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Weekly Features
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9
Split Pea and Ham
With house made ham stock, creamy peas, carrots, and Baker’s micro greens.
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16
BBQ Pulled Pork Quesadilla
With salsa fresca and lime crema.
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39
Pan Seared Duck Breast
With fennel and red onion slaw, citrus vinaigrette, and forbidden rice.
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9
Paula’s House Made Cheesecake
With mixed berry compote and whipped cream.
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Easter Menu-Serving Friday, Saturday, and Sunday (3:00-7:00)
Creamy asparagus with truffle croutons and crème fraiche. 9
Brown sugar and almond baked brie with fresh fruit and toasted baguette. 16
Honey Spiral Ham with honey and bourbon glaze, tri colored salted fingerling potatoes, veg du jour. 32
Carrot Cake with cream cheese frosting and candied carrots. 10
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9
Strawberry Shortcake
With Grand Marnier soaked strawberries, angel food cake, whipped cream, and mint.
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32
Poulet De Provencal
Airline chicken, Provencal beurre fondue, gruyere, creamy mashed potatoes, and vegetable du jour.
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16
Crispy Coconut Shrimp
With a sweet and spicy mango chili sauce and Baker’s micro greens.
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10
Vegan Carrot Curry Soup
With toasted pepitas and vegan creme fraiche.
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12
Corned Beef and Cabbage Soup
With fingerling potatoes, carrots, and Baker’s broccoli micro greens.
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Classic Meat Pie
House ground lamb, house smoked bacon, caramelized onions, fresh thyme, and espagnole sauce in a flaky pastry crust.
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43
Bouillabaisse
Haddock, shrimp, scallops, and mussels in a savory tomato, seafood, and saffron broth with fingerling potatoes, fennel, and a toasted baguette.
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9
Paula’s Raspberry Pie
With house made vanilla ice cream.
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9
Chocolate Guiness Cake
With Baileys whipped cream and Jameson creme anglaise.
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32
Traditional Corned Beef and Cabbage
With tri-colored fingerling potatoes, savory broth, carrots, and Baker’s broccoli micro greens.
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18
Baltimore Style Crab Cakes
With a lemon dill aioli and Baker’s radish micro greens.
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12
Lamb Stew
With a savory lamb broth, fingerling potatoes, carrots, celery, onions, and a toasted baguette.
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10
Creamy Tomato Bisque
With creme fraiche and truffle croutons.
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16
Shrimp Cocktail
Jumbo shrimp, house made cocktail sauce and local radish micro greens.
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42
Lobster and Shrimp Fettuccine
With Chardonnay beurre blanc, fresh gremolada, and a toasted baguette.
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38
Striped Lobster Ravioli
With creamy sun-dried tomato and pesto sauce and vegetable du jour.
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9
Frozen Passionfruit Mess Bomb
Frozen whipped cream, Grand Marnier, raspberries, and passion fruit.
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9
Triple Cheesecake
Goat cheese, cream cheese, mascarpone, wine poached cranberries, and candied pistachios.
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44
Rosemary and Garlic Pan Seared Rack of Lamb
With local mashed potatoes, cabernet infused demi-glace, and vegetable du jour.
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20
Cajun Scallops
With pineapple salsa, blackberry and balsamic reduction, and Baker’s micro greens.
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10
Cheddar and Leek
With Belgian style wheat beer, chicken stock, scallions, and bacon.
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Peanut Butter Torte
With chocolate ganache and whipped cream.
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34
Brown Butter Seared Rainbow Trout
With a mild curry coconut sauce, bok choy, ginger scented jasmine rice, and local radish micro greens.
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16
Burrata and Golden Beet Salad
With oranges, toasted almonds, citrus vinaigrette, and a balsamic drizzle.
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10
Hearty Tomato
With carrots, celery, onions, thyme, and a thyme oil.
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9
Blueberry Pie
With house made vanilla ice cream.
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35
Ossobucco
Pork shank over creamy parmesan polenta, tomato and mirepoix broth, and fresh gremolata.
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16
Mushroom Turnovers
With a marsala cream sauce and fried leeks.
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10
Tomato and Spinach Florentine
With a parmesan crisp and local pea micro greens.
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9
Chocolate Baileys Roll Cake
Chocolate sponge cake, Baileys, whipped cream, house made vanilla ice cream, and cookies and cream crumble.
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20
Cajun Chicken Alfredo
With fettuccini pasta.
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16
Pork Sliders
With Asian slaw.
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17
Fried Chicken Sandwich
With garlic aioli, lettuce, and tomato.
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12 or 18
Confit Chicken Wings
With garlic parmesan or buffalo sauce.
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20
Bistro Burger
With gruyere, garlic aioli, and bacon jam.
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39
Steak Alfredo
10–12-ounce ribeye, parmesan pecorino cream sauce, and fettuccini.
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20
Cheese Board
Fontina, buttermilk blue cheese, 4-year aged cheddar, and alpine cheeses with beer mustard, candied walnuts, fruit, and crostinis.
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150
San Felice, Sangiovese blend, Vigorello
Tuscany, IT 1997
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132
Banfi, Brunello, Poggio Alle Mura
Tuscany, IT 2016
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64
Mullan Road Cellars, Red Blend
WA 2016
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86
Sequoia Grove, Cabernet
Napa Valley, CA 2018
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82
Terrazas, Malbec
Medoza, Argentina 2017
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81
Cakebread Cellars, Pinot Noir
Anderson Valley, CA 2019
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93
Delas Freres, Haute Pierre, Chateauneuf-Du-Pape
Rhone Valley, FR 2017
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139
Napanook by Dominus, Cabernet blend
Napa Valley, CA 2018
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132
Silver Oak, Cabernet
Alexander Valley, CA 2017
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38
Paxton, Shiraz
McLaren Vale, Australia, 2017
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28
Penfolds, Shiraz
Koonunga Hill, Australia 2019
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34
Ergo (Rojo), Rioja, Tempranillo blend
Spain 2019
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45
Lamole, Chianti Classico, Riserva
Tuscany, IT 2018
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40
Masi, Corvina blend, Campofiorin, IGT
Veneto, IT 2018
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38
Banfi, Rosso di Montalcino, Red Blend
Montalcino, IT 2019
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37
Michele Chiarlo, Le Orme, Barbera D’Asti
Piedmont, IT 2018
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39
Chateau Les Reuilles
Bordeaux, FR 2019
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32
Cline, Zinfandel
Lodi, CA 2019
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28
Clos Du Bois, Merlot
Modesto, CA 2019
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28
Montes, Malbec
Colchagua, Chile 2019
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44
Trivento, Malbec, Golden Reserve
Mendoza, Argentina 2018
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39
St. Francis, Cabernet blend, Claret
Sonoma, CA 2017
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45
Louis.M. Martini, Cabernet Sauvignon
Sonoma, CA 2018
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37
Picket Fence, Cabernet Sauvignon
Alexander Valley, CA 2017
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28
Chateau Souverain, Cabernet Sauvignon
CA 2018
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37
Rainstorm, Pinot Noir
Willamette Valley, OR 2019
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28
Cono Sur, Pinot Noir
Chile 2020
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28
Banfi, Pinot Grigio
Veneto, IT 2020
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49
Santa Margherita, Pinot Grigio
Alto Adige, IT 2019
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28
Marius, Rosé
M. Chapoutier, FR 2020
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67
Michel Redde “Les Tuilieres, Sauvignon blanc, Sancerre
Loire, FR 2018
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49
Louis Jadot, Chardonnay, Chablis
Burgundy, FR 2020
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28
Lindemans, Moscato
Chile, NV
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28
Pacific Rim, Riesling
Columbia Valley, WA 2019
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36
Starborough, Sauvignon Blanc
Marlborough, NZ 2020
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68
Cakebread Cellars, Chardonnay
Napa Valley, CA 2019
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45
Sonoma Cutrer, Chardonnay
Russian River Ranches, Sonoma, CA 2019
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28
The Seeker, Chardonnay
CA, 2019
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28
Franco Amorosa, Prosecco
Italy, NV
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89
Veuve Clicquot, Brut
France, NV
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79
Piper Heidsieck, Cuvee, Champagne
France, NV
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89
Moët & Chandon, Imperial, Champagne
France, NV
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10
Apple Mule
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10
Grapefruit Martini
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10
Apple Cider Bellini
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10
Peach Cosmo
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9
Hibiscus Margarita
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11
Pumpkin Spice White Russian
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11
Maple Old Fashioned
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6
Corona Light/Extra
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8
Allagash White
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7
Crabbies Ginger Beer
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8
North Coast Brewing Imperial Stout
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5
Stella Artois Lager
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5
Michelob Ultra
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5
Bud Light Lager
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5
Labatt’s Regular
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5
Labatt’s Light
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5
Labatt’s Nonalcoholic
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7 / 12
Clos du Bois, Merlot
- 5oz - 7
- 9oz - 12
Red wine – CA
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8 / 13
Montes, Malbec
- 5oz - 8
- 9oz - 13
Red wine – Colchagua, Chile
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7 / 12
Chateau Souverain, Cabernet Sauvignon
- 5oz - 7
- 9oz - 12
Red wine – CA
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10 / 15
Picket Fence, Cabernet Sauvignon
- 5oz - 10
- 9oz - 15
Red wine – Alexander Valley, CA
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8 / 13
Cono Sur, Pinot Noir, Organic
- 5oz - 8
- 9oz - 13
Red wine – Chile
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8 / 13
Pacific Rim, Riesling
- 5oz - 8
- 9oz - 13
White wine – WA
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8 / 13
Marius, Rosé
- 5oz - 8
- 9oz - 13
White wine – M. Chapoutier, FR
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7 / 12
Lindemans
- 5oz - 7
- 5oz - 12
White wine – Moscato, Australia
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14 / 19
Sonoma-Cutrer, Chardonnay
- 5oz - 14
- 9oz - 19
White wine – Russian River Ranches, CA
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8 / 13
The Seeker, Chardonnay
- 5oz - 8
- 9oz - 13
White wine – CA
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9 / 14
Starborough, Sauvignon Blanc
- 5oz - 9
- 9oz - 14
White Wine – Marlborough, NZ
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8 / 13
Banfi, Le Rime Pinot Grigio
- 5oz - 8
- 9oz - 13
White Wine – Veneto, Italy
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8
Franco Amorosa
Sparkling Wine – Prosecco, Italy
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3
Hot Tea
Ask your server to view our selection of fine teas.
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4
Espresso
Regular & Decaf
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3
Coffee
French Roast. Regular & Decaf
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10
Belgian Dark Chocolate Mousse
Raspberry coulis and white chocolate ganache.
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10
Strawberry Profiterole
House-made strawberry ice cream with hot fudge and fresh diced strawberries.
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10
Peanut Butter Torte
With Oreo crust, whipped cream, and chocolate ganache.
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30
Vegan Seitan Penne
Vegan roasted garlic chardonnay cream, spring peas, and crispy kale.
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34
Dijon-Fresh Herb Crusted Salmon
Chardonnay beurre blanc, creamy mashed potatoes, fresh vegetables.
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36
House Smoked Pork Chop
With ginger scented forbidden rice, pineapple salsa, Baker’s micro greens, and peach barbecue sauce.
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37
Bayou
Shrimp, scallops, house smoked andouille sausage, creamy Cajun sauce, rice pilaf, chives, crawfish garnish.
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46
Pepper Crusted, Butter Seared Filet of Beef
Caramelized shallot and blue cheese butter, Cabernet infused demi-glace, crispy leeks, creamy mashed potatoes, vegetables du jour.
Add Blackened Shrimp $12-or- Blackened U10 Scallop (1)-$10 or (2)-$18 -
32
Poulet de Provencal
Airline chicken with a mushroom and Provencal beurre fondue, gruyere, creamy mashed potatoes, and vegetables du jour.
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16
Yorkshire Popovers
Sauteed beef tenderloin tips, sharp cheddar cheese, demi-glace, and local broccoli micro greens.
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26
1844 Burger
Brisket burger, bacon jam, spring mix, tomato, smoked gouda, maple aioli, and hand cut fries.
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10
Crème Brûlée
A classic French custard Infused with chef’s flavor of the week. Finished with a burnt sugar crust.
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10
Charlotte au Chocolat
An 1844 House classic. A decadent flourless chocolate cake with accents of coffee and brandy. Accompanied by a trio of sauces.
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48
Blackened Scallops Entree Size
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30
Seared Salmon Entree Size
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30
Blackened Shrimp Entree Size
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30
Buffalo Shrimp Entree Size
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40
5oz. BA Filet Mignon Entree Size
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27
Chicken Salad Entree Size
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12
Caesar Salad
Crisp romaine lettuce, Reggiano Parmesan, French bread croutons, house made dressing, lemon.
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12
1844 Salad
Baby mixed greens, kiln dried cranberries, toasted almonds, blue cheese, maple-balsamic vinaigrette.
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10
Onion Soup Au Gratin
Caramelized onions, rich beef broth, fresh thyme, Gruyere cheese.
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Soup du Jour
(priced daily)
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12
Pommes Frites
Crisp julienne potatoes, white truffle oil, Pecorino Romano cheese, brandy-peppercorn dipping sauce.
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14
Oven-roasted 1844 House Garlic Bulb
With house made farmers cheese, black sesame seed hummus, oven roasted tomatoes, and a balsamic reduction.
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16
Buffalo Style Shrimp
Crispy fried jumbo shrimp, 1844 wing sauce, creamy blue cheese dressing.
First Flavors
Appetizers and more
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12
Pommes Frites
Crisp julienne potatoes, white truffle oil, Pecorino Romano cheese, brandy-peppercorn dipping sauce.
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14
Oven-roasted 1844 House Garlic Bulb
With house made farmers cheese, black sesame seed hummus, oven roasted tomatoes, and a balsamic reduction.
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16
Buffalo Style Shrimp
Crispy fried jumbo shrimp, 1844 wing sauce, creamy blue cheese dressing.
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16
Yorkshire Popovers
Sauteed beef tenderloin tips, sharp cheddar cheese, demi-glace, and local broccoli micro greens.
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20
Cheese Board
Fontina, buttermilk blue cheese, 4-year aged cheddar, and alpine cheeses with beer mustard, candied walnuts, fruit, and crostinis.
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20
Cajun Scallops
With pineapple salsa, blackberry and balsamic reduction, and Baker’s micro greens.
Soup
Warm, hearty soups made with the best local ingredients
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Soup du Jour
(priced daily)
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10
Onion Soup Au Gratin
Caramelized onions, rich beef broth, fresh thyme, Gruyere cheese.
Salads
Created with fresh vegetables from local farms
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12
1844 Salad
Baby mixed greens, kiln dried cranberries, toasted almonds, blue cheese, maple-balsamic vinaigrette.
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12
Caesar Salad
Crisp romaine lettuce, Reggiano Parmesan, French bread croutons, house made dressing, lemon.
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27
Chicken Salad Entree Size
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40
5oz. BA Filet Mignon Entree Size
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30
Buffalo Shrimp Entree Size
-
30
Blackened Shrimp Entree Size
-
30
Seared Salmon Entree Size
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48
Blackened Scallops Entree Size
Entrees
The main course
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32
Poulet de Provencal
Airline chicken with a mushroom and Provencal beurre fondue, gruyere, creamy mashed potatoes, and vegetables du jour.
-
46
Pepper Crusted, Butter Seared Filet of Beef
Caramelized shallot and blue cheese butter, Cabernet infused demi-glace, crispy leeks, creamy mashed potatoes, vegetables du jour.
Add Blackened Shrimp $12-or- Blackened U10 Scallop (1)-$10 or (2)-$18 -
37
Bayou
Shrimp, scallops, house smoked andouille sausage, creamy Cajun sauce, rice pilaf, chives, crawfish garnish.
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36
House Smoked Pork Chop
With ginger scented forbidden rice, pineapple salsa, Baker’s micro greens, and peach barbecue sauce.
-
34
Dijon-Fresh Herb Crusted Salmon
Chardonnay beurre blanc, creamy mashed potatoes, fresh vegetables.
-
30
Vegan Seitan Penne
Vegan roasted garlic chardonnay cream, spring peas, and crispy kale.
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39
Steak Alfredo
10–12-ounce ribeye, parmesan pecorino cream sauce, and fettuccini.
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26
1844 Burger
Brisket burger, bacon jam, spring mix, tomato, smoked gouda, maple aioli, and hand cut fries.