Fall Dinner Menu
This is a sample seasonal menu
Click here to download the current daily menu (pdf).
Hors d'Oeuvres
House-Cured Salmon, cumin yogurt, capers, parsley 5
Popcorn Basket, nori, evoo, grey salt 4
Spanish Tortilla, pickled tinkerbell peppers, garlic aioli 4
Deviled Egg, cornichon, mustard, mayo, cayenne .75 ea.
Pot of Chicken Liver Mousse, housemade pickles 5
The Spanish Plate (made to share), almonds, white anchovie, tortilla, olives served with a chilled glass of fino 12
Ragout of Maine Musssels (8 ea.), herbs, white wine, grilled bread 7
Salt Cod Stew (fyi, this is great!), marble potato, stewed peppers 5
Angus Beef Tartar, baguette, quail egg, capers 6
Housemade BBQ Pork Rinds, bbq exchange secret spice, house rinds 6
Housemade BBQ Pork Rinds, bbq exchange secret spice, house rinds 5
Housemade Charcuterie
served with cornichons, chutney, mustard & fresh Pâtisserie baguette
Sampling, three selections* 12
Feast, five selections* 19
Les Petits Plats
Artisanal & Farmstead Cheeses
three cheeses, olives & condiments 15
Grilled Spicy Kale, Chili, Garlic, PA sunny egg 7
Fried Garden Green Tomatoes, remoulade, garden pepper sauce 11
Housemade Milford Ham, air-dried ham, melon, arugula 12
Eggplant Tart (10 mins), shaved zuccchini, tomato, basil 11
Farfalle Pasta, wilted spinach & roasted garlic 10
housemade sausage & kale 11
Artisinal & Farmstead Cheeses, three cheeses, olives & condiments 15
Sushi Pizza, tuna, sushi rice tempura & tobikko caviar* 16
Torchon of Foie Gras (1.5 oz.), house-preserved figs, cherry brioche, herbs 13
Whole Roasted Foie Gras, seasonal fruit and veg, herbs, baguette (allow 20 mins. or pre-order) 60
Soup & Salads
French Onion Soup, toasted baguette, gruyère cheese 6
Soup du Jour, market fresh selection, served with housemade "prezzini" 7
Baby Greens Salad, nuts, blue cheese, apricot, sherry 8
Pumpkin and Lentil Salad, goat cheese, spinach, with or without bacon 11
Beet Fig Salad, mint, quark, orange 9
Fred's Wild Watercress, cherry, duck confit, hard egg 9
Our Own Farm Salad, produce from our organic farm 10
Louis' Favorite Panzanella, bread, heirloom tomato, verjus, herbes 12
with grilled octopus 14
Oysters on the Halfshell
Served with choice of mignonette, faucocktail or ponzu
Each 2.25
Dozen 25
Entrées
House-Ground Bar Louis Burger*, 10
House-Ground Bar Louis Turkey Burger*, 12
white cheddar, swiss or blue cheese,housemade english muffin, french fries
add spicy fried onions, bacon, cole slaw topping or fried egg for an additional 2
substitute black truffle fries for an additional 4
Fauchère Farms Ratatouille, slow-cooked garden vegetables,local hen egg, lemon thyme emulsion 21
Summer Eggplant Terrine, eggplant, housemade mozzarella, heirloom tomato from our farm, basil 22
Pan-Roasted Local Hake, housemade chorizo, summer corn, potatoes, mussels 26
Whole Roasted Fish of the Day, baby potatoes, fennel, capers, sauce vierge 26
Fauchère Fish & Chips, beer-battered fulton fish market selection, housemade chips, cole slaw, malt vinegar 18
Louis’ Swiss Coq au Vin, red wine-braised chicken, mushrooms, lardons, herb polenta 24
Pan-Seared Massive Pork Chop, braised beans, tomato, olive & tallegio polenta (it's big, please allow 30 mins.) 26
Sautéed Soft Shell Crab, smoked potatoes, wild mushrooms, fiddleheads, peas 28
Crispy Veal Sweetbreads, fava beans, pearl onions, ramp, marble potatoes 24
Sautéed Calf's Liver, roasted potatoes, lardons, caramelized onions, Yuengling pan sauce 24
Roasted Chicken Breast, mixed local mushrooms, spinach, mashed potatoes 26
Steak Frites*, grilled ny strip, choice of pomme frites or green salad, maître d'hotel butter 26; with bordelaise or blue cheese 28; with rossini (seared foie gras and truffle bordelaise) 34
21-Day Dry-Aged Prime Delmonico Steak*, grilled 16 oz. dry-aged ribeye, smoked pommes purée & seasonal vegetables 48
Hours
Sunday - Thursday 11:30am - 3pm, 5pm - 10pm.
Friday and Saturday 11:30am - 3pm, 5pm - 11pm
Reservations for parties of 6 or more
Reservations@HotelFauchere.com or 570.409.1212
Christopher Bates, Hotel Fauchère Executive Chef
Andreas Blattner, Sous Chef
Benjamin Youngquest, Pastry Chef
*Raw or undercooked meat, poultry, fish or eggs may cause food-borne illness
