New Seasonal Menu for Fond
New from Fond
Fond enjoyed an early August vacation and now chef Lee Styer, pastry chef Jessie Prawlucki and front of the house manager Tory Keomanivong are back and showing off a new summer menu, plus a featured dish of the month.
Among the new dishes are tuna poke with yellowtail and albacore tuna served with soy, black sesame, pineapple, cucumber, toasted coconut; scallops with summer squash, fregola sarda, piquillo pepper sauce; and more.
The new featured dish for August is shrimp with watermelon, feta, micro basil and a smoked paprika aioli. The dish is described as smoky but bright and refreshing at the same time. It’s available now as an appetizer.
Fond can be enjoyed a la carte or via five ($59) or seven course ($69) tasting menus.
Fond’s Summer Menu
Cold Appetizers
Oysters
half dozen, mignonette
Tuna Poke – Yellowtail & Albacore
soy, black sesame, pineapple, cucumber, toasted coconut
Chicken Liver Mousse
pickled red onions, grilled sourdough
Wild Boar Pâté
Dijon mustard, grilled sourdough
Grilled Brocolini
hardboiled egg, caesar dressing, bread crumbs, preserved lemon
Hot Appetizers
Shrimp
watermelon, feta, micro basil, smoked paprika aioli
Seared Hallumi
tomatoes, spicy chimichurri, balsamic vinaigrette
Seared Foie Gras
rhubarb, strawberries, cashews, lemon cream cheese
Crispy Pork Rillettes
pickles, truffle parmesan aioli
Main Courses
Skate Wing
corn risotto, sherry reduction
Mahi Mahi
cabbage slaw, spicy lime vinaigrette, cilantro, peanuts, crema sauce
Chicken
German potato salad, celery, garlic jus
Pork Belly
Okinawan sweet potatoes, escarole, Dijon jus
Scallops
summer squash, fregola sarda, piquillo pepper sauce
Fond [Foobooz]
