Chef’s Dinner Menu
Dinner seatings from 6:00 p.m. Friday & Saturday;
from 5:00 p.m. Sunday evening.
Three Course $55.
Four Course $65.
Cold Appetizers
“Composition of Sweet Onions”
Sweet Onion Bavarian Cream, Caramelized Onion, Braised Cipollini,
Agri Doux, Wild Onions
Chilled Sunchoke Soup
White Truffle Flan, Caramelized Bread, Wilted Foraged Ramps
Hot Appetizers
Braised Pork Cheek
Kohlrabi “Stracci,” Root Vegetables, Baby Arugula, Braising Jus
“Faux-Scrapple”
Tête de Cochon, Sunny Side Up Quail Egg, Fiddleheads, Spruce Ice Cream
Crispy First-of-the-Season Shad Roe
Smoked Potato Purée, Wild Foraged Dandelion
Entrée Selections
Artichoke Barigoule
Ricotta Dumplings, Meyer Lemon, Black Olive Emulsion
Sautéed Fulton Market Tile Fish
Grilled Fingerling Potatoes, Mushrooms, Spiced Carrot
“Tasting Of Moulard Duck”
Rendered Breast & Duo of Celery, Duck Leg Agnolotti,
Stuffed Leg, Foie Gras Emulsion
Slow Cooked Dry-Aged Angus Rib Eye
Parsley Root, Wild Foraged Nettles & Ramps
Dessert Selections
Chocolate & Espresso “Candy Bar”
Cara Cara Mousse, Cocoa Citrus Sorbet
“Mango & Rosemary”
Rosemary Panna Cotta, Mango Sorbet, Caramelized Pine Nuts
“Baked Fauchère Alaska”
Ruby Red Grapefruit & Tarragon Parfait, Olive Envelope,
Blood Orange & Meyer Lemon.
Selection of Artisan Cheeses
Housemade Fruit Compotes, Cocoa Brioche
Ice Creams & Sorbets
Daily Selection of Ice Creams & Sorbets
Chef’s Spontaneous Tasting Menu
Seven Courses $95.
We would like to allow our Chefs to guide you on a culinary journey
by utilizing the freshest, most local ingredients from the surrounding
Pennsylvania countryside and our own Fauchère Farm garden.
The Chef’s Spontaneous Tasting Menu will lead you though a number of tasting dishes, presenting a series of seven courses to guide you through our culinary experience.
Due to the diversity of dishes, please alert us to any allergies or strong dislikes when ordering. Unfortunately no substitutions will be able to be made during the course of the meal.
Tasting menus are only available for the entire table.
Wine Pairings
All of our menus are available with wine pairings in order to compliment to selection of dishes being chosen. So, sit back, relax, and allow our Sommelier to guide you through the meal.
Three Courses $45.
Four Courses $55.
Seven Courses $85.
Christopher Bates, Hotel Fauchère Executive Chef
David Pirozzi, Sous Chef
Benjamin Youngquest, Pastry Chef
