Appetizers | Soups | Salads | Entrées

Warm Mediterranean Dip
Local "County Meadows" feta, sun dried tomatoes, kalamata olives,
fresh basil, & extra virgin olive oil baked until bubbly.
Accompanied with toasted flat bread for spreading.

Chinese Shredded "Bittersweet Farms" Pork
Wrapped in a scallion pancake with a crisp Asian slaw.
Accompanied with a sweet & spicy dipping sauce.

Southern Style Buttermilk Fried Chicken "Camp Fire"
Over crispy sweet potato straw with a house made maple BBQ for dipping.

Steamed Little Neck Clams
Fresh clams steamed with white wine,
a generous amount of minced garlic, & fresh herbs.
Accompanied with drawn butter.

Buffalo Style Shrimp
Crispy fried jumbo shrimp tossed in our signature wing sauce
 and served with creamy Roquefort dressing.

Onion Au Gratin
A classic French soup topped with crusty bread and Gruyere cheese.

Thai Buckwheat Noodle Bowl
Buckwheat noodles and fresh vegetables in a lightly spicy broth steeped with fresh ginger, cilantro, Thai basil, mint, and scallions.

1844 Salad
Fresh mixed greens with fresh strawberries,
 toasted walnuts, and blue cheese crumbles. 
Tossed together with maple-balsamic vinaigrette.

Caesar Salad
Crisp romaine lettuce tossed with Reggiano Parmesan,
French bread croutons, our house made dressing, and fresh ground pepper.

Make one of our fresh salads an entree by adding:

Garlic Shrimp  -  Tuscan Grilled Chicken   -  Pepper Seared Beef Tenderloin Tips


“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.

Filet of Beef
In a pool of cabernet demi glace & topped with a caramelized shallot and blue cheese butter.
Accompanied with creamy mashed potatoes & fresh vegetables.

Maple BBQ Braised Pork "Volcano" Shank
Served over creamy mashed potatoes & topped with a buttermilk fried onion ring.  
Accompanied with fresh vegetables.

 Grilled Lamb Leg Steak
Marinated in oregano & garlic.
Accompanied with a crispy chick pea fritter, fresh vegetables,
& a cucmber-dill-yogurt sauce.

Chimichurri Marinated Bistro Chateau Steak
A 10 oz. steak in a classic Argentine marinate & served over cowboy pintos.
Topped with Worcestershire caramelized peppers & onions.
Accompanied with fresh vegetables.

Grilled Tuscan Chicken
Chicken breasts marinated in Italian herbs & EV oilive oil and grilled to perfection.
Served over "Rivendale Farms" spring greens
and topped with a tomato, basil, & fresh mozzarella salsa.
 Accompanied with a warm potato salad and drizzled with a sweet balsamic syrup.

Dijon-Herb Crusted
Wild Caught Salmon
In a pool of Dijon-Chardonnay beurre blanc
and accompanied with fresh vegetables.

Gulf Coastal Seafood Cake
A shrimp, scallop, and crab blend pan fried until crispy and perched atop a
black eyed pea and sweet corn salad.  Finished with a drizzle of Old Bay aioli.

Black Sesame Crusted
Seared Ahi Tuna
With Chinese pickled cucumbers, citrus-soy glaze, and wasabi. 
Accompanied with Asian Buckwheat noodles.

Pesto Linguine
Linguine pasta tossed together with basil pesto, white wine, sun dried tomatoes and pine nuts and garnished with parmesan cracklings.

The following may be added for an additional charge:

Garlic Shrimp  -  Tuscan Grilled Chicken   -  Pepper Seared Beef Tenderloin Tips

Chef’s Featured Entrée

Your server will tempt you with this evening’s selection.

*Our menu is subject to change without notice based on
fresh product availability and the chefs' inspiration.*


“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

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