Onion Soup Au Gratin 7
Our version of a classic French soup.
Soup Of The Day
Your server will tempt you with this evening’s selection.
1844 Salad (GF) 7
Locally grown baby mixed greens, crisp apples, toasted walnuts,
blue cheese crumbles, house made maple-balsamic vinaigrette.
Caesar Salad (GF) 7
Crisp romaine lettuce, Reggiano Parmesan, French bread croutons,
crisp polenta croutons, poached egg.
* Organic local kale may be substituted for lettuce in our two signature salads for an additional $1The creator, while forcing men to eat in order to live,
Executive Chef: Brian A. Walker
Sous Chef: Arthur Hirschberg
Garde Manger: Abby Hubbard
Line Cook: Joseph Sarsfield
Black Angus Filet of Beef (GF) 29
Cabernet demi glace, caramelized shallot-blue cheese butter,
creamy mashed potatoes, crisp fried leeks.
Parmesan-Herb Crusted Chicken Cutlets (GF) 22
Brown butter lemon caper sauce, creamy parmesan risotto.
Roast Pork Tenderloin (GF) 24
Caramelized shallot mashed potatoes, brandy-peppercorn sauce,
crispy forest mushrooms.
Cider Brined and Apple Wood Smoked Duck Breast (GF) 24
Winter squash-caramelized onion-chevre risotto, Apple Jack brandy sauce.
Dijon-Herb Crusted Atlantic Salmon (GF) 22
Chardonnay crème, creamy mashed potatoes, market fresh vegetables.
Pan Seared Diver Scallops (GF) 24
Creamy parmesan risotto, tomato-saffron beurre fondue, fried capers, lemon zest.
Lobster Fettuccini 29
Succulent lobster meat, fresh pasta, baby spinach, creamy citrus-herb sauce.
Sesame Crusted Ahi Tuna Loin (GF) 26
Ginger scented jasmine rice, Chinese pickled vegetables,
citrus ponzu glaze, coconut wasabi, sriracha.
Butternut Squash Ravioli 22
Toasted hazelnuts, fresh sage, maple-brown butter.
Our 1844 House or Caesar Salads are available in an entree size
with the following complements:
Seared Garlic Chicken 16
Buffalo Shrimp, Garlic Shrimp or Seared Salmon 19
BA Tenderloin of Beef or Sesame Tuna Steak 24
The creator, while forcing men to eat in order to live, tempts him to do so with appetite and then rewards him with pleasure.
Great food takes time, patience is appreciated. There is a $4 split charge on all entrees.