Dinner Menu
First Flavors
Artisan 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.
House Cured Local Meats
Duck prosciutto, pork rillette & country pate, crusty baguette, whole grain mustard, pickled vegetables. 15
Roasted 1844 House Garlic Bulb (GF)
Olive tapenade, fresh herb chevre, crostini. 12
Pommes Frites (GF)
Crisp julienne potatoes, black truffle oil, Pecorino Romano cheese,
brandy-peppercorn dipping sauce. 8
Southern Style Hot Crab Dip (GF)
Jumbo lump crab, Meier’s Snye cheese,
Chives, spices, fresh baked crackers.
Great for sharing! 15
Pumpkin Gnocchi
Toasted hazelnuts, sage, maple brown butter. 8
Chicken Wings Confit (GF)
Squeak Creek honey, toasted sesame seeds, smoked chili molido. 10
Drunken Shrimp (GF)
Blackened shrimp, toasted garlic,
Township 7 ale, crusty baguette. 8
Buffalo Style Shrimp
Crispy fried jumbo shrimp, 1844 House wing sauce,
creamy Roquefort dressing. 11
Escargot en Croute (GF)
French snails, forest mushrooms, garlic,
white wine, fresh herbs, puff pastry. 10
Soup & Salads
Soup of the Moment
Your server will tempt you with this evenings offering.
Onion Soup Au Gratin
Rich beef broth, brandy caramelized onions, crusty bread,
Meier’s Artisan gruyere cheese. 8
1844 Salad (GF)
Baby mixed greens, crisp Parishville Center Orchard apples, toasted walnuts, blue cheese crumbles, house made maple-balsamic vinaigrette. 8
Caesar Salad (GF)
Crisp romaine lettuce, Reggiano Parmesan,
French bread croutons, house made dressing, lemon. 8
Bistro Salad (GF)
Fresh Kale, house made bacon lardons, Champagne vinaigrette,
cage free poached egg, goat cheese crostini. 9
Entrées
Steak House Menu
Create your own perfect steak dinner:
Choose your black pepper crusted and butter seared steak (32):
BA Filet Mignon (6 oz.)
NZ Rack of Lamb (8 oz.)
NY Strip (10 oz.)
Donahue Farm Sirloin “Cowboy Cut” (12 oz.)
Choose your sauce:
Pinot Noir Infused Demi Glace • Brandy-Peppercorn • Creamy Horseradish Sauce • Caramelized Shallot-Blue Cheese Butter
Choose your side dish:
Cauliflower Au Gratin • House Made Matchstick Fries • Gorgonzola Gnocchi • Creamy Mashed Potatoes (GF)
Add Ons (+6):
3 Buffalo Shrimp • Blackened Scallops or Shrimp •
Grilled Chicken • Salmon
Pork Schnitzel
Pat & April’s pork, brown butter spaetzle,
German style braised red cabbage,
savory apple sauce. 22
Chicken & Biscuit
Braised Smith Farm chicken, sage infused supreme sauce, garden fresh vegetables, fresh baked biscuit top. 22
Duck Confit Gnocchi
M&M Farm duck, potato gnocchi, baby arugula,
forest mushroom sauce, poached duck egg,
Pecorino Cheese. 26
Dijon-Herb Crusted Salmon (GF)
Chardonnay cream, creamy mashed potatoes,
garden fresh vegetables. 24
Coquilles St. Jacques (GF)
Sherry poached scallops, sauce vin blanc,
Meier’s Artisan gruyere cheese broiled au gratin.
Creamy mashed potatoes, garden fresh vegetables. 26
Bayou (GF)
Shrimp, scallops, house smoked
andouille sausage, creamy Cajun sauce,
rice pilaf, green onions. 26
Butternut Squash Ravioli
Sage cream, crispy leeks, braised red cabbage.
20
Our 1844 House, Caesar, and Bistro Salads are available
in an entrée size with the following complements:
Garlic 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.
