Dinner Menu

Dinner Menu

First Flavors

Vegetable Tapas (V) (GF)
A selection of pickled, cured, fermented and prepared vegetables
from our Chefs’ Garden.

Roasted Garlic Bulb and House Made Farmers Cheese (V) (GF)
Oven roasted tomatoes, basil puree, aged balsamic, crostini.

Pommes Frites (V) (GF)
Crisp julienne potatoes, black truffle oil, Pecorino Romano cheese,
bandy-peppercorn dipping sauce.

Drunken Shrimp (GF)
Blackened shrimp, toasted garlic, Township 7 ale, crusty bread.

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

Escargots a la Bourguignonne (GF)
Chardonnay poached French snails, garlic butter, fresh herb breadcrumbs, crispy parsley.

Duck Poutine
Crisp julienne French fried potatoes, shredded M&M Farm duck leg confit, rosemary infused beef gravy, Meier’s Artisan cheese curds.

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

Chicken Wings Confit (GF)
Sweet garlic & Parmesan.


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

Soup Du Jour
(Priced Daily)


1844 Salad (GF) (V)
Red Wagon Farm baby mixed greens, crisp Parishville Orchard apples, toasted almonds, blue cheese, maple-balsamic vinaigrette.

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

Autumn Harvest Salad
Baby spinach and kale, pickled beets, creamy goat cheese, toasted pecans, sherry-caramelized shallot vinaigrette.

Salads are available in entrée size:
Seared Chicken  5oz. BA Filet Mignon or 10 oz. Sirloin
Buffalo Shrimp, Blackened Scallops or Shrimp, Seared Salmon

“Food is our common ground, a universal experience.”
James Beard (1903-1985)


Chicken Pot Pie
Savory sage sauce, potatoes, vegetables, flaky pastry crust.

Pan Seared M&M Farm Pekin Duck Breast (GF)
Roasted winter squash and apple, toasted pecan and blue cheese risotto, cranberry gastrique.

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,
garden vegetables.

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

Bistro Meatloaf
A blend of local 5mile Farm beef, Pat & April’s pork, and house-made bacon, garlic scented mashed potatoes, rosemary infused beef gravy
and crispy buttermilk fried onions.

Pork Loin Schnitzel
Pat & April’s pork, brown butter spaetzle, German style braised red cabbage, savory apple sauce.

Rainbow Trout (GF)
Toasted pecan-lemon brown butter, sweet potato puree,
crispy Deep Root Farm mushrooms.

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

Seafood Provencal (GF)
Shrimp, mussels, & calamari, chefs garden tomatoes, kalamata olives, sweet basil, garlic-white wine broth, fresh pappardelle pasta,
crumbled feta cheese.

Cashew Crusted Faroe Island Salmon (GF)
Stir fried riced vegetables, Mongolian barbecue drizzle.

Butternut Squash Ravioli (V)
Sage Cream, garden fresh vegetables.

“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

Line Cook: Justin Repholtz

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