1869 Dinner Menu

Appetizers

Colossal Shrimp Cocktail   17
Bloody Mary Cocktail Sauce, Horseradish, Fresh Lemon

Maplebrook Farms Burrata  16
Whipped Ricotta Coulis, Winter Fruit, Basil Leaves, Garlic Olive Oil Crostini, Toasted Macadamia Nuts

Traditional Aloo Gobi  14
New Potatoes and Cauliflower, Tomato Curry, Aged Feta, English Peas, Roasted Cashews, Cilantro

Korean BBQ Boneless Port Ribs  15
Shaved Cabbage Slaw, Chili Lime Vinaigrette, Cilantro Leaves, Roasted Peanuts

Classic Greek Style Wedge Salad   15
Tomato, Cucumber, Shaved Radish, Cured Olives, Aged Feta, Creamy Black Pepper Herb Vinaigrette

Artisan Green Salad  14
Heirloom Cocktail Tomato, Cucumber, Shaved Radish, Sweet Onion Vinaigrette

Baby Gem Lettuce and Brussels Sprout Salad   15
Quinoa Croutons, Hazelnuts, Black Pepper Parmesan Vinaigrette

Vermont Cheddar Potato Leek Soup   12
Artisan Bacon, Scallions, Aged Cheddar

 

Entrees

Slow Braised Short Rib of Beef   48
Maple Sweet Potato Puree, Bacon Braised Brussels Sprouts, Tomato Chutney, Braising jus

Pan Roasted Wester Ross Salmon   36
Macomber Turnip, Potato and Mushroom Hash, Spinach Leaves, Grilled Lemon, Horseradish Gremolata, Green Onion Aioli

Freebird Chicken Statler Breast   36
Whipped Vermont Cheddar Polenta, Heirloom Carrots, Spinach Leaves, Artisan Bacon, Caramel Chicken jus

Grilled Aged Porterhouse of Pork   39
German Style Potato Salad, Braised Purple Cabbage, Golden Raisins, Maple Mustard Veal jus, Apple Butter

Jamaican Black Bean and Chickpea Stew   35
Plant Based Protein, Fried Rice, Pita Bread, Cilantro, Creme Fraiche, Roasted Cashews

Chef’s Daily Creation                Market Price
Chef Gazda and his team create an additional delicacy to the menu nightly

Prix Fixe    65
Your choice of appetizer, or soup, or salad and an entrée from the menu as well as dessert

Brian Gazda – Executive Chef

Before placing your order, please inform your server if a person in your party has a food allergy.

Consuming raw or undercooked meat, poultry, egg or seafood may increase your risk of foodborne illness.

Sides with main dishes are not guaranteed and subject to availability and seasonality of ingredients.

Dessert 

Callebaut Dark Chocolate Brownie   10
Hot Fudge, Candied Pecans, House Espresso Ice Cream

Spiced Carrot and Pineapple Cake   10
Whipped Cream Cheese Frosting, Candied Walnuts

Warm Local Apple Crumble   10
Spiced Apples, Vanilla Ice Cream, Dulce de Leche

Creme Brulee   10
Fresh Berries

Homemade Ice Cream   10
Daily Selections

Espresso | Cappuccino 5.5

 

Dessert Cocktails

French Toast Martini   14
Vanilla Vodka, Frangelico, Bailey’s, Maple Syrup

Peanut Butter Mudslide   14
Screwball, Kahlua, Bailey’s

Apple Crumb Cake   14
Apple Vodka, Butterscotch Schnapps, Demerara, Graham Cracker Rim

 

PORTS

Sandeman Tawnv 12

Taylor Fladgate 9

Opima 10    14