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Houston | The Galleria
Spring 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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Fluke Crudo*
Avocado, Watermelon Radish, Roasted Corn, Pickled Jalapeño, Toasted Almonds & Cucumber Ginger Broth.
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Rainbow Carrots & Sweet Potatoes
Hummus, Toasted Seeds & Nuts, Pomegranate, Tahini & Harissa Oil.
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Mushrooms & Leek Flatbread
Fontina & Taleggio Cheeses, Crispy Prosciutto, Espelette Honey.
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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, Grilled 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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Skate Wing 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
Saffron Tuna Bolognese, Fennel, Fava Beans & Confit Tomato.
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 & Sweet Potato
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.
Spring 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
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Confit Caramelized Onions
Flavored Goat Cheese
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Prosciutto
Manchego Cheese, Fig Jam & Spicy Almonds
Pour la Table
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Panko-Crusted Spanish Octopus
‘Nduja, Fingerling Potatoes, Celery, Red Onions, Green Olives, Mojo Picón Sauce.
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Fluke Crudo*
Avocado, Watermelon Radish, Roasted Corn, Pickled Jalapeño, Toasted Almonds & Cucumber Ginger Broth.
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Rainbow Carrots & Sweet Potatoes
Hummus, Toasted Seeds & Nuts, Pomegranate, Tahini & Harissa Oil.
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Mushrooms & Leek Flatbread
Fontina & Taleggio Cheeses, Crispy Prosciutto, Espelette Honey.
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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
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Little Gem Salad*
Shaved Cucumber, Grilled 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.
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 & Sweet Potato
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.
Spring 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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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
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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.
-
Fluke Crudo*
Avocado, Watermelon Radish, Roasted Corn, Pickled Jalapeño, Toasted Almonds & Cucumber Ginger Broth.
-
Rainbow Carrots & Sweet Potatoes
Hummus, Toasted Seeds & Nuts, Pomegranate, Tahini & Harissa Oil.
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Mushrooms & Leek Flatbread
Fontina & Taleggio Cheeses, Crispy Prosciutto, Espelette Honey.
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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.
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Little Gem Salad*
Shaved Cucumber, Grilled 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, 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.
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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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Chocolate Pot de Crème
Crunchy Hazelnut Praline & Vanilla Cream.
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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
Crostini 3 for 9 | 6 for 16
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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
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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
Tasting & Sharing Plates
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Burrata di Bufala
Marinated Heirloom Tomatoes, Tomato Concasse, Caramelized Peaches & Basil Oil.
$23
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Rainbow Carrots & Sweet Potatoes
Hummus, Toasted Seeds & Nuts, Pomegranate, Tahini & Harissa Oil.
$16
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Mushrooms & Leek Flatbread
Fontina & Taleggio Cheeses, Crispy Prosciutto, Espelette Honey.
$25
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Rosemary & Parmesan Fries
$11
Add Truffle Fries $3
*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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Cigale
Ketel One Botanical Cucumber & Mint, Dolin Dry Vermouth, Bigallet Thym Liqueur, Lime Juice, Saffron Fennel Salt.
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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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Lavender Fields
Created by Luis Ortego at F&O Houston. 1908 Empress Gin, Elderflower, Lemon Juice, Rosemary Syrup, Aquafaba.
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Pampelonne
Created by Ruslan Valeev at F&O Meatpacking. White Rum, Passion Fruit, Pineapple, Lime, Demerara Syrup.
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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.
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.