Dinner Menu

Dinner Menu

First Flavors

 

Artisanal Cheese Board (GF)
A selection of exceptional local and regional cheeses is offered daily. They will be complemented with fresh baked crostini, truffle and sea salt roasted mixed nuts, and fruit.

Prince Edward Island Mussels (GF)
White wine, fresh herbs, garlic, butter.

Escargot 1844(GF)
Chardonnay poached French snails, garlic butter, North Woods mushrooms, toasted baguette, crispy fried parsley.

Pommes Frites
Crisp julienne French fried potatoes, white truffle oil,
Pecorino Romano, brandy-peppercorn dipping sauce .

Italian Fondue(GF)
Layers of creamy ricotta cheese, basil pesto, sun dried tomatoes and toasted pine nuts.  Crostini for dipping.

Buffalo Style Shrimp
Crispy fried jumbo shrimp, 1844 House wing sauce,
creamy Roquefort dressing.

Soup & Salads

Onion Soup Au Gratin
Caramelized local onions, rich beef broth,
fresh thyme, Mt. Titus gruyere cheese.

Soup of the Moment
Your server will tempt you with this evenings offering.

1844 Salad (GF)
Baby mixed greens, dried cranberries, toasted walnuts, blue cheese crumbles, house made maple-balsamic vinaigrette.

Caesar Salad (GF)
Crisp romaine lettuce, Reggiano Parmesan,
French bread croutons, house made dressing, lemon.

Warm Brie Salad
Phyllo wrapped brie, organic baby arugula, toasted pecans,
crisp pears, Champagne-pomegranate vinaigrette.

Entrées


Steak House Menu
Create your own perfect steak dinner:

Choose your black pepper crusted and butter seared steak:
BA Filet Mignon (6 oz.)
NY Strip (10 oz.)
Donahue Farm Sirloin “Cowboy Cut” (12 oz.)

Choose your sauce:
Pinot Noir Infused Demi Glace  •   Brandy-Peppercorn  •  Béarnaise  •  Caramelized Shallot-Blue Cheese Butter

Choose your side dish:
Gruyere Au Gratin Potatoes (GF) •  House Made Matchstick Fries  •  Gorgonzola Gnocchi  •  Creamy Mashed Potatoes (GF)

Add Ons (+6):
(3)Buffalo Shrimp • (4)Rosemary Grilled Shrimp (GF)•
Forest Mushroom Ragoût Stuffed Portobello Mushroom (GF)


Zinfandel Braised Boneless Short Ribs
Porcini mushroom beggars purse raviolis,
braise reduction, crispy buttermilk fried onions.

Lemon-Thyme Roasted Airline Chicken Breast (GF)
Creamy potato puree, Sherry pan sauce, fresh vegetables.

Pan Roasted L.I. Duck Breast (GF)
Crisp Yukon gold potato pancake,
sunny side local duck egg,
Maple-thyme gastrique, fresh vegetables.

Dijon-Herb Crusted Salmon (GF)
Chardonnay cream, creamy potato puree,
market fresh vegetables

Seafood Pasta
Shrimp, scallops, mussels, bacon lardons,
roasted garlic cream, homemade spaghetti,
Pecorino cheese.

Bayou (GF)
Crawfish tails, scallops, house smoked andouille sausage,
creamy Cajun sauce, rice pilaf, green onions.

Potato Gnocchi
Roasted garlic cream, broccoli rapini,
roasted red peppers, Reggiano cheese, toasted walnuts.

Our 1844 House and Caesar are available
in an entrée size with the following complements:

Garlic & Fresh Herb  Chicken
Buffalo Shrimp
Garlic Shrimp
Seared Faroe Island Salmon
Seared Scallops
Donahue’s Farm Sirloin Steak
BA Tenderloin of Beef 
NY Strip Steak

“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: Brian A. Walker

Chef de Cuisine: Arthur Hirschberg

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.

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