Valentine’s Four-Course Dinner
Monday, February 13 and Tuesday, February 14; 5-9pm;
$55 per person exclusive of tax, beverage and gratuity.
Please contact our Guest Services department at 570-409-1212 or Reservations@hotelfauchere.com to reserve your table. Reservations are required.
Menu
Grilled Diver Scallops, Brown Butter, Oregon Truffles
- - -
Housemade Gnocchi, Oysters, Wild Mushrooms, Herbs from our Greenhouse
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Poached Salmon, Warm Brussels Sprouts and Beluga Lentils, Red Wine
or
Roasted Quail, Pickled Wild Foraged Crab Apples, Celery Root, Exotic Spices
or
Collection of Roasted Winter Vegetables, Micro Radishes, Pears, Nutmeg
- - -
Chocolate-Hazelnut Biscuit, Praline Cremeux, Dried Cherris, Kirsch
Christopher Bates, Hotel Fauchère Executive Chef
Andreas Blattner, Sous Chef
Benjamin Youngquest, Executive Pastry Chef
