Valentine’s Week

This week our talented team of chefs have created some wonderful additions to the menu to celebrate Valentines Day all week long.

Chef Brian has been working in the kitchen recreating a few of his classic dishes and Chef Amy has prepared some delicious vegetarian options.  Our Pastry Cook, Jessica has created a beautiful trio of desserts that is sure to be the perfect finish to a great meal.

Roasted Forest Mushroom and Brie Bisque with truffle scented French bread croutons.

 

 

 

 

 

Oysters “1844”
Texan Virginica oysters prepared Rockefeller style with fresh spinach, green onions, sweet cream butter, anise liqueur, and Parmesan bread crumbs.

 

Cashew Crusted Florida Style Crab Cake
Tropical slaw, blood orange beurre blanc, and edible orchid.

 

 

Vegan Spinach and Chestnut Canneloni
Sunflower seed “ricotta”, almond milk alfredo, roasted red pepper coulis.

 

 

 

 

A Sweet Finish
Grand Marnier truffle, petit dark chocolate mousse cream puff, raspberry petit four.

New Vegan Options at 1844 House

Chef Amy, is bringing her passion for vegetarian and vegan dishes to our menus.

She has already been preparing special vegan friendly entrees that change weekly; like the awesome Persian spice cauliflower steak from the previous post.

Now she has added a vegan sorbet (matcha tea) and a vegan dessert (pictured below) to our menu as well.  This is the Vegan chocolate cake with raspberry coulis and fresh strawberries.

We are always happy to accommodate our guests special dietary needs.  It is very helpful for our chefs if you let us know about them when making your reservation.  It allows us time to prepare a memorable meal for you even during our very busy evenings.

We look forward to seeing you soon!

Vegan Chocolate Cake

A mid winter week of delicious eating

During these cold winter months it is always so comforting to settle in to a cozy warm atmosphere, like 1844 House, and enjoy some food that really nourishes the body and warms the soul. This week Chef Amy and her team have created some weekly features that are just that. We hope you will venture out at this cold & snowy time of year and enjoy them.  Bon Appetit!
Tuscan Vegeatable SoupPersian Spiced Cauliflower SteakBraised Lamb ShankLemon Mango Meringue Tart

Tuscan Vegetable
Finished with cubed rustic bread and shaved parmesan.

 

 

 

Persian Spiced Cauliflower Steak
Tomato-cucumber salad with cannellini beans,
ancient grain pilaf, mint-tahini pesto.

 

 

 

 

Braised Lamb Shank
Creamy polenta, roasted winter root vegetables, savory braise reduction, zesty gremolada.

 

 

 

 

 

Lemon-Mango Meringue Tart  
A flaky pastry crust filled with a lemon-mango curd topped with crisp meringue and finished with strawberry coulis.