Dinner
Fruition is open seven days a week starting at 5pm. for dine-in, and 5:30 for take-out.
Menu No. 150
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
Smoked Trout Rillette with Colorado potato latke and trout roe | 16.16
Kumamoto Oysters with lemongrass and basil | 30.30
Early Spring Vegetables with straciatella and almond | 18.18
Pan Seared Scallops* with lobster cream and caviar | 28.28
Japanese Yellowtail ‘Tartare’* with fennel and avocado | 23.23
Crispy Pork Belly with Sea Island red peas and preserved turnip | 19.19
Duck Confit Agnolotti with charred cabbage and caraway | 24.24
Line Caught Swordfish ‘Milanese’ with buttermilk and arugula | 36.36
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
Roasted Half Chicken with pencil cob grits and brown butter | 33.33
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.
