Meatballs

Equal parts pork, veal, and beef. Browned in extra virgin olive oil. Fresh ricotta and basil. Served in a red sauce with Italian bread and herb butter.

Mussels Marinara

Prince Edward Island mussels, red wine, butter, garlic, baby spinach, and sweet onion. Simmered in marinara and served with grilled bread.

Fried Mozzarella

Fresh mozzarella, seasoned and deep-fried in a panko herb breadcrumb. Served with homemade marinara sauce.

Shrimp Cocktail

Large prawns chilled and served with a tangy horseradish cocktail sauce.

Sashimi

Fresh sushi-grade fish of the day. Thinly sliced and served raw. Wasabi paste and pickled ginger.

Crab Stuffed Mushrooms

Wild jumbo lump crabmeat, dijon aioli, cajun seasoning, and herb panko crust. Baked until golden brown.

Prime Rib

Certified black Angus beef. Slow roasted and cooked to your preference. Choose the traditional style, or blackened. Au jus and horseradish

Blackened Combo

Our house-roasted certified black Angus beef. Spicy cajun seared to your preference, and your choice of our daily fresh Hawaiian seafood. Au jus and horseradish.

Filet Mignon

8 oz certified black Angus center-cut beef tenderloin. Marinated and grilled to your preference. Horseradish cream sauce, pickled ginger, and mushroom medley.

Salmon Roulade

Jumbo lump crabmeat wrapped with thinly sliced new Zealand ora king salmon. Baked until golden brown and finished with a garlic cream reduction and cracked pink peppercorn.

Trap and Musket

8 oz certified black Angus center-cut beef tenderloin and grilled to your preference. Served with a 4 oz wild-caught South African lobster tail. Drawn butter, au jus, and green cabbage slaw.

New Zealand Ora King Salmon

Your choice of pan-seared or blackened. Topped with lemon dill aioli.

Broiled South African wild caught Lobster Tails

Two 5 oz tails and brushed with olive oil. Lemon juice, kosher salt, and cracked pepper. Served with drawn butter and green cabbage slaw.

Jumbo Lump Crab Cakes

Herb, lemon, dijon, and crab melange. Dusted in bread crumbs and baked until golden brown. Roasted garlic cream reduction.

Wild Shrimp Selection

Spaghetti and Meatballs

Al dente pasta, house meatballs, alvena’s bolognese sauce, basil oil, and grated parmigiano reggiano. Served with grilled Italian bread.

Chicken Marsala

Boneless breast, seasoned with sea salt, and pepper. Dusted in flour and pan sauteed. Mushroom marsala cream sauce.

1844 House Salad

Spring greens, grape tomatoes, and cucumber medallions.

Grilled Romaine Caesar Salad

Lettuce hearts brushed with EVOO and lightly charred. Balsamic glaze, parmigiano reggiano, cracked pepper, cornbread croutons, and house Caesar dressing.

Beet and Arugula Salad

Fresh beets and rocket greens. Crumbled goat cheese, toasted sunflower seeds, and a lemon basil dressing.

Apple and Walnut Salad

Mesclun greens, fresh apples, toasted walnuts, and grilled bacon. Dressed with a sweet and sour poppy seed vinaigrette