Dinner Menu

Southern Tapas • Soups • Salads • Entrees

Southern Tapas

JUMBO LUMP CRAB CAKES
Two 3 ounce pan sauteed crab cakes served on a bed of organic micro greens
finished with a lemon zest infused dill aioli

SOUTHERN FRIED CHICKEN WINGS &WAFFLES
Two golden brown homemade waffles topped with a praline butter
and two large deep fried chicken wings

SALMON CROQUETTES
Two 3 ounces Atlantic salmon patties pan seared and served atop organic
micro greens and finished with roasted red pepper chutney

1790 SCORED DIVERS
Two scallops seared served over a spring mix of greens and topped with
a Clay House port wine reduction

ESCARGOT
Six helix escargots sauteed with Roma tomatoes, fresh garlic,fresh shallots and sliced
Crimini mushrooms in a Razors Edge chardonnay butter sauce atop a puff pastry

COLORADO LAMB LOLLIPOPS
Two bone in rib chops rubbed with mint and Japanese bread crumbs  garnished with spinach and feta served with a mint julep cocktail

FRIED GREEN TOMATO STACKERS
Half dozen baked green tomatoes served with pepper jack cheese and basil
drizzled with a balsamic vinegar reduction

TRIO OF SEAFOOD DEVILED EGGS
Boiled egg halves stuffed with fresh sauteed Atlantic salmon puree,fresh local lump crab meat and seared lobster meat. One of each.

SHRIMP AND GRITS TASSO
Cheddar infused stone ground grits served with three Prawns in a mild Tasso gravy

SHRIMP COCKTAIL WITH ENDIVE
Prawns chilled over endive,tomatoes and avocado served with a traditional cocktail sauce

OYSTERS ROCKEFELLER
Four oysters on the half shell topped with a spinach bechamel and a fresh
Parmesan cheese in a Bearnaise sauce

1790 PORK SLIDERS
1790's signature smoked pork tenderloin served on Ciabatta bread with our homemade Jack Daniels bourbon BBQ sauce served with fresh coleslaw and sweet potato crisps

LOBSTER RAVIOLI
House made Florida lobster stuffed ravioli tossed diced sauteed lobster pieces and finished with a white wine cream infused with fresh basil and feta cheese


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Soups

SOUP DU JOUR
Please ask your server


CRAB BISQUE
Cream based bisque served with fresh crab and dry sherry


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Salads

1790 SIGNATURE SALAD
Fresh organic spring mix topped with red onions,cucumber slices, Roma tomatoes, Stilton bleu cheese crumbles,golden raisins and crushed walnuts finished with a raspberry vinaigrette

HOUSE SALAD
Fresh organic spring mix topped with red onions cucumber slices and Roma tomato wedges finished with a raspberry vinaigrette

CAESAR SALAD
Crispy romaine lettuce tossed with our own Caesar dressing and finished with our delicious crouton rings

1790 COBB SALAD
Fillet of grilled free range chicken breast over Romaine lettuce topped with diced Roma tomatoes,cucumbers,boiled egg wedges, sliced avocado,apple-wood bacon finished with a raspberry vinaigrette


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Entrees

FILLET OF MUSCOVY DUCK BREAST
Maple wood smoked fillet of duck breast seared to temperature and served with a Vina Robles Cabernet Sauvignon infused lingonberry reduction

PECAN ENCRUSTED GROUPER
6 ounce fillet of grouper encrusted in a puree pecans baked and finished with
a lemon beurre blanc

PRIME ANGUS BURGER
8 ounce grilled Prime to temperature and topped with pepper jack cheese
apple wood bacon and shallot aioli served on a Kaiser bun

1790 STUFFED LOCAL SHRIMP
Four Prawns stuffed with local Blue crab meat and Diver scallops baked
and topped with a citrus beurre blanc

HARRIS RANCH BLACK ANGUS TENDERLOIN AU POIVRE
8 ounce fillet of tenderloin encrusted in cracked black pepper pan seared
and finished with a Jack Daniels infused Glace Di Viande

HARRIS RANCH BLACK ANGUS NY STRIP
10 ounce grilled NY strip topped with a sun dried tomato Maitre 'd butter

HARRIS RANCH BLACK ANGUS FILET MIGNON
6 ounce fillet grilled to your liking and topped with a house made Bearnaise

COLORADO LAMB RACK
4 bone in lamb rib chops served goat cheese and watercress infused polenta
finished with a fresh mint laced olive oil

Ask your server about our Chef's Special of the Evening

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Lunch Menu

Soups •  Salads • Sandwiches • Entrees

Soups

BLACK BEAN SOUP
Vegetable based bean soup served with tomato salsa and sour cream

LOBSTER BISQUE
Cream based bisque served with fresh lobster and dry sherry

SOUP DU JOUR
Please ask your server

 
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Salads

COBB SALAD
Crispy romaine lettuce served with boiled eggs, avocodoes, bacon, Stilton bleu cheese, and topped with grilled filet of chicken breast

POACHED SHRIMP SALAD
Served with fresh seasonal fruit and banana nut bread

CAESER SALAD
Crispy romaine lettuce tossed with our own Caesar dressing and finished with our delicious crouton rings

with grilled chicken/ with grilled salmon

1790 SPECIALTY SALAD
Mixed greens, golden raisins, walnuts, stilton bleu cheese, cucumber slices, tomato wedges, and sliced onions tossed in a raspberry vinaigrette

FRESH BABY SPINACH SALAD
Fresh baby spinach tossed in a Pinot Grigio vinaigrette then topped with feta cheese
& pine nuts

TRIPLE PLAY SALAD PLATE
Diced grilled fillet of chicken breast with peppers, onions, and celery; local shrimp salad with peppers and onions lightly tossed in a raspberry vinaigrette dressing; albacore tuna salad with peppers and onions served with fresh fruit and banana nut bread

SAN FRANCISCO SALAD
Mixed greens served with a 4oz. grilled sirloin steak, sautéed onions, tomato wedges, cucumber slices, peppercinis and finished with Catalina dressing


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Sandwiches

ATLANTIC SMOKED SALMON
Fresh smoked salmon served on your choice of white, rye, sourdough, or a croissant and topped with crispy bacon, green leaf lettuce, and fresh tomatoes

GRILLED NEW YORK STRIP STEAK
NY strip topped with sautéed mushrooms and onions and served on a hoagie roll with green leaf lettuce and sliced tomatoes

*GRILLED ANGUS BURGER
8 oz. Angus burger topped with apple-wood bacon and cheddar cheese

1790 CLUB SANDWICH
Fresh smoked turkey and pit ham served with apple-wood bacon, sliced tomatoes, and green leaf lettuce


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Entrees

All lunch entrees are served with the vegetable and starch of the day

CHICKEN CHASSEUR
7 ounce free range leg quarter baked and topped with a saute of diced Roma tomatoes, crimini mushrooms, fresh thyme and shallots in a Burgunday wine sauce served with garlic mashed potatoes

*PACIFIC PAN SEARED HALIBUT
Topped with a fresh Ketel One vodka infused seasonal berry salsa served with Wisconsin wild rice blend

SOUTHERN BLUE CRAB CAKES
Local blue crab cakes sautéed and served with Dijon mustard-dill aioli

Ask your server about our Catch of the Day, Pasta Special, and Chef's Special

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Beverages

TEA, COFFEE, OR SOFT DRINKS

CAPPUCINO

ESPRESSO

FLAVORED CAPPUCINO




Desserts

Blood Orange Crème Brulee
Bourbon White Chocolate Bread Pudding
Pecan Pie Al a Mode
Chocolate Bombe
Chocolate Ice Cream
Vanilla Ice Cream
Lemon Sorbet

Please ask your Server about the Dessert Special of the Evening



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We also have some wonderful vintage Ports as well as a wide selection of after dinner drinks available from our bar.

Hosts note: For the dining pleasure of others, please refrain from cigar or pipe smoking.
Please allow us to present one check for parties of six or more & a minimum charge of $15.00 per person will be required.

*The consumption of raw or undercooked foods such as meat, fish, and eggs, which may contain harmful bacteria, may cause serious illness or death.