Fig & Olive Restaurant - Tuna ProvençalThe signature dishes at Fig & Olive embody a passion for the best olive oils and cuisine from the Mediterranean region. Each meal begins with a taste of three distinct extra virgin olive oils with the restaurant’s freshly baked Rosemary Olive Oil Fougasse Bread.

Guests can gather at the bar and lounge to enjoy tasting dishes and shareable small plates, including their signature Crostinis, or in the dining room to explore a variety of entrees featuring spices and flavors from the Coastal Riviera of France, Italy and Spain. The exceptional cocktail and wine list includes an assortment of Specialty Cocktails, Signature Classic Cocktails and over 25 wines offered by the glass, along with full bottles and champagne.

Selections from the Fig & Olive Restaurant Menu:

  • AVOCADO TOAST – Whole Grain Bread, Avocado, Hard-Boiled Egg, Radish, Spiced Heirloom Tomatoes, Lemon Zest, Olive Dust.
  • FRENCH TOAST – Mixed Berries, Vermont Maple Syrup with Lavender, Vanilla Whipped Cream.
  • SMOKED SALMON POACHED EGGS – Served with Crème Fraîche & Frisée Salad with Pickled Radish.
  • PROVENÇAL BREAKFAST – Two Farm Fresh Eggs, Crisp Hash Brown, Chicken Apple Sausage, Pancetta, Stuffed Kumato Tomato.
  • FRENCH OMELET – Asparagus, Goat Cheese, Mediterranean Fries, Mixed Greens.
  • BURRATA & HEIRLOOM BEET – Red Apple, Radicchio di Treviso, Hazelnut, Dill and a Honey Apple Cider Dressing.
  • MARINATED OLIVES – Cerignola, Royal Atlas, Gaeta, Kalamata Tipo, Alfonso, Sevillano. (Gluten Friendly)
  • WILD MUSHROOM RIGATONI – Porcini Truffle Mascarpone, Cremini Mushrooms, Forest Mushrooms, Chives.
  • F&O BURGER – Tomato, Pickled Onion, Choice of Cheese, Brioche Bun, Chef’s Sauce.
  • HARISSA MARINATED SALMON – Eggplant & Red Pepper Caviar, Spiced Chickpea, Cerignola Olives, Topped with Crispy Eggplant and Drizzled with a Lemon Verbena Lobster Jus.
  • SALMON BURGER – Tomato, Avocado, Brioche Bun, Dill & Caper Mayonnaise.
  • F&O CHICKEN CLUB – Tomato, Romaine, Fontina, Prosciutto, Toasted Focaccia, Tarragon Aioli.
  • ROSEMARY SHRIMP FETTUCCINE – Blistered Heirloom Tomato, Fresh Basil with a Tomato Mascarpone Sauce.