Wednesday, November 26, 2014
Inquirer Daily News
Spring menu at the Fountain at the Four Seasons
Posted on Fri, 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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