Chez Foushee; 2013 Fall Restaurant Week

Menu and contact information for the 2013 Fall Restaurant Week.

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Course one

Chose one

  • Cup of sherried mushroom bisque — With barley
  • Red leaf salad — With carrots, tomatoes, red onion, marinated celery root, lentils, and house vinaigrette
  • Cajun boudin balls — With white remoulade and sweet pickles

Course two

Choose one

  • Confit chicken thigh — Served over dirty rice with candied orange peel gastrique
  • Pan seared catfish almondine — With roasted potatoes
  • Chargrilled mahi mahi — Served over stewed okra with basmati rice
  • Laurel brined pork loin — With malt vinegar apple glaze over roasted mirepoix
  • Truffled butternut squash risotto — With melted brie and spiced white wine reduction

Course three

Choose one

  • Lemon butter cake — With melba sauce
  • Chocolate truffle torte — With cinnamon crème anglaise
  • Almond shortbread stack — With strawberries and Chantilly cream
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