FIG & OLIVE Introduces New Spring Menu
FIG & OLIVE, the upscale French Riviera inspired restaurant with eight locations across the nation, has collaborated with Executive Chef Wilfrid Hocquet to debut a seasonal selection of bright and flavorful dishes included on its new menu. They are punctuated by various blends of citrus, characteristic of the end of Winter and green vegetables, such as peas and asparagus that usher in Spring. The offerings are set to launch today, March 14, 2016.
FIG & OLIVE’s Spring menu is exemplary of the restaurant’s core founding principles of using premium ingredients, maintaining respect for authentic flavors, and the use of premium select olive oils. Founder Laurent Halasz collaborated with Executive Chef Hocquet, along with eight of FIG & OLIVE’s chefs, to create the new menu.
Halasz is grateful to each and every guest who has embraced this type of cuisine, centered on olive oil and balanced flavors originating from the South of France, and believes that the Spring menu is an exceptional illustration of chefs’ collective culinary vision. He is looking forward to having guests discover and taste the selections. “I am humbled each and every day by our dedicated chefs and our loyal customers, who support FIG & OLIVE to continue to embody the culinary heritage of the “Cuisine of the Sun,” remarks Halasz.
Highlights from FIG & OLIVE’s Spring menu include:
Provencal Carrot & Thyme Soup – heirloom baby carrots, celery, onion, garlic, and thyme with an olive oil crouton inspired by a recipe from FIG & OLIVE’s new cookbook, “FIG & OLIVE: The Cuisine of the French Riviera”
Burrata & Asparagus – burrata, asparagus, snow peas, hazelnuts, arugula, and micro-basil with a blood orange dressing
Crab Salad – jumbo lump crab, celery, celeriac, snow peas, green apples, lime, cilantro, scallion, horseradish, and pink pepper
Sea Scallops – seared scallop, carrot-orange purée, roasted orange segments and honey heirloom carrots with charmoula
Primavera Risotto – Arborio rice, asparagus, green peas, pea shoots, parmesan, garlic, and shallots
Filet Mignon – marinated with rosemary, thyme, garlic, barley risotto with hedgehog mushroom, manchego, and mascarpone cheese with olive oil béarnaise
Clementine Vacherin – blood orange coulis, clementine sorbet, white chocolate mousse, and meringue
FIG & OLIVE continues to maintain long relationships with farms and premier purveyors that have been used for many years including D’Artagnan, Premier Meat Company, Baldor, Nature’s Produce, Kenter Canyon Farms, amongst others.
A signature of the restaurant, premium olive oils are used by FIG & OLIVE in most dishes instead of butter or cream. Many oils have been purchased from the same olive farms since the brand’s beginnings, allowing FIG & OLIVE to become one of the key users of extra virgin olive oil in the restaurant industry.