flower flower
108 3rd Street, NE
Charlottesville, VA 22902
Tel (434) 971-7800
Fax (434) 971-7825

Hours
Monday–Thursday 5:30-9:00
Friday & Saturday 5:30-10:00
Closed Sunday

 

"Fleurie's menu reveals decidedly refined creations. Entrees like poached lobster play to any epicurian's palate."

STYLE Magazine
The Dining Issue, Nov 2006

 

Items subject to change due to availability. Please call with inquiries.

Tasting Menu
$90

Optional wine pairing for $50

1st Course

Parfait of Polyface Farm Chicken Liver and Foie Gras, With a Grape, Almond and Celery Salad, Maple Syrup

2nd Course

Pan Roasted Jumbo Lump Crab with Apple Purée, Truffle and Chive Butter

3rd Course

Butter Poached Lobster with Ginger Carrot Purée, Sauternes Lime Sauce

4th Course

Soup of Jerusalem Artichoke, Toasted Almonds, Fourme d’Ambert

5th Course

Roasted Rack of Lamb, Potato & Swiss Chard Gratin

6th Course

Venison Loin, Braised Red Cabbage, Spaetzle, Poached Pear, Red Wine Sauce

7th Course

Cheese Selection

8th Course

Chocolate Soufflé Cake with Blueberry Sorbet

Pre-Theater Menu
$35

(available by table only, please order by 6:30)

Appetizer

Lobster Bisque with Tarragon

Or

Bouquet of Greens & Herbs, Goat Cheese, Confit Tomatoes, Pine Nuts, Mustard Vinaigrette

Main Course

Wild Caught Salmon with Fennel Purée, Sweet Garlic Butter, Black Olive Tapenade

Or

Pan Roasted Beef Tenderloin, Red Wine Risotto, Mushrooms, Béarnaise

Or

Tagliatelle with Vegetable Medley in a lightly Spiced Vegetable Broth

Dessert

Crème Brûlée

Or

Riz au Lait, Concord Grape Sorbet, Cocoa Nibs, Virginia Meritage Reduction

Local Tasting Menu
$65

(available by table only)

Optional wine pairing for $35

1st Course

Parfait of Polyface Farm Chicken Liver and Foie Gras With a Grape, Almond and Celery Salad, Maple Syrup

2nd Course

Roast Jumbo Lump Crab with Apple Purée, Truffle and Chive Butter

3rd Course

Soup of Jerusalem Artichoke, Toasted Almonds, Fourme d’Ambert

4th Course

Wolf Creek Farm Grass-Fed Steak, Red Wine Risotto, Mushrooms, Béarnaise (served rare)

5th Course

Riz au Lait

Fleurie’s Local Tasting Menu showcases the best ingredients from Virginia farms. For ten years, we have been supported by local farmers and growers.

~À la carte~

Appetizers

Greens & Herbs with Goat Cheese, Pine Nuts, Confit Tomatoes, Mustard Vinaigrette
9

Parfait of Polyface Farm Chicken Liver and Foie Gras, Grape, Almond and Celery Salad, Maple Syrup
13

Salmon Tartare with Cucumber, Dill, Sherry Vinegar, and Soy, Quail Egg, Caviar
15

Lobster Bisque with Tarragon
9

Jerusalem Artichoke Soup, Toasted Almonds, Fourme d’Ambert
12

Shrimp Risotto with Mascarpone and Carrots
14

Seared Hudson Valley Foie Gras, Sautéed Apples, Golden Raisins, Honey Clove Gastrique
18

Pan Roasted Jumbo Lump Crab, Apple Purée, Truffle and Chive Butter
13

Main Courses

Seared Scallops, Medley of Squash and Pumpkin, Pear and Vanilla Sauce
33

Wild Caught Salmon with Fennel Purée, Sweet Garlic Butter, Black Olive Tapenade
31

Butter Poached Lobster with Pearl Couscous, Gingered Carrot Purée and Sauternes Lime Sauce
37

Loin of Venison, Braised Red Cabbage, Spaetzle, Poached Pear, Red Wine Sauce
37

Rack of Lamb, thin Potato & Swiss Chard Gratin Fava Beans, Lamb Jus
36

Pan Roasted Beef Tenderloin, Red Wine Risotto, Mushrooms and Béarnaise Sauce
36

Tagliatelle with Vegetable Medley in a lightly Spiced Vegetable Broth
29