During the past 10 years we have created many enduring summer traditions on our menu. One of our guest favorites is our Sangria du Jour. Each day we create a refreshing wine cocktail that is sure to excite your taste buds and refresh your spirit. Maliah has created a new favorite for me…. Grapefruit-Citrus Sangia.
Come in an try this one or any of our other unique signature summer cocktails. Its a great way to enjoy a evening stroll around our gardens before you have your dinner.
After 10 years of seasonal menus we inevitably end up with so many guest favorites that we cannot fit them all on each menu. So we love to offer these as “features” throughout each season. This is one of those guest favorites. It is a simple and delicious appetizer that is sure to wake up those taste buds and get you ready for a great meal. It also makes a great snack at the bar paired with a nice glass of Bell’s Oberon summer wheat ale.
If you have not visited our website in awhile, check out our new “6til6” menu. It includes all of our menu appetizers for $6 until 6 p.m. each day in our bar or on our front porch. There are also cocktail, wine, and beer specials each night to complement our delicious appetizers. Its a great way to enjoy a light meal with a craft beer, signature cocktail or a glass of wine from our award winning wine list.
For tonight’s appetizer feature I prepared a rosemary-garlic foccacia dough and decided to see where it took me. I smoked some chicken breasts, seared some crimini mushrooms in brown butter, chopped some fresh organic baby spinach from Iroquois Farms and grated some Reggiano parmesan. The result is a perfect appetizer for sharing; or as a meal with a salad.
Come in and enjoy one at our cozy wine bar with a glass of wine from our award winning wine list or a cold craft beer.
So there I was sitting at the bar enjoying a glass of wine and talking to our GM, Barry; I was pondering appetizer ideas when Barry said “you know what would be really good, stuffed clams!”.
So here I am 1 week later with a bushel of gorgeous Virginia little necks and a clam knife. Where’s Barry when there are clams to be opened? I am guessing somewhere out near our espresso machine…
I think it is safe to say that the end result of my endeavor was well worth all the effort, they came out amazing. They are the perfect first course, or a tasty snack at our cozy wine bar with a glass of crisp French sauvignon blanc or Proseco.
Stuffed Clams “1844”
Virginia little necks, sweet red bell pepper, brown butter caramelized shallots, white wine, Parmesan cheese, topped with our house cured brown sugar bacon.
For the late fall/early winter season we are making fresh farmers cheese and pairing it with Niles Apiary honey comb, Spanish marcona almonds, autumn harvest raspberry coulis, mint leaves and freshly baked crackers.
This is a perfect appetizer or dessert and pairs well with many of the wines from our award winning wine list. Bon Appetite! Chef Brian
1844 House – Fine Dining Restaurant and Guest House B&B