Dinner Menu

Our menu changes seasonally, so check back often!

First Flavors

Pinenut Crusted Brie
Complimented with a roasted local garlic bulb and sundried tomato-basil tapanade.
Accompanied with crisp French bread crostinis.

Southern Style Hot Crab Dip
A gulf coastal favorite. Lump crab meat blended with pepper jack cheese and baked au gratin. Served with French bread crostinis and vegetables for dipping.

Truffled Pommes Frites
Crispy skin on French fried potatoes tossed in black truffle oil, grated Pecorino Romano cheese and fresh parsley.
With brandy-peppercorn demi glace for dipping.

Buffalo Style Shrimp
Crispy fried jumbo shrimp dipped in 1844 House wing sauce and served with creamy Roquefort dressing.

Middle Eastern Lamb Rissoles
Moroccan spiced Rivendale Farms ground local lamb patties served over baby greens with pickled beets and tzatziki sauce.

Soup

Onion Soup Au Gratin
Our version of a classic French soup.

Soup Du Jour
Your server will tempt you with this evening's selection.

Salads

1844 Salad
Locally grown baby mixed greens with strawberries, toasted walnuts, blue cheese crumbles, and a house made maple-balsamic vinaigrette.

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

A restaurant is a fantasy—a kind of living fantasy in which diners are the most important members of the cast.
-Warner LeRoy

Entrées

Meat

Rosemary and Garlic Roasted Rack of Lamb
With Cabernet demi-glace, creamy mashed potatoes and market fresh vegetables.

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

Lougtrail Ale Poached CL Cook Farms Bratwurst
Served over caramelized cabbage and apples with spätzle.

Sesame Seared Yellow Fin Tuna
Ginger scented jasmine rice, Chinese pickled vegetables, Five-spice seasoned edamame pods, citrus-soy glaze, coconut wasabi and Asian remoulade.
Poulet 1844
Chicken Francaise topped with sauteed forest mushrooms, lump crab meat and asparagus. Finished with a garlic-herb beurre blanc and accompanied with wild rice pilaf.

Seafood

Dijon and Fresh Herb Crusted Salmon
In a pool of Chardonnay beurre blanc and accompanied with creamy mashed potatoes and market fresh vegetables.

Yellow Fin Tuna "Bento Box"
Sesame seared tuna, ginger scented Jasmine rice, Asian pickled vegetables, Five-spice seasoned edamame pods, and Ponzu sauce.

Bayou Shrimp & Crab
Shrimp, jumbo lump crab meat, and Tasso ham in a creamy Cajun sauce served over rice pilaf and topped with a low-country corn cake and fresh chopped green onions.

Vegetarian

Forest Mushroom Ravioli
Over roasted cauliflower, leek & celeriac hash. Drizzled with a garlic-herb beurre blanc.

Entrée Salads

Our 1844 House or Caesar salads are available in an entrée size with the following compliments:

Grilled Chicken
Buffalo Shrimp, Grilled Shrimp or Grilled Salmon
Black Angus Tenderloin of Beef

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	Executive Chef
	Brian Walker
~	~	~
Sous Chef	Line Cook	Garde Manager
Michael Maurer	Chris Sarsfield	Rosalie Patnode

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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

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.

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