Assitte and formages

A selection of 4 cheeses with multiple accompaniments

Soupe À l'Oignon(French Onion Soup)

Served under a blanket of melted Gruyere and a toasted baguette crotuton

Butternut and Apple bisque

Roasted butternut squash and local apples

Mixed Greens

Baby mixed greens, house vinaigrette

Caesar

Classic presentation, with housemade croutons, crispy romaine

Spinach Salad

Spinach, blue cheese, figs, apple batons and walnut vinaigrette

Crispy Pork Belly

Big Daddy's Farms (Whitefield) braised pork belly, pumpkin gnocchi, butternut puree, sage oil

Mushrooms and Polenta

Ragu of Chef's mix mushrooms, sautéed and served over a crispy polenta cake. Finished with beurre rouge (red wine butter sauce)

Classic Gruyere cheese fondue

with toasted garlic baguette. Served for sharing:

Dusted Pommes Frites

A cone of our house-madefrites coated with our house-made dusts, or lightly seasoned with salt

Pissaladière

Crispy flatbread topped with Gruyère, caramelized onions, black niçoise olives, white Italian anchovies

Escargot

Fuel's riff. Sauteed with garlic, red wine and veal stock. With roasted bone marrow and parsley

Squid and Risotto

Baby squid, lightly sautéed. Served with saffron risotto and topped with chopped parsley

Charcuterie

A selection of specially procured meats, many of them made in house. Served with ever changing accompaniments and toast points. To share

Carafe of Pinot Noir or Chardonnay

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

Coq Au Vin

Slowly braised Free Bird Farms braised chicken legs, button mushrooms, red potatoes and smoky bacon in a rich red wine and braising liquid reduction

Grilled Salmon

Fresh salmon, cut from the whole fish. With rosemary infused orzo pasta, apple and horseradish cream

Blanquette Du Veau

This serious "old school" dish is a standout. Think creamy veal stew. With root vegetables, veal, cream and veal stock. Everything is cooked au blanquette, resulting in a clean white presentation

Poisson du Jour

We change our fresh fish or shellfish offering often. Ask your server for details about tonight's preparation

Steak Au Poivre

Pepper-crusted, Angus NY strip with Cognac and veal reduction. With mixed greens and rosemary roasted red potatoes (A Fuel Classic)

Filet Mignon

8 oz.Midwestern grass fed filet, grilled. With wilted spinach and whipped potatoes, red wine reduction and sauce Béarnaise

Steak Frites

10 oz. Midwestern grass fed hanger steak, marinated and grilled. Served with caramelized onions, thyme jus, and our housemade frites

Lobster Mac and Cheese

Finished with dry sherry

North Country Smokehouse Bacon Mac and Cheese

Classic Mac and Cheese

Foie gras Friday

Every Friday we offer a different preparation of Hudson Valley Foie Gras DE Canard. See your server for details

Friday and Saturday Night Plat Du Jour

Our Kitchen Team creates a different offering each weekend

Cheese Plate

Roquefort crusted chevre, Rouge Affinee (soft rind cow's milk), Kilchurn Estate cave aged cheddar (England), Manchego (Spain). Roasted Calabrian fig and toast points

River Rise Farms Brussels Sprouts

From Turnah! Roasted, with smoky bacon, Parmesan cheese and port wine demi

Ribeye Burger

Ground ribeye formed into a burger and grilled. With fried onions, horseradish sauce, Cabot cheddar and au jus. Served with frites

Mushroom and Swiss Burger

Ground ribeye formed into a burger and grilled. With sauteed mushrooms, Swiss and au jus. Served with frites

Flatbread

Crispy flatbread with summer squash, tomato, olive, roasted red pepper and goat cheese

Pork Wings

Like chicken wings but cooler. With good old Frank's hot sauce and smoked blue cheese dressing

Cheese Plate

Roquefort crusted chevre, Rouge Affinee (soft rind cow's milk), Kilchurn Estate cave aged cheddar (England), Manchego (Spain). Roasted Calabrian fig and toast points

Chai Spice Crème Brûlée

With snickerdoodle cookie

Profiteroles

Housemade pâte à choux (a light pastry dough), filled with housemade pumpkin ice cream and house made caramel sauce

Maple and Bacon Pecan Vu-Le-Vent

Bacon and pecan "pie" filling, puff pastry, whipped cream and powered sugar

Red Velvet Pound Cake

With cream cheese filling, chocolate ganache, mint, olive oil dust

Pistachio Cake

Olive oil and pistachio cake with roasted strawberries, strawberry sorbet, balsamic drizzle, pureed strawberry sauce

Ever Changing Fall Apple Dessert

Our larder is stocked with local fresh apples. Your server will describe this evening's preparation.