Toast To The New Year With AS White & Gold Fete At Fig And Olive


On Tuesday, December 31, 2013, Fashion Island’s newest culinary resident—the 12,000-square-foot FIG & OLIVE Newport Beach, invites revelers to celebrate the New Year with a dazzling White & Gold fête.

Executive Chef Pascal Lorange will create a four-course prix-fixe menu ($150*) highlighting the unique flavors from the French Riviera.

Guests are invited to celebrate at 6 p.m. with dishes from the à la carte menu or enjoy a $150 four-course, prix-fixe menu at 9 p.m. Vibrant décor will adorn the restaurant and music will be curated by St. Tropez‘s celebrity DJ Julien Nolan and DJ Thomas Toccafondi. From 9–11:30 p.m. a cocktail reception ($100) of wine, cocktails, and passed hor d’oeurves will commence in the lounge. Complimentary Champagne will be passed to guests leading up to the live balloon drop at midnight to kick off the New Year. The festivities will continue throughout the night with party favors and bottle service starting at $105++ for any bottle of your choice.


The festive four-course NYE prix-fixe menu ($150 per person) will include:

First Course

(choice of)

Pata Negra 5J & Manchego Emulsion

Jamon Iberico 5J, caramelized peach, micro arugula,

and Manchego foam with Pedro Ximenez emulsion

Grilled Langoustine de San Sebastian

artichoke tapenade, puff pastry, and smoked Pimenton olive oil

Seared Scallops & Chanterelle

mushroom tapenade, confit pearl onion, and porcini Oil

Second Course

(choice of)

Roasted Butternut Squash Cappuccino

Jamon Iberico 5J, ricotta and fig jam crostini

Truffle Risotto

arborio rice, cremini and black trumpet mushroom, scallion, parmesan, parsley, and

white truffle olive oil

Main Course

(choice of)

Chilean Sea Bass

charmoula, cumin, and celery root puree emulsion

Roasted Lamb Rack

Herbs de Provence, goat cheese gnocchi, and sautéed wild


Grilled Filet Mignon

fig chutney, sautéed black trumpet, and gratin dauphinois



White Chocolate Cake

white chocolate cake, hazelnut praline, chocolate pearl, and ganache


WHEN:              Tuesday, December 31

6–9 p.m.           À la carte menu
9–11:30 p.m.     Four-course, prix-fixe dinner and cocktail reception


Reservations are recommended, and can be made by calling 212.924.1200


COST:              Four-course, prix-fixe dinner menu is $150 per person (*excluding tax & gratuity)
Cocktail reception is $100 per person



WHERE:           FIG & OLIVE Newport Beach

               401 Newport Center Dr., Suite 151

Newport Beach, CA 92660



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