Fall Lunch Menu
This is a sample seasonal menu
Click here to download the current daily menu
A Little Something
Artisanal & Farmstead Cheeses
selection of three, with olives & accompaniments 15
Spanish Tortilla, pickled vegetables, garlic aioli 5
Grilled Spicy Kale, chili, garlic, extra virgin olive oil,
PA sunny egg 7
Sampling of Housemade Charcuterie*, (Three Selections) whole-grain mustard and baguette 12
Feast of Housemade Charcuterie*, (five+ selections) whole-grain mustard
and baguette 19
Sushi Pizza, fresh ahi tuna, sushi rice tempura & tobikko caviar* 16
Soup & Salads
French Onion Soup, toasted baguette, gruyère cheese 6
Soup du Jour, market fresh selection, served with housemade "prezzini" 7
Baby Greens Salad, candied nuts, pears, blue cheese & sherry vinaigrette 8
Chopped Caesar Salad, tomato, anchovy, crispy croutons 7
Add Chicken Breast 13
Prix-Fixe Lunch
Two-course fixed dinner menu including and appetizer and main course,
coffee and ice water. Menu changes Daily. Available Sunday through Thursday.
Two courses, 16
Add Chef's Choice Dessert, 22
Sandwiches
Grilled Portobello, fresh mozzarella, pepper, spicy mayo,
ciabatta w/green salad 10
Chilled Grilled Squash, housemade relish, arugula, baguette w/green salad 10
Best B.L.T., garden heirlooms & lettuces, house bacon, house bread w/salad 12
House Confit Tuna Melt, tomato, cheddar, rye bread w/green salad 11
Croque-Monsieur, housemade tasso ham, gruyère & fresh herbs w/green salad 12
add an egg to make it a croque-madame 14
“The Rachel” (Reuben's sister), housemade pastrami, cole slaw, swiss, w/fries 14
Crispy Soft Shell Crab, tomato, bacon, watercress, aioli, ciabatta w/green salad 16
“The French Hotel” Dip, housemade roast beef, baguette, au jus,
w/mountain fries 13
Bar Louis Burger, 10
Bar Louis Turkey Burger, Choice of cheddar, swiss, or blue cheese,
housemade english muffin, served w/fries 12
add spicy fried onions, bacon, mushrooms, cole slaw or fried egg 2 ea.
substitute black truffle fries for an additional 4
A Little Something More
Quiche du Jour, green salad 11
Eggplant Terrine, garden heirloom tomatoes, garden basil, house-pulled mozzarella 18
Day Boat Cod Fish & Chips, house steak fries, cole slaw, malt vinegar 16
Roasted Chicken, mountain fries, kale, smoked butter pan sauce 17
Sautéed Calf's Liver, housemade bacon, caramelized onions, roasted yukon potatoes, yuengling pan sauce 16
Veal Sweet Bread, fava beans, ramps, marble potatoes, onions 18
Steak Frites*, grilled ny strip w/steak fries or green salad
& maître d'hotel butter 26
with bordelaise 28
With crumbled blue cheese 28
Hours
Sunday - Thursday 11:30am - 3pm, 5pm - 10pm.
Friday and Saturday 11:30am - 3pm, 5pm - 11pm
Reservations
Reservations for parties of 6 or more
Reservations@HotelFauchere.com or 570.409.1212
Christopher Bates, Hotel Fauchère Executive Chef
Andreas Blattner, Executive Sous Chef
Richie Massaro, AM Sous Chef
*Raw or undercooked meat, poultry, fish or eggs may cause food-borne illness
