Fleurie, Petit Pois Launch New Partnership with CSG

Citing an interest in gardening and a desire to give back to the community, Fleurie and Petit Pois restaurants are partnering with the City Schoolyard Garden on special dinners designed to raise friends, funds and interest in educational gardening efforts at city schools. Chefs Brian Helleberg and Brian Jones will host fundraising dinners over two days – Tuesday, January 24 at Petit Pois and Wednesday, January 25 at Fleurie. Fifty percent of food sales on those evenings will benefit CSG, and both restaurants will be offering prix-fixe menus that highlight local and seasonal ingredients with optional wine pairings.

Treat yourself to a lovely meal while supporting educational gardening for Charlottesville students!

On Wednesday January 25, at Fleurie, Chef Brian Helleberg has crafted a 5-course, prix fixe meal that focuses on seasonal winter food. Each meal is $60, with an optional $35 wine pairing. Reservations are recommended, and can be made by calling (434) 971-7800.

 

Menu

1st Course:  Terrine of Root Vegetables, Polyface Farm Chicken, and Black Truffle

2nd Course:  Jerusalem Artichoke Soup with Fourme D’Ambert and Toasted Almonds

3rd Course:  Butter Poached Lobster with Pearl Couscous, Ginger Carrot Puree, and Sauternes Lime Sauce

4th Course:  Rock Barn Roast Pork Rib Chop & Braised Belly with local Winter Greens

5th Course:  Apple Tart Tatin with Salted, Caramel Ice Cream

Fleurie Restaurant

108 3rd Street NE, Charlottesville, VA 22902

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Petit Pois is generously donating 50% of the food sales on Tuesday evening, January 24, to the City Schoolyard Garden! Chef Brian Jones has crafted a 3-course, prix fixe meal that focuses on winter comfort food. Each meal is $30, with an optional $15 wine pairing. Two seatings are available; one at 6pm and another at 8pm.

Menu

1st Course:

Sweet Potato-Leek Soup with Candied Pecans

Mussels Steamed in White Wine and Vegetable Broth

Mixed Greens with Pine Nuts and chèvre

2nd Course:

Mushroom Risotto with Arugula, Carrots, Parmesan, and Chives

Polyface Farm Chicken Braised in Red Wine with Potato Puree and Vegetables

Crispy Skin Trout with Green Beans, Almonds, and Brown Butter

3rd Course:

Apple Crisp with Pecan-Crumble Topping and Vanilla Ice Cream

Chocolate Hazelnut Mousse

Profiterole with Vanilla Ice Cream and Chocolate Sauce

 

Petit Pois Restaurant

201 E. Main Street, Charlottesville, VA 22902

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