Dinner Menu

Dinner Menu

First Flavors

Mediterranean Tapas (V) (GF)
Crispy artichoke hearts, hummus, olive tapenade, house made farmers cheese, aged balsamic, EVOO, fresh baked cracker. 12

Grilled Cauliflower Flatbread  (GF)
Oven roasted tomato, basil, fresh mozzarella salad. 8

Five Spice Buttermilk Fried Calamari
Asian remoulade. 9

Sesame Seared Ahi Tuna (GF)
Pickled chefs garden vegetables, avocado, jasmine rice,
citrus-tamari glaze. 12

Chicken Wings Confit
Sweet garlic, honey & parmesan. 11

Prince Edward Island Mussels (GF)
Chefs garden herbs, garlic, butter, white wine,
French bread crostini with roasted red pepper aioli. 8

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

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


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

Chef’s Featured Soup
(Priced Daily)


1844 Salad
Red Wagon Farms baby mixed greens, sweet strawberries, toasted almonds, blue cheese, maple-balsamic vinaigrette. 8

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

Classic Wedge Salad (GF)
Crisp iceberg lettuce, house made bacon, fresh tomatoes,
our green goddess dressing. 9

Salads are available in entrée size:
Grilled 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)


Grilled Breast of Chicken (GF)
Sundried tomato and fresh basil pesto cream,
fresh pappardelle pasta.  24

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, Chefs garden vegetables. 33

Summer Mixed Grill (GF)
Rhubarb BBQ breast of chicken, Pat & April’s sweet Italian sausage with Worcestershire peppers and onions, chimichurri shrimp skewers, roasted corn and black bean salad. 32

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

1844 Bistro Burger (GF)
Half pound Donahue’s Farm beef patty, Meier’s Artisan smoked cheddar, house made bacon and caramelized onion jam, roasted garlic and black truffle aioli, brioche bun, crispy shoestring fries, mixed greens with champagne vinaigrette. 21

Seared Sea Scallops (GF)
Chefs garden English pea and prosciutto risotto,
sweet tomato beurre fondue, micro greens. 28

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

Grilled Faroe Island Salmon (GF)
Citrus salsa, lemongrass, ginger scented jasmine rice. 25

Chefs Garden Stir Fry (V) (GF)
Chefs garden vegetables, seitan, Asian noodles, our signature Mongolian BBQ sauce. 24
Substitute Chicken (add 2) shrimp, scallops, steak (add 8)

“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

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.