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

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 Bread.

RIVIERA GAZPACHO (V, VG)

Rustic Croutons, Arbequina Oil & Basil.

BABY SPINACH SALAD (GF)

Peach, Herb Goat Cheese, Crispy Prosciutto & Candied Pecan, Sherry Dijon Vinaigrette.

HARISSA CARROTS (V, VG)

Fava Bean Hummus, Pistachio Dukkah, Tahini.

Second Course

FREE-RANGE CHICKEN

8 oz Chicken Breast, Corn, Fava Beans & Sun-Dried Tomatoes, Crispy Polenta & Grainy Mustard Chicken Jus.

GRILLED COURGETTES (V)

Harissa Yogurt, Bulgur & Fava Beans Salad, Crispy Chickpeas.

MAFALDINE PASTA (V , VG)

Summer Green Vegetables, Toasted Pine Nuts, Basil Pesto. With Burrata add 5

ATLANTIC SALMON (GF)

Harissa Marinated, Eggplant Baba Ghanoush, Chickpeas, Piquillo Peppers, Whipped Feta.

ADANA LAMB

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

Third Course

GÂTEAU AU FROMAGE (V)

Basque-Style Cheesecake, Fennel Pollen, Fresh Blueberries & Amaretti Cookies.

FLOURLESS CHOCOLATE CAKE (V)

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

SEASONAL SORBET (V, VG, GF)

Chef's Selection of Seasonal Sorbet.

Note

Grilled Courgettes can be prepared with tomato sauce in 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

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.

RIVIERA GAZPACHO (V, VG)

Rustic Croutons, Arbequina Oil & Basil.

HARISSA CARROTS (V, VG, GF)

Fava Bean Hummus, Pistachio Dukkah, Tahini.

Second Course

CHICKEN CAESAR SANDWICH

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

MAFALDINE (V, VG)

Summer Green Vegetables, Toasted Pine Nuts, Basil Pesto. with Burrata add 5

MEDITERRANEAN BAKED EGGS

Tomato Sauce, Riviera Vegetables & Feta, Farm Egg, Basil & Grilled Country Bread.

SALMON BURGER

Cucumber Tzatziki, Harissa Tapenade, Red Onions & Arugula, Rosemary & Parmesan French Fries.

ADANA LAMB

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

Note

Café Gourmand Espresso & Selections of Riviera “Douceries.” available as an add-on for dessert for $6.

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