This week our talented team of chefs have created some wonderful additions to the menu to celebrate Valentines Day all week long.
Chef Brian has been working in the kitchen recreating a few of his classic dishes and Chef Amy has prepared some delicious vegetarian options. Our Pastry Cook, Jessica has created a beautiful trio of desserts that is sure to be the perfect finish to a great meal.
Roasted Forest Mushroom and Brie Bisque with truffle scented French bread croutons.
Texan Virginica oysters prepared Rockefeller style with fresh spinach, green onions, sweet cream butter, anise liqueur, and Parmesan bread crumbs.
Cashew Crusted Florida Style Crab Cake
Tropical slaw, blood orange beurre blanc, and edible orchid.
Vegan Spinach and Chestnut Canneloni
Sunflower seed “ricotta”, almond milk alfredo, roasted red pepper coulis.
A Sweet Finish
Grand Marnier truffle, petit dark chocolate mousse cream puff, raspberry petit four.
As our regular guests know, 1844 House is a small historic farm house that has been converted into a restaurant. It originally opened in 1985 as French’s 1844 House and operated for 15 years before it closed. Jenny and I bought it in 2006, reopened it as 1844 House, An American Bistro and have pretty much kept it as it was. Our cozy bar was built by a local craftsman and is just large enough to hold the existing equipment which did not include a beer tap system. We have always carried a great variety of NY state and national craft beers in bottles to complement our award winning wine list. However, with Jenny’s brother Nathan Drake about to open his new brewery in Dickinson Center, NY (about 45 minutes down 11b, towards Malone) Township 7 Brewery. We have done reorganizing of our bar equipment and installed a new tap system that will soon feature Township 7 Beers. We are very excited about his endeavor and cannot wait to offer his great beers here at 1844 House.
While we are patiently waiting for NY State to issue his permit, we have brought in some delicious craft beer to take advantage of our new tap system. We are currently featuring Southern Tier 2X IPA, Ithaca Beer Company’s Apricot Wheat Ale, and Six Point Brewery (Brooklyn, NY) Crisp Lager.
We invite you to come join us for some great “Farm to Table” cuisine and delicious craft beer.
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.
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