Dinner Menu

Our menu changes seasonally, so check back often!

First Flavors

Soup & Salads

Ale and Cheese Soup  
Ale and Cheese Soup
Creamy NY State cheddar, Lake Placid Ubu ale,
pretzel bread croutons, house cured bacon.

Onion Soup Au Gratin  

Our version of a classic French soup.

1844 Salad (GF)  
Locally grown baby mixed greens, crisp apples, 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.

Kale Salad (GF)   
Kale Salad
Organic local kale, warm house cured bacon dressing, forest mushrooms,
crisp polenta croutons, poached egg.


Black Angus Filet of Beef (GF)  

Cabernet demi glace, caramelized shallot-blue cheese butter,
creamy mashed potatoes, crisp fried leeks.

Garlic-Rosemary Roast Rack of Lamb (GF)  
Garlic-Rosemary Roast Rack of Lamb
Cabernet demi glace, creamy mashed potatoes,
market fresh vegetables.

Pork Loin Schnitzel  
Brown butter spaetzle, German style braised red cabbage, savory apple sauce.

Cider Brined and Apple Wood Smoked Duck Breast (GF)  
Winter squash-caramelized onion-chevre risotto, Apple Jack brandy sauce.

Smith Farm Chicken Pot Pie (GF)  
Picture of 'Chicken Pot Pie'
Savory sage sauce, potatoes, fresh vegetables, flaky pastry crust.

Dijon-Herb Crusted Atlantic Salmon (GF)  
Chardonnay créme, creamy mashed potatoes, market fresh vegetables.

Rainbow Trout  
Toasted pecan-lemon brown butter, forest mushroom timbale.

Pan Seared Diver Scallops (GF)  
Pan Seared Diver Scallops
Creamy parmesan risotto, tomato-saffron beurre fondue, fried capers, lemon zest.

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

Butternut Squash Ravioli   
Stilton Cream, Autumn spiced kale chips.

Entrée Salads

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

Grilled Garlic Chicken   
Buffalo Shrimp, Grilled Shrimp or Grilled Salmon   
BA Tenderloin of Beef or Sesame Tuna Steak   

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

Exec Chef Brian
Executive Chef:
Brian A. Walker
First Cook Abby
First Cook:
Abby Hubbard
Garde Manger Rosalie
Garde Manger:
Rosalie Patnode
Line Cook Joseph
Line Cook:
Joseph Sarsfield

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.

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.