Fig & Olive, Oak Street’s newest restaurant, is introducing a summer lunch menu and weekend brunch option.  Lunch service begins immediately and the weekend brunch service begins this Saturday, July 19.

Both menus include Executive Chef Pascal Lorange’s signature French Riviera-inspired fare for season foods and ingredients with a genuine taste.

Lunch guests will be able to choose from a variety of new options including: Riviera Shrimp & Salmon Salad featuring Tiger Shrimp and seared salmon, Octopus a la Gallega comprised of thinly sliced Braised Octopus, and housemade Zucchini Blossom & Goat Cheese Ravioli with zucchini emulsion, tomato confit, and crispy zucchini blossom with parmesan.

Brunch will include an assortment of light morning meals and heartier lunchtime fare such as organic egg omelets like “The French” with herbs, scallion, asparagus, and goat cheese; Bread and Viennoiseries served with housemade Fig Jam, Olive Oil, Honey Spread, and choice of Strawberry or Orange Jam; and Cured Salmon Bruschetta with dill cucumber yogurt, radish, tomato, and drizzled with Arbequina olive oil.

Lunch is served Monday – Friday from 11 a.m. – 4 p.m. Brunch is served Saturday and Sunday from 11 a.m. – 4 p.m. (beginning Saturday, July 19). The menu items range from $6-39.