Ale and Cheese Soup 7
Creamy NY State cheddar, Lake Placid Ubu ale,
pretzel bread croutons, house cured bacon.
Onion Soup Au Gratin 7
Our version of a classic French soup.
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,
house made dressing, lemon.
Kale Salad (GF) 9
Organic local kale, warm house cured bacon dressing, forest mushrooms,
crisp polenta croutons, poached egg.
Black Angus Filet of Beef (GF) 26
Cabernet demi glace, caramelized shallot-blue cheese butter,
creamy mashed potatoes, crisp fried leeks.
Garlic-Rosemary Roast Rack of Lamb (GF) 29
Cabernet demi glace, creamy mashed potatoes,
market fresh vegetables.
Pork Loin Schnitzel 23
Brown butter spaetzle, German style braised red cabbage, savory apple sauce.
Cider Brined and Apple Wood Smoked Duck Breast (GF) 24
Winter squash-caramelized onion-chevre risotto, Apple Jack brandy sauce.
Smith Farm Chicken Pot Pie (GF) 22
Savory sage sauce, potatoes, fresh vegetables, flaky pastry crust.
Dijon-Herb Crusted Atlantic Salmon (GF) 22
Chardonnay créme, creamy mashed potatoes, market fresh vegetables.
Rainbow Trout 22
Toasted pecan-lemon brown butter, forest mushroom timbale.
Pan Seared Diver Scallops (GF) 24
Creamy parmesan risotto, tomato-saffron beurre fondue, fried capers, lemon zest.
Sesame Crusted Ahi Tuna Loin (GF) 26
Ginger scented jasmine rice, Chinese pickled vegetables,
citrus ponzu glaze, coconut wasabi, sriracha.
Butternut Squash Ravioli 22
Stilton Cream, Autumn spiced kale chips.
Our 1844 House or Caesar Salads are available in an entree size
with the following complements:
Grilled Garlic Chicken 16
Buffalo Shrimp, Grilled Shrimp or Grilled 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.