Tag Archives: Bistro Food

The Gardens at 1844 House in early summer

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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.

Bon Appetite!  Chef Brian

Beef Carpaccio

Beef CarpaccioWhen 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.

Beef Carpaccio
Thinly sliced Donahue’s Farm beef, baby arugula, shaved Reggiano cheese, Italian herb pesto, truffle oil, sea salt, fresh ground pepper.

It’s simple, elegant, and delicious!

Bon Appetite!  Chef Brian


Tuna Nicoise Salad

The hot weather of summer is here, and the local mixed greens are plentiful.  Time for composite salad season….Tuna Nicoise Salad

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.

Bon Appetite!  Chef Brian

Hickory Smoked Pork Tenderloin

Today we used some beautiful pork tenderloins from Pat and April’s Pork to create this Southern/South Western Smoked-Pork-Tenderloin-300x300influenced dish. We used our signature dry rub on the pork, then slow smoked it at a low temperature. The result is moist and delicious pork. It is complemented with a slow simmered molasses BBQ sauce, black eyed pea & rice cake, crispy Tabasco fried onions, and Raquette River fiddle heads.

Bon Appetite!  Chef Brian

Beet Salad

Here it is, almost May and it is finally beginning to look like spring around here.  While its too early for there to be a large variety of local produce to use, there are a few tasty options coming from local green houses and high tunnels.   This salad was inspired by some fresh greens we purchased from Beet SaladFuller Farm in Canton, NY through the North Country Grown Cooperative.

Beet Salad
Pickled Beets, Fuller Farm turnip greens, North Country Creamery yogurt-cucumber-dill dressing, toasted almonds.

Bon Appetite! Chef Brian

Brown Butter Basted Skate Wing

Brown Butter Basted Skate WingsWhen I was a Sous Chef at the Beech Street Grill on Amelia Island back in the early 90’s, I was lucky enough to be able to go down to the fisherman’s docks and pick out the fish that would be our “catch of the day”.  Sometimes there would be something different than the normal snapper, grouper, mahi mahi.  Occasionally you would find monk fish or skate wings; which were always a treat.  I love skate for its delicate sweet flavor, and  its flaky; but slightly meaty texture.  It has a flavor similar to that of a scallop/lobster blend.  It cooks quickly like flounder, but does not flake apart when cooked “just through”.  So here is our dinner feature for tonight….

Brown Butter Basted Skate Wing with honey, lemon and almonds and fresh thyme.  Complemented with tender spring asparagus and a roasted red pepper and Parmesano Reggiano souffle.

Bon Appetite!  Chef Brian

Donahue’s Farm Ribeye Steak

Spring Parsnip Soup with Fresh Herb Pesto and truffle CroutonsButter Seared Donahue Farm Ribeye SteakTonight we have created some delicious steak house style dishes.

Creamy Spring Parsnip Soup with fresh herb pesto and truffle croutons.



Butter Seared Donahue’s Farm Black Angus Rib Eye Steak
With Stuffed mushrooms au gratin, Maker’s Mark bourbon-peppercorn sauce, tender spring asparagus and roasted root vegetables.

Bon Appetite!
Chef Brian