Winter Dinner Menu
Hors d'Oeuvres
Sudanese Chickpea Fritters, Spicy Aioli, Cucumbers, Radish $6
Steak Tartare, Pommes Gaufrettes, Yogurt-Dressed Sunflower Sprouts $6
Yellowfin Tuna Carpaccio, Meyer Lemon, Oil Cured Olives, Egg $7
Seared LaBelle Foie Gras, Brioche and Brandy Preserved Pears $7
Winter Citrus & Fennel Salad, Olive Oil & Herbs $5
Goats Milk Gouda, House-cured Olives, Hazelnut, Anchovy, Persillade, $5
Les Petites Plats
Artisanal & Farmstead Cheeses
Selection of Three Olives & Accompaniments $12
Risotto, Daily Preparation $12
Creamed Spinach Gratin, Housemade Tasso Ham Gruyère $8
Sushi Pizza, Fresh Ahi Tuna, Sushi Rice Tempura & Tobikko Caviar* $16
Housemade Charcuterie Plate, Daily Selection of Housemade Pâté and Cured Meats, Whole Grain Mustard and Baguette $16
Soup & Salads
French Onion Soup, Toasted Baguette, Gruyère Cheese $6
Soup du Jour, Market Fresh Selection $6
Belgian Endive Salad, Golden Beets, Meyer Lemon, Olive Oil $9
Baby Spinach & Greens Salad, Candied Walnuts, Seckel Pear, Blue Cheese & Raspberry Vinaigrette, $8
Louis Caesar Salad, Pecorino Tuille, Anchovy, Crispy Baguette $9
Add Chicken Breast $14
Winter Prix-Fixe Dinner
Two-course fixed dinner menu including an appetizer, main course, coffee and ice water. Menu changes Daily. Available Sunday through Thursday.
Two courses, $22
Add Chef's Choice Dessert, $28
Sandwiches
Croque Monsieur, Housemade Tasso Ham, Gruyèe & Fresh Herbs with Gaufrette Potatoes $12
Bar Louis Burger*, Spicy Fried Onion & Choice of NY Cheddar, Gruyère, or Blue Cheese, on a Sourdough Bun $14
Add Bacon, Mushrooms or Fried Egg for an additional $2
Substitute Black Truffle Fries for an additional $4
A Little Something More
Spice-Rubbed Gulf Grouper Meunière, Yellow Split Pea Purée, Sautéed Radicchio & Endive, Housemade Lardons $22
Coq Au Vin, Red Wine Braised Chicken, Mushrooms,
Pearl Onions, Potato Purée $17
Housmade Spaghetti Squash Ravioli, Golden Beet with Goat Cheese Sauce, Navel Orange, Chive $18
Choucroute Garni, Selection of House-Cured Pork, Roasted Yukon Gold Potatoes, Housemade Sauerkraut, $16
Sautéed Calves’ Liver, Carmelized Onions, Bacon, Mashed Potatoes, Yuengling Pan Sauce $16
Angus Steak Frites*, 10 oz. Angus Steak with Pommes Frites & Maître d'Hotel Butter $22
Delmonico Steak*, Grilled Dry-Aged Angus Strip Steak with Pommes Purée
& Seasonal Vegetables $34
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.
Reservations for parties of 6 or more
Reservations@HotelFauchere.com or 570.409.1212
Christopher Bates, Hotel Fauchère Executive Chef
David Pirozzi, Sous Chef
Benjamin Youngquest, Pastry Chef
*Raw or undercooked meat, poultry, fish or eggs may cause food-borne illness
