Chez Foushee; 2015 Spring Restaurant Week

Menu and contact information for the 2015 Spring Restaurant Week.

April 12, 2015; 8:23 PM • by RVANews staff

• 203 N. Foushee Street
• 804.648.3225
• chezfoushee.com
• Reservations »

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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

April 12, 2015 8:23 PM 0