Dinner Menu

*It is the responsibility of our guests to bring any food allergies to your server’s attention; we take allergens very seriously and we will make every effort to accommodate you.

The (GF) abbreviation in the description of a dish does not ensure that the dish is Gluten Free but can be made Gluten free.
Please see our Facebook page for weekly specials and news!

First Flavors

Appetizers and more

  • 12

    Pommes Frites

    Crisp julienne potatoes, white truffle oil, Pecorino Romano cheese, brandy-peppercorn dipping sauce.

  • 14

    Buffalo Style Shrimp

    (GF) Crispy fried jumbo shrimp, 1844 wing sauce, creamy blue cheese dressing.

  • 22

    Cheese Board

    (GF) Please check with your server about the selection of cheeses and meats available for this week’s charcuterie. We also offer vegan options.

  • 14

    Baked Brie with Cranberry Orange Chutney

    Baked cranberry orange chutney. Along with fruit and crackers for dipping.

  • Drunken Shrimp

    Shrimp sautéed with Cajun seasoning and Fiddlehead Ale served on a bread “boat”. Let us see who topples over first!

  • 14

    Yorkshire Popover

    Tenderloin tips, cheddar cheese, demi-glace.

  • Feature Appetizer of the Day

    Priced daily

*Extra bread baskets are a 3.00 charge.*

Soup

Warm, hearty soups made with the best local ingredients

  • Soup du Jour

    (priced daily)

  • 9

    Onion Soup Au Gratin

    (GF) Caramelized onions, rich beef broth, fresh thyme, Gruyere cheese.

Salads

Created with fresh vegetables from local farms

  • 10

    1844 Salad

    (GF) Baby mixed greens, local apples, walnuts, blue cheese, maple-balsamic vinaigrette.

  • 11

    Caesar Salad

    (GF) Crisp romaine lettuce, parmesan, croutons, house made dressing, lemon.

Each salad is thoughtfully crafted to offer a balance of flavors and textures, whether you are seeking a light start or a more substantial meal. Our kitchen sources fresh, local ingredients whenever possible, ensuring vibrant greens and flavorful toppings in every bowl.
Salads are available in entrée size: 1844 – 20 / Caesar – 22
Add a protein to your Dinner Salad for an additional…
Chicken – 10
6oz. Filet Mignon – 20
Buffalo Shrimp – 14
Blackened Shrimp – 14
Seared or Blackened Salmon – 16

Entrees

The main course

  • 44

    Pepper Crusted and Butter Seared Filet of Beef

    (GF) Served with shallot and blue cheese butter, a demi-glace with cabernet, crispy leeks, mashed potatoes, and seasonal vegetables.

    Add Buffalo or Blackened Shrimp(3)7

  • 36

    Bayou Shrimp & Scallop

    (GF) Shrimp, Scallop, smoked andouille sausage, creamy Cajun sauce, rice pilaf, fresh chopped green onions.

  • 30

    1844 Classic Dijon-Fresh Herb Crusted Salmon

    (GF) Chardonnay beurre Blanc, creamy mashed potatoes, and vegetable du jour.

  • 25

    Steak Burger

    (GF) Served with bacon onion jam, roasted garlic and truffle aioli, gruyere cheese on a brioche roll, side of greens with maple balsamic and fries.

  • 42

    Steak & Frites

    (GF) Prime steak, pan-seared to perfection, topped with herb garlic butter, and served alongside our famous pomme frites and fresh greens.

  • 32

    Cranberry Panko Chicken

    (GF) Dried cranberry and panko crusted chicken with an orange beurre blanc, served with wild rice pilaf and the vegetable du jour.

  • 35

    Coquilles St. Jaques

    (GF) Broken Scallops in a white wine cream sauce, topped with gruyere and herbed breadcrumbs and a side of chef’s vegetable.

  • 44

    Rack of Lamb

    (GF) Local rack of lamb herb marinated and seared with demi-glace, mashed potatoes and chef’s vegetables.

  • 28

    Vegan Winter Squash Risotto

    (GF) Arborio rice, white wine, a blend of local winter squash, roasted onion, coconut milk, toasted pepitas.

  • Pasta of the Day

    Please ask your server about the delightful dish the chefs are cooking up today.

  • Feature of the Day

    Please ask your server about the delightful dish the chefs are cooking up today.

Vegan or Vegetarian: Please ask what the Chef can create for you today!
Great food made completely from scratch takes time; your patience is appreciated.

There is a $5 split charge on all entrees.

A 20% gratuity may be added to parties of six or more, even on separate checks, at the discretion of our service staff. No separate checks on parties of eight or more.

A $20 corkage fee applies to all bottles of wine brought into the restaurant. Any dessert brought in from outside is subject to a $4 per guest fee.

Message from the Chef

We would like to welcome you to 1844 House. Our priority is serving our guests, so please share your feedback and suggestions for features or menu items you would like to see. We value our local community in Potsdam, Canton, and St. Lawrence County, as well as customers from out of town.

Please email at info@1844house.com

Thank You, Chef Amy