Dinner Menu

Dinner Menu

First Flavors

Vegan Tapas
A selection of pickled, cured, fermented vegetables and other specialties. 10

Tomato Fondue
Creamy tomato bisque, petit gruyere and white truffle
grilled cheese sandwich for dipping. 8

Marcona Almond and Brown Sugar Baked Brie
Crusty baguette and fresh fruit. 12

Pommes Frites
Crisp julienne potatoes, black truffle oil, Pecorino Romano cheese,
bandy-peppercorn dipping sauce. 8

Gulf Coast Style Hot Crab Dip
Saltine Crackers, crudité. 15

Buffalo Style Shrimp
Crispy fried jumbo shrimp, 1844 wing sauce, creamy blue cheese dressing. 12

Chef’s Butcher Board
A selection of local meats and cheeses with accompaniments. 14

Albondigas
Spanish style local pork and homemade chorizo meatballs,
toasted cumin- caramelized onion tomato sauce, grated cheese. 8

Soups

Onion Au Gratin
Caramelized onions, rich beef broth, fresh thyme, gruyere cheese. 8

Soup Du Jour
(Priced Daily)

Salads

1844 Salad
Baby mixed greens, 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

Winter Brussels Sprout Salad
Shaved brussels sprouts, house-pickled beets, toasted pecans,
creamy goat cheese, citrus vinaigrette. 9

Salads are available in entrée size:
Crispy Cranberry 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)

Entrees

Cranberry Crusted Chicken
Wild rice pilaf, citrus beurre fondue, brussels sprout petals. 24

Pepper Crusted and Butter Seared Filet of Beef
Caramelized shallot and blue cheese butter, Cabernet infused demi-glace, crispy leeks, creamy roasted garlic gnocchi, garden vegetables. 33

Steak & Frites Maître d’ Hotel
Seared sirloin, garlic-herb butter, crispy shoestring potatoes,
baby mixed greens with Champagne vinaigrette. 32

Rosemary-Garlic Roast Rack of Lamb
Creamy mashed potatoes, Cabernet infused demi-glace,
garden vegetables. 35

Pan Roasted Wild Alaskan Halibut
Creamy preserved lemon-pancetta risotto,
tomato-saffron-sherry reduction, local microgreens. 33

Bayou
Shrimp, scallops, house smoked andouille sausage,
creamy Cajun sauce, rice pilaf, green onions. 26

Coquilles St. Jacques
Sherry poached scallops, sauce vin blanc, gruyere cheese,
creamy mashed potatoes, buttery breadcrumbs, broiled au gratin 28

Dijon-Fresh Herb Crusted Faroe Island Salmon
Chardonnay beurre blanc, creamy mashed potatoes, fresh vegetables. 26

Forest Mushroom Ravioli
Marsala-truffle cream, brussels sprout petals. 23

“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

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, made completely from scratch, takes time; your patience is appreciated.

There is a $4 split charge on all entrees.

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 brought into the restaurant.

Any dessert brought in from outside is subject to a $3 per guest fee.