Dinner
Menu
First Flavors
Almond and Brown Sugar Baked Brie "for 2 "
Accopanied with fresh fruit and crusty French bread.
Lump Crab Stuffed Crepes Nantua
Sweet lump crab with fresh tarragon rolled in delicate French crepes
and topped witha a velvety prawn sauce.
Escargot a la "1844"
French snails sauteed with mushrooms, herbs and garlic in a Cognac sauce
served in a puff pastry box.
Buffalo Style Shrimp
Crispy fried jumbo shrimp dipped in our signature wing sauce
and served with creamy Roquefort dressing.
Southern Buttermilk Fried Calamari
Drizzled with a spicy Cajun aioli.
Soups
Onion Au Gratin
A
classic French soup topped with crusty bread and Gruyere cheese.
Chef's Daily Featured Soup
Salads
1844 Salad
Baby
mixed greens with julienne crisp pears, 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.
Pan Seared Hudson Valley Moulard Duck Breast
Served on crisp potato pancakes and finished with a black tea and honey glaze.
Accompanied with a foie gras flan and market fresh vegetables.
Toasted Garlic Chicken
EV olive
oil & garlic marinated breasts of chicken served over
sweet Italian sausage and broccoli
rapini ravioli and topped with a Marsala,
roasted
red pepper and fresh basil pesto sauce.
Seafood
Dijon-Herb Crusted Salmon
Complimented with Chardonnay beurre blanc and accompanied with fresh vegetables.
Rainbow Trout a la Veronique
A fresh trout sauteed in brown butter and served with a
delicate white wine sauce finished with sliced grapes and toasted almonds.
Accompanied with a wild rice timbale and market fresh vegetables.
Sesame Crusted & Seared Yellow Fin Tuna
Served over buckwheat noodles with Chinese pickled cucumbers,
citrus-soy glaze, and wasabi.
Maine Lobster and Jumbo Shrimp Fettuccini
Succulent Maine
lobster meat and jumbo shrimp
with arugula in a lemon-herb sauce over fresh fettuccini pasta.
Vegetarian
White Pizza & Arugula Salad
A hand stretched pizza with a creamy blend of garlic & herb Boursin and mozzarella cheeses.
Finished with roasted forest mushrooms and red peppers.
Baked until crisp and topped with an arugula salad with a lemon vinaigrette.
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.*