Dinner Menu
First Flavors
Vegan “Charcuterie” Sampler (GF)
Carrot chorizo, Portobello carpaccio,
Persian spiced cauliflower,
sunflower ricotta, pickled vegetables.
Crispy Avocado Fries (GF)
Quinoa crust, Cajun aioli.
House Made Farmer’s Cheese (GF)
Roasted nuts, Farmer T’s Apiary honey,
fruit, seeded lavosh
Pommes Frites (GF)
Crisp julienne potatoes,
black truffle oil, Pecorino Romano cheese,
brandy-peppercorn dipping sauce.
Korean BBQ Tofu (GF)
Kim chi, scallion pancakes.
Prince Edward Island Mussels (GF)
Your server will tempt you with this evening’s offering.
Southern Style Hot Crab Dip (GF)
Jumbo lump crab, Meier’s Snye cheese,
Chives, spices, fresh baked crostini.
Drunken Shrimp (GF)
Blackened shrimp, toasted garlic,
Township 7 ale, creamy polenta,
shaved scallions.
Buffalo Style Shrimp
Crispy fried jumbo shrimp, 1844 House wing sauce,
creamy blue cheese dressing.
Soup & Salads
Garden Fresh Gazpacho
Cucumber-lime sorbet.
Onion Soup Au Gratin
Rich Donahue’s Farm beef broth, brandy caramelized onions, crusty bread, Meier’s Artisan gruyere cheese.
1844 Salad (GF)
Baby mixed greens, fresh strawberries, toasted almonds, blue cheese crumbles, house made maple-balsamic vinaigrette.
Caesar Salad (GF)
Crisp romaine lettuce, Reggiano Parmesan,
French bread croutons, house made dressing, lemon.
Bistro Salad (GF)
Crisp Frisée, house made bacon lardons, Champagne vinaigrette,
cage free poached egg, goat cheese crostini.
Entrées
Steak House Menu
Create your own perfect steak dinner:
Choose your black pepper crusted and butter seared steak
Donahue Farm Sirloin “Cowboy Cut” (12 oz.)
BA Filet Mignon (6 oz.)
NY Strip (10 oz.)
Choose your sauce:
Pinot Noir Infused Demi Glace • Creamy Horseradish Sauce • Brandy-Peppercorn • Caramelized Shallot-Blue Cheese Butter•
Honey Barbecue Sauce
Choose your side dish:
Cauliflower Au Gratin(GF) • House Made Matchstick Fries • Gorgonzola Gnocchi • Creamy Mashed Potatoes (GF)
Add Ons :
3 Buffalo Shrimp • Blackened Scallops or Shrimp •
Sauteed Breast of Chicken • Salmon
Chicken Alexandria (GF)
Lemon and oregano grilled chicken breasts, fire roasted
red pepper emulsion, sun dried tomatoes, hummus,
crispy artichoke hearts, Israeli cous cous, feta cheese.
1844 Bistro Burger (GF)
Half pound Donahue’s Farm beef patty,
Meier’s Artisan smoked cheddar, house made bacon
and caramelized onion jam,
roasted garlic and black truffle aioli,
fresh baked seeded bun, crispy shoestring fries,
mixed greens with champagne vinaigrette.
Roasted Faroe Island Salmon (GF)
Preserved lemon-fresh tarragon butter,
crispy Deep Root Farm oyster mushrooms, rice.
Pan Seared Scallops (GF)
English pea, prosciutto, and Pecorino risotto,
tomato beurre fondue, Winter Greens Farm
micro greens.
Sesame Crusted Ahi Tuna
Chinese pickled cucumbers,
ginger scented jasmine rice,
citrus-soy glaze, coconut wasabi, sriracha.
Bayou (GF)
Shrimp, scallops, house smoked
andouille sausage, creamy Cajun sauce,
rice pilaf, green onions.
Vegetarian Entrée Du Jour
Your server will tempt you with Chef Amy’s
offering for the evening.
“The creator, while forcing men to eat in order to live, tempts him to do so with appetite and then rewards him with pleasure.”
~Brillat-Savarin.~
Executive Chef: Amy Conger
Line Chef:
Pastry Cook: Jessica Eakins
Note: (GF) denotes items that are not necessarily; but can be prepared gluten free. Ask your server for details.
*It is the responsibility of our guests to bring any food allergies to your server’s attention. We will make every effort to accommodate you.
Great food takes time, patience is appreciated.
There is a $4 split charge on all entrées.
An 18% gratuity may be added to parties of 6 or more, even on separate checks at the discretion of our service staff.
No separate checks on parties of 8 or more.
A $20 corkage fee applies to all bottles of wine that are brought into the restaurant.