Fuel Restaurant

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

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

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

A selection of 4 cheeses with multiple accompaniments

Roasted and smoothly pureed cauliflower. With brown butter and fried parsley

Classic presentation, with housemade croutons, crispy romaine

Roasted beets, sliced apples, goat cheese, Champagne vinaigrette and watercress

With toasted garlic baguette. Served for sharing:

House made pork belly, roasted and served over "baked bean" style French red lentils

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

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

Fresh salmon, cut from the whole fish. Roasted and served with fingerling potatoes and wilted spinach

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

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

Finished with dry sherry

Our Kitchen Team creates a different offering each weekend

Please understand we make each espresso and cappuccino to order

With shortbread cookie

Smooth rich chocolate custard with a hint of coffee liqueur. Topped with whipped cream and shaved chocolate

Buttery tart crust with dense chocolate center. Covered with blueberry coulis spiked chocolate ganache! With blueberry coulis and whipped cream