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I Say Appetizer.
Tomato season is my second favorite time of the year (second only to the playoffs). Not only are my own tomatoes producing in abundance, but we've been getting in some great heirlooms from local growers. In particular, the tomatoes from Wayside Produce are intensely flavorful, and they've made their way into several dishes over the past two weeks.
I hope you are enjoying them as much as I am!
-Chef Brian
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Another Successful
Restaurant Week
~Great Food and Charity~
The restaurant business usually winds down during the final, sleepy weeks of July, but this was not so during Charlottesville's Restaurant Week! We were able to serve 711 dinners, and raise $711 for the Blue Ridge Area Food Bank.
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Did you catch our sommelier in the Washington Post last week?
The Post's wine writer, Dave McIntyre, popped by Fleurie for dinner and discussed his wine experience
in the article...
Fleurie sommelier, Erin, also wrote an article for the C-Ville Weekly about two locals who had one of the first wineries in Virginia...
Read the full article here.
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What's on the Menu?
Chef Brian pays an homage to his mother with this dish! Her famous cucumber salad is at the center, and Chef tops it with Trout Roe and Dill...
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| | Maman's Cucumber Salad, Yogurt, Trout Caviar |
This dish came and went in flash during the brief and wondrous season of rhubarb!
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| | Local Duck Breast, Liver-Cherry Risotto, Rhubarb |
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| | Salmon, Sweet Garlic, Fennel, and Saffron Potatoes |
Garden-Fresh Halibut...
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| Halibut Crusted with Herbs from Chef Brian's Garden, Summer Squash, and the French favorite: Ratatouille!
Cheers!
We look forward to serving you soon! |
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