Dinner Menu
Hors D'oeuvres
Assiette de Fromages
A selection of four cheeses with
multiple accompaniments 12
multiple accompaniments 12
Soup À L'oignon (French Onion Soup)
Served under a blanket of melted Gruyere and a toasted baguette crouton 8
Shrimp and Cauliflower
Large, unpeeled Gulf shrimp, roasted cauliflower, brown butter and capers 9
Bistro Salad
Baby mixed greens topped with house vinaigrette 7
Caesar Salad
Classic presentation, with house-made croutons and crispy romaine. Add Italian white anchovies $0.75 7
Roasted Fennel and Carrot Soup
With maple syrup and creme fraiche 7
Burrata Salad
Burrata cheese with radishes, pea greens, almonds and citrus 8
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, Bacon Dust, or Salt & Vinegar Dust 5-6
Salted, Bacon Dust, or Salt & Vinegar Dust 5-6
Roasted Bone Marrow
With parsley salad and toast points 8
Escargot
Fuel’s riff, sautéed with garlic, red wine, and veal stock and served with roasted bone marrow, parsley and toast points 10
Charcuterie For Two
A selection of specially procured meats, many of them made in-house. Served with ever-changing accompaniments and toast points 15
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
Coq Au Vin
Slowly braised chicken legs from Free Bird Farms, button mushrooms, red potatoes, and smoky bacon served in a rich red wine and braising liquid reduction 21
Pan Roasted Salmon
Fresh salmon, cut from the whole fish. With asparagus, heirloom tomatoes, pickled peppers and spring onion butter 21
Moules Frites
Wild caught mussels from Maine. Steamed with saffron cream, fennel and tomato confit. Served with frites 19
Steak Au Poivre
Pepper-crusted, Angus NY strip with Cognac and veal reduction. Served with mixed greens and rosemary-roasted red potatoes (A Fuel classic) 28
Filet Mignon
8 oz. Midwestern grass-fed filet, grilled. Served with wilted spinach, whipped potatoes, red wine reduction, and sauce Béarnaise 30
Steak Frites
Midwestern grass-fed NY Strip, grilled. Topped with caramelized onions and mushrooms. Served with our housemade frites 28
Gemelli Pasta
Gemelli pasta with confit tomatoes, asparagus and mushrooms. With housemade basil pesto sauce 18
Fuel's Ribeye Burger
1/2 lb of ground ribeye, formed into a burger and grilled. Topped with cheddar, fried onions and horseradish cream. Served with frites 14
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.