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Fond's late-summer menu
We love how Fond (1617 E. Passyunk Ave.), instead of overhauling the menu once a season, does so thrice to reflect shifting availability of what's growing when.
Fond's late-summer menu
Because June is very different from August, September from November, etc., we love how Fond (1617 E. Passyunk Ave.), instead of overhauling the menu once a season, does so thrice to reflect shifting availability of what’s growing when. Lee Styer and Jessie Prawlucki's late-summer menu, abloom with heirloom tomatoes, figs and eggplant, premieres this week, featuring the return of our favorite risotto in town: corn! Styer tames its creamy sweetness with salty pancetta and a drizzle of tangy sherry syrup. Eat it immediately, as well as any of the other dishes listed after the jump.
Appetizers
Tuna Tartare
smoked paprika, garlic croutons, gazpacho
13
Seared Foie Gras
figs, lemon cream cheese, almonds
16
Crispy Veal Sweetbreads
mint harissa, sweet and sour grilled eggplant
12
Corn Risotto
avocado, pancetta, sherry reduction, cilantro
12
Bibb Lettuce Salad
cumin aioli, marinated cucumber, red onions, feta
10
Main Course
Skate Wing
gnocchi, marinated piquillo peppers, red pepper cream
25
Cobia
pasta cake, roasted maitake, marsala sauce
26
All Natural Chicken Breast
fingerling potatoes, celery hearts, melted leeks, chicken jus
24
Grilled Octopus
white bean puree, warm kale salad, parmesan-lemon aioli
26
Skirt Steak
grilled red onion- goat cheese compote, local heirloom tomatoes, sauce Bordelaise
26
Dessert
Chevre Cannolis
muscato sorbet, seasonal fruit, elderflower
Pistachio Tart
figs, vanilla-caramel semifreddo
Malted Milk Chocolate Ice Cream
peanut brittle, chocolate crumble, peanut butter ganache
Dark Chocolate Mousse
ginger custard, cocoa nibs, coconut meringue
Sorbet Sampler
trio of house-made sorbets, waffle cookie
You don't usually see octopus as an entree. How many ounces is served on the plate?— ButtonButtonFace
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