~ 1812 Dinner Menu ~
~ appetizers ~
- Bay Bites $15.00
Beef tenderloin tips sautéed in cajun seasonings and butter. Served with a creamy blue cheese horseradish sauce.
- Ahi Tuna $15.00
Fresh Ahi Tuna seared rare, sliced and served with a wasabi-soy dipping sauce.
Seared Walleye Cakes $14.00
Two 2oz Walleye cakes, homemade with Fresh Lake Erie Walleye, red pepper, green onions and our special blend of seasonings. Seared and finished with a lemon aioli.
Garlic Steamed Mussels $16.00
An 1812 specialty! A generous portion of fresh blue ocean mussels steamed in our white wine garlic rosemary lemon butter broth. Served with toasted Italian bread for dipping.
- Lobster Tail Dainties $24.00
Two 3.5oz South African Cold-Water lobster tails broiled to perfection, served with fresh lemon and drawn butter.
- Lollipop Lamb Chops $15.00
3 Tender New Zealand lamb chops broiled to perfection with our special blend of seasonings. Drizzled with our rosemary and red wine raspberry sauce.
- Eggplant Parmesan $12.00
Fresh Italian breaded eggplant baked with cheese and our homemade marinara sauce.
- Brussel Sprouts $11.00
Deep fried brussel sprouts tossed in a balsamic reduction. Topped with Italian three cheese blend.
- Caprese Salad $14.00
Fresh on the vine tomatoes brushed with olive oil and lightly grilled. Served with burrata cheese, drizzled with basil olive oil and a pomegranate balsamic reduction.
Olive Oil Dip $6.00
Imported extra virgin olive oil, fresh garlic, shaved parmesan, red pepper flakes and ground pepper. Served with crusty ciabatta bread loaf.
~ homemade soups ~
~ specialty salads ~
- Roasted Beet Salad Full $16.00 / Side $8.00
Arcadian greens tossed in our sweet sesame soy vinaigrette dressing. Topped with red onion, bacon bits, mandarin oranges and crispy chow mein noodles.
- Wedge Salad Full $16.00 / Side $8.00
Arcadian greens, candied pecans, pickled red onions, feta cheese crumbles, sliced strawberries and house made strawberry vinaigrette dressing.
- Apple Walnut Salad Full $16.00 / Side $8.00
Fresh arcadian greens tossed in our green apple vinaigrette dressing, topped with green apples, roasted walnuts and blue cheese crumbles.
- 1812 Salad Full $16.00 / Side $8.00
Fresh arcadian greens tossed in our raspberry vinaigrette. Topped with blue cheese crumbles, toasted almonds, and port wine-soaked cranberries.
Traditional Caesar Salad Full $16.00 / Side $8.00
Crisp romaine lettuce tossed with shaved aged Romano cheese, homemade croutons and our famous Caesar dressing.
~ add to any salad ~
100% Gluten Free or Can Be Prepared Gluten Free Upon Request
~ Steaks & Chops ~
- *Pork Milan $30.00
8oz Pork Ribeye chargrilled Medium, served over a creamy garlic-parmesan risotto topped with fresh herbs, tomatoes, carrots, and red wine sauce.
- *Lamb Chops $40.00
Tender New Zealand lamb chops chargrilled with our special blend of seasonings. and drizzled with our rosemary-cabernet-raspberry- sauce. Served with 1812 potatoes.
- *Filet Mignon $46.00
8oz USDA prime center-cut filet mignon chargrilled, topped with our roasted garlic herb butter. Served with 1812 potatoes and fresh asparagus.(Filets prepared medium well or well done will be butterflied unless otherwise requested!)
- *Strip Steak $42.00
12oz USDA Prime center cut NY strip steak chargrilled, topped with our roasted garlic herb butter. Served with 1812 potatoes.
~ Add to Your Steak ~
~ House Specialties ~
- Blackened Shrimp Risotto $30.00
Jumbo shrimps sautéed with a spicy Cajun seasoning. Served over a creamy garlic-parmesan risotto.
Scallops & Shrimp Arrabbiata $33.00
Fresh Sea scallops and large white shrimp in a red sauce with white wine. Served over angle hair pasta with a drizzled of pesto oil and sprinkled with grated parmesan cheese.
- 1812 Salmon $30.00
4oz Fresh Bay of Fundey Salmon Grilled Medium or to order. Topped with our Cranberry-Orange sauce and served with seasoned jasmine rice.
(Medium salmon will be pink in the center)
- Veal Short Ribs $30.00
Braised Veal Short Ribs, served over a creamy garlic-parmesan risotto topped with fresh herbs, tomatoes, carrots, and red wine sauce.
1812 Chicken $26.00
Fresh Ohio free range chicken breast baked with our parmesan bread crumb crust and topped our creamy alfredo sauce. Served with 1812 potatoes and fresh asparagus.
*1812 Grilled Veal Liver $24.00
Tender Provimi veal liver smothered with grilled onions and topped with crisp bacon. Served with 1812 potatoes.
~ Lakes & Seas ~
Perch Dinner $32.00
Fresh Lake Erie Yellow Perch lightly breaded and your choice of deep fried in our famous recipe or sautéed and finished with a champagne-garlic butter sauce. Served with your choice of side dish.
- Triple Lobster Tails $46.00
Three 3oz South African cold-water lobster tails broiled to perfection. Served with fresh lemon and drawn butter and your choice of side dish.
~ Side Dishes ~
1812 potatoes, French fries, baked potato, forester fries,
vegetable du jour, seasoned jasmine rice or angel hair garlic pasta ali olio
(creamy parmesan risotto, brussel sprouts in garlic butter or fresh asparagus $3 upcharge with any entrée)
~ pasta dishes ~
(served with a house salad and our delicious house bread)
~ Create Your Own Pasta ~
~ Add to your Pasta ~
~ Ala cart Side Dishes ~
100% Gluten Free or Can Be Prepared Gluten Free Upon Request
*Consumption of Raw or Undercooked Foods May Lead to Food Borne Illness.
20% Gratuity Added to Groups Of 6 Or More!
History: The War of 1812
On June 18, 1812, President James Madison declared war with Great Britain, and the United States took on the greatest naval power the world had known. The cause of the war was the restriction of trade by the British, the Royal Navy’s impressment of American seamen, and America’s desire to expand its territory and influence.
Initially, results of military actions were at best mixed for the American forces. They faced fierce opposition by combined British, Canadian, and Native American forces, and were subjected to the humiliating defeat of William Hull by Sir Isaac Brock and Shawnee Chief Tecumseh without a shot fired on August 16, 1812. Into this ill-conceived, ill-conducted morass a brave young naval officer would arrive in Lake Erie, who at 27 years of age was already a 14-year naval veteran. Captain Oliver Hazard Perry, ambitious and patriotic, was dispatched to command a modest fleet of ships, and assigned the task of breaking the British stranglehold in the Northwest. His counterpart, the seasoned British Commander, Robert Barclay.
At 7:00 a.m. on September 10, 1813, Perry’s squadron sailed from Put-In-Bay. Perry, in command of the Lawrence hoisted his battle flag to the flagships main truck just before the engagement with the British, west of Rattlesnake Island. The blue banner was emblazoned with the crudely inscribed words, “Don’t Give Up the Ship”, the dying words of Captain James Lawrence, an admired friend of
Perry who was killed on June 1, 1813 during an engagement with British naval forces. Perry’s flag ship bore the name of his fallen hero. During the fierce battle that ensued between the American and British ships, the Lawrence was reduced to a smashed, burning, broken hulk.
Perry, amid the fierce fire fight, gathered his battle flag, and left the Lawrence’s smoldering ruins in one of the ships cutters, and rowed to the Niagara where he ordered its Captain to join the battle. A terrible toll was inflicted on both sides of the battle. The cannon, grapeshot, and rifle fire together with the splintered ships timbers that impaled her seamen, produced carnage resulting in the death or severe wounding of every commander of every British ship. The decks on both sides were slippery with the blood of their seamen.
By nightfall the British surrendered to the young Captain, and Perry sent a dispatch to General William Henry Harrison recounting the details of the battle. He ended the dispatch with the words, “We Have Met the Enemy, And They Are Ours.”
Upon their surrender, the British officers offered up their swords, which was the military custom of the time. Their American counterparts declined the swords in recognition of the gallant and brave efforts of their enemies.
The monument on Put-In-Bay memorializes the battle, and under its floor are interred the remains of three British and three American officers killed during the battle. Truly, a fitting tribute to the brave men of the “BATTLE OF LAKE ERIE”