January 2010

Open Wednesday - Friday 11:30am - 3pm; 5pm - close.
Saturday and Sunday 11:30am - close.
Kitchen closes at 10pm Sunday, Wednesday, Thursday
and at 11pm Friday and Saturday.
Closed Monday and Tuesday through March 30.

Chef's Special

Bar Louis will feature a daily chef's special prix fixe lunch and dinner on Sundays, Wednesdays and Thursdays.

Two-course Prix Fixe Lunch
Daily Chef's Special, $16. With dessert, $22

Two-course Prix Fixe Dinner
Daily Chef's Special, $22. With 3rd course, $28

A Little Something

Farmstead & Artisinal Cheeses
Selection of Three with Baguette, Olives & Traditional Accompaniments $12

Cardoon & Potato Gratin, Layers of Potatoes and Creamed Cardoons $9

Black Truffle Fries, Black Truffle Oil-Infused Fries $10

Sautéed Prince Edward Island Mussels, Daily Preparation $12

Salt Cod Fritters, Mashed Potato-based Salt Cod Fritters
with Whole Grain Mustard Aioli $9

Sushi Pizza, Fresh Ahi Tuna, Sushi Rice Tempura & Tobikko Caviar* $16

Housemade Charcuterie Plate, Housemade Tête de Veau, Duck Rillette,
Chicken Liver Pâté, Pickled Vegetables, Whole Grain Mustard and Baguette $16

Soup

French Onion Soup, Toasted Baguette, Gruyère Cheese $6

Soup du Jour, Market Fresh Selection $6

Salads

Warm Baby Spinach Salad, Walnuts, Pears, Blue Cheese
& Warm Sherry Dressing $8

Frisée Lardon, Frisée Sherry Vinaigrette, Crispy Lardons
& Poached Egg $11

Louis Caesar Salad, Pecorino Tuille, Anchovy, Crispy Baguette$9
Add Chicken Breast $14

Sandwiches

Barbeque Pulled Pork, Guinness BBQ Sauce and Slaw
on Ciabatta $13

Marinated Broiled Tofu, Baby Greens, Cucumber, Radish, Lemon Tahini Dressing
with Sweet Potato Fries $11

Bar Louis Reuben, House-Cooked Corned Beef, Swiss Cheese, Sauerkraut,
& Thousand Island Dressing on Toasted Rye Bread $13

Bar Louis Burger*, Angus Sirloin Burger, with NY White Cheddar, Gruyère, or Blue Cheese, on a Sourdough Bun $12
add Sautéed Onions, Bacon, Mushrooms or Truffle Fries for an additional $2

Smoked Turkey Club, Apple Wood-Smoked Bacon, Tomato, Black Pepper Mayonnaise & Sunflower Greens $12

A Little Something More

Pan-Seared Skate Wing, Potato Croquette, Sautéed Spinach, Brown Butter,
Capers, Lemon $24

Coq Au Vin, Red Wine Braised Chicken, Mushrooms,
Pearl Onions, Potato Purée $17

Cassoulet, French Stew of White Beans, Kielbasa, Pork Shoulder,
Confit of Duck Legs, Lardon, Herb Bread Crumbs $22

Pasta alla Bolognese, Full-Bodied Meat Sauce from Bologna, Italy, served with House-Made Pappardelle $15

Cavatelli, Sautéed with White Beans, Black Olives & Escarole $14

Sautéed Calves’ Liver, Fresh Calves’ Liver, Carmelized Onions, Mashed Potatoes, Yuengling Pan Sauce $16

Angus Steak Frites*, 10 oz. Dry-Aged NY Top Sirloin with Pommes Frites & Garlic Herb Butter $22

Delmonico Steak*, Grilled Angus Ribeye Steak with Pommes Purée
& Seasonal Vegetables $34

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

Christopher Bates, Hotel Fauchère Executive Chef
David Koromi, Chef de Cuisine
Benjamin Youngquest, Executive Pastry Chef

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