Ramen, Lunch, Fine Palate, Rittenhouse Square

Executive Chef Vince Joseph and owner Courtney Dow celebrate the first anniversary of Fine Palate (231 S. 15th Street) with some exciting changes, both in and out of the kitchen. Starting this week, look for a new lounge on the first floor, new weekday lunch service and new fall menu changes on the dinner menu. The duo, known for the first pop-up rooftop sensation Le Bok Fin, opened the global-oriented restaurant and bar in fall of 2015. One year later, they want to continue to continue to evolve the dining experience they are offering, while pushing the envelope with the finest ingredients from around the world.

The biggest change at the Rittenhouse restaurant and bar is in the first floor dining room. The seating area has been transformed into an upscale and modern lounge, featuring oversize chairs, plush pillows, muted colors, luxurious curtains and minimalist decorate accents. The new seating and decor will be paired with a lounge-only menu of 16-18 dishes that range $3.00 to $20.00. The new lounge and menu are designed to appeal to the growing after work crowd and the weekend theater patrons. As the lounge continues to evolve throughout the fall into early winter, look for the addition of artistic projections on the walls above the seating, and for a new Bordeaux bubbly brunch series.

The lounge will be the perfect go-to spot for new weekday lunch service Tuesday through Friday, from 11:30am to 3pm. The lunch menu will launch with approximately 10-12 dishes that include Döner Kebab, Buffalo Tartare, Ramen, Paris Dog and other selections. Also, patrons can look for vegan and vegetarian dishes to rotate as daily and weekly specials.

On the dinner side, formal service will move up the grand staircase to the second floor dining room that overlooks the bar and new lounge. Chef changes up the menu for autumn with 12 new and returning seasonal dishes that feature top quality ingredients he sources from around the world. Menu highlights include White Truffle Risotto, Black Truffle Mac and Cheese, Spanish Octopus, Handmade Burrata and Pickled Green Tomatoes, Edamame Gnocchi, and more.

“Every few weeks seasons and produce changes,” said Joseph. “I try to stay ahead of the seasons locally and what is growing in season in different parts of the world. Having cooked around the globe I appreciate and value the diversity and palates of our patrons. I like to keep that in mind while introducing new and exotic components to the repertoire.”

Joseph added, “The new menu has butternut squash paired with edamame gnocchi. The dish has a beautiful color contrast that's not only seasonal (green, orange, red fall colors) but a flavor profile and combination that's pretty unique. Also, autumn is also a season for pork. Over the history of time in Europe this is the season families would "harvest" their "healthiest" hog. In preparation of winter. So I always feel it's a time for pork. So we put the pork chop and escarole on this menu. Philadelphians love pork and we try to ‘wet’ the appetite but finding the best product that people like most at the best time of year.”

For a full list of fall menu changes, as well as the new lounge and lunch menus, see below:

** FALL DINNER CHANGES:

Bouillabaisse, $18.00
Fish and shellfish stew from Marseille

Buffalo Tartare, M.P.
Loin of buffalo Dijon mustard, capers, egg

Octopus, $15.00
Spanish octopus braised and seared, sun choke, yuzu kosho olives

Handmade Burrata Pickled Green Tomatoes, $14.00
100yr old balsamic vinegar

Ramen, $13.00
House made noodles clarified shoyu broth veg Mushrooms pork soy egg

Gnocchi, $16.00
Edamame, potato gnocchi, butternut squash broth (gluten free)

Japanese Pizza, $13.00
Mushrooms caramelized onions tomatoes

Black Truffle Mac and Cheese, M.P.
Fregola sarda black truffle mornay sauce

White Truffle Risotto, M.P.
Italian carnaroli rice with white truffles from piedmont

Artichoke Hearts and Fennel, $12.00
Confit of fennel steamed artichokes nam prik noom

Grilled Pork Chop, $25.00
Duroc pork rib chop apple mostarda, mulled wine jus braised broccoli rabe.

Roasted Duck, M.P.
Roasted duck breast, garam masala Demi kabocha squash

** NEW LOUNGE MENU

Potted Foie, $25.00
Hudson Valley Foie Gras Prickly pear gellie

Ramen, $13.00
House made hand drawn noodles, clarified broth, vegetables, mushrooms, pork

Dry Aged Burger, $20.00 (limited availability)
48 day dry aged ribeye on house English muffin

“Paris” Dog, $7.00
Peidmontese beef hot dog inside a French baguette

Garden Salad, $9.00
Chef’s daily greens
Chicken $4.00, Steak $8.00, Shrimp $9.00

Petite Filet, $5.00/ounce (8 ounce minimum)
“A la Stone Style” cut to order center cut of beef over glazed onions

Smoked Eggplant Caviar, $9.00
Moroccan style house spice grilled and slow roasted eggplant

Sliders, $9.00
Sausage sliders with roasted pepper and kimchi

Edamame Hummus, $12.00
Three bean puree dip with flat bread

Jumbo Prawn Mostardo, $15.00 each
Beer battered jumbo prawns with mustard sauce

Grilled Flatbread, $8.00
Daily selection

Daily Selected Cheeses, $18.00
Three cheeses, honey, chutney, compotes

Fried Oysters, $3.00 each
Indian curry relish

Just Fries, $5.00

Truffle Potato Chips, $11.00
Blue cheese fonduta

Skewers “Yaki” Style, $3.00
Daily proteins and vegetables

Ham and Cheese Croquettes, $7.00
Next day potato puree with ham and cheese

** NEW LUNCH MENU

Dry Aged Burger, $20.00
48 day dry aged ribeye on house English muffin

“Paris” Dog, $7
Peidmontese beef hot dog inside a French baguette

Chopped Farmers’ Salad, $9.00
Daily root vegetables and greens

Avocado Bacon Tomato, $10.00
Slices of avocado, bacon, tomato conserva on French baguette with herb mayo

Bánh Mì, $11.00
Pork Belly, cilantro, green onions, marinated carrots and cucumber

Döner Kebab, $15.00
Turkish style, herb marinated chicken on a pita, Mediterranean salad, olives, feta

Buffalo Tartare, M.P
Hand cut, raw loin of buffalo, Dijon mustard, capers, egg yolk, “Larousse Gastronomique” style

Grilled Chicken “Paillard” , $11.00
Chicken breast, mozzarella, Old balsamic,

Ramen, $13.00
House made hand drawn noodles, clarified broth, vegetables, mushrooms, pork

Ham and Cheese Baguette $8
French ham with Gruyere cheese on a warmed baguette with Mornay cheese sauce

Petite Filet, $5.00/ounce (5 ounce minimum)
“A la Stone Style” cut to order center cut of beef over glazed onions

Vegan/Vegetarian Options available daily

New hours for Fine Palate for fall and early winter as follows:
Lounge Service, Tuesday to Sunday, 9:00pm to close
Lunch Service, Tuesday to Friday, 11:30am to 3:00pm
Dinner Service, Tuesday through Sunday, 5:00pm to 10:30pm
Brunch Service, Saturday, 11:30am to 3:00pm, Sunday 11am- 3:30pm

For reservations, visit open table, click www.finepalategroup.com or call 267-318-7971.