Chez Foushee Restaurant; 2013 Spring Restaurant Week

Menu and contact information for the 2013 Spring Restaurant Week.

April 18, 2013; 6:45 AM • by RVANews staff

• 2 East Grace Street
• 804.648.3225
• chezfoushee.com
• Reservations »

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Course one

Choose one

• Shrimp remoulade— Over romaine with deviled egg and marinated celery root.
• Mixed greens— With candied beet chips, goat cheese and pistachio vinaigrette.
• Cup of spinach rockefeller bisque— With chicken cracklings and chive crème fraîche.

Course two

Choose one

• Arugula risotto— With grilled vegetables, micro herb salad and parmesan crisps.
• Garlic chargrilled mahi-mahi— And stewed okra with basmati rice.
• Pan roasted cod— With spring vegetables, chorizo and spiced shrimp broth.
• Laurel brined pork loin— With confit tomato, barley, mushroom and herb ragout.
• Braised chicken thigh— With olives, orange and sherry over buttered cauliflower purée.

Course three

Choose one

• Lemon butter cake— With melba sauce and candied lemon peel.
• Almond shortbread stack— With rosewater white chocolate mousse and strawberry garni.
• Chocolate mousse torte— With smoked almond tuile and orange basil coulis.

April 18, 2013 6:45 AM 0