Concentrating on the freshest and simplest ingredients to feed both the body and the mind, Fig + Olive reinvents traditional recipes in a contemporary way. Step into this beautiful restaurant for a unique culinary journey.
GREEN AND YELLOW FANCY ZUCCHINI CARPACCIO
This light, refreshing appetizer is the perfect dish to start your culinary journey. Thinly sliced layers of green and yellow zucchini are drizzled with olive oil, and topped with tapenade vinaigrette and spicy almonds.
SEA BASS CRUDO
Layered on top of cucumber ginger broth, the Sea Bass Crudo is garnished with watermelon radish, roasted corn, pickled jalapeno, and toasted almonds.
TUNA MEATBALLS
A unique and healthier twist on classic meatballs, the Tuna Meatballs is complemented by lemon and rosemary yogurt, and topped with crunchy shaved fennel, pine nuts, and green olive gremolata.
MAFALDINE
This beautiful, long ribbon shaped pasta is prepared in light mascarpone sauce with roasted wild mushrooms, green asparagus, and peas, and topped with toasted hazelnuts and ricotta salata with olive oil.
LAMB TOP SIRLOIN
Crusted with ras el hanout, or a mixture of different spices like cardamom, cumin, clove, and nutmeg, the lamb is prepared medium rare and served with crispy polenta, roasted carrots, pomegranate, almonds, and harissa yogurt.
AMERICAN RED SNAPPER TAJINE
Served in an iron plate, the American Red Snapper with crispy skin is laid on top of sun-dried tomato, chermoula, chickpeas, green olives, sliced potatoes, toasted almonds, and preserved lemon.
Pasta Frolla Strawberry Rhubarb Tart
One of the favorite desserts, the warm, freshly baked strawberry rhubarb tart with rich, creamy pistachio frangipane is served with pistachio gelato with Pierre Poivre streusel.
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