Dinner Menu

Dinner Menu

First Flavors

Vegan Spinach and Artichoke Au Gratin
Cashew cream, fresh spinach, artichokes, vegan “cheese”.  11

Almond and Brown Sugar Baked Brie
Fresh fruit and crusty baguette. 12

Pommes Frites (GF)
Crisp julienne potatoes,
black truffle oil, Pecorino Romano cheese,
brandy-peppercorn dipping sauce.  8 

Drunken Shrimp (GF)
Blackened shrimp, toasted garlic,
Township 7 ale, crusty baguette. 11

Buffalo Style Shrimp
Crispy fried jumbo shrimp, 1844 House wing sauce,
creamy blue cheese dressing. 11

Bistro Poutine
Crispy fries, Pat & April’s Farm pork belly,
Meier’s Artisan cheese curds, rosemary infused beef gravy,
crispy pork gribenes.

Chicken Wings Confit (GF)
Sweet garlic & Parmesan. 12

Chefs’ Butcher Board
A selection of local meats, cheeses, and accompaniments.
Your server will inform you of today’s offerings. 14

Soup & Salads

Soup Du Jour

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

1844 Salad (GF)
Baby greens, toasted almonds,
Kiln dried cranberries,
blue cheese, maple-balsamic vinaigrette. 8

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

Winter Brussels Sprouts Salad (GF)
Shredded brussels sprouts, bacon lardons, toasted almonds,
kiln dried cranberries, creamy goat cheese, citrus vinaigrette. 9

Our 1844 House, Caesar, and Bistro Salads are available in an entree size with the following complements:

Blackened Chicken 17
Buffalo Shrimp, Blackened Scallops or Shrimp, Seared Salmon 23
5oz. BA Filet Mignon or 10 oz. Sirloin  29



Spinach & Gouda Stuffed Chicken Breast
Lemon-thyme butter, fresh pappardelle pasta, seasonal vegetables. 24

Pan Roasted Duck Breast
Crisp potato pancakes, orange-sour cherry sauce,
seasonal fresh vegetables. 28

Rack of Lamb (GF)
Garlic & herb roasted, creamy mashed potatoes,
cabernet infused demi-glace, seasonal vegetables. 35 

Pepper Crusted and Butter Seared Filet Mignon (GF)
Caramelized shallot and blue cheese butter, cabernet infused demi-glace, crispy shallots, creamy mashed potatoes, seasonal vegetables. 33

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

Bistro Meatloaf
A blend of local 5 Mile Farm beef, Pat & April’s pork,
and our house made bacon.
Garlic scented mashed potatoes, rosemary infused beef gravy
and crispy buttermilk fried onions. 24

Maple-Miso Faroe Island Salmon (GF)
Almond fried rice, charred scallions, crisp won ton. 25

Seared Sea Scallops (GF)
Creamy parmesan risotto, tomato-saffron beurre fondue,
crispy capers, lemon zest. 28

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

Forest Mushroom Pasta
Pan roasted Deep Root Farm mushrooms, Marsala infused mushroom fumet, fresh papperdelle pasta, herbs. 23

“The creator, while forcing men to eat in order to live, tempts him to do so with appetite and then rewards him with pleasure.”

Executive Chef: Amy Conger

Head Line Cook: 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.