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New Menu Items at Fig and Olive

Fig & Olive New Items:


  • Fig Gorgonzola Tartlet: Prosciutto, walnut, arugula, scallion and tomato on thin puff pastry, $17
  • Niçoise Salad: Romaine lettuce, tuna, green and yellow beans, red pepper, quail egg and tomato in vinaigrette, $22
  • Provençal Crusted Scallop Linguine: Linguine in red wine tomato sauce with olive-caper crusted scallops, $26
  • Branzino a la Plancha: Griddled branzino with haricots verts, yellow wax beans, roasted potato and green harissa sauce, $32
  • Chilean Sea Bass: Patagonia tooth fish with roasted sunchoke, rapini and Romesco-mascarpone sauce with almond and hazelnut, $39
  • Rosemary Lamb Chops: Lamb chops with rosemary, ricotta gnocchi and braised honey eggplant, $40

Availability: An unspecified limited time

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