Light green, deep gold, delicate amber—Fig & Olive’s 30-plus varieties of olive oil come in all shades and, of course, a wealth of different flavors to match. Selections from this culinary rainbow form the basis for every entrée prepared in Executive Chef Pascal Lorange’s kitchens and served in dining rooms that appear, like the oils, to glow with Mediterranean light. Today’s Reserve selection invites you to taste the difference artisanal olive oil can make with a four-course dinner for two or four. Dinner includes the following selections from the menu:
Dinner for two:
- Three crostini
- Two appetizers or salads
- Two entrees
- One dessert
- Two glasses of house wine or two signature cocktails<p>
Dinner for four:
- Six crostini
- Four appetizers or salads
- Four entrees
- Two desserts
- One select bottle of wine or four Fig & Olive signature cocktails<p>
Fig & Olive’s choices of oils are designed to “emphasize each flavor” in a dish, says marketing director Ludovic Barras, and to preserve the freshness of the locally sourced ingredients. For each entree, Executive Chef Lorange finds an appropriately fruity, peppery, or buttery olive oil to match. That means that the lamb chop’s infused oil is wholly different from that of the grilled branzino, an astringent Koroneiki variety that offsets a fig and aged-balsamic glaze.
Even the dessert menus draw on this Mediterranean nectar—they have to, since the kitchens use no butter or other heavy fats. The sweetness of crème-brûlée cheesecake, for instance, might contrast with aromatic flavors of olive-oil crisp, or strawberries acquire extra zing with gourmet balsamic vinegar. About the only place olive-oil doesn’t show up is the drinks list, which is dominated by fresh, fruity takes on sangria and classic cocktails.
The decorators, too, have worked hard to evoke the Mediterranean, and terra-cotta accents and communal tables fill the dining rooms. “There’s no pressure to feel like it’s going to be too formal,” Barras says of the versatile atmosphere; guests can choose more intimate private tables for special nights out. In a visit to the Westchester location, the New York Times praised the ambiance along with the food, calling it “thoughtful, tranquil, and lovely.”
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FIG & OLIVE’s founder, Laurent Halasz, grew up in Mougins, in the South of France. With his mother, Francine, they have been inspired by this region and ingredients to create the style of cuisine of FIG & OLIVE. This cuisine is based on genuine ingredients and a respect of flavors.
We create our menu around carefully-selected farmers and ingredients for their genuine taste and seasonality. Guests can enjoy shareable plates such as our Zucchini Cappacio, Fig Gorgonzola Tartlet, and crostinis. At lunch, our menu offers a variety of flavorful dishes such as our Shrimp & Salmon Riviera Salad marinated with citrus and fruity olive oil; and our Herbs de Provence Roasted Chicken, finished with Rosemary Olive Oil.
For dinner, signature dishes include Grilled Branzino glazed with a fig balsamic vinegar, served with figs and snow peas finished with a sweet Picholine Olive Oil; and Grilled Lamb Chops smoked with a bouquet of Herbs de Provence and finished with a Rosemary Olive Oil. Desserts include our Chocolate Pot de Creme with crunchy praline financiers and our Dessert Crostini, Amarena cherries, mascarpone, and pistachios on shortbread.
The exceptional wine list at FIG & OLIVE includes over 30 varietals from the South of France, Italy, and Spain that are offered by the glass or bottle along with a selection of champagne.