Dinner Menu

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Weekly Features

  • 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.

  • 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.

Bistro Menu-Wednesday and Thursday Only

  • 17

    Fried Chicken Sandwich

    With garlic aioli, lettuce, and tomato.

  • 16

    Pork Sliders

    With Asian slaw.

  • 20

    Cajun Chicken Alfredo

    With fettuccini pasta.

  • 20

    Bistro Burger

    With gruyere, garlic aioli, and bacon jam.

  • 12 or 18

    Confit Chicken Wings

    With garlic parmesan or buffalo sauce.

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 and hummus, oven roasted tomatoes, and a balsamic reduction.

  • 12

    Pulled Pork Sliders

    With maple barbeque sauce and Asian slaw on a brioche bun with shoestring fries.

  • 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.

  • 16

    Fried Calamari

    Buttermilk fried calamari with Cajun Aioli.

  • 20

    Cheese Board

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

  • 12

    Spinach and Mushroom Gnocchi

    With mushroom marsala sauce and crispy kale

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.

  • 21

    Chicken Salad Entree Size

  • 38

    5oz. BA Filet Mignon Entree Size

  • 27

    Buffalo Shrimp Entree Size

  • 27

    Blackened Shrimp Entree Size

  • 27

    Seared Salmon Entree Size

  • 36

    Blackened Scallops Entree Size

Entrees

The main course

  • 29

    Cranberry and Panko Crusted Chicken

    With orange beurre blanc, crispy Brussel sprouts, wild rice, and pomegranate seeds.

  • 38

    Duck Breast

    With maple bourbon glaze, wild rice, and vanilla sweet potato puree.

  • 44

    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 $14 -or- Blackened Scallop $16

  • 35

    Bayou

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

  • 36

    House Smoked Pork Chop

    With a blue cheese cream sauce, creamy mashed potatoes, crispy fried onion rings, and vegetable du jour..

  • 33

    Dijon-Fresh Herb Crusted Salmon

    Chardonnay beurre blanc, creamy mashed potatoes, fresh vegetables.

  • 26

    Winter Risotto

    With toasted pepitas, dried cranberries, apples, roasted butternut squash, apple cider gastrique, and crispy kale.

  • 37

    Steak Alfredo

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

  • 26

    1844 Burger

    Brisket burger, house made apple chutney, bacon jam, spring mix, tomato, smoked gouda, maple aioli, and fries.