Fond Shows Off Its New Spring Menu

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Lee Styer has rolled out his spring 2014 menu at Fond. The East Passyunk eatery’s menu now offers signs of spring like yellowfin tuna crudo with mango, cilantro, yogurt, jicama and plantains as well as beef sirloin served with roasted beets, farro, goat cheese and sauce Bordelaise.

Cold Appetizers

Emerald Cove Oysters 15
half dozen, mignonette

Yellowfin Tuna Crudo 13
mango, cilantro yogurt, jicama, plantains

“Caesar” Grilled Haricots Verts 10
arugula, piquillo peppers, bread crumbs

Chicken Liver Mousse 11
pickled red onions, grilled sourdough

Wild Boar Pâté 13
Dijon mustard, grilled sourdough

Pork Rillettes 12
pickled beets, toast

Hot Appetizers

Sweet Potato Soup 11
crab, green curry, coconut

Seared Scallop 12
frisée, asparagus, sauce gribiche

Grilled Duck Hearts 12
fennel salad, tahini yogurt

Seared Foie Gras 16
lemon ricotta, rhubarb, poppy seeds, cashews

Crispy Short Rib Rillettes 13
pickled beets, parmesan aioli

Main Course

Skate Wing 27
gnocchi, spring vegetables, parmesan broth

Icelandic Cod 28
leek and asparagus risotto, radicchio, saffron sauce

Albacore Tuna 28
acorn squash, papaya salad, piquillo peppers

Pork Belly 28
black beans, baby carrots, spiced pork jus

Beef Sirloin 29
roasted beets, farro, goat cheese, sauce Bordelaise

Fond also offers five($57)  and seven ($67) course tasting menus. Wine pairings are $25 and $30 respectively.




Fond [Foobooz]

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