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Foundation
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9112 Center St.
Manassas, VA 20110
www.foundationmanassas.com
DELIVERY
No
TAKEOUT
No
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| Sample Menu | | Menu changes regularly; please contact the restaurant for current specials. | | | Appetizers | | Shrimp “Pot Pie” | $12.00 | | Shrimp with Artichoke Hearts and Basil with a White Wine and Saffron Veloute in Puff Pastry | | Savory Custard | $11.00 | | Scented with White Truffle Mushroom, Finished with a Roasted Root Vegetable Ragout | | Scallops Napoleon | $13.00 | | Fresh Scallops Layered with Dill and Smoked Salmon, Pan Roasted and Served on a Tomato and Chive Beurre Blanc with Capers | | Sesame Tuna | $13.00 | | Sesame Seared Tuna with Citrus Glaze and Wasabi Cream | | Chicken Satay | $10.00 | | Grilled Marinated Chicken with Indonesian Peanut Sauce and Basil Chiffonade | | Salad | | Warm Spinach Salad | $8.00 | | Spinach, Bacon, Green Onion, Mushroom, and Tomato in a Sweet and Spicy Dressing with Boiled Egg | | Walnut Grape Salad | $8.00 | | Walnuts, Grapes, and Cherry Tomatoes Tossed with Mesclun Greens and Raspberry Vinaigrette | | Beef Salad | $10.00 | | Romaine Hearts, Grilled Sliced Tenderloin, Cherry Tomatoes, and a Rich Bleu Cheese Dressing | | Entrees | | Blanquette du Veau aux Vol au Vent | $28.00 | | Classic White French Veal Stew with Button Mushrooms and Pearl Onions in a Puff Pastry Shell | | Duck Chambord | $28.00 | | Pan-seared Duck Breast with French Blackberry Chambord Sauce, Jasmine Rice and Haricot Verts | | Lamb Rack Chops | $36.00 | | Slow Roasted Lamb Rack Cut into Chops, Finished with a Rosemary and Mint Demi Glace with Mashed Sweet Potatoes and Asparagus | | Walnut Crusted Fish | $26.00 | | The Freshest Fish Coated in a Walnut Crumb, Sautéed, then Served on a bed of Green Onion and Garlic Beurre Blanc with Crabmeat | | Pork Normandy | $24.00 | | Pan-roasted Bone-in Pork Chop Finished with an Apple, Raisin, and Pecan Cream Reduction with Apple Brandy | | Ravioli | $32.00 | | Butternut Squash Filled Nutmeg Flavored Pasta Served on a Vanilla Accented Cream Sauce with Lobster | | Filet Oscar du Foundation | $38.00 | | Filet Mignon with House Made Crab Cake, Béarnaise, and Asparagus | | Filet of Beef | $38.00 | | Filet Mignon with Gorgonzola Crust and Dried Cherry Demi Glace |
| Sample Menu | | Menu changes regularly; please contact the restaurant for current specials. | | | Champagne Brunch | | Brunch is served every Sunday from 10:45 am until 2:00 pm. | $25 - 3-course meal (one selection from each category) | | Appetizers | | Biscuits with Andouille Bechamel | | | Baked Brie wedge drizzled with Brown Sugar Pecan Caramel | | | Marinated tomato salad with roasted garlic balsamic vinaigrette | | | Soup du Jour | | | Smoked Salmon Canapés | | | Smoked salmon, citrus and dill cream cheese on bagel crisp with traditional garnishes | | Entrees | | Grillades and Grits | | | New Orleans classic! Beef round steak smothered in tomato gravy and served with grits. | | Pain Perdu (French Toast) | | | with Frangelico Butter, Whipped Cream and Syrup | | Seafood Crepes with Dill Sauce | | | Shrimp and crab meat compliment these savory crepes accented with a dill beurre blanc | | Smoked Salmon Croissant | | | with avocado, caper dill cream cheese, tomato, and red onion. Served with melon and grapes. | | Chicken Salad Croissant | | | with Melon, Grapes, and Potatoes | | BLT Croissant | | | with mayonnaise. Served with melon, grapes, and potatoes | | Shrimp and Grits | | | Sauteed shrimp served over creamy grits, a southern coastal tradition | | Philly Style Crepes | | | Stuffed with beef tenderloin, provolone cheese, onions, and peppers | | Eggs! Alaska | | | Smoked salmon, cream cheese, tomato, red onion, and poached eggs on English muffin with Hollandaise | | Eggs! Benedict (Almost) | | | Shaved prosciutto, poached eggs and sliced tomato on English muffin with Hollandaise | | Eggs! Oscar | | | Filet medallion, poached eggs, tomato slice and asparagus on English muffin topped with Bearnaise and crabmeat | | Eggs! Sardou | | | Poached eggs on artichoke bottoms nestled in a bed of creamed spinach and covered with Hollandaise sauce | | Eggs! Nouvelle Orleans | | | Poached eggs topped with crabmeat and a brandy spiked cream sauce. Accompanied by toast points | | Desserts | | Fresh Fruit with Port Reduction | | | Bananas Foster over Vanilla Ice Cream | | | Creme Brulee | | | Beignets | | | Classic New Orleans French Market doughnuts smothered in powdered sugar. | | Sides | | Biscuits | $2.00 | | Croissants | $2.00 | | Red Potatoes | $2.00 | | Bacon | $2.00 | | Stone Ground Grits | $2.00 |
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