Dinner
Fruition is open seven days a week starting at 5pm
To support the continued operation of Fruition Restaurant, a 20% Operations Surcharge will be applied to all orders. Gratuity is neither expected nor anticipated.
Fried Maitake Slider with hot honey and bread & butter pickles | 12.12
Kushi Oysters* with cucumber mignonette and basil | 30.30
Big Eye Tuna Carpaccio* with tomatillo and salsa macha | 29.29
Honeycrisp Apple Salad with celery root and candied walnuts | 17.17
Duck Confit ‘Rillette’ with cabbage broth and French green lentils | 20.20
Hand Cut Tagliatelle with braised short rib ‘stroganoff’ and mushroom crema | 28.28
Ricotta Agnolotti with root vegetable cream and black truffle | 35.35
Sautéed Barramundi with Bangs Island mussels and Vadouvan curry | 44.44
Roasted Half Chicken with bacon braised cannellini beans and swiss chard | 36.36
Pork Tenderloin ‘Milanese’ with kohlrabi and smoked trout roe gribiche | 38.38
NY Strip Loin* with sweet onion and balsamic jus | 63.63
Baby Lettuces with citrus-yogurt dressing | 12.12
Beef Tallow Potatoes with Gruyère and Parmesan | 13.13
CHEFS: Jarred Russell, Michael Forgione
Jillian Jezak, Zachary Warren, Alexandra Rupp, Taylor Preza, Girishchowdary Vattikuti
* These items may be served raw or undercooked, or contain raw or undercooked items. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.
