Dinner
Menu
First Flavors
Lump Crab Martini
Lump crab meat blended with our special remoulade and a hint of Grey Goose vodka.
Served in a martini glass and accompanied with fresh baked cracker "stir sticks" and a lemon twist.
Sesame Crusted and Seared Yellow Fin Tuna
With our signature Chinese pickled cucumbers, citrus soy glaze, and wasabi.
House Smoked Chicken Focaccia
Fresh baked focaccia bread topped with our Squeak Creek honey BBQ,,
house smoked chicken and County Meadows farmstead cheddar cheese.
Buffalo Style Shrimp
Crispy fried jumbo shrimp dipped in our signature wing sauce
and served with creamy Roquefort dressing.
Asian Pork "Tacos"
Crisp wonton shells filled with tender braised pork and a crisp cabbage slaw.
Finished with our original hoisin BBQ sauce.
Thai Summer Roll
Crisp vegetables, mango, Asian noodles, and lettuce
rolled in a rice wrapper and complimented with a spicy peanut dipping sauce.
Soups
Onion Au Gratin
A
classic French soup topped with crusty bread and Gruyere cheese.
Garden Fresh Gazpacho
With crusty garlic croutons and herb sour cream.
Salads
1844 Salad
Baby
mixed greens with sweet strawberries, 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.
Salads are available in entree size:
With Chicken
With Garlic Shrimp
“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.
"In House" Hickory Smoked Pork Volcano Shank
Basted with our signature Squeak Creek honey barbecue sauce.
Served
over creamy mashed potatoes and topped with a buttermilk fried onion ring.
Accompanied with market fresh vegetables.
Tuscan Grilled Breast of Chicken
Chicken breasts marinated in garlic , italian herbs, and olive oil.
Topped with sweet tomatoes, and fresh mozzarella cheese.
Served over fresh fetuccini pasta with a creamy pesto sauce.
Seafood
Dijon-Herb Crusted Wild Alaskan Salmon
Complimented with Chardonnay beurre blanc and accompanied with fresh vegetables.
Macadamia Nut Crusted Striped Bass
Served over coconut scented rice pilaf and topped with a mango and golden pineapple salsa.
Broiled Shrimp Provencal
Large shrimp sauteed with County Meadows farmstead feta,
fresh tomatoes, garlic, herbs, kalamata olives and white wine.
Chili Molido Crusted Jumbo Sea Scallops
Crispy cornmeal and southwestern spice coated scallops.
Accompanied by a crispy black bean cake.
Finished with a sweet corn coulis, roasted tomato-chipotle sauce,
and toasted cumin sour cream.
Maine Lobster and Jumbo Shrimp Fettuccini
Succulent Maine
lobster meat and jumbo shrimp
with baby spinach in a lemon-herb sauce over fresh fettuccini pasta.
Vegetarian
Roasted Summer Vegetable Strudel
Fresh local vegetables roasted with chick peas and a blend of Indian Spices.
Wrapped in a crisp phyllo shell and accompanied with cucumber dill sauce.
Chef’s Featured
Entrée
Your server will tempt
you with this evening’s selection.
“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.*