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Fig & Olive, 104 E. Oak, launches a French Riviera-inspired jazz brunch beginning April 2.
The brunch, featuring crostini selections such as crab cake with horseradish, preserved lemon may and cilantro; quinoa salad with red cabbage, squash, pomegranate, orange, Brussels sprout with citrus dressing, Riviera poached egg and cured salmon, horseradish, hollandaise sauce, mixed salad and French toast with fig cinnamon jam, seasonal fruit, vanilla whipped cream, will be available noon to 3 p.m. Sundays.
Also look for the F&O burger (beef burger, tomato, pickled onion, choice of cheese, chef's sauced served on a bun) and grilled smoked hangar steak with baby kale, arugula, pine nut, romesco, almond and hazelnut on the menu.
A rotating music lineup kicks off with Dave Rice.
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