I was invited to enjoy the latest "Farmers Menu" from Executive Chef Pascal Lorange that showcases the beauty of local produce executed in the most elegant yet, simple way.
We started off our meal with a plate of Melon Cavaillon & Prosciutto. We learned from owner Laurent Halasz that this melon from Weiser Farm is not just any melon. Oh no. Laurent waited over six months to try this melon at it's peak ripeness. That's when he knew this was the melon that would grace his menu. It is details like this that make this experience at Fig & Olive so exquisite. Did I mention that this dish was also served with Burrata? Yes. I was in heaven.
Next up was an array of entree selections including a beautifully presented Striped Bass steamed in parchment paper with Weiser Farm Baby Eggplant, Country Fresh Heirloom Tomato, Zucchini, Fennel, Thyme, Rosemary, and their house specialty, Marges de Grinon Olive Oil. We also enjoyed a Rosemary Roasted Lamb Chop served with Weiser Farm Heirloom Beet Salad, Grilled Corn and unbelievable Olive Oil Mashed Potatoes.
As delightful as those two dishes were, the show-stopper for me was the Vegetarian Lasagna. I know what you're thinking, "Really Kasey? You go to this award-winning restaurant and the vegetarian dish is your favorite?" but hear me out. Chef Pascal spent almost FIVE YEARS perfecting this dish. He had to find the perfect tomatoes, the perfect balance of seasoning, the perfect thickness of pasta. His work paid off tenfold. This lasagna not only features perfectly ripe Country Fresh Heirloom Tomatoes, but also Weiser Farm Eggplant, fresh Zucchini, Artichokes, Confit Shallots, and of course, Burrata.
As if we weren't ready to throw on the stretchy pants at this point, we were soon presented with a trio of desserts to give us a sample of the sweets offered at Fig & Olive. The trio included a delicate Peach Sorbet, a White Fig Carpaccio with a marscapone mousse, and a Berry Crostata made with Harry's Farm Strawberries.
We had the honor of having each dish explained to us by either Chef Pascal or restaurant owner, Laurent Halasz. Hearing their descriptions of each dish and the stories behind how they found the product is something that made each dish even more delicious. It was because of their words that you could taste their passion.
Fig & Olive will be hosting Farmers Menus Tuesday-Sunday. The 3-Course Dinner is $55 per person. Go try it out for yourself!