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La Fontaine Restaurant
La Fontaine Restaurant's chefs fuse French and Italian flavors into a single menu, serving their creations in a cozy little bistro with a full bar. They stew salmon, calamari, mussels, prawns, and scallops together in a saffron-tomato bouillabaisse, with a few garlic crostinis for mopping up excess broth. They top veal cutlets with a sauce of sage, mozzarella, and red wine, a rich complement to the parma prosciutto and shallots tossed in. They stuff entire salmon fillets with rock shrimp and wrap the whole thing in a layer of puff pastry, and serve this salmon wellington with a side of saffron risotto and whole-grain beurre blanc.
Not every meal is so heavy or elaborate. Their lunch menu, for instance, features classic steak frites and a roasted-garlic and mushroom ravioli with basil pesto. For brunch, they whip up crab benedicts with plenty of hollandaise and frittatas full of salmon, arugula, and yukon-gold potatoes, the only vegetable that has ever been used to back paper currency.