FIG & OLIVE Tasting Kitchen & Bar

$55 Per Person

Restaurant will donate $7 from each dinner sold. Food Bank will provide 21 meals from this donation. Please call restaurant directly for take-out or curbside options.

• Vegetarian (V)
• Vegan (VG)
• Gluten Free (GF)

First Course

GREEN & YELLOW FANCY ZUCCHINI CARPACCIO (V, VG, GF)

Sun-Dried Tomato, Tapenade Vinaigrette & Spicy Almonds.

RIVIERA PANZANELLA SALAD (V, VG)

Seasonal Tomatoes, Cucumber, Red Onions, Peppers & Local Corn, Basil, Toasted Seeded Bread.

WHITE GAZPACHO (V, VG)

Cucumber & White Grapes, Toasted Almonds.

BABY SPINACH SALAD (GF)

Fresh Peach, Flavored Goat Cheese & Candied Pecan & Applewood Bacon, Sherry Dijon Vinaigrette.

Second Course

FREE-RANGE CHICKEN (GF)

8 oz Chicken Breast, Mediterranean Succotash, Soft White Polenta, Mustard & Tarragon Chicken Jus.

GRILLED COURGETTES (V)

Harissa Yogurt, Warm Farro & Fava Bean Salad, Crispy Chickpeas.

PACCHERI (V)

Riviera Tomato Sauce, Confit Eggplant & Burrata.

ATLANTIC SALMON

Harissa Marinated, Peach, Cucumber, Watermelon Radish & Cashew Salad, Bulgur & Raisins, Spicy Coriander Sauce.

Third Course

GÂTEAU AU FROMAGE (V)

Basque Style Cheesecake, Fennel Pollen, Fresh Berries Compote & Amaretti Cookies.

ESPELETTE CHOCOLATE MOUSSE (V)

Espelette, Caramel Popcorn, Whipped Cream, Crunchy Chocolate Pearls.

SEASONAL SORBET (V, VG, GF)

Chef's Selection of Seasonal Sorbet.

Note

Grilled Courgettes can be prepared with tomato sauce lieu of Harissa Yogurt to make this a vegan dish.

$25 PER PERSON

Restaurant will donate $3 from each lunch sold. Food Bank will provide 9 meals from this donation. Please call restaurant directly for take-out or curbside options.

• Vegetarian (V)
• Vegan (VG)
• Gluten Free (GF)

First Course

GREEN & YELLOW FANCY ZUCCHINI CARPACCIO (V, VG)

Sun-Dried Tomato, Tapenade Vinaigrette & Spicy Almonds.

BABY SPINACH SALAD (GF)

Fresh Peach, Flavored Goat Cheese & Candied Pecan & Applewood Bacon, Sherry Dijon Vinaigrette.

RIVIERA PANZANELLA SALAD (V, VG)

Seasonal Tomatoes, Cucumber, Red Onions, Peppers & Local Corn, Basil, Toasted Seeded Bread.

WHITE GAZPACHO (V, VG)

Cucumber & White Grapes, Toasted Almonds.

Second Course

CHICKEN CAESAR SANDWICH

Free-Range Chicken Breast, Gruyère Cheese, Baby Gem, Caesar Dressing & Rosemary Chips.

PACCHERI (V)

Riviera Tomato Sauce, Confit Eggplant & Burrata.

MEDITERRANEAN BAKED EGGS

Niçoise Ratatouille, Farm Egg, Basil & Grilled Filone Bread.

*HRW lunch menu may only be available Monday through Friday. Please check with the restaurant about HRW lunch service on weekends.