Summer is moving along and we are beginning to harvest some delicious fruits of our labor. The Walker girls (Savannah, Summer, and Ella) harvested our garlic today. It is now hanging in the barn drying out. Barry was busy working in the vineyard and harvesting these snow peas. The tomatoes are just beginning to ripen; and we cant wait for them to be ready. Come on in and taste the freshness in our Farm to Table cuisine.
Summer is here and the local farmer’s markets are beginning to have a real bounty. Additionally, Tri-Town meat packing is once again USDA inspected. We now have some great options for local meat. Our new summer menu is full of wonderful options for enjoying farm fresh food. Whether you are vegetarian, gluten free, or just enjoy great healthy food; we have you covered.
Our new 1844 House Cobb Salad is a great example of fresh ingredients from many different farms coming together. We have smoked chicken from Smith Farm in Massena, made our signature bacon and ham with pork from Pat & April’s Farm in Ft. Covington, fresh eggs from M&M Eggs in Massena and Gulf Creek Farm in Canton, aged cheddar from Meier’s Artisan Cheese in Ft. Covington, organic lettuce from BirdsFoot Farm and fresh herbs from our own gardens.
After 10 years of seasonal menus we inevitably end up with so many guest favorites that we cannot fit them all on each menu. So we love to offer these as “features” throughout each season. This is one of those guest favorites. It is a simple and delicious appetizer that is sure to wake up those taste buds and get you ready for a great meal. It also makes a great snack at the bar paired with a nice glass of Bell’s Oberon summer wheat ale.
If you have not visited our website in awhile, check out our new “6til6” menu. It includes all of our menu appetizers for $6 until 6 p.m. each day in our bar or on our front porch. There are also cocktail, wine, and beer specials each night to complement our delicious appetizers. Its a great way to enjoy a light meal with a craft beer, signature cocktail or a glass of wine from our award winning wine list.
Summer has finally arrived and our gardens are beginning to flourish. With the addition of The Guest House at 1844 last year, we were also able to expand our gardens an extra half acre this year. Now our restaurant and Inn guests can wander through the gardens in the evenings while enjoying one of our refreshing summer cocktails, a cool craft beer, or a glass of wine from our Wine Spectator Award winning wine list.
Our gardens are designed to help supply our restaurant with small amounts of many different foods; though we still rely on our local farms to supply us with the bulk of our needs. Our gardens are for our guest enjoyment and to create a perfect “Farm to Table” venue for special theme dinners in the garden, weddings, rehearsal dinners, reunions, and private parties.
We hope you will take a moment to wander through our gardens and see what we are growing during your next visit. There are many great changes happening at 1844 House, come on out and see whats new. We look forward to seeing you.
When purchasing local beef, the challenge to the chef is to create dishes that help utilize the entire animal, not just the major cuts like filet mignon, rib eye’s, and NY strip steaks. Donahue’s Farm is raising some delicious Angus beef, and we serve it here in several ways. For this dish I selected the eye round. This is typically a very difficult piece of meat to use; as it lacks any marbling and can be very chewy when cooked. It is perfect for this dish for two reasons….the first, is that I can get it fresh from Tri-town the day after it is processed and freshness is very important when you are consuming raw meat. The second, is that this meat has great beef flavor and serving it so thinly sliced allows it to have a good texture for this dish.
This dish is great for a warm summer day when a salad is your choice for a satisfying meal.
The hot weather of summer is here, and the local mixed greens are plentiful. Time for composite salad season….
For this salad, we were able to incorporate many products produced by our local farmers. Some of them are German butterball potatoes from Drumlins End Farm, fresh eggs from M&M Eggs, & fresh greens from Red Wagon Farm.
Tuna Nicoise Salad
Seared Ahi Tuna on a bed of fresh greens with boiled potatoes, haricot vert, olives, hard cooked eggs, & tomatoes with a fresh herb vinaigrette.
Spring has finally sprung here in northern NY (although we are not planting our beds until after Memorial Day…just in case!) The array of local food is expanding weekly. For today’s feature, we have brought together many local ingredients.
Spring Mix Grill
Black Angus tenderloin skewer with bourbon-peppercorn sauce. Chicken breast with wild leek pesto sauce. LocalSweet Italian sausage with Worcestershire. caramelized onions.
Drumlins End Farm German butter ball salt potatoes and Raquette River fiddle heads.
1844 House – Fine Dining Restaurant and Guest House B&B