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Four Seasons Hotel Philadelphia

Fountain Restaurant
Dinner

Rare Seared Hawaiian Tuna Medallion with

Maitake Mushrooms and Vegetable Spring
Roll, Micro Coriander, Curry Rémoulade

Ceviche of Wild Alaskan Halibut with

Cucumber, Mint Couscous Salad, Shaved
Radish, Meyer Lemon Dressing

Grilled Fresh Water Prawns with Stuffed

Zucchini Roulade and Soft Polenta, Heirloom
Tomato, Opal Basil Emulsion

Roast Rabbit Tenderloin with Baby Spring

Vegetable and White Bean Ragout,
Chardonnay Dijon Mustard Sauce

***

Jumbo Lump Crab Meat, Globe Artichoke and

Leek Tart, French Mâche, Champagne
Vinaigrette

Truffled Caesar Salad with Romaine Lettuce,

Thin-Sliced Prosciutto, Parmesan Tuile

Watercress and Yukon Gold Potato Soup with

Baked Escargot Vol-Au-Vent, Crisp Lardon and
Fines Herbes

Fountain Salad with Boston and Mesclun

Lettuce, Shallot Dressing

***

Asian-Broiled Red Snapper Fillet with Snow

Pea Tempura and Chiffonade of Scallions,
Forbidden Rice, Ginger Broth

Sautéed Pork Medallion with Washington State

Pear and Bacon Compote, Crisp Spaetzle,
Natural Pork Jus

Double Lamb Chop and Petit Shank with

Niçoise-Style Galette, Black Olive Tapenade,
Thyme Jus

Roast Veal Tenderloin with Sweetbreads, Wild

Mushrooms and Fresh Ricotta Cannelloni,
Sweet Garlic and Olive Oil Emulsion

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Four Seasons Hotels and Resorts http://www.fourseasons.com/philadelphia/menu_107.html

Butter-Poached Maine Lobster with Pickled

Beet Root, Glazed Fennel and White
Asparagus, Cara Cara Orange, Lobster Salmis

Prosciutto-Encrusted Beef Fillet with Braised

Escarole, Toasted Pine Nuts and Goat Cheese,
Cavatelli Pasta, Sherry Wine Vinegar Sauce

Pan-Seared Norwegian Salmon Fillet with

English Pea Risotto and Toasted Almonds,
Brown Butter Beurre Blanc

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