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Houston | The Galleria
Valentine’s Day Dinner
Sharing Menu 79 Per Person
In celebration of love, Chef Allegretti has created a special sharing menu. Together, you will enjoy dishes like Citrus Lamb Arancini, Steak Shashlik & Spicy Herb Butter Roasted Prawn, and Pan-Seared Scallops in the romantic ambiance of the South of France!
Made with Love, Built to Share
Download PDFAlways Start with Love
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Salmon Tartare*
Zucchini & Celeriac Remoulade, Blood Orange, Parmesan Crisp.
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Citrus Lamb Arancini
Pumpkin Fondue.
Love at First Sight
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Persimmon & Honey Crisp Apple Carpaccio
Burrata, Pomegranate & Candied Pecan.
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Yellowfin Tuna Crudo*
Arbequina Olive Oil, Preserved Lemon & Crispy Sunchokes, Caviar Vinaigrette.
Love One Another
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Black Truffle & Mushroom Mac & Cheese
Toasted Hazelnut Crust.
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Seafood “Vol au Vent”
Scallops, Shrimp, Calamari “Amalfi Style”, Crustacean Jus.
You Pick Your Love Affair
Choice of Two for the Table-
Duck Breast
Honey Glazed, Roasted Winter Vegetables, Green Lentils.
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Pan-Seared Scallops
Crispy Polenta, Squash, Seasonal Mushrooms & “Beurre Rouge”.
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Steak Shashlik & Spicy Herb Butter Roasted Prawn
Roasted Cauliflower & Potatoes, Fondant Red Onions, Piquillo Pepper.
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Vegetarian Option Available Upon Request
You Love Us
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French Beignets
Mascarpone Filling, French Riviera Flavored Dipping Sauces.
All Dishes are Served to Share
*Eating raw or undercooked fish, shellfish, eggs, or meat increases the risk of foodborne illness.
Winter 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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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
Pour la Table
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Beeler’s Pork Ribs
Citrus & Spiced Honey, Crispy Panisse.
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Panko-Crusted Spanish Octopus
‘Nduja, Fingerling Potatoes, Celery, Red Onions, Green Olives, Mojo Picón Sauce.
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Yellowfin Tuna Carpaccio*
Arbequina Olive Oil, Preserved Lemon & Jalapeño, Crispy Sunchokes.
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Charred Broccoli & Cauliflower
Romesco Sauce, Flavored Toasted Bread, Grated Pecorino.
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Roasted Rainbow Carrots & Sweet Potato Chips
Hummus, Pomegranate, Tahini & Harissa Oil.
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Roasted Squash & Goat Cheese Flatbread
Chili Oil, Lightly Pickled Red Onion, Crispy Kale.
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Tuna Meatballs
Lemon & Rosemary Yogurt, Shaved Fennel, Pine Nuts & Green Olive Gremolata.
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Lamb Skewers
Bulgur & Currants, Roasted Cauliflower & Tomatoes, Chimichurri Sauce.
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Mediterranean Dips Tasting
Squash Hummus, Za’atar & Seeds, Baba Ghanoush & Crispy Chickpeas, Whipped Feta & Pomegranate.
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Burrata di Bufala
Roasted Squash, Toasted Pine Nuts, Star Anise Maple Syrup, Gremolata Sauce.
Salads
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Quinoa, Cauliflower & Kale
Roasted Squash, Pomegranate & Dates, Za’atar Labneh Yogurt.
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Little Gem Salad*
Shaved Cucumber, Avocado, Toasted Almonds, Ricotta Salata, Fresh Herbs & Shallot Mustard Vinaigrette.
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FIG & OLIVE Salad
Kale & Red Cabbage, Fresh Heart of Palm, Shaved Pear, Gorgonzola Cheese, Figs, Sun-Dried Tomato, Candied Pecans.
Entrées
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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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Atlantic Salmon
Harissa Marinated, Eggplant & Red Pepper Bayaldi, Crispy Chickpeas, Cerignola Olive, Whipped Herb Feta.
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Mediterranean Whole Branzino
Fingerling Potatoes, Fennel & Kale “a la Provençale”, Sauce Vierge.
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FIG & OLIVE Burger*
Brandy Caramelized Onions, Applewood Bacon, Gruyère Cheese, Grainy Mustard Sauce, Rosemary Parmesan 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 Sirloin Steak Shashlik
Crispy Fingerling Potatoes, Roasted Seasonal Vegetables, Bagna Càuda.
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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.
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Mafaldine
Roasted Wild Mushrooms & Green Asparagus, Light Mascarpone Sauce, Ricotta Salata & Toasted Hazelnuts.
Plat du Jour
Daily specials from our chefs served for two.-
Sunday
Seafood & Chicken Paella “A La Niçoise”
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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
Lamb Tajine “Aux Agrumes”
Sides
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Sautéed Baby Spinach
Figs & Toasted Almonds
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Crispy Rosemary Polenta
Mojo Picón, Pecorino
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Harissa Carrots
Pomegranate, Tahini & Dukkah
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Rosemary & Parmesan Fries
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Roasted Cauliflower & Broccoli
Romesco Sauce, Flavored Toasted Bread, Grated 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.
Winter 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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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
Pour la Table
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Squash Hummus
Za’atar, Seeds & Pomegranate.
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Roasted Squash & Goat Cheese Flatbread
Chili Oil, Lightly Pickled Red Onion, Crispy Kale.
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Charred Broccoli & Cauliflower
Romesco Sauce, Flavored Toasted Bread, Grated Pecorino.
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Roasted Rainbow Carrots & Sweet Potato Chips
Hummus, Pomegranate, Tahini & Harissa Oil.
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Yellowfin Tuna Carpaccio*
Arbequina Olive Oil, Preserved Lemon & Jalapeño, Crispy Sunchokes.
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Burrata di Bufala
Roasted Squash, Toasted Pine Nuts, Star Anise Maple Syrup, Gremolata Sauce.
Salads
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Baby Arugula
Grated Pecorino, Pomegranate & Sliced Almonds, Lemon Vinaigrette.
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Little Gem Salad*
Shaved Cucumber, Avocado, Toasted Almonds, Ricotta Salata, Fresh Herbs & Shallot Mustard Vinaigrette.
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FIG & OLIVE Salad
Kale & Red Cabbage, Fresh Heart of Palm, Shaved Pear, Gorgonzola Cheese, Figs, Sun-Dried Tomato, Candied Pecans.
Sandwich & Burger
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FIG & OLIVE Burger
Brandy Caramelized Onions, Applewood Bacon, Gruyère Cheese, Grainy Mustard Sauce, Rosemary Parmesan Fries.
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Free-Range Chicken Caesar Sandwich
Gruyère Cheese, Baby Gem, Sun-Dried Tomato & Caesar Dressing, Rosemary Fries.
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Tuna Sandwich
Seared Rare Tuna, Prosciutto, Avocado, Basil Pesto & Spicy Mayo.
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Avocado & Pea Toast
Crushed Avocado & Peas, Soft Hard-Boiled Egg.
Entrées
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Atlantic Salmon
Harissa Marinated, Eggplant Baba Ghanoush, Chickpeas, Piquillo Peppers, Whipped Feta.
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Adana Lamb
Bulgur & Currants, Roasted Cauliflower & Tomatoes, Chimichurri Sauce.
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Free-Range Chicken Paillard
Shaved Fennel & Arugula, Roasted Tomatoes, Sicilian Pesto.
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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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Mediterranean Baked Eggs
Tomato Sauce, Riviera Vegetables & Feta, Farm Egg, Basil & Grilled Country Bread.
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Paccheri
Riviera Tomato Sauce, Confit Eggplant & Burrata.
*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.
Winter Brunch Menu
Available Saturday & Sunday
With a passion and respect for ingredients, each dish is inspired by everyday life in Provence.
Download PDFRiviera Crostini
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Prosciutto
Manchego Cheese, Fig Jam & Spicy Almonds
-
Confit Caramelized Onions
Flavored Goat Cheese
-
Burrata
Roasted Cherry Tomatoes, Basil Pesto, Toasted Pine Nuts
Pour la Table
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Beeler’s Pork Ribs
Citrus & Spiced Honey, Crispy Panisse.
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Panko-Crusted Spanish Octopus
‘Nduja, Fingerling Potatoes, Celery, Red Onions, Green Olives, Mojo Picón Sauce.
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Yellowfin Tuna Carpaccio*
Arbequina Olive Oil, Preserved Lemon & Jalapeño, Crispy Sunchokes.
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Roasted Rainbow Carrots & Sweet Potato Chips
Hummus, Pomegranate, Tahini & Harissa Oil.
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Roasted Squash & Goat Cheese Flatbread
Chili Oil, Lightly Pickled Red Onion, Crispy Kale.
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Burrata di Bufala
Roasted Squash, Toasted Pine Nuts, Star Anise Maple Syrup, Gremolata Sauce.
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Mediterranean Dips Tasting
Squash Hummus, Za’atar & Seeds, Baba Ghanoush & Crispy Chickpeas, Whipped Feta & Pomegranate.
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Little Gem Salad*
Shaved Cucumber, Avocado, Toasted Almonds, Ricotta Salata, Fresh Herbs & Shallot Mustard Vinaigrette.
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, Rosemary Parmesan 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
Sirloin Steak & Farm Egg, Crispy Crushed Potatoes, Chimichurri Sauce, Mixed Greens Salad.
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Mediterranean Baked Eggs
Tomato Sauce, Riviera Vegetables & Feta, Farm Egg, Basil & Grilled Country 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
Mimosa Service
Please Enjoy a Customizable Experience with a Bottle of Sparkling Wine & Our Selection of Juices & Garnishes-
Selection of Juices
Carrot Ginger | Spiced Apple Cider | Pomegranate | Orange | Pear Nectar
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Selection of Garnishes
Dehydrated Apple | Pomegranate Seeds | Pear Slice | Orange
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Prosecco – Luca Paretti, LØVO Doc Brut, Treviso, Italy NV.
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House Sparkling
*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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Pumpkin Bundt Cake
Arbequina Olive Oil Semi-Freddo, Apple Cider Caramel Sauce, Candied Pecans, Dried Spiced Kumquats & Brown Sugar Streusel.
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Gâteau au Fromage
Basque Style Cheesecake, Fennel Pollen, Fresh Mixed Berries with Basil, Amaretti Cookies.
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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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Seasonal Sorbet
Seasonal Sorbets with Fruits & Mint.
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Chocolate Mousse
Espelette, Caramel Popcorn, Whipped Cream, Crunchy Chocolate Pearls.
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
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
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
Pearl Vodka Cucumber, 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
Ezra Brooks Whiskey, Honey, Giffard Abricot du Roussillon Liqueur, Yellow Chartreuse.
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Luberon Spritz
Rosé Wine, Cappelletti Aperitif, Ketel One Grapefruit & Rose, Grapefruit Juice, Honey, Combier Liqueur de Rose, Hibiscus Powder.
SEASONAL COCKTAILS
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The Pom
Mezcal, Rockey’s Liqueur, Grenadine, Rosemary & Lemon.
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Harvest Moon
Blanco Tequila, Rockey’s Liqueur, Carrot Juice, Honey, Sage & Lime.
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Winter Cider
Spiced Bourbon, Apple Brandy, Apple Cider, Maple Syrup & Lime Juice.
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.
Martini Program
Sophisticated & simple, the martini is an undeniably classic cocktail that has been enjoyed around the world for decades. FIG & OLIVE brings a Mediterranean twist with four special martinis with each one an indulgent take on that classic.-
The F&O Espresso
Black Fig Vodka, White Dessert Wine, Espresso, Rosemary Syrup, Heavy Cream, Star of Anise Garnish.
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L’Automne
Rich in autumn flavors, a full-bodied cocktail where the light sweetness of herbal liqueur is balanced by the bright dryness of Calvados. Calvados, Benedictine, Luxardo, Bitters, Saline Solution.
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Croquant
The F&O twist on a legendary classic. A crisp, dry cocktail with floral, wooden & fruit notes. Pisco, Elderflower Liqueur, Dry Vermouth, Orange Bitters, Saline Solution.
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F&O Dirty
Choice of Grey Goose or Bombay Gin with a Housemade Escabeche Brine.