Fleurie Restaurant

with truffled parsnip puree and parsnip chips.

roquefort, tomatoes and toasted pine nuts.

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

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

with yellow pepper coulis.

with lentils and vinaigrette.

with mascarpone and carrots.

with green bean and shallot salads.

with avocado, soy, and sherry vinegar.

with pumpkin, confit beets, and beurre noisette.

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

truffle mashed potatoes, and red wine sauce.

red onion marmalade and shellfish cream.

carrot puree, beef jus.

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

with foie gras and cabbage.

sauteed radicchio, balsamic syrup, and cipolloni onions.

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

with mixed vegetables and vegetable cream sauce.