Chicken and Cashew Spring Rolls

Marinated chicken, cashews and julienne vegetables wrapped and fried until crisp. Served with creamy salsa dipping sauce.

Mushroom Turnover

Mushrooms sautéed in garlic, baked in a flaky pastry crust and served on a pool of Madeira cream sauce.

Crab and Salmon Cakes

A delicious combination of crabmeat and Atlantic salmon, pan seared and served with a spicy tartar sauce.

Shrimp Cocktail

Chilled Gulf shrimp served on a bed of tender greens, accompanied by 1820 house cocktail sauce.

Chef's selection made fresh daily

Café Salad

Mixed seasonal greens, cucumbers and tomatoes tossed and served with a Raspberry Walnut vinaigrette.

Caesar Salad

Tender Romaine lettuce is tossed with Chef Hart's creamy Caesar dressing and topped with our homemade garlic croutons.

Sauteed Salmon

Salmon sautéed in olive oil till crisp, topped with an apricot glaze and accompanied by a hearty rice pilaf with steamed fresh seasonal vegetables.

Grilled Filet Mignon

A six ounce filet grilled to your liking and served with a mushroom demi glaze, mashed potatoes and medley of fresh seasonal vegetables.

Stuffed Chicken

Lightly pounded chicken stuffed with spinach, roasted red peppers and Fontina cheese, baked and served with garlic Parmesan sauce and wild rice. Finished with vegetable medley.

Shrimp and Scallops

Perfectly sautéed shrimp and scallops are infused in a Thai enhanced broth, accompanied by a sweet pepper relish atop a crispy vegetable noodle cake.

Vegetable Lasagna

Lasagna generously filled with vegetables and cheese, cooked to perfection and topped with a hearty marinara. Accompanied by garlic crostini.

Barbeque Pork Chops

Twin Pork Chops marinated in barbeque sauce, grilled and served with a roasted corn salsa. Accompanied by garlic mashed potatoes.

Selection from our Pastry Chef's menu