Early Dining

Early Dining Menu

Our Chefs’ tasting menu features
reduced portions of our evening fare in a prix fixe format.
Available only between 4:30 and 5:30 p.m.

Note: This menu is not available on holidays, college graduation or parents weekends.

 

First Flavors

Amuse Bouche
A savory taste, compliments of the chef.

Appetizer

Choice of (1)

Onion Au Gratin
Caramelized onions, rich beef broth, fresh thyme,
Meier’s Artisan Mt. Titus Cheese

Soup of the Moment
Your server will tempt you with this evenings offering.

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

1844 House Salad (GF)
Mixed baby greens, sweet dried cranberries, toasted almonds,
blue cheese, maple-balsamic vinaigrette.

Sorbet of the moment

Flavor du jour.

Entrée

Choice of (1)

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

Bistro Meatloaf
A blend of local beef, pork and our house made bacon.
Garlic scented mashed potatoes, rosemary infused beef gravy  and buttermilk fried onions.

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

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

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

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

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

Vegetarian Entrée Du Jour
Your server will tempt you with Chef Amy’s
offering for the evening.

Dessert

Choice of (1)

Dessert Du Jour  or  Dark Chocolate Mousse (GF)
 
Includes (1) bread basket & (1) soft drink, iced tea or coffee.
 
 “A restaurant is a fantasy—a kind of living fantasy in which diners are the most important members of the cast.”
Warner LeRoy
 
$25.00 per person (plus tax & gratuity)

Add $1.00 for each substitution