Dinner Menu

Our menu changes seasonally, so check back often!

First Flavors

Soup & Salads

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.

Kale Salad (GF)   9
Organic local kale, warm house cured bacon dressing, forest mushrooms,
house made dressing, lemon.

* Organic local kale may be substituted for lettuce in our two 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.

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

Pan Seared Diver Scallops
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

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

Butternut Squash Ravioli    22
Toasted hazelnuts, fresh sage, maple-brown butter.

Entrée Salads

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

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.

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.