Chez Foushee; 2013 Fall Restaurant Week

Menu and contact information for the 2013 Fall Restaurant Week.

October 14, 2013; 7:35 AM • by RVANews staff

• 2 E. Grace Street
• 804.648.3224
• chezfoushee.com
• Reservations »

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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

October 14, 2013 7:35 AM 0