CURBSIDE TAKEOUT IS AVAILABLE. 

CALL AHEAD YOUR ORDER:  (315)-268-1844

1844 House will now be charging a  3.5% credit card surcharge fee to all credit card transactions.                      With the increase in operational costs as a result of the pandemic, we decided to not raise prices, but instead alleviate some of the costs associated with processing credit cards. You have the option of paying in cash,  debit, or local check to avoid this fee.

Dinner Menu

First Flavors  

Roasted  Garlic Bulb and House-Made Farmers Cheese
Oven blistered tomatoes, basil puree, aged balsamic, crostini.    12          *make it vegan- substitute  sunflower ricotta.

Pommes Frites
Crisp julienne potatoes, black truffle oil, Pecorino Romano cheese,
bandy-peppercorn dipping sauce.  8
 
Escargots a la Bourguignonne
Chardonnay poached French snails, garlic butter, fresh herb breadcrumbs, crispy parsley.   9

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

Tomato Fondue
Creamy tomato bisque, petite Gruyere and white truffle grilled cheese sandwich for dipping.   10

Soup

Onion Soup Au Gratin ☼
Caramelized onions, rich beef broth, fresh thyme, Gruyere cheese.  8

Soup Du Jour ☼
(priced daily)

Salads

1844 Salad ☼
Baby mixed greens, crisp Parishville Orchard apples, toasted almonds, blue cheese, maple-balsamic vinaigrette. 8
 
Caesar Salad ☼
Crisp romaine lettuce, Reggiano Parmesan, French bread croutons,
house made dressing, lemon. 8

Autumn Harvest Salad  (GF)
Baby spinach and kale, roasted winter squash, creamy goat cheese, toasted pecans, sherry-caramelized shallot vinaigrette.   10

Salads are available in entrée size:
Seared Chicken 18   5oz. BA Filet Mignon 30
Buffalo Shrimp, Blackened Scallops or Shrimp, Seared Salmon 25

Entrees

 
Shepherd’s Style Chicken Pot Pie ☼
Savory sage sauce, tender vegetables, au gratin potato crust.  25

Pepper Crusted and Butter Seared Filet of Beef
Caramelized shallot and blue cheese butter, Cabernet infused demi-glace,crispy leeks, creamy roasted garlic gnocchi, fresh vegetables.   34

Pork Loin Schnitzel
Pat & April’s pork, brown butter spaetzle, German style braised red cabbage, savory apple sauce.  25

Bayou ☼  (GF)
Shrimp, scallops, house smoked andouille sausage,
creamy Cajun sauce, rice pilaf, green onions. 28

Dijon-Herb Crusted Faroe Island Salmon ☼                                            Salmon topped with creamy Dijon and herb breadcrumbs, Chardonnay cream, potato puree, seasonal vegetables. 26

Butternut Squash Ravioli ☼
Sage creme, crispy spiced kale chips, braised red cabbage.   24

 

☼ – These dishes are offered in half size portions from 4:30-5:30 daily

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