Chez Foushee Restaurant; 2013 Spring Restaurant Week

Menu and contact information for the 2013 Spring Restaurant Week.

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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.
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