East Passyunk’s Fond Has Us Salivating
Each menu Lee Styer and Jesse Prawlucki create at Fond seems to be better than the last, so we were quite excited when this spring menu arrived in our inbox. Among the most interesting combinations:
- Rhubarb and foie gras
- Frissee salad and za’atar
- Sweetbreads and ramps
Fond Spring Menu
Appetizers
Yellow-Fin Tuna Tartare
red curry, avocado, coconut broth
13
Escargot
heart of palm, fennel, mint pesto
13
Frissee Salad
cashews, asparagus, za’atar, saffron yogurt
10
Veal Sweetbreads
grilled ramp and scallion salad
13
Seared Foie Gras
rhubarb, lemon-ricotta, almonds
16
Main Course
Grilled Spanish Octopus
Spanish rice, chorizo, mussels
29
Harpoon Caught Sword Fish
gold beets, radish salad, lemon grass sauce
27
Pork Loin
black beans, Piquillo peppers, pea leaves, BBQ jus
26
All Natural Chicken Breast
polenta, mushrooms, English peas, garlic jus
25
Beef Flat-Iron
confit potatoes, baby fennel, sauce Bordelaise
28
Dessert
Tangerine Cheesecake
grapefruit sabayon, shortbread cookie, lime mascarpone, rosemary
Vanilla-Hazelnut Cannolis
coffee caramel, sour cherries
Malted Milk Chocolate Ice Cream
peanut brittle, chocolate crumble, peanut butter ganache
Warm Chocolate Brownie
cocoa nib, coconut meringue, coconut-chai sorbet
Sorbet Sampler
trio of house-made sorbets, waffle cookie
~ desserts are eight dollars each~
French Press Coffee 3
Cappuccino 4
Espresso 3
Tea 2
Fond [Official Site]
