Chez Foushee; 2015 Fall Restaurant Week

Menu and contact information for the 2015 Fall Restaurant Week.

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Course one

Chose one

  • Cup of split pea soup — With confit lardons and crème fraîche
  • Panzanella salad — With roasted root vegetables, candied pecans, brussel sprouts, and herb vinaigrette
  • Chicken liver pate — With dijon cornichons and crostinis

Course two

Choose one

  • Pan seared trout — With green beans, roasted almonds, and black mission fig beurre blanc
  • Braised beef cheeks — With vegetable mirepoix over jalapeño cheddar grits with ale jus
  • Grilled alaskan salmon — Over basil ratatouille and soft polenta with chevre glaçage
  • Bacon wrapped pork loin — With potato gratin and cran-apple demi

Course three

Choose one

  • Lemon butter cake — With melba sauce and fresh strawberry
  • Chocolate truffle torte — With cinnamon crème anglaise
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