Fleurie Restaurant Menu

Name: Fleurie Restaurant
Telephone: (434) 971-7800

(434) 971-7800

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108 3rd St Ne, Charlottesville, VA 22902

French

Restaurant Website

Main
Catering

Appetizers

Lobster Bisque With Tarragon

$9.00

Wine Braised Beef Short Ribs

$12.00

with truffled parsnip puree and parsnip chips.

Bouquet Of Young Greens & Herbs

$9.00

roquefort, tomatoes and toasted pine nuts.

Parfait Of Foie Gras And Chicken Livers

$14.00

with virginia maple syrup, grape, almond and celery salad.

Local Organic Greens

$10.00

with roquefort dressing, sweet & spicy pecans and cherry tomatoes.

Chilled Vegetable Salad On Toasted Brioche

$12.00

with yellow pepper coulis.

Seared Hudson Valley Foie Gras

$18.00

with lentils and vinaigrette.

Shrimp Risotto

$13.00

with mascarpone and carrots.

Spiced Lamb Carpaccio

$12.00

with green bean and shallot salads.

Mosaic Of Tuna, Salmon, & Flounder

13.00

with avocado, soy, and sherry vinegar.

$Main Courses

20 Percent gratuity added to parties of six or more.

Pan Seared Skate

$27.00

with pumpkin, confit beets, and beurre noisette.

Pan Roasted Halibut

$30.00

with truffle butter crust, choucroute, red beet puree, and champagne sauce.

Poached Lobster With Fennel

truffle mashed potatoes, and red wine sauce.

Seared Sea Scallops With Celery Root

$28.00

red onion marmalade and shellfish cream.

Pan Seared Salmon With Potato~Onion Cake

$27.00

carrot puree, beef jus.

Seared Beef Tenderloin

$36.00

with ragu of mushrooms, short rib ravioli and fava beans.

Squab Baked In Puff Pastry

$37.00

with foie gras and cabbage.

Veal Sweetbreads With Bacon

$31.00

sauteed radicchio, balsamic syrup, and cipolloni onions.

Rack Of Lamb With Fennel Puree

$34.00

pistou, concasse of tomato and black olives, and lamb jus.

Saffron Tagliatelle

$23.00

with mixed vegetables and vegetable cream sauce.

Appetizers

Local Organic Greens

with roquefort dressing, sweet & spicy roasted pecans, and cherry tomatoes.

Shrimp Risotto

with mascarpone and carrots.

Bouquet Of Young Greens

with pine nuts and goat cheese.

Mosaic Of Tuna, Salmon And Flounder

with avocado, soy and sherry vinegar.

Lobster Bisque With Tarragon.

Main Courses

Seared Sea Scallops

with celery root, red onion marmalade, and shellfish cream.

Pan Roasted Halibut With Truffle Butter Crust

choucroute, red beet puree, and champagne sauce.

Seared Beef Tenderloin

with gnocchi and fava beans.

Herb Roasted Chicken Breast

with baby german potatoes, arugula, and apple-sherry vinaigrette.

Saffron Tagliatelle

with cream sauce and vegetables.

Desserts

Warm Chocolate Cake With Banana Sorbet

Raspberry Mille Feuille

Chef's Selection Of Sorbets

Plate Of French Cheeses

Menu for Fleurie Restaurant is provided by findrestaurantmenu.com

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