Fleuri

Name: Fleuri
Address: 845 Burrard St., V6Z 2K6, BC, V6Z 2K6
Telephone: 604-642-2900

845 Burrard St., Vancouver, BC V6Z 2K6, CA

• Monday: 6:30AM-11:00PM •Tuesday: 6:30AM-11:00PM •Wednesday: 6:30AM-11:00PM •Thursday: 6:30AM-11:00PM •Friday: 6:30AM-11:00PM •Saturday: 6:30AM-11:00PM •Sunday: 6:30AM-11:00PM •

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Details

Cuisine: Dessert, French
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

Lunch Menu

Introductions

Soup of the Day 7.00

Traditional Onion Soup 9.00

Chicken Noodle and Vegetable 10.00

Caprese Salad 12.00

with Fresh Mozzarella Cheese and Vine Ripe Tomatoes in a Balsamic and Olive Oil Dressing

Soba Noodle Salad with Rare Ahi Tuna Loin 14.00

Avocado and Green Scallions in a Ponzu and Ginger Dressing

Sutton Cobb Salad 13.00

Mesclun Greens with Smoked Chicken Breast, Avocado, Bacon and Blue Cheese in a Red Onion Vinaigrette Dressing

Dungeness Crab Cake 14.00

with Prawns and Mango Salad in an Andalouse Dressing

Classic Caesar Salad 12.00

Three Course Buness Lunch Menu 25.00

Monday - Friday

Signature Selections

Salmon Filet 25.00

with a Portobello Mushroom Fritter and Parsnip Puree in a Bacon Jus

Seared Sea Bass with Jumbo Scallop 28.00

on a Truffle Risotto in a Madeira Sauce

Grilled New York Steak 27.00

with Pommes Frites and a Mushroom Ragout in a Dijonnaise Sauce

Wiener Schnitzel 24.00

Breaded Veal Scallopini with Lyonnaise Potatoes and Braised Red Cabbage

Grilled Lamb Chops 28.00

with Potato Confit and Ratatouille in a Rosemary Sauce

Cajun Crusted Chicken Breast 24.00

with Herb Marinated Grilled Vegetables and Fingerling Potatoes in a Tarragon Jus

Garganelli 23.00

with Jumbo Prawns in a Fresh Basil and Tomato Sauce

Beef Tenderloin 29.00

with Herb Mashed Potatoes and Seasonal Vegetables in a Black Pepper Sauce

Dinner Menu

Introductions

Cappuccino of Lobster 13.00

with Cashew and Herb Biscotti

Crispy Lobster Nest and Seared Scallop 20.00

with Osetra Caviar in Cognac Butter Sauce

Trio of Prawns 19.00

Prawn Gazpacho with Tempura Prawns and Prawn Salad in a Sweet Chili and Soy Sauce

Citrus Cured Salmon and Avocado Roll 19.00

Tuna Carpaccio with a Crab and Cucumber Salad in an orange and Ginger Dressing

Seared Foie Gras 19.00

on a Caramelized Apple and Cabbage Crepe with Truffle Salad in a Sauternes Sauce

Caesar Salad 14.00

Young Romaine Lettuce with a Herb and Garlic Crostini, Parmesan Cheese Brittle and a Prosciutto Crisp

Fleuri Salad 14.00

Young Micro Green Salad withQuail Egg, Brie Cheese and Toasted Hazelnut in a Pear and Vanilla Dressing

Butter Poached Salmon 20.00

with Garlic Prawns and a Crab Cake in a Tomato and Herb Sauce

Entrees

Sablefish and Seared Jumbo Prawn 31.00

on a Lemon Risotto and Braised Celery Heart in a Sherry and Thyme Jus

Seared Sea Bass with Jumbo Scallop 32.00

on a Seafood Paella in a Fennel and Saffron Sauce

Rare Ahi Tuna Loin 29.00

with Tempura Lobster Claw, Navy Bean Puree and Artichoke Ragoût in a Ginger Jus

Duck Breast 29.00

with a Truffle Gnocchi, Duck Leg Confit Empanada and Cherry Marmalade in a Mustard Sauce

Pork Tenderloin and Pork Chop 33.00

with Spare Rib Dolmade and Morel Mushrooms in an Apple and Bacon Sauce

Pine Nut Crusted Lamb Rack 36.00

with a Chorzo Saffron Rice, Wild Mushroom Ragoût and Ratatouille iin a Fig Jus

Grainy Mustard Marinated Beef Tenderloin 37.00

with Foie Gras,Glazed Cipollini Onion, Potato and Bacon Rösti in a Smoked Horseradish Sauce

Venison Tenderloin 34.00

with Braised Cabbage, Caramelized Onion Spaetzle and Roasted Vegetables in a Black Pepper Jus