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.

Sweet Corn Fritters
Fresh herb aioli. 6
 
Pommes Frites (GF)
Crisp julienne potatoes, black truffle oil, Pecorino Romano cheese,
brandy-peppercorn dipping sauce.  8
 
Pub Snacks (GF)
Sea salted Marcona almonds,
crisp kale chips, mélange of olives. 9
 
Thai Pork Meatballs (GF)
Coconut red curry, jasmine rice, fresh herbs.  8
 
Ahi Tuna Poke (GF)
Ponzu marinated Tuna, avocado, pickled vegetables, sticky rice,
spicy aioli, crisp wontons. 11

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

Mango Summer Roll (GF)
Crisp vegetables, mango, Asian noodles and lettuce rolled in a
rice wrapper.  Spicy peanut dipping sauce.  8

Soup & Salads

Chilled 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. 8

Caesar Salad (GF)
Crisp romaine lettuce, Reggiano Parmesan,
French bread croutons, house made dressing, lemon. 8

Wedge Salad (GF)
Cage free hard cooked eggs, Pat & April’s Ham,
hot house grape tomatoes, fresh chives,
chipotle-buttermilk ranch dressing.  8

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.)
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:
Loaded Stuffed Potato (GF) •  House Made Matchstick Fries  •  Gorgonzola Gnocchi  •  Creamy Mashed Potatoes (GF)

Add Ons (+6):

3 Buffalo Shrimp • Blackened Scallops or Shrimp •
Grilled Petite Paillard of Chicken, Salmon, or Swordfish


Ginger-Sake Braised Pork Belly (GF)
A crisp vegetable dumpling,
soft boiled duck egg, miso nage. 24
 

Grilled Paillard of Garlic Chicken (GF)
Fresh pasta, creamy Parmesan pesto sauce,
caprese salad.  23
 
Mixed Grill (GF)
Fajita spice rubbed pork tenderloin,
grilled chicken & chipotle agave swordfish,
south western rice, charred pico de gallo. 28

Dijon-Herb Crusted Salmon (GF)
Chardonnay cream, creamy mashed potatoes,
market fresh vegetables. 24
 
Pan Seared Atlantic Swordfish Steak (GF)
Tomato-caper tapenade, balsamic sautéed onions,
summer greens, crispy potato gnocchi. 26
 
Bayou (GF)
Shrimp, scallops, house smoked
andouille sausage, creamy Cajun sauce,
rice pilaf, green onions. 26

Summer Pasta
Fresh fettuccine pasta, creamy Parmesan pesto sauce, caprese salad.
19

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

Line Chef: KC Saint

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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