• 9

    Split Pea and Ham

    With house made ham stock, creamy peas, carrots, and Baker’s micro greens.

  • 16

    BBQ Pulled Pork Quesadilla

    With salsa fresca and lime crema.

  • 39

    Pan Seared Duck Breast

    With fennel and red onion slaw, citrus vinaigrette, and forbidden rice.

  • 9

    Paula’s House Made Cheesecake

    With mixed berry compote and whipped cream.

  • 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

  • 9

    Strawberry Shortcake

    With Grand Marnier soaked strawberries, angel food cake, whipped cream, and mint.

  • 32

    Poulet De Provencal

    Airline chicken, Provencal beurre fondue, gruyere, creamy mashed potatoes, and vegetable du jour.

  • 16

    Crispy Coconut Shrimp

    With a sweet and spicy mango chili sauce and Baker’s micro greens.

  • 10

    Vegan Carrot Curry Soup

    With toasted pepitas and vegan creme fraiche.

  • 12

    Corned Beef and Cabbage Soup

    With fingerling potatoes, carrots, and Baker’s broccoli micro greens.


  • Warning: Illegal string offset 'price' in /home/house/www/www/wp-content/plugins/ukrdevs-restaurant-core/post-types/our-menu/init.php on line 42

    Classic Meat Pie

    House ground lamb, house smoked bacon, caramelized onions, fresh thyme, and espagnole sauce in a flaky pastry crust.

  • 43

    Bouillabaisse

    Haddock, shrimp, scallops, and mussels in a savory tomato, seafood, and saffron broth with fingerling potatoes, fennel, and a toasted baguette.

  • 9

    Paula’s Raspberry Pie

    With house made vanilla ice cream.

  • 9

    Chocolate Guiness Cake

    With Baileys whipped cream and Jameson creme anglaise.

  • 32

    Traditional Corned Beef and Cabbage

    With tri-colored fingerling potatoes, savory broth, carrots, and Baker’s broccoli micro greens.

  • 18

    Baltimore Style Crab Cakes

    With a lemon dill aioli and Baker’s radish micro greens.

  • 12

    Lamb Stew

    With a savory lamb broth, fingerling potatoes, carrots, celery, onions, and a toasted baguette.

  • 10

    Creamy Tomato Bisque

    With creme fraiche and truffle croutons.

  • 16

    Shrimp Cocktail

    Jumbo shrimp, house made cocktail sauce and local radish micro greens.

  • 42

    Lobster and Shrimp Fettuccine

    With Chardonnay beurre blanc, fresh gremolada, and a toasted baguette.

  • 38

    Striped Lobster Ravioli

    With creamy sun-dried tomato and pesto sauce and vegetable du jour.

  • 9

    Frozen Passionfruit Mess Bomb

    Frozen whipped cream, Grand Marnier, raspberries, and passion fruit.

  • 9

    Triple Cheesecake

    Goat cheese, cream cheese, mascarpone, wine poached cranberries, and candied pistachios.

  • 44

    Rosemary and Garlic Pan Seared Rack of Lamb

    With local mashed potatoes, cabernet infused demi-glace, and vegetable du jour.

  • 20

    Cajun Scallops

    With pineapple salsa, blackberry and balsamic reduction, and Baker’s micro greens.

  • 10

    Cheddar and Leek

    With Belgian style wheat beer, chicken stock, scallions, and bacon.

  • Peanut Butter Torte

    With chocolate ganache and whipped cream.

  • 34

    Brown Butter Seared Rainbow Trout

    With a mild curry coconut sauce, bok choy, ginger scented jasmine rice, and local radish micro greens.

  • 16

    Burrata and Golden Beet Salad

    With oranges, toasted almonds, citrus vinaigrette, and a balsamic drizzle.

  • 10

    Hearty Tomato

    With carrots, celery, onions, thyme, and a thyme oil.

  • 9

    Blueberry Pie

    With house made vanilla ice cream.

  • 35

    Ossobucco

    Pork shank over creamy parmesan polenta, tomato and mirepoix broth, and fresh gremolata.

  • 16

    Mushroom Turnovers

    With a marsala cream sauce and fried leeks.

  • 10

    Tomato and Spinach Florentine

    With a parmesan crisp and local pea micro greens.

  • 9

    Chocolate Baileys Roll Cake

    Chocolate sponge cake, Baileys, whipped cream, house made vanilla ice cream, and cookies and cream crumble.

  • 20

    Cajun Chicken Alfredo

    With fettuccini pasta.

  • 16

    Pork Sliders

    With Asian slaw.

  • 17

    Fried Chicken Sandwich

    With garlic aioli, lettuce, and tomato.

  • 12 or 18

    Confit Chicken Wings

    With garlic parmesan or buffalo sauce.

  • 20

    Bistro Burger

    With gruyere, garlic aioli, and bacon jam.

  • 39

    Steak Alfredo

    10–12-ounce ribeye, parmesan pecorino cream sauce, and fettuccini.

  • 20

    Cheese Board

    Fontina, buttermilk blue cheese, 4-year aged cheddar, and alpine cheeses with beer mustard, candied walnuts, fruit, and crostinis.

  • 150

    San Felice, Sangiovese blend, Vigorello

    Tuscany, IT 1997

  • 132

    Banfi, Brunello, Poggio Alle Mura

    Tuscany, IT 2016

  • 64

    Mullan Road Cellars, Red Blend

    WA 2016

  • 86

    Sequoia Grove, Cabernet

    Napa Valley, CA 2018

  • 82

    Terrazas, Malbec

    Medoza, Argentina 2017

  • 81

    Cakebread Cellars, Pinot Noir

    Anderson Valley, CA 2019

  • 93

    Delas Freres, Haute Pierre, Chateauneuf-Du-Pape

    Rhone Valley, FR 2017

  • 139

    Napanook by Dominus, Cabernet blend

    Napa Valley, CA 2018

  • 132

    Silver Oak, Cabernet

    Alexander Valley, CA 2017

  • 38

    Paxton, Shiraz

    McLaren Vale, Australia, 2017

  • 28

    Penfolds, Shiraz

    Koonunga Hill, Australia 2019

  • 34

    Ergo (Rojo), Rioja, Tempranillo blend

    Spain 2019

  • 45

    Lamole, Chianti Classico, Riserva

    Tuscany, IT 2018

  • 40

    Masi, Corvina blend, Campofiorin, IGT

    Veneto, IT 2018

  • 38

    Banfi, Rosso di Montalcino, Red Blend

    Montalcino, IT 2019

  • 37

    Michele Chiarlo, Le Orme, Barbera D’Asti

    Piedmont, IT 2018

  • 39

    Chateau Les Reuilles

    Bordeaux, FR 2019

  • 32

    Cline, Zinfandel

    Lodi, CA 2019

  • 28

    Clos Du Bois, Merlot

    Modesto, CA 2019

  • 28

    Montes, Malbec

    Colchagua, Chile 2019

  • 44

    Trivento, Malbec, Golden Reserve

    Mendoza, Argentina 2018

  • 39

    St. Francis, Cabernet blend, Claret

    Sonoma, CA 2017

  • 45

    Louis.M. Martini, Cabernet Sauvignon

    Sonoma, CA 2018

  • 37

    Picket Fence, Cabernet Sauvignon

    Alexander Valley, CA 2017

  • 28

    Chateau Souverain, Cabernet Sauvignon

    CA 2018

  • 37

    Rainstorm, Pinot Noir

    Willamette Valley, OR 2019

  • 28

    Cono Sur, Pinot Noir

    Chile 2020

  • 28

    Banfi, Pinot Grigio

    Veneto, IT 2020

  • 49

    Santa Margherita, Pinot Grigio

    Alto Adige, IT 2019

  • 28

    Marius, Rosé

    M. Chapoutier, FR 2020

  • 67

    Michel Redde “Les Tuilieres, Sauvignon blanc, Sancerre

    Loire, FR 2018

  • 49

    Louis Jadot, Chardonnay, Chablis

    Burgundy, FR 2020

  • 28

    Lindemans, Moscato

    Chile, NV

  • 28

    Pacific Rim, Riesling

    Columbia Valley, WA 2019

  • 36

    Starborough, Sauvignon Blanc

    Marlborough, NZ 2020

  • 68

    Cakebread Cellars, Chardonnay

    Napa Valley, CA 2019

  • 45

    Sonoma Cutrer, Chardonnay

    Russian River Ranches, Sonoma, CA 2019

  • 28

    The Seeker, Chardonnay

    CA, 2019

  • 28

    Franco Amorosa, Prosecco

    Italy, NV

  • 89

    Veuve Clicquot, Brut

    France, NV

  • 79

    Piper Heidsieck, Cuvee, Champagne

    France, NV

  • 89

    Moët & Chandon, Imperial, Champagne

    France, NV

  • 10

    Apple Mule

  • 10

    Grapefruit Martini

  • 10

    Apple Cider Bellini

  • 10

    Peach Cosmo

  • 9

    Hibiscus Margarita

  • 11

    Pumpkin Spice White Russian

  • 11

    Maple Old Fashioned

  • 6

    Corona Light/Extra

  • 8

    Allagash White

  • 7

    Crabbies Ginger Beer

  • 8

    North Coast Brewing Imperial Stout

  • 5

    Stella Artois Lager

  • 5

    Michelob Ultra

  • 5

    Bud Light Lager

  • 5

    Labatt’s Regular

  • 5

    Labatt’s Light

  • 5

    Labatt’s Nonalcoholic

  • 7 / 12

    Clos du Bois, Merlot

    • 5oz - 7
    • 9oz - 12

    Red wine – CA

  • 8 / 13

    Montes, Malbec

    • 5oz - 8
    • 9oz - 13

    Red wine – Colchagua, Chile

  • 7 / 12

    Chateau Souverain, Cabernet Sauvignon

    • 5oz - 7
    • 9oz - 12

    Red wine – CA

  • 10 / 15

    Picket Fence, Cabernet Sauvignon

    • 5oz - 10
    • 9oz - 15

    Red wine – Alexander Valley, CA

  • 8 / 13

    Cono Sur, Pinot Noir, Organic

    • 5oz - 8
    • 9oz - 13

    Red wine – Chile

  • 8 / 13

    Pacific Rim, Riesling

    • 5oz - 8
    • 9oz - 13

    White wine – WA

  • 8 / 13

    Marius, Rosé

    • 5oz - 8
    • 9oz - 13

    White wine – M. Chapoutier, FR

  • 7 / 12

    Lindemans

    • 5oz - 7
    • 5oz - 12

    White wine – Moscato, Australia

  • 14 / 19

    Sonoma-Cutrer, Chardonnay

    • 5oz - 14
    • 9oz - 19

    White wine – Russian River Ranches, CA

  • 8 / 13

    The Seeker, Chardonnay

    • 5oz - 8
    • 9oz - 13

    White wine – CA

  • 9 / 14

    Starborough, Sauvignon Blanc

    • 5oz - 9
    • 9oz - 14

    White Wine – Marlborough, NZ

  • 8 / 13

    Banfi, Le Rime Pinot Grigio

    • 5oz - 8
    • 9oz - 13

    White Wine – Veneto, Italy

  • 8

    Franco Amorosa

    Sparkling Wine – Prosecco, Italy

  • 3

    Hot Tea

    Ask your server to view our selection of fine teas.

  • 4

    Espresso

    Regular & Decaf

  • 3

    Coffee

    French Roast. Regular & Decaf

  • 10

    Belgian Dark Chocolate Mousse

    Raspberry coulis and white chocolate ganache.

  • 10

    Strawberry Profiterole

    House-made strawberry ice cream with hot fudge and fresh diced strawberries.

  • 10

    Peanut Butter Torte

    With Oreo crust, whipped cream, and chocolate ganache.

  • 30

    Vegan Seitan Penne

    Vegan roasted garlic chardonnay cream, spring peas, and crispy kale.

  • 34

    Dijon-Fresh Herb Crusted Salmon

    Chardonnay beurre blanc, creamy mashed potatoes, fresh vegetables.

  • 36

    House Smoked Pork Chop

    With ginger scented forbidden rice, pineapple salsa, Baker’s micro greens, and peach barbecue sauce.

  • 37

    Bayou

    Shrimp, scallops, house smoked andouille sausage, creamy Cajun sauce, rice pilaf, chives, crawfish garnish.

  • 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.

  • 16

    Yorkshire Popovers

    Sauteed beef tenderloin tips, sharp cheddar cheese, demi-glace, and local broccoli micro greens.

  • 26

    1844 Burger

    Brisket burger, bacon jam, spring mix, tomato, smoked gouda, maple aioli, and hand cut fries.

  • 10

    Crème Brûlée

    A classic French custard Infused with chef’s flavor of the week. Finished with a burnt sugar crust.

  • 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.

  • 48

    Blackened Scallops Entree Size

  • 30

    Seared Salmon Entree Size

  • 30

    Blackened Shrimp Entree Size

  • 30

    Buffalo Shrimp Entree Size

  • 40

    5oz. BA Filet Mignon Entree Size

  • 27

    Chicken Salad Entree Size

  • 12

    Caesar Salad

    Crisp romaine lettuce, Reggiano Parmesan, French bread croutons, house made dressing, lemon.

  • 12

    1844 Salad

    Baby mixed greens, kiln dried cranberries, toasted almonds, blue cheese, maple-balsamic vinaigrette.

  • 10

    Onion Soup Au Gratin

    Caramelized onions, rich beef broth, fresh thyme, Gruyere cheese.

  • Soup du Jour

    (priced daily)

  • 12

    Pommes Frites

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

  • 14

    Oven-roasted 1844 House Garlic Bulb

    With house made farmers cheese, black sesame seed hummus, oven roasted tomatoes, and a balsamic reduction.

  • 16

    Buffalo Style Shrimp

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

First Flavors

Appetizers and more

  • 12

    Pommes Frites

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

  • 14

    Oven-roasted 1844 House Garlic Bulb

    With house made farmers cheese, black sesame seed hummus, oven roasted tomatoes, and a balsamic reduction.

  • 16

    Buffalo Style Shrimp

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

  • 16

    Yorkshire Popovers

    Sauteed beef tenderloin tips, sharp cheddar cheese, demi-glace, and local broccoli micro greens.

  • 20

    Cheese Board

    Fontina, buttermilk blue cheese, 4-year aged cheddar, and alpine cheeses with beer mustard, candied walnuts, fruit, and crostinis.

  • 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

  • Soup du Jour

    (priced daily)

  • 10

    Onion Soup Au Gratin

    Caramelized onions, rich beef broth, fresh thyme, Gruyere cheese.

Salads

Created with fresh vegetables from local farms

  • 12

    1844 Salad

    Baby mixed greens, kiln dried cranberries, toasted almonds, blue cheese, maple-balsamic vinaigrette.

  • 12

    Caesar Salad

    Crisp romaine lettuce, Reggiano Parmesan, French bread croutons, house made dressing, lemon.

  • 27

    Chicken Salad Entree Size

  • 40

    5oz. BA Filet Mignon Entree Size

  • 30

    Buffalo Shrimp Entree Size

  • 30

    Blackened Shrimp Entree Size

  • 30

    Seared Salmon Entree Size

  • 48

    Blackened Scallops Entree Size

Entrees

The main course

  • 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.

  • 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.

  • 39

    Steak Alfredo

    10–12-ounce ribeye, parmesan pecorino cream sauce, and fettuccini.

  • 26

    1844 Burger

    Brisket burger, bacon jam, spring mix, tomato, smoked gouda, maple aioli, and hand cut fries.