Dinner Menu
Hors D'oeuvres
Roasted Cauliflower
Roasted cauliflower with pine nuts and a roasted garlic and mint puree 8
Roasted Beet Salad
Roasted Beets with pears, toasted walnuts, arugula, and blue cheese 8
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
BACON! (Well, pork belly to be exact)
If you are a fan of bacon, you should love this dish. House brined and roasted pork belly, served in a thick square. This is bacon at its finest. Crispy on the outside, rich and soft on the inside. With pureed butternut squash, pickled red cabbage and fried shallots. 10
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
Classic Smoked Salmon Rosti
House made potato pancake, smoked salmon, creme fraiche and shaved egg. 9
Roasted butternut squash bisque
Creamy roasted butternut squash soup finished with puffed farro (similar to barley) 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, 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
Order it DELUXE - With foie gras, red onion, mushrooms and horseradish cream - 12 8
Order it DELUXE - With foie gras, red onion, mushrooms and horseradish cream - 12 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
Pan Roasted Salmon
Fresh salmon, cut from the whole fish. With a warm salad of chickpeas, baby Swiss chard and cumin. Dressed with lemon-honey vinaigrette and capers 21
Moules Frites
Wild caught mussels from Maine. Steamed with spicy tomato broth and pancetta. 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
Roasted Chicken Breast
Pan roasted chicken breast, fingerling potatoes, green beans, garlic and lemon jus 18
Steak Frites
Midwestern grass-fed NY Strip, grilled. Topped with house made red wine compound butter. 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 roasted butternut squash, Brussels sprouts, crimini mushrooms and cheese curd 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.