East Passyunk’s Fond Has Us Salivating


Lee Styer and Jesse Prawlucki at Cook

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

Spring Menus

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]