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Surf & Turf

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This time of year we have so many of our regular guests entertaining friends and family members here at 1844 House.  One of our guest favorites that we do frequently around the holidays is our surf and turf.  Of course, we change it up a little here and there, but it is always a hit with our guests.  Tonight I prepared it the way I did back in the beginning when we first opened our doors.  So to all of our friends and guests who have been with us since 2006, this ones for you.

Pepper Crusted Petit Filet Mignon and Rosemary Skewered Colossal Shrimp with our famous Gruyere au gratin potatoes, forestiere sauce, and haricot vert.

We wish everyone a very Merry Christmas!

Bon Appetite!  Chef Brian

Cider Glazed Apple and Sage Stuffed Pork Tenderloin

Stuffed Pork TenderloinToday I prepared one of the dishes that I have been preparing each fall/winter season since we opened back in 2006.  I love the comfort food aspect of it and the fact that it incorporates so many ingredients that can still be found locally/regionally like NY state apples and cider, pork, brussel sprouts, butternut squash, onions,  sage from our garden and bread from our local bakery.  This dish is Cider Glazed Apple and Sage Stuffed Pork Tenderloin with spiced butternut squash puree and house made bacon sauteed brussel sprouts.

Bon Appetite!  Chef Brian

1844 House Cheese Plate

Cheese PlateEach season we create a new cheese plate.

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