Chez Foushee; 2016 Spring Restaurant Week

Menu and contact information for the 2016 Spring Restaurant Week.

April 7, 2016; 12:53 PM • by RVANews staff

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

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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

April 7, 2016 12:53 PM 0