Fleurie Restaurant Menu

Poached Lobster With Fennel

truffle mashed potatoes, and red wine sauce.

Saffron Tagliatelle

with mixed vegetables and vegetable cream sauce.

Pan Seared Skate

with pumpkin, confit beets, and beurre noisette.

Pan Seared Salmon With Potato~Onion Cake

carrot puree, beef jus.

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.

Veal Sweetbreads With Bacon

sauteed radicchio, balsamic syrup, and cipolloni onions.

Rack Of Lamb With Fennel Puree

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

Seared Beef Tenderloin

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

Squab Baked In Puff Pastry

with foie gras and cabbage.

Lobster Bisque With Tarragon

Bouquet Of Young Greens & Herbs

roquefort, tomatoes and toasted pine nuts.

Local Organic Greens

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

Wine Braised Beef Short Ribs

with truffled parsnip puree and parsnip chips.

Chilled Vegetable Salad On Toasted Brioche

with yellow pepper coulis.

Spiced Lamb Carpaccio

with green bean and shallot salads.

Shrimp Risotto

with mascarpone and carrots.

Mosaic Of Tuna, Salmon, & Flounder

with avocado, soy, and sherry vinegar.

Parfait Of Foie Gras And Chicken Livers

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

Seared Hudson Valley Foie Gras

with lentils and vinaigrette.