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Fig  and Olive Mother’s Day Menu

Fig and Olive Mother’s Day Menu

Fig and Olive Mother’s Day Menu

Note from Tom about Fig & Olive Mother’s Day menu

Mother’s day is here again and you do not want to be left empty handed if you are planning on reservations. If you are looking for something a little more fancy, then Fig & Olive is a great place to splurge a little on your Mother.  I have personally dined at Fig & Olive during a Holiday, so I can personally attest that they are a well oiled machine when it comes to crowds. Expect good food. Note: I have never visited Fig & Olive for Mother’s Day specifically, so make your own informed decision. 

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Fig and Olive Mother’s Day Menu Press Release

<<The below content is directly from Fig & Olive press release. Tom’s Foodie Blog does not endorse any restaurant unless I tried the dishes personally. I have not tried these dishes, so again make your own conclusions>>

FIG & OLIVE CELEBRATES THE WOMEN OF ORANGE COUNTY ON SUNDAY, MAY 11 WITH A THREE-COURSE MOTHER’S DAY BRUNCH ($40) & DINNER MENU ($52)

Fig and Olive Mother's Day Menu

Families can also shower mom with a selection of signature retail gifts including a new Mandarin-scented soy candle and FIG & OLIVE’s new CD

WHAT:           On Sunday, May 11, 2014 from 11 a.m. – 4 p.m. FIG & OLIVE Newport Beach and lauded Executive Chef Pascal Lorange invite Orange County families to celebrate Mother’s Day in style at Fashion Island. Chef Lorange has prepared a three-course prix-fixe brunch ($40*) and dinner ($52*) menu, comprised of signature dishes highlighting flavors inspired by the South of France including:

                       

Fig and Olive Mother's Day Menu -  Zucchini Blossom Ravioli

Fig and Olive Mother’s Day Menu – Zucchini Blossom Ravioli

  • French Omelet with fine herbs, scallion, chive, asparagus, and goat cheese, served with Mediterranean fries and mixed greens
    Truffle Mushroom Croquette with cremini mushroom, parmesan béchamel, and truffle olive oil
  • Zucchini Blossom and Goat Cheese Ravioli with zucchini emulsion, tomato confit, crispy zucchini blossoms with parmesan and shaved ricotta salata
  • Petite Filet Mignon Creekstone Farm filet mignon marinated with rosemary thyme, garlic, haricot vert, caramelized shallots, and olive oil chive mashed potatoes with Arbequina Olive Oil Béarnaise

About Tom Holmberg

Tom grew up in a cultural diverse neighborhood and a culturally diverse family, so he has learned to appreciate all types of food. "I am not a Chef, nor do I play one on T.V., but I have learned to appreciate food from years of eating and cooking." Tom also spent 10 years in the restaurant industry in various roles, from Prep Cook to server.

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