fine dining in a relaxed atmosphere stylish and comfortable

Bar Louis

Sample Dinner Menu

This is a sample seasonal menu
Click here to DOWNLOAD the CURRENT DAILY MENU (pdf).


The Local Chicken Menu

Deviled Local Farm Egg*, pickles, mustard, mayo, cayenne 1.25 ea.

Pot of Chicken Liver Mousse*, housemade pickles 5

Chicken Confit Rillet*, pickled radish, bread, lemon 5

Chicken Liver Toastie* (Get Me), sherry, shallots, grilled bread 5

Spicy Mixed Barbecue Basket*, wings & feet, coffee bbq sauce 7

Hen Keepers Pie*, braised chicken, root veg, mashed potato 9

Coq au Vin*, bacon, mushroom, local red wine 26


Housemade Charcuterie

served with cornichons, mustard & housemade bread

Sampling, three selections* 12

Feast, five selections* 19


Small Plates

Grilled Spicy Kale* chili, garlic, local sunny egg 7

Housemade Prosciutto*, air-dried ham, winter garnish 12

Fauchère Cheese Plate**, three housemade and local cheeses 15

Cured Bluefish Terrine, potatoes, crispy bread, marinated lemon 11

Marinated Wild American Shrimp**, celery root, grapefruit, toasted seeds 12

Sushi Pizza, salmon, spicy mayo, tobiko 16

Venison Pie (20 mins), wild mushroom, bacon, truffle dressing 15

Foie Gras Terrine*, hazelnut, sunchoke, truffle dressing 13

Whole Roasted Foie Gras* (20 mins)., seasonal fruits & vegetables, bread 70


Soup & Salads

French Onion Soup, toasted baguette, swiss cheese (salty) 6

Soup du Jour, housemade "prezzini" 7

Baby Greens Salad, nuts, blue cheese, fruit, sherry 8

Roasted Vegetable Salad, preserved meyer lemon, cress 8

Roasted Brussels Sprouts, pear, blue cheese, nuts 9

Shaved Fall Vegetable Salad,housemade cheese, moscatel, evoo 9

Roasted Local Beet Salad, marinated strawberries, blue, walnuts 9

The Retro Classic: Waldorf Salad, iceberg, grapes, walnuts, house yogurt 10


Oysters on the Halfshell

Served with choice of mignonette, faucocktail or preserved meyer lemon
Each 1.50
Dozen 17


Entrées

Wee Bee Little Pumpkin Risotto*, kale, spiced milk emulsion 20

Seared Blue Hubbard Squash from Roy*, warm farro, green celery, black raisin, pickled squash dressing 19

Seared Fresh Day Boat Scallops*, housemade boudin noir, smoked potato puree, sweet and sour apple/onion/endive 27

The Most Exciting Fish We Could Find*., a preparation that best complements and highlights the fish mp.

Local Freedom Ranger Chicken Coq au Vin*, bacon, mushrooms, local red wine, creamy polenta 26

Celebration of Local Pumpkin-Fed Pork (Polish China White), garnish to fit the dish as we move from the head to the tail of these whole pigs 24

Choucroute Garni is Back ... mmm, housemade sauerkraut, marble potatoes and a huge array of pork products 24

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 truffle fries for an additional 4

The All-American Burger* (Not for the faint of heart), white cheddar, fried onion, egg, mushroom, house bacon, carmelized onion 17

Giant Braised Lamb Shank, winter rye berries, mincemeat, braised kale, lamb jus and a shank full of marrow 28

Grilled 12 oz. New York Strip of Grass-fed Angus Beef* 26
smoked wheat berry stew, acorn squash, bordelaise
make it rossini (foie gras & truffle sauce) add $9


Reservations for parties of 6 or more
Reservations@HotelFauchere.com or 570.409.1212


Christopher Bates, Hotel Fauchère Executive Chef
Loic Leperlier, Sous Chef
Benjamin Youngquest, Pastry Chef

*Raw or undercooked meat, poultry, fish or eggs may cause food-borne illness

fine dining

For 150 years the hotel fauchere has been known for its innovative cuisine.


View Menus

Bar Louis Dinner

Bar Louis Lunch

Bar Louis Drinks (pdf)

Delmonico Room Dinner & Wine List

Sunday Brunch

Breakfast


Fauchere Events

Fauchère Tastings, Classes,
Chef Demonstrations