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 | 10.10
Kumamoto Oysters with lemongrass and basil | 30.30
French White Asparagus with smoked trout roe and bottarga | 27.27
Big Eye Tuna Carpaccio with tomatillos and salsa macha | 26.26
Early Spring Vegetables with straciatella and almond | 18.18
Pan Seared Scallops* with lobster cream and caviar | 31.31
Crispy Pork Belly with Sea Island red peas and preserved turnip | 19.19
Duck Confit Agnolotti with wild mushrooms and madeira | 24.24
Line Caught Swordfish ‘Milanese’ with buttermilk and watercress | 36.36
Roasted Half Chicken with pencil cob grits and brown butter | 33.33
Sautéed Alaskan Halibut with english peas and artichoke barigoule | 49.49
Black Truffle Veal Meatloaf* with sauce chasseur and sunny side up egg | 37.37
24oz. Dry Aged NY Strip For Two* with sauce Bordelaise and duck fat potatoes | mkt.
Baby Lettuces with citrus-yogurt dressing | 13.13
Duck Fat Potatoes with parmesan and chives | 11.11
CHEFS: Jarred Russell, Michael Forgione
Jillian Jezak, Zachary Warren, Jon Moore, Alexandra Ruff, Taylor Preza
* 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.
