Dinner
Menu
Our menu changes seasonally, so check back often!
First Flavors
Warm Caramelized Onion and Fresh Herb Baked Brie.
With water crackers. Perfect for sharing.
House Smoked Semi-Boneless Quail
With wild rice pancakes and sherry-thyme pan sauce.
Southern Buttermilk Fried Calamari
Drizzled with spicy cajun aioli.
Buffalo Style Shrimp
Crispy fried jumbo shrimp dipped in our signature wing sauce
and served with creamy Roquefort dressing.
Soups
Onion au Gratin
A classic French soup topped with crusty bread and gruyere cheese.
Soup of the Moment
Your server will entice you with today's selection.
Salads
1844 Salad
Gourmet baby lettuces with crisp NY State apples, toasted walnuts,
and blue cheese crumbles tossed together with
our house made maple-balsamic vinaigrette.
Caesar Salad
Crisp romaine lettuce tossed with Reggiano Parmesan,
French bread croutons, our house made dressing, and fresh ground pepper.
“A restaurant
is a
fantasy—a kind of living fantasy in which diners are the most
important members of the cast.”
Warner LeRoy
Great food takes time, we
appreciate your patience.
Menu substitutions may be
additional. There is a $4 split charge on all entrees.
An 18% gratuity will be
added to parties of 6 or more,even on separate checks at the discretion
of our service staff. A $20 corkage fee applies to all bottles of
wine brought into the restaurant.
Entrées
Meat
Filet of Beef
Topped with a caramelized
shallot and blue cheese butter
and served in a pool of cabernet demi glace.
Accompanied with creamy mashed local potatoes
and market fresh vegetables.
Roast Rack of Lamb
Marinated in garlic and herbs & served in a pool of cabernet demi glace.
Accompanied with creamy mashed local potatoes and market fresh vegetables.
Marsala Braised Pork Osso Buco
Served over creamy polenta with crispy pan fried forest mushrooms,
gremolada and market fresh vegetables.
Chicken Boursin
Tender chicken breast scaloppini’s complimented with
wilted spinach and finished
with a creamy garlic-herb gournay cheese
sauce and crisp apple wood
smoked bacon.
Accompaniedwith creamy mashed potatoes and market fresh vegetable.
Seafood
Dijon-Herb Crusted Salmon
Complimented with Chardonnay beurre blanc and accompanied with fresh vegetables.
Pan Roasted Wild Alaskan Halibut Filet
Complimented with creamy
parmesan risotto,
saffron-tomato reduction,crispy fried caper
berries and lemon zest.
Shrimp Pad Thai
Flavors of toasted garlic, Thai chilis, roasted peanuts, and tamarind combine with
Asian vegetables and farm fresh eggs to eggs to create a sweet, spicy, tangy rice noodle dish.
Vegetarian
Vegetable Pad Thai
Flavors of toasted garlic, Thai chili's, roasted peanuts and tamarind
combine with farm fresh eggs and
Asian vegetables to create a sweet, spicy, tangy rice noodle dish.
Creamy Spinach and Parmesan Risotto
Saffron-tomato reduction,
crispy fried caper berries and lemon zest.
Creamy Polenta
With wilted spinach and pan fried forest mushrooms.
Complimented with a garlic and herb Boursin cheese sauce.
Chef’s Featured
Entrée
Your server will tempt
you with this evening’s selection.
Executive Chef
Brian A. Walker
First
Cook
Garde Manger
Michael Maurer
Chris Sarsfield
“The creator,
while forcing men to eat in order to live,
tempts him to do so with
appetite and then rewards him with pleasure.”
Brillat-Savarin
*Our menu is subject to change without notice based on
fresh product availability and the chefs' inspiration.*