Dinner Menu
First Flavors
Mediterranean Tapas (V) (GF)
Crispy artichoke hearts, hummus, olive tapenade, feta cheese spread, aged balsamic, EVOO, fresh baked cracker. 12
Petit Spring Herb Omelet (V) (GF)
Farm fresh M & M Farm Egg, spring herbs, truffle oil,
Meier’s Artisan Alpola cheese, spring greens. 6
Five Spice Buttermilk Fried Calamari
Asian remoulade. 9
Chicken Wings Confit
Sweet garlic, honey & parmesan. 11
Pulled Pork Stack
Pat & April’s Farm pork shoulder, homemade maple BBQ sauce,
House smoked Meier’s cheese curds, crispy pork gribenes. 8
Pommes Frites
Crisp julienne potatoes, black truffle oil, Pecorino Romano cheese,
bandy- peppercorn dipping sauce. 8
Buffalo Style Shrimp
Crispy fried jumbo shrimp, 1844 wing sauce,
creamy blue cheese dressing. 11
Soups
Onion Au Gratin
Caramelized onions, rich beef broth, fresh thyme, Gruyere cheese. 8
Chef’s Featured Soup
(Priced Daily)
Salads
1844 Salad
Baby mixed greens, kiln dried cranberries, toasted almonds, blue cheese, maple-balsamic vinaigrette. 8
Caesar Salad
Crisp romaine lettuce, Reggiano Parmesan, French bread croutons,
house made dressing, lemon. 8
Warm Baby Spinach Salad (GF)
Bacon lardons, toasted walnuts, Deep Root Farm mushrooms,
Dijon vinaigrette, sunny side M&M Farms egg. 9
Salads are available in entrée size:
Grilled Chicken 17 5oz. BA Filet Mignon or 10 oz. Sirloin 29
Buffalo Shrimp, Blackened Scallops or Shrimp, Seared Salmon 23
“Food is our common ground, a universal experience.”
James Beard (1903-1985)
Entrées
Lemon & Oregano Grilled Chicken Pappardelle (GF)
House made pancetta, tender spring asparagus, baby spinach,
Deep Root Farms mushrooms, artichoke hearts, sweet cream. 24
Pepper Crusted and Butter Seared Filet of Beef (GF)
Caramelized shallot and blue cheese butter, Cabernet infused demi-glace, crispy leeks, creamy roasted garlic gnocchi, seasonal vegetables. 33
Roast Rack of Spring Lamb (GF)
Garlic & herb rub, creamy mashed potatoes, cabernet infused demi-glace, seasonal vegetables. 35
Steak & Frites Maître d’ Hotel (GF)
Seared sirloin, garlic-herb butter, crispy shoestring potatoes,
baby mixed greens with Champagne vinaigrette. 32
Seared Sea Scallops (GF)
Spring pea risotto with house made pancetta,
black garlic & tomato nage, Winter Greens Farm micro greens. 28
Bayou (GF)
Shrimp, scallops, house smoked andouille sausage, creamy Cajun sauce, rice pilaf, green onions. 26
Almond & Thyme Crusted Faroe Island Salmon (GF)
Maple-lemon-brown butter pan sauce, riced vegetables. 25
Lemon & Oregano Seitan Pappardelle (V)
Tender spring asparagus,Deep Root Farms mushrooms,
baby spinach,sweet cream, local micro greens. 24
“One of the very nice things about life
is the way we must regularly stop whatever it is we are doing
and devote our attention to eating.”
Luciano Pavarotti
Executive Chef: Amy Conger
Sous Chef: Joseph Sarsfield
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.
Any dessert brough in from outside is subject to a $3 per guest fee.