Dinner Menu
Hors D'oeuvres
Tuna Tartare
Sushi grade tuna, seaweed salad, black garlie, fingerlime, ginger vinaigrette and pea tendrils 12
Fuel Salad
Field greens, pickled fennel, citrus supremes, watermelon radish, roasted almonds, honey orange vinaigrette 7
Spring Day Creamery Cheese Plate
A selection of 3 fresh cheeses made by Sarah Spring in Durham. Talk about local. With fresh fruit, nuts, fruit compote and baguette 12
Soup À L'oignon (French Onion Soup)
Served under a blanket of melted Gruyere and a toasted baguette crouton 8
Oysters
On the 1/2 shell. Always fresh, always from Maine. 2 each
Caesar Salad
Classic presentation, with house-made croutons and crispy romaine. Add Italian white anchovies $0.75 7
Fondue
Fuel’s most popular hors d’oeuvre, we classically prepare our fondue in-house based on a recipe hailing from Alsace, France
Classic Gruyere cheese fondue with toasted garlic baguette. Served for sharing
11-16
Classic Gruyere cheese fondue with toasted garlic baguette. Served for sharing
11-16
Dusted Pommes Frites
A cone of our house-made frites coated with our house-made dusts or lightly seasoned with salt.
Salted, or with Chorizo powder 5-6
Salted, or with Chorizo powder 5-6
Fried Brussels Sprouts
With Parmesan cheese, pine nuts and walnut vinaigrette 8
Escargot
Sauteed with spring garlic, white wine and shallot. Served in a puff pastry box 10
Our Ingredients
Here at Fuel, we are passionate about how we purvey and prepare our food. Our produce comes from several local farmers, including Turner’s River Rise Farm, and Greene’s Damsel Fly Farms, Bob Ouelette, and Grandview Farms. Our beef is all Midwestern grass-fed and delivered twice a week so it’s always fresh. Our seafood comes from Maine Shellfish in Ellsworth, and it is brought to us three times a week. It matters…
Entrees
Balsamic Braised Pork Shank
A dish that truly defines our French Country heritage. Using all aspects of traditional French cooking, we sear the shank, then slowly braise it in red wine, aromatic vegetables, and balsamic vinegar. The braising liquid is strained and reduced to make a rich, flavorful sauce. The shank is fall-off-the-bone tender, and served atop Brussels sprout, bacon, and sweet potato hash 23
Fish of the day Barigoule
We get our fish every day. Pan seared and served with artichokes, lemon, garlic and carrots in a white wine broth 22
Steak Au Poivre
Pepper-crusted, Angus NY strip with Cognac and veal reduction. Served whipped potatoes and fresh seasonal vegetables 28
Filet Mignon
8 oz. Midwestern grass-fed filet, grilled. Served with wilted spinach, whipped potatoes, red wine reduction, and sauce Béarnaise 30
Roasted Chicken Breast
Pan roasted chicken breast with asparagus and carrots. Served over spaetzle. Whole grain mustard and jus 18
Steak Frites
Midwestern grass-fed NY Strip, grilled. Topped with house made chive butter and sauteed spring onions and mushrooms Served with our housemade frites 28
Roasted Scallops
Pan seared Maine scallops, roasted pork belly, roasted cauliflower puree, carrots, green beans and yellow curry. Served with farro. (like barley but cooler) 26
House made gnocchi
House made ricotta gnocchi with asparagus, fava beans, ramps, mushrooms and mushroom cream 18
Mac & Cheese
Fuel’s mac and cheese is served as a hearty appetizer
or as a side with your entrée. Served in a cast iron skillet 12-9
or as a side with your entrée. Served in a cast iron skillet 12-9
Foie Gras Friday
Every Friday we offer a different preparation of Hudson Valley Foie Gras De Canard. See your server for details
Friday & Saturday Night Plat Du Jour
Our Kitchen Team creates a different offering each weekend.