Dinner Menu

Our menu changes seasonally, so check back often!

First Flavors

Soup & Salads


1844 Salad (GF)
Locally grown mixed greens, fresh strawberries,
toasted walnuts, blue cheese crumbles,
house made maple-balsamic vinaigrette.
  


Caesar Salad (GF)
Crisp romaine lettuce, Reggiano Parmesan,
French bread croutons, house made dressing, lemon.
  


* Organic local kale may be substituted for lettuce in our signature salads for an additional $1

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.~

Executive Chef: Brian A. Walker

Sous Chef: Arthur Hirschberg
Garde Manger: Abby Hubbard
Line Cooks: Joseph Sarsfield, Linzie Adair


Entrées

Black Angus Filet Mignon (GF)
Cabernet demi glace, caramelized shallot-blue cheese butter,
creamy potato puree, crisp fried leeks.
   29


Steak & Frites Maitre d' Hotel
Cracked pepper seared flat iron steak, garlic-herb butter,
horseradish salted fried shoestring potatoes, fresh greens.
   25


Summer Mixed Grill (GF)
Chimichurri marinated flat iron steak & shrimp,
house smoked chicken thigh with Carolina BBQ, summer potato salad,
market fresh local vegetables.
   26


Pancetta & Three Cheese Stuffed Chicken
Fresh fettuccini pasta, creamy pesto sauce,
garlic roasted cherry tomatoes.
   23


Pan Seared Faroe Island Salmon (GF)
Lump crab, sundried tomatoes, fresh basil, roasted lemon,
chardonnay beurre blanc, creamy potato puree, spring vegetables.
   23


Caribbean Coconut Shrimp
Grilled golden pineapple salsa, ginger scented jasmine rice,
orange-ginger-chipotle sauce.
   24


Sesame Crusted Ahi Tuna Loin (GF)
Ginger scented jasmine rice, Chinese pickled vegetables,
Crisp wasabi rice cake, Chinese pickled vegetables,
citrus ponzu glaze, sriracha.
   24


Vegetarian Middle Eastern Tour (GF)
Falafel, tzatsiki sauce, tomato-cucumber salad with feta,
pickled vegetables,Israeli cous cous with golden raisins, marcona almonds,
warm pita.
   24


Entrée Salads

Our 1844 House or Caesar Salads are available in an entree size
with the following complements:


Grilled Garlic Chicken   
Buffalo Shrimp, Garlic Shrimp,
Coconut Shrimp or Seared Salmon
  
BA Tenderloin of Beef   
Sesame Tuna Steak or Pepper Seared
Flat Iron Steak   


Note: (GF) denotes items that can be prepared gluten free. Ask your server for details.

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




Great food takes time, patience is appreciated. 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. No separate checks on parties of 8 or more.
A $20 corkage fee applies to all bottles of wine brought into the restaurant.

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