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Dining Guide for Families in Orange County

Fig & Olive Welcomes Spring With New Menu

We dined as a guest of the venue

IMG_0078Spring. It’s finally here. Though Orange County leaves very little to complain about weather wise even in winter, there’s an uplifted feeling of relief I get when the days become longer. Everything feels freer and happier. Even the food goes from earthy and heavy to lighter and brighter. Bring on the citrus flavors and fresh spring vegetables… Fig & Olive sure has!

And a few of us were fortunate enough to sample Chef Wilfrid Hocquet’s new Spring Menu last week. Chef Wilfrid joined Fig & Oilve as Executive Chef several months ago after working in Paris, New York and the South of France under such renowned chefs as Alain Ducasse and Daniel Boulud.

I’ve dined at Fig & Olives numerous times and this menu to date was my favorite. Here’s a peek at the tasting sized portions we were able to try!

BurrataBurrata & Asparagus ~ I always have a hard time passing up burrata on a menu and this luxurious, creamy ball of burrata is served with asparagus and snow peas and topped with hazelnut, arugula, micro-basil and a blood orange dressing. This seemed to be our group’s favorite dish of the evening and though it was hard to select a favorite for me, this was certainly at the top of my list. I love the combination of textures and the refreshing, lightly sweet flavor the blood orange brings.

CrabSaladCrab Salad ~ A nice stack of jumbo lump crab meat with horseradish mayo is hidden beneath julienned slices of tart green apple with celery, celeric, snow pea, lime, cilantro, scallion and a sprinkling of pink peppercorn for a light floral essence. So refreshing and light.

RisottoPrimavera Risotto ~ This creamy risotto made with arborio rice and asparagus, green pea, pea shoot parmesan, garlic and shallot manages to comfort and celebrate spring all at once. This was my other favorite dish of the evening.

ScallopsSea Scallop ~ We choose between three entrées and though each dish sounded really good, I could not resist the sea scallops. These are seasoned with Fig & Olive’s Breeze spice (a tea anise, fennel, lemon mixture) then seared and plated with carrot-orange purée, roasted orange segment and heirloom carrots with honey and charmoula. Though normally an appetizer, for me, this is the perfect size entrée especially when combined with another appetizer, salad or small plate.

Other options included:

SalmonRiviera Salmon ~ Seared salmon with grilled asparagus, braised fennel, pea purée with Fig & Olive’s Arbequina olive oil emulsion and lemon zest. This dish was beautiful with perfectly crisp seared skin.

Filet Mignon ~ This grilled 6 oz. filet mignon is marinated with rosemary, thyme, garlic and served with olive oil béarnaise and barley risotto with hedgehog mushroom, manchego and mascarpone.

And for dessert?

DessertClemente Vacherin ~ This white chocolate mousse and meringue is served with blood orange coulis and clementine sorbet. I started out saying, “Just one bite.” to myself. Yeah right. Demolished it.

Fig & Olive’s new Spring Menu is now available at their Newport Beach location. Enjoy!

Dana Wilde grew up playing “sous chef” for her father as he churned out one amazing meal after the next for family and friends. She inherited her father’s life long passion for cooking and has spent the past two decades studying, reading, practicing, experimenting, and creating in the kitchen.

Fig & Olive Menu, Reviews, Photos, Location and Info - Zomato

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