Beginning the week of January 10, Fashion Island’s newest culinary resident-the 12,000-square-foot FIG & OLIVE Newport Beach, debuts daily lunch service. Executive Chef Pascal Lorange’s signature French Riviera-inspired lunch menu (served Monday Friday from 11 a.m. 4 p.m.) includes assorted crostini, zucchini carpaccio, and pasta dishes in addition to a selection of salads, panini, and grilled items, such as:
· Riviera Shrimp & Salmon Salad with tiger shrimp & gravlax marinated with dill, citrus & olive oil, shaved fennel, arugula, avocado, tomato, and scallion, served alongside toast with ricotta and citrus & cilantro olive oil dressing Arbequina olive oil ($19)
· Rosemary Chicken Panini with Mary’s farm free range chicken served on Kenter Farm’s toasted whole wheat bread with mozzarella, artichoke, rosemary, chive, cumin, and cilantro ($14)
· Grilled Lamb on Rosemary Skewers with bell pepper, Greek yogurt, honey, couscous, fig, red onion, scallion, and tomato served alongside Koroneiki Olive Oil ($26)
posted by Tiffany Haslacker
01/10/2014
