Dinner Menu

Dinner Menu

First Flavors

Vegan Pâté (GF)
A vegan twist on a classic French appetizer.
House made mustard, pickled vegetables,
fruit chutney, crusty baguette.  8

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

French Style Prince Edward Island Mussels (GF)
Chefs’ Garden fresh herbs, garlic, white wine,
butter and crusty baguette. 8

Chicken Wings Confit (GF)
Squeak Creek honey, toasted sesame seeds,
smoked chili molido. 11

Yorkshire Popovers
Stuffed with braised beef tenderloin tips,
Meier’s Artisan aged cheddar, demi-glace. 10

Game Sausage Board
Your server will tempt you with this evening’s sausage.
Fresh baked pretzel bread, house made kraut,
beer mustard, fruit chutney. 10


Soup & Salads

Soup of the Day
Your server will tempt you with this evening’s selection.

Onion Soup Au Gratin
Rich Donahue’s Farm beef broth, brandy caramelized onions,
crusty bread, Meier’s Artisan gruyere cheese. 8

1844 Salad (GF) 
Birdsfoot Farm baby mixed greens, crisp Parishville Orchard apples, toasted almonds, 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)
Organic local kale, roasted beets,
warm pecan crusted goat cheese,
Champagne vinaigrette. 9



Chicken Confit (GF)
Deep Root Farm forest mushrooms,
rosemary-sage-bay laurel cream, fresh fettuccine pasta,
crispy gribenes. 24

Pork Loin Schnitzel
Pat & April’s pork, brown butter spaetzle,
German style braised red cabbage,
savory apple sauce. 24

Pepper Crusted and Butter Seared Filet Mignon (GF)
Caramelized shallot and blue cheese butter,
cabernet infused demi-glace, crispy leeks, creamy mashed potatoes, market fresh vegetables. 32

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

Beef Bourguignonne
Donahue’s Ranch beef braised in a rich beef stock with
red wine, house made bacon, carrots, pearl onions & mushrooms.
Topped with creamy mashed potatoes and baked au gratin. 28

M&M Farm Pan Roasted Duck Breast
Grand Marnier sauce, ancient grain pilaf,
apple-fennel slaw. 26

Dijon-Herb Crusted Faroe Island Salmon (GF)
Chardonnay cream, creamy mashed potatoes,
market fresh vegetables. 25

Coquilles St. Jacques (GF)
Sherry poached scallops, sauce vin blanc,
Meier’s Artisan gruyere cheese, broiled au gratin.
Creamy mashed potatoes, fresh vegetables. 28

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

Butternut Ravioli
Toasted hazelnuts, fresh sage,
maple-brown butter, market fresh vegetables. 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.