Dinner Menu
Hors d'Oeuvres
Broiled Spring Mackerel, Sweet Lemon, Extra Virgin Olive Oil,
Sunchoke Purée $6
Seared LaBelle Foie Gras*, Brioche & Candied Kumquats $7
Sautéed Duck Liver on Toast, Fried Wild Ramps & Pickled Relish $7
Seared LaBelle Foie Gras, Brioche and Brandy Preserved Pears $2 each
Fresh Chickpea Salad, Spicy Aioli, Pickled Cucumbers, Radish $5
Crispy Lamb Sweet Breads, Vanilla Apples, Frisée $6
Fauchère Farms Soft Egg, Pan-roasted Mushrooms & Brioche $6
Les Petites Plats
Artisanal & Farmstead Cheeses
Selection of Three Olives & Accompaniments $12
Grilled Spicy Kale, Chili, Garlic, Extra Virgin Olive Oil,
Fauchère Farms Sunny Egg $7
Crispy Shad Roe, Spring Dandelion, Housemade Pancetta, Mashed Potato $9
Crispy Fried Baby Artichokes, Anchovy Dressing & Squeezed Lemon $10
Sushi Pizza, Fresh Ahi Tuna, Sushi Rice Tempura & Tobikko Caviar* $16
Sampling of Housemade Charcuterie*, Whole Grain Mustard and Baguette
3 Selections $12; 5+ Selections $19
Soup & Salads
French Onion Soup, Toasted Baguette, Gruyère Cheese $6
Soup du Jour, Market Fresh Selection, Served with Housemade "Prezzini" $7
Wild Dandelion & Crisp Housemade Pancetta, Blood Orange
& Toasted Peanut $7
Shaved Spring Artichoke Salad, Meyer Lemon Dressing, Hard Egg,
Crispy Bread $9
Baby Spinach Salad, Almonds, Pears, Blue Cheese, Sherry Vinaigrette $8
Louis Caesar Salad, Pecorino Tuille, Anchovy, Crispy Baguette $9
Add Chicken Breast $14
Prix-Fixe Dinner
Two-course fixed dinner menu including an appetizer, main course, coffee and ice water. Menu changes Daily. Available Sunday through Thursday.
Two courses, $22
Add Chef's Choice Dessert, $28
A Little Something More
Bar Louis Burger*, Spicy Fried Onion & Choice of Cheddar, Gruyère, or Blue Cheese, on The Patisserie Brioche Bun with French Fries $14
Add Bacon, Mushrooms, Cole Slaw Topping or Fried Egg for an additional $2
Substitute Black Truffle Fries for an additional $4
Warm Ricotta Dumplings, Spring Vegetables and Fresh Cream, $18
Day Boat Cod Fish & Chips, Beer-battered Cod, Housemade Steak Fries, Cole Slaw, Malt Vinegar $18
Braised Pork Cheeks, Housemade "Stracci" Pasta, Roasted Vegetables,
Thyme-infused Braising Reduction, Butter-fried Whole Grain Bread Crumbs $17
Sautéed Calves' Liver, Housemade Bacon, Caramelized Onions, Roasted Yukon Potatoes, Yuengling Pan Sauce $16
Pan-seared Massive Pork Chop (or B.F.P.C.), Braised Cabbage, White Bean Purée, Mustard Pan Sauce $20
Angus Steak Frites*, 10 oz. Angus Steak with Pommes Frites
& Maître d'Hotel Butter $22
Delmonico Steak*, Grilled 12 oz. Dry-Aged Angus Strip Steak with Pommes Purée & Seasonal Vegetables $34
Hours
Monday-Thursday 11:30am - 3pm and then 5 - 9pm.
Friday and Saturday 11:30am - 11pm and Sunday 11:30am - 9pm
Reservations for parties of 6 or more
Reservations@HotelFauchere.com or 570.409.1212
Christopher Bates, Hotel Fauchère Executive Chef
David Pirozzi, Sous Chef
Benjamin Youngquest, Pastry Chef
*Raw or undercooked meat, poultry, fish or eggs may cause food-borne illness
