Chez Foushee; 2016 Spring Restaurant Week

Menu and contact information for the 2016 Spring Restaurant Week.

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Course one

Chose one

  • Leek & potato bisque — With spring onions and crispy bacon
  • Butter poached snails — With pickled egg, caviar, and crostini
  • Beet carpaccio — With candied pecans, arugula chevre and house vinaigrette

Course two

Choose one

  • Pan seared seabass over crispy polenta — With watercress, candied citrus, and scotch bonnet creme fraiche
  • Confit chicken thigh and potatoes — With sundried tomatoes, arugula and horseradish beurre blanc
  • Creole beef ragout & grilled house sausage — With red beans and rice
  • Shellfish bouillabaise — With PEI mussels, top neck clams, crawfish, saffron broth, and rouille baguette

Course three

Choose one

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