Talking to Predrag Starcevic, the Fontana Manager, one begins to understand the service mentality that makes Fontana such a perfect dining experience. Although the room is open also for breakfast and dinner. Dining outside in the central courtyard of the Biltmore hotel, lulled by the soothing noise of a huge fountain and surrounded by tall trees, is just part of the picture. That picture is complimented by formal but exceptionally friendly service and a kitchen that skillfully uses high quality ingredients to create perfectly cooked and presented dishes. Importantly, the kitchen is responsive to guest needs, for example preparing succulent veal with a butter lemon sauce, not the standard menu sauce. For the standard the entrees in the mid to high $20's are not unreasonably expensive. The bill includes an 18% service charge and gratuities are optional, but well deserved.