WINTER DINNER MENU

Chef de Cuisine Thomas Laczynski

FIG & OLIVE is about passion for the best olive oils, flavors, and cuisine from the French Riviera.
Our menu is centered around olive oils and ingredients carefully selected from premier farms and
vendors for their genuine taste and seasonality.

Signature Crostini
3 for 14 | 6 for 22

Mushroom | Goat Cheese | Shrimp |

artichoke, truffle, parmesan caramelized onion, chive avocado, cilantro, tomato
Burrata | Manchego | Prosciutto |
tomato, pesto, balsamic fig, marcona almond ricotta, fig, olive, walnut

Chef's Selection
3 for 19
Foie Gras | Truffle | Jamón Ibérico |
fig jam, orange zest artichoke, parmesan smoked tomato concasse
macerated truffle dressing

Sharing & Appetizer

Heirloom Tomato Bisque | tomato gelée, manchego crouton  12
Roasted Cauliflower | pine nut, garlic emulsion  13
Mushroom Croquette | truffle aioli, parmesan  14
Burrata & Heirloom Tomato | watermelon, basil, apple cider dressing  16
Sea Scallops | sunchoke purée, ossetra caviar  22
Beef Carpaccio* | 18 year balsamic, tomato, parmesan, micro arugula, white truffle olive oil  18
Octopus Carpaccio | piquillo pepper purée, heirloom potatoes, black olive dust
pimenton dressing  16
Hamachi Crudo* | preserved orange, basil olive oil  18
Mosaic of Vegetable | vegetable fritter, glazed eggplant, carrot & cilantro salad  15
Cured Duck | granny smith apple, olive tapenade, 18 year balsamic  17

Salad
with grilled chicken add 7, salmon add 8, scallops add 10 or shrimp skewer add 8

Quinoa Salad | red cabbage, butternut squash, pomegranate, orange, brussels sprout
sunflower seed, chive, citrus dressing  15
FIG & OLIVE Salad | manchego, gorgonzola dolce, fig, apple, tomato, olive, scallion, walnut  18
Shrimp & Salmon | fennel, arugula, avocado, tomato, citrus dressing  24
Pasta & Risotto
with grilled chicken add 7, salmon add 8, scallops add 10 or shrimp skewer add 8

Fettuccine Shrimp Mascarpone | grilled shrimp, San Marzano tomato, cherry tomato, scallion
micro-basil, harissa, mascarpone infused with rosemary  26
Truffle Risotto | wild mushrooms, parmesan  25
Seafood Risotto | caramelized fennel, baby zucchini, fish fumet, grilled octopus, seared scallops  24

Main Course
Riviera Salmon | roasted cauliflower, swiss chard, piquillo olive caper tapenade  26
Chilean Sea Bass | roasted sunchoke, rapini, romesco-mascarpone sauce with almond & hazelnut  39
Paella del Mar | saffron rice, scallop, black tiger shrimp, calamari, mussels  32
Provence Roasted Amish Chicken | herbes de Provence, fingerling potato, mushroom, tarragon aioli  28
Grass Fed Filet Mignon (8oz) | haricot vert, olive oil mashed potato, olive oil béarnaise  40
Rosemary Lamb Chops | New Zealand rack of lamb, crisp chickpea panisse, organic wild mushrooms
tomato confit, rosemary smoke  39
Balsamic Glazed Short Rib | crispy polenta, frisée, lardons of smoked bacon  36

Steak Frites  53
20 oz ribeye, hand cut parmesan truffle fries
trio of sauces

Sides  9 each

Wild Mushrooms | rosemary, garlic emulsion, fresh herbs

Brussels Sprouts | hazelnut, balsamic vinegar
Sautéed Spinach | fig, garlic, almond
Roasted Carrot | poppy seeds
Mashed Potato | chive
Roasted Potato

*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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