housemade fresh gnocchi 

~What's for Dinner~

Autumn Olive Pork Loin, Belly, & Trotter, Glazed Beets, and Herbed Bread Crumbs

~Dessert~

pine nut brittle 

~ Knife & Fork Magazine~

Our Pastry Chef, Serge Torres, talks with Knife & Fork Magazine about the sweet life....  His favorite breakfast, for instance? A baguette with European butter. Vive la France!

click here to read more

Fleurie raised over $689 during the summer 2016 restaurant week, helping to provide over 2700 meals to the Blue Ridge Area Food Bank.

~Charlottesville 29~

 

Chef Brian Helleberg is cooking a private dinner in his own home for the CVille 29 auction. The winning bidder helped Fleurie raise $6,500 (26,000 meals) for the Blue Ridge Area Food Bank.

That's 28,700 Food Bank meals in total, raised in the month of July! Thank you, Blue Ridge Area Food Bank, for all you do to feed the hungry...