Fountain Restaurant

Pink Grapefruit or Juice of the Day

Toasted Breads, Homemade Danish Pastries or Fruit-Filled Muffins

Pink Grapefruit or Juice of the Day

with Breakfast Meats

Pink Grapefruit or Juice of the Day

Cream Chipped Beef on Brioche and Savoury Bechamel Sauce

Charred Taylor Pork Roll

Cream of Wheat or Seven-Grain Cereal

With Sliced Bananas, With Mixed Berries

with Cantaloupe, Honeydew, Pineapple and Berries

with Honey

with Huckleberries and Sweet Ricotta Cheese

Oven-Roasted Tomato, Arugula, Porchetta and Parmesan Cheese

Toasted Country Bread, Roast Turkey and Gruyere Cheese with Fried Eggs

with Poached Lancaster Eggs

with Oven-Dried Strawberry and Mascarpone Stuffing

with Bagel, Philadelphia Cream Cheese and Traditional Garnishes

Topped with Toasted Pistachios and Nutmeg, Served with Vanilla Gelato

Baked Lancaster Eggs, Smoked Salmon and Brioche with Dill Hollandaise

English Breakfast, Earl Grey, Darjeeling, Yellow and Blue Chamomile, Sencha Japanese Green Tea, Orange Pekoe, Peppermint

Pink Grapefruit or Juice of the Day

Danish Pastries, Fruit-Filled Muffins or Toasted Breads

Any Style, Bacon, Pork Sausage or Virginia Ham

Sweet Butter and Preserves

Pink Grapefruit, Carrot or Juice of the Day

with Berries and Skimmed Milk

Carrot Muffin and Apple Butter

with Spinach, Tomatoes, Mushrooms and Fine Herbs

With Virginia Ham, Bacon, Sausage or Pennsylvania Scrapple

with Poached Eggs

White Omelette or Cholesterol-Free Scrambled Eggs, With Spinach, Tomatoes, Mushrooms or Fine Herbs

with Two Poached Eggs

with Farm Fresh Eggs, Home-Fried Potatoes or Buttered Grits

With Smoked Salmon, With Virginia Ham

with Soft Scrambled Eggs and Chives

with Lemon Zest and Fresh Berries

with Maple Syrup

with Toasted Almonds and Mixed Berries

with Philadelphia Cream Cheese and House-Smoked Norwegian Salmon

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

Homemade Honey Crunch Granola, Dutch Country Amish Muesli

with Whole Milk, 2% or Skimmed Milk

With Sliced Bananas, With Mixed Berries

with Lavender Honey

Orange, Pear, Grapes and Almonds

with Mint or Melon Medley

with Citrus Cream

Home-Baked Croissants, Danish Pastries, Bran or Fruit-Filled Muffins

Toasted English Muffin, Portuguese Muffin or Bagel

Smoked Bacon or Virginia Ham

Turkey Bacon or Sausage

Freshly Squeezed Orange, Pink Grapefruit, Carrot or Juice of the Day

Prune, Pineapple, Cranberry, Apple or Tomato Juice

Dark Roasted, Freshly Brewed

with Whipped Cream

Hand-Picked Fragrant Teas, Black, Green or Herbal

with Steamed Rice

with Broccoli and Mashed Potatoes

with Vanilla Ice Cream and Chocolate Sauce

with Strawberries and Whipped Cream

with Pearl Barley and Braised Chicken Leg

with Duck Confit and Shaved Scallions

Roasted Beet Root Puree and Micro Watercress, Pomegranate Essence

Chestnut Puree and Creamy Salsify, Meyer Lemon Emulsion

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

with Roasted Beet Root and Asparagus Tips, Warm Goat Cheese Croquette, Toasted Almond Dressing

Wrapped in Prosciutto, Parmesan Cheese Crackling, Roasted Garlic Aioli

with Boiled Quail Egg, Haricot Vert and Olive Tartine on Rustic Country Bread, Shallot and Radish Dressing

Pork Shoulder Bread Pudding and Glazed Brussel Sprouts, Natural Reduction

Thai Curry Root Vegetable Stew and Crisp Sweet Potatoes, Coriander Essence

Lyonnaise Potatoes, Cippolini Onions and Haricots Vert, Pommery Mustard Emulsion

Melted Swiss Chard and Savoury Leg Pierogi, Currant Game Jus

White Bean Puree, Glazed Turnips and Wilted Spinach, Chat Masala Emulsion

Glazed Brussel Sprouts and Cauliflower with Shredded Beef Gratinee, Green Peppercorn Jus

Bulghur Wheat Salad and Baby Beets, Citrus Essence

Glazed Broccoli Spears and Charred Red Onion, Natural Reduction

with Cocktail Sauce

with Oil and Lemon Dressing

with Potato Chips or Vegetables

with Provolone and American Cheeses

with French Fries or Vegetables

with French Fries or Vegetables

with Sausage and Pepperoni

with Prosciutto and Arugula

with Bolognese or Alfredo Sauce, Freshly Grated Parmesan Cheese

Lyonnaise-Style

with Spicy Dip

with Crisp Wontons

with Sauce Verte

with Crisp Bacon

with Mango and Cucumber

with Pistachio Praline

Gremolata-Style

with Caesar Dressing

Buffalo Mozzarella Cheese, Red Wine Vinaigrette

Capers, Red and Yellow Bell Peppers, Basil Vinaigrette

Shrimp, Plum Tomato, Herb Dressing

Celery, White Onion, Chives Remoulade

Beef, Carrots, Coriander, Thai Sauce

with Wild Rice and Crab Meat

with Sauteed Spinach, Heirloom Tomato and Crab Salad, Herb Hollandaise

Flageolet Beans, Pearl Onion Ragout, Game Reduction

with Spinach Gnocchi, Grape Tomato Confit, Mild Garlic Jus

with Sorrell-Flavoured Potatoes, American Caviar Crouton, Oyster Chowder

Wild Rice Galette, Steamed Broccoli Spears and Charred Red Onion, Natural Reduction

Tabbouleh Salad, Crisp Honshemeji Mushrooms, Green Curry Sauce

with Osso Buco Envelope, Glazed Broccolini, Tomato and Olive Oil Emulsion

with Grilled Jumbo Shrimp, Basil Nage

with Grilled Pennsylvania Dutch Ham, Mixed Berries and Pineapple Marmalade

Trout and Salmon Caviars, Traditional Accompaniments

Wilted Snow Peas and Crisp Asian Pear

with Cream Cheese Frosting

Cooked Pork Belly Hot Pot, Asian Vegetables, Spiced Broth

with Tempura of Egg, Mustard-Scented Salsify Salad, Dill Creme Fraiche and American Caviar

with Farmer's Acorn Squash Compote, Shanghai Bok Choy, Cider Vinegar Sauce

with Black Mission Fig Compote, Mini Brioche, French Mache

with Savoury Game Paquet Celeriac Mousseline, Sherry Wine Vinegar Sauce

with Romaine Lettuce, Thin-Sliced Prosciutto, Parmesan Tuile

with Bone Marrow Crouton and Roasted Garlic

with Boston and Mesclun Lettuce, Shallot Dressing

with Buttered Angel Hair Pasta and Zucchini Parisienne, Hand-Raked Clams and White Wine Emulsion

Bourguignon-Style Venison Loin with Leg, Glazed Turnips, Cabernet Sauvignon Sauce

with Cumin-Scented French Lentils, Sauteed Chanterelle Mushrooms, Moroccan-Scented Lamb Jus

with Crab Meat Ravioli and Swiss Chard Galette, Tomato Veal Jus

with Keene's Cheddar Grits, Flageolet Beans and Asparagus Jus, Tarragon Lobster Sauce

with Country Style Fingerling Potatoes and Baby Brussels Sprouts, Green Peppercorn Reduction

with a Coconut and Coriander Crust, Curried Root Vegetables, Light Pickled Ginger Sauce

with Cocktail Sauce

with Oil and Lemon Dressing

with Potato Chips or Vegetables

with Provolone and American Cheeses

with French Fries or Vegetables

with French Fries or Vegetables

with Steamed Rice

with Broccoli and Mashed Potatoes

with Sausage and Pepperoni

with Prosciutto and Arugula

with Bolognese or Alfredo Sauce, Freshly Grated Parmesan Cheese

with Vanilla Ice Cream and Chocolate Sauce

with Strawberries and Whipped Cream

Chef's Seasonal Preparation

Chef's Seasonal Preparation

Chef's Seasonal Preparation

with Boston Lettuce, Endive, Watercress and Radicchio with Shallot Vinaigrette