Fountain Restaurant

Name: Fountain Restaurant
Address: 1 Logan Sq., 19103, PA, 19103
Telephone: 215-963-1500

1 Logan Sq., Philadelphia, PA 19103, US

• Monday: 6:30AM-10:00PM •Tuesday: 6:30AM-10:00PM •Wednesday: 6:30AM-10:00PM •Thursday: 6:30AM-10:00PM •Friday: 6:30AM-10:00PM •Saturday: 7:00AM-10:00PM •Sunday: 7:00AM-10:00PM •

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Details

Cuisine: Continental, French (New)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Jacket Required
Wheelchair Accessible:
Seating:
Music Type:

Place an Order

BREAKFAST MENU

CEREALS AND FRUITS

McCann’s Steel-Cut Irish Oatmeal, Cream of Wheat or Seven-Grain Cereal

Homemade Honey Crunch Granola

Dutch Country Amish Muesli

Natural Plain Yoghurt

| With Sliced Bananas | With Mixed Berries

Fresh Fruit Plate

with Cantaloupe, Honeydew and Pineapple

Seasonal Fruit and Honey Yoghurt Parfait

Pink Grapefruit Segments or Melon Medley

Wild Berry Fruit Smoothie with Lavender Honey

SEASONAL SPECIALTIES

Roasted Chestnut Buttermilk Pancakes

with Maple Raspberry Compote

Italian Sausage, Broccoli Rabe and Aged Provolone Frittata

Pan-Seared Beef Tenderloin Paillard

with Watercress, Tomato Compote and Sunny-Side Eggs

Jumbo Lump Crab Meat and Yukon Gold Potato Hash

with Poached Lancaster Eggs

Old-Fashioned Raisin French Toast

with Slow-Cooked Apple and Mascarpone Stuffing

House-Smoked Norwegian Salmon

Toasted Bagel with Philadelphia Cream Cheese

Oven-Dried Blueberry Belgian Waffle

with Toasted Pistachios and Whipped Cream

Baked Lancaster Eggs, Smoked Salmon and Brioche Toad in the Hole

with Dill Hollandaise

ON THE SIDE

Cured Applewood Smoked Bacon

Yukon Gold Breakfast Potatoes

Vegetarian Sausage Patties

Turkey Bacon or Sausage

Chicken Apple Sausage

Spicy Chorizo Sausage

Pennsylvania Scrapple

Buttered Grits

Virginia Ham

Swann Continental Breakfast

Freshly Squeezed Orange, Pink Grapefruit or Juice of the Day

Basket of Home-Baked Croissants, Toasted Breads, Homemade Danish Pastries o

Dark Roast Coffee or Selection of Fragrant Teas

American Breakfast

Chilled Orange or Ruby Grapefruit Juice

Lancaster Farm Fresh Eggs Any Style, Bacon, Pork Sausage or Virginia Ham

Toasted Breads, Sweet Butter and Preserves

Dark Roast Coffee or Selection of Fragrant Teas

"Wa-Teishoku"

Yakizakana

Grilled Salmon

Ni Mono

Vegetables Simmered in Chicken Broth

Tamago

Coddled Egg

Tsukemono

Pickled Japanese Vegetable

Gohan

Steamed Rice

Miso Soup

Nori

Seasoned Dried Seaweed

Ocha

Japanese Green Tea

SUNDAY BRUNCH MENU

APPETISERS

Classic Beef Tartare and Zucchini

Plum Tomato and Brie Tartlets

California Sushi Rolls

Selection of Domestic and Imported Cheeses

with Crisp Grapes

Brandied Chicken Liver Mousse

with Grilled Bread and Fig Jam

Crisp Gremolata Calamari

with Roasted Garlic Thyme Dip

Devilled Eggs

Chick-Pea Hummus

with Crisp Pita Chips

Diver Scallop Ceviche

with Lotus Chips

Smoked and Pastrami Salmon, Trout, Whitefish and Peppered Mackerel

with Traditional Garnishes

Marinated White Anchovies, Marinated Mixed Olives, Roasted Peppers and Pine

Confetti Tomatoes

with Thai Basil, Buffalo Mozzarella and Curried Cashews

Thai Chicken Skewers, Spicy Rémoulade

Sweet Corn and Basil Shooters

Soppressata, Salami, Prosciutto, Aged Provolone and Locatelli Cheese

Chicken and Quail Egg Ballotine

Truffled Broccoli Frittata

Trio of Domestic Caviars, Traditional Accompaniments

Tuna Tartare and Grilled Eggplant

SALADS

Baby Shrimp, Zucchini, Dill Vinaigrette

Tabbouleh Salad

Artichoke Hearts, Red Onion, Hearts of Palm, Parsley Dressing

Broccoli, Charred Button Mushrooms, White Onion, Tarragon Vinaigrette

Fennel, Plum Tomato, Herbs, Dijon Mustard Dressing

Mixed Field Green Salad

Sweet Corn, Red Bell Pepper, Coriander Vinaigrette

Caesar Salad

Tri-Colour Fusilli Pasta, Bell Pepper, Basil Dressing

SOUP

Roasted Plum Tomato Bisque

with Orzo Pasta and Crisp Sweetbreads

A CELEBRATION OF FLAVOURS

Hawaiian Marlin Ceviche and Avocado Paquet, Citrus Rémoulade

Pan-Seared Maine Halibut

with Granny Smith Apple and Crisp Celery Salad, Crème Fraîche Dressing

Roasted Wild Rock Bass Fillet

with Yellow Farm Beet and Goat Cheese Tower, Balsamic Drizzle

Grilled Baby Pheasant

with Marinated Black Mission Fig and Glazed White Asparagus Tips, Rosemary Jus

ENTRÉES

Belgian Waffle

with Grilled Pennsylvania Dutch Ham, Mixed Berries and Pineapple Marmalade

Soft Brie Cheese Omelette

with Jumbo Asparagus and Caviar Croûton, Crème Fraîche Nage

Roasted Beef Sirloin Medallion

with Grilled Red Endive, Glazed Baby Carrots and Marinated Figs, Natural Balsamic Reduction

Pan-Seared Jumbo Lump Crab Cake

with Golden Beet Carpaccio and English Cucumber "Linguine", Caraway Citrus Aïoli

Herb-Roasted Organic Chicken Breast

with Pan-Fried Flat Bread, Roasted Peppers and Garbanzo Beans, Coriander Pesto

Grilled Florida Mackerel Fillet

with Vine-Ripened Heirloom Tomato and Fava Bean Tartare Croûton, Black Olive Caper Emulsion

Slow Cooked Norwegian Salmon

with Smoked Whitefish, English Peas, Granny Smith Apple and Celery Salad, Light Sorrel Sauce

Sautéed Veal Paillard

with Grape Tomato Compote, Wilted Arugula, Crisp Gnocchi and Warm Feta Cheese, Lemon Shallot Jus

Eggs Benedict

with Sautéed Spinach and Jumbo Lump Crab Meat Fondue, Caper Hollandaise

DESSERTS

Strawberry Bavarian Cream

Glazed Orange Cranberry Pound Cake

Coconut Fudge Bars

Traditional Chocolate Cake with Sour Cream Frosting

Carrot Cake with Cream Cheese Frosting

Opera Cake

Passion Fruit Cheesecake

Vanilla Crème Brulée

Chocolate Chip and Snicker Doodle Cookies, Fudge Brownies

Blueberry Peach Cobbler

Chocolate Banana Pâté

Vanilla Ice Cream

Key Lime Clafouti Tart

Custard Cream Puffs

Mixed Fruit Tartlets

LUNCH MENU

SOUPS

Clear Double Consommé, Oriental-Style Rice Noodles, Dumpling and Shaved Sc

Slow-Cooked Caramelised Cipollini Onion Gratin, Braised Beef, Aged Gouda Ch

SALADS

Fountain Salad

Boston Lettuce, Endive, Radicchio, Watercress and Frisée Lettuce, Citrus Shallot Dressing

Four Seasons Style “Cobb Salad”

Charred Sushi-Grade Tuna, Oven-Dried Pepper, Pressed Quail Egg and Garden Vegetables, Roquefort Rémoulade

Micro Peanut Potato Salad, Shredded Duck Confit, Frisée Lettuce, Caraway R

APPETISERS

Slow-Cooked Norwegian Salmon, Black Truffle Purée and Micro Watercress, Pr

Jumbo Lump Crab Salad on Toasted Brioche Points, Apple, Endive and Spiced W

Eggplant Caviar Terrine, Roasted Garlic Hummus, Grilled Flat Bread and Pick

ENTRÉES

Organic Tutankhamun Golden Chicken, Pearl Barley and Melted Leeks, Date Gam

Tempura of Jumbo Shrimp, Butternut Squash Compote, Maitake Mushrooms and Yu

Slow-Cooked Hops and Barley-Scented Braised Short-Ribs, Melted Texas Onion

Sautéed Wild Rock Bass Fillet, Warm Farina Cake, Roasted Bell Pepper, Red

Duet of Lamb and Riblet Pot Au Feu, Roasted Double Chop and Root Vegetables

Sautéed Jumbo Lump Crab Cake, Sweet California Carrot Puddle, Celery Root

“FOUNTAIN FAVOURITES”

Roasted Beef Tenderloin, Fingerling Potatoes, Pearl Onion and Bacon Ragout,

DINNER MENU

DINNER

House-Cured Salmon Gravlax

with Asparagus and Lemon Risotto, Fines Herbs Crème Fraîche Dressing

Sautéed American Foie Gras

with Medjool Date Compote and Glazed Quince, Toasted Brioche, Three Vinegar Reduction

Petit Red Snapper Fillet

with Jumbo Lump Crab Fondue Ravioli, Shellfish Bisque, Tarragon Essence

Pan-Seared Veal Sweetbreads

with Pissaladière Onion Tart, Niçoise Olives, Whole-Grain Mustard Sauce

Sautéed Jumbo Sea Scallop

with Sole Brandade, English Peas and Shaved Radish, Chive Nage and Paddlefish Caviar

Seared Sushi-Grade Tuna

with Crispy Sushi Roll, Wasabi Aïoli and Pea Shoots

Rocket Arugula, Prosciutto and "Mediterranean-Style" Vegetable Salad, Fenne

Savoury Winter Squash Soup

with Duck Confit and Dried Cranberry Bread Pudding, Crispy Chestnuts

Fountain Salad

with Boston and Mesclun Lettuce, Shallot Dressing

Sautéed Hawaiian Grouper Fillet

with Roasted Red Pepper and Yukon Gold Potato Stew, Extra-Virgin Olive Oil Thyme Emulsion

Roast Cervena Venison Saddle

with Slow-Cooked Shank Paquet and Glazed Salsify, Red Wine Salmis

"The Golden Bird" Roast Squab Breast Wrapped in a Gold Leaf

with Cumin-Scented Farro Medjool Dates, Natural Game Reduction

Pan-Seared Veal Tenderloin

with Veal Cheeks and Winter Root Vegetable Stew, Natural Veal Tarragon Emulsion

Butter-Poached Maine Lobster

with Potato and Truffle Croquette, Blood Orange Segments, Natural Lobster Reduction

Grilled Centre-Cut Beef Fillet

with Wild Mushrooms and Melted Leek Ragout, Soft Hominy Grits, Cognac Au Poivre Sauce

Steamed Black Bass Fillet

with Shumai Dumpling, Curried Vegetable Stew, Ginger Coriander Emulsion

DESSERT

Pharaoh’s Indulgence

Almond Mousse Pyramid, Pomegranate Poached Figs and Dates, Orange-Cardamom Ice Cream