Fossetts Restaurant Week Menu
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Restau rant Week 2009 1st Course C H O O S E
O N E
Bisque of summer bean Scallop ratatouille
Salad of local Amish tomatoes Our own arugula and shaved Everona farm’s pecorino Fleur de sel and Virginia cabernet vinegar
Entrée C H O O S E
O N E
Cornmeal crusted strawberry grouper Salad of micro collard greens and lobster butter Pecan – shiitake dirty rice and compote of heirloom tomatoes
Bouille of Gryffon’s aerie beef Parsley pappardelle and our own baby beets Braised pea shoots
Mignon of organic white eggplant Farmer’s sauce, salad of organic cilantro Stirfry of asparagus and wild mushrooms, mustard oil
Dessert C H O O S E
O N E
Quince crème brûlée Pecan sandies
Virginia gentleman cake Surrey peanut ice cream
$25.00
O N E
Bisque of summer bean Scallop ratatouille
Salad of local Amish tomatoes Our own arugula and shaved Everona farm’s pecorino Fleur de sel and Virginia cabernet vinegar
Entrée C H O O S E
O N E
Cornmeal crusted strawberry grouper Salad of micro collard greens and lobster butter Pecan – shiitake dirty rice and compote of heirloom tomatoes
Bouille of Gryffon’s aerie beef Parsley pappardelle and our own baby beets Braised pea shoots
Mignon of organic white eggplant Farmer’s sauce, salad of organic cilantro Stirfry of asparagus and wild mushrooms, mustard oil
Dessert C H O O S E
O N E
Quince crème brûlée Pecan sandies
Virginia gentleman cake Surrey peanut ice cream
$25.00
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