chilies
-
Marinated Shrimp
Meyer Lemon, Cilantro
-
Prosciutto
Olive, Ricotta & Walnut
To Start
-
Mushroom Croquette
Truffle Aioli, Parmesan.
-
Burrata
Dandelion Greens, Pickled Pear, Provençal Spiced Nuts, Smoked Chickpea, Candied Kumquat, Tarragon Dressing.
-
Carrot Ginger Soup
Turmeric, Orange, Olive Oil Crouton.
-
Avocado Toast
Whole Grain Bread, Avocado, Hard-Boiled Quail Egg, Radish, Spiced Heirloom Tomatoes, Lemon Zest, Olive Dust.
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
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FIG & OLIVE Salad
Manchego, Gorgonzola Dolce, Fig, Apple, Tomato, Olive, Scallion, Walnut. (Gluten Friendly)
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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.
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F&O Burger
Tomato, Pickled Onion, Choice of Cheese, Brioche Bun, Chef’s Sauce
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Salmon Burger
Tomato, Avocado, Brioche Bun, Dill & Caper Mayonnaise
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Lamb Burger
Julienne Dates, Feta & Goat Cheese Fondue, Pickled Persian Cucumber, Baby Watercress.
Entrées
-
Riviera Salmon
Asparagus, Braised Fennel, Pea Purée, Basil Olive Oil.
-
Primavera Risotto
Asparagus, Green Pea, Parmesan, Pea Shoot. (Gluten Friendly)
-
Squid Ink Spaghetti
Harissa Oil, Garlic, Clams, Lemon Segments, Bottarga & Lemon Zest.
-
Organic Lemon Chicken
Spiced Fingerling Potatoes, Ratatouille & Natural Jus.
-
French Toast
Mixed Berries, Vermont Maple Syrup with Lavender, Vanilla Whipped Cream.
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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
Fines Herbes, Goat Cheese, Mediterranean Fries, Mixed Greens.
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Poached Egg With Prosciutto Di Parma
Manchego Cheese, Pear, Hollandaise Sauce, Mixed Greens Salad.
Frites
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Moules Frites
PEI Mussels, Spicy Heirloom Tomato, Harissa, Fennel. Served with Hand-Cut French Fries.
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F&O Bar Steak
Petit Filet, Chimichurri. Served with Hand- Cut French Fries.
*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.
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Brûléed Cheesecake
Amarena Cherry, Cookie Crumble & Cherry Syrup.
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Chocolate Obsession
Whipped Truffle Ganache, Chocolate Obsession Cake, Raspberry & Chocolate Glaze.
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Pot De Crème
Milk & White Chocolate Crème, Meringue Crisp, Hazelnut Praline.
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Seasonal Sorbet
Green Apple & Orange Sorbets Paired with Olive Oil, Citrus & Micro-Basil.
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Fig & Olive Tasting
Four bite-sized desserts: Chocolate Obsession, Seasonal Sorbet, Crunchy Praline, Pot de Crème
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Café Gourmand
Coffee or Tea with a side of crunchy praline & a choice of one bite-sized dessert: Pot de Crème or Sorbet
Specialty Cocktails 9
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The FIG & OLIVE
Organic Cucumber Vodka, Blood Orange Olive Oil, Egg White, Simple Syrup, Celery, Lime Juice, Blood Orange Purée.
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Cucumber Cosmo
Organic Cucumber Vodka, Elderflower Liqueur, Cucumber Purée, Lime Juice.
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Rossellini
Passion Fruit Vodka, Blood Orange Juice, Lime Juice.
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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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El Matador
Mezcal, Basil, Mint, Cilantro, Jalapeño & Lime Juice.
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Rosé Sangria
Rosé Wine, Pamplemousse Liqueur, Cranberry Juice, Grapefruit & Raspberry Garnish.
House Mixed Cocktails 8
WINE BY THE GLASS 7
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SPARKLING WINE
Cava – Campo Viejo
Penedès, SP NV (Grapefruit, Ripe Apple, White Flower)
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WHITE
Pinot Grigio – Barone Fini
Valdadige, IT 2016 (Floral, Crisp, Fresh)
Sauvignon Blanc – Charles Krug
Napa Valley, CA 2016 (Passion Fruit, Grapefruit, Bright)
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ROSÉ
Montepulciano – Fantini, Cerasuolo
Abruzzo, IT 2016 (Cherry, Bright, Persistent)
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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 10 | 6 for 18
Served on a choice of Polenta Crisp, Zucchini or Focaccia-
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
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Mushroom Croquette
Truffle Aioli, Parmesan.
$10
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F&O Sliders
Tomato, Pickled Onion, Shallot Sauce, Choice of Cheese Skinny Fries.
$11
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Oysters*
East or West Coast Oysters, Champagne Mignonette.
6 for $10
12 for $19
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Shrimp Cocktail
Black Tiger Shrimp, F&O Cocktail Sauce.
$14
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Mediterranean Tasting
Hummus, Baba Ghanoush, Rosemary Socca.
$12
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Moules Frites
PEI Mussels, Spicy Heirloom Tomato, Harissa, Fennel. Served with Hand-Cut French Fries.
$12
-
Mediterranean Flatbread
Prosciutto di Parma, Greek Yogurt, Spring Onion, Ricotta, Grated Parmesan, Arbequina Oil.
$8
-
Pissaladière Flatbread
Caramelized Onion, Boquerones, Niçoise Olive, Lemon Thyme, Affilia Cress.
$10
-
Italian Flatbread
Artichoke Tapenade, Forest Mushroom, Truffle Olive Oil, Grated Parmesan, Micro-Arugula.
$10
*Eating raw or undercooked fish, shellfish, eggs, meat, cheese or unpasteurized cheese increases the risk of foodborne illness.
Signature
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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. Passion Fruit Vodka, Blood Orange Juice, Lime Juice.
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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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Champs De Fraises
Classic & elegant champagne cocktail with bursts of strawberry flavor. Sparkling Wine with Strawberry Confiture, Elderflower Liqueur, Citrus Bitters & Earl Grey Tea.
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Rosé Sangria
Rosé Wine, Pamplemousse Liqueur, Cranberry Juice, Grapefruit & Raspberry Garnish
Craft
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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
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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. Tequila, Lime Juice, Crème de Cassis & Lavender Bitters.
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El Matador
Spicy and bold with an herbaceous finish. Mezcal, Basil, Mint, Cilantro, Jalapeño & Lime Juice.