New Seasonal Menu for Fond

New from 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

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

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

German potato salad, celery, garlic jus

Pork Belly
Okinawan sweet potatoes, escarole, Dijon jus

summer squash, fregola sarda, piquillo pepper sauce

Fond [Foobooz]