Spring menu at the Fountain at the Four Seasons
Posted on Friday, Apr 11, 2014
Spring sprung late this year, so Fountain chef William DiStefano waited till April 8 to unveil his seasonal menu at the Four Seasons Hotel. The vernal vittles include a delicate English sweet pea soup, a poached jumbo Cape May sea scallop, pan-roasted American snapper, and a clever riff on salmon gravlax - it's house-cured Scottish ocean trout.
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