Los Angeles' Fig & Olive Launch New Seasonal Menu

Big and bold in flavor, fresh vegetables are the focus of these dishes
fig and olive

Fig & Olive

Colorfully delicious, the burrata and asparagus makes the best of what's in season.

The Melrose Place and Newport Beach outposts of Fig & Olive have launched new spring menus.

Executive chef Wilfrid Hocquet’s dishes are full of vibrant vegetable flavors. Highlights of the new spring menu include burrata with asparagus, snow peas, hazelnut, arugula and a blood orange dressing; a jumbo lump crab salad with celery, snow peas, cilantro, and horseradish mayonnaise; primavera risotto with Arborio rice, asparagus, peas, Parmesan, garlic, and shallots; seared scallops with carrot orange puree, roasted orange segments, honey, and carrots; seared salmon with grilled asparagus, braised fennel, pea puree and lemon zest; filet mignon marinated with rosemary, thyme, garlic and served with barley risotto with mushroom, manchego and mascarpone cheese; and a clementine sorbet with white chocolate mousse and meringue.



Both locations are also offering a special prix fixe lunch from Monday to Friday including a crostini tasting, choice of cold soup, burrata and tomato salad, truffle mushroom croquette, or salmon crudo; vegetable linguine, grilled thyme chicken paillard with Brussels sprouts and red bell pepper; salmon with grilled asparagus and braised fennel, or lamb meatballs with tomato sauce; and a strawberry sorbet with thyme meringue or a chocolate pot de crème for dessert. The prix fixe lunch is $29 per person.

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