Chez Foushee; 2015 Spring Restaurant Week

Menu and contact information for the 2015 Spring Restaurant Week.

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Course one

Chose one

  • Cup of celery root bisque — With pine nut crème
  • Romaine salad — With hearts of palm, deviled egg, quinoa, and goat cheese with honey vinaigrette
  • Chicken liver pate — With dijon, cornichons, and croutons

Course two

Choose one

  • Pan seared mahi mahi over basmati rice — With parley broth, shelled mussels, and spicy sprouts
  • Pan seared salmon — With crispy dill potato cakes, preserved lemon, and horseradish crème fraiche
  • Creole ragout of chicken thigh — Over green chili cheddar grits with chicken cracklin’
  • Laurel brined pork loin — With stuffed potato, grilled asparagus, and chive butter

Course three

Choose one

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