~ 1812 Dinner Menu ~

~ appetizers ~

~ homemade soups ~

~ specialty salads ~

Salad Dressings: Celery Seed (House), Buttermilk Ranch, Bleu Cheese, Red French, Raspberry Vinaigrette, Golden Italian & 1000 Island

~ add to any salad ~

Salad Dressings: Celery Seed (House), Buttermilk Ranch, Bleu Cheese, Red French, Raspberry Vinaigrette, Golden Italian & 1000 Island

Gluten Free100% Gluten Free or Can Be Prepared Gluten Free Upon Request

~ Steaks & Chops ~

~ House Specialties ~

~ Lakes & Seas ~

Add to Entrées Side Tossed Salad & Our Delicious House Bread…$3.00

Add to Entrées Small Specialty Salad & Our Delicious House Bread $6.00

~ 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 $4 upcharge with any entrée)

~ pasta dishes ~

Add to Entrées Side Tossed Salad & Our Delicious House Bread…$3.00

Add to Entées Small Specialty Salad & Our Delicious House Bread…$6.00

~ Ala cart Side Dishes ~

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”

1812 Food & Spirits Logo

A French Wine Dinner with Guest Speaker: Pascal Ferraro

Pascal Ferraro

Thursday March 30, 2023 / Seating Begins at 6pm 

$105.00 per person tax & gratuity not included 

Pre-Paid Reservations Required

Call 419-960-7588


Creamy Chestnut Soup

A Classic French soup of earthy chestnuts puréed until creamy. Creating a luxuriously thick, creamy texture with the full-on sweet buttery taste of fresh chestnuts. Finished with a dollop of créme fraiche.

-Domaine Du Prieure, Burgundy Cremant

Coquille St Jaques

Scallops cooked with wine and cream and baked golden brown with a ring of duchess potatoes.

-Domaine Du Couron, Rhone CDR Village Blanc

Lobster Thermidor

Tender chunks of cold-water lobster bathed in a creamy cognac spiked sauce that’s stuffed back in the shell then topped with gruyere cheese. It’s then baked until golden and bubbling. Served with sautéed green beans.

-Domaine De Couron Viognier

Braised Rabbit with Prunes

Braised Rabbit with salty bacon and sweet prunes creating a rich sticky sauce, served over rice.

-Domaine De Prieure Burgundy Hautes Cótes de Beaune Pinot Noir 2019
-Domaine Du Grangeon Ardeche Syrah

Spiced Poached Pears with Vanilla Bean Ice Cream

-Compte Lauze, Rhone Cháteauneuf Du Pape Rouge 2020