"One cannot think well, love well, sleep well, if one has not dined well." Virginia Woolf
At Restaurant 1818 you will dine in what was originally the Men's and Ladies’ Parlors of the Main House. These two parlors are adorned with authentic period crystal gasoliers. These impressive reproduction chandeliers and wall sconces were custom made for Monmouth by the artisans at Waterford Crystal in Ireland.
Guests have complete dining freedom when they reserve a table at Restaurant 1818. Here guests can select menu items on an a la carte basis from the gourmet appetizers, soups, salads, entrees, and desserts offered that evening. A full wine list and wine by the glass program is available to ensure your dining experience is the very best Natchez has to offer!
Private dining by candlelight is also offered for 8 to 12 people at the main dining room table. This room exemplifies the elegant dining experience which has been customary since the days of John and Eliza Quitman.
For more pictures of the Main House, click here: http://www.monmouthhistoricinn.com/gallery/the-mansion
The suggested attire for Restaurant 1818 is business casual.
Lollipop lamb chops drizzled with a sherry balsamic glaze on sweet pea puree - $15
Gulf Shrimp Cocktail with boiled and chilled shrimp and a zesty cocktail sauce - $12
Fried Green Tomatoes topped with a remoulade sauce made with jumbo lump crab and herbs from Monmouth’s garden - $14
Mushroom toast grilled baguette, local mushrooms, creole cream cheese and Madeira - $8
Soup of the Day Chicken and Sausage Gumbo
Cup - $6 Bowl - $8
Wedge Salad with grape tomatoes, bacon, blue cheese crumbles and blue cheese dressing - $9
Arugula Salad with toasted almonds, seasonal fruit and Champagne vinaigrette - $9
Baby Green Salad with apples, bourbon candied pecans, and red wine vinaigrette - $9
Caesar Salad with heart of romaine, croutons and parmesan with Caesar Dressing—$9
Add Chicken—$7.00 Add Shrimp—$9.00
Duck Moulard Breast with seasoned wild rice and wilted spinach - $30
Grilled Bone-In Pork Chop topped with apple chutney, with mashed sweet potatoes and sautéed green beans - $31
Beef—topped with a mushroom sauce with grilled asparagus and garlic mashed potatoes
6 oz Filet—$38.00
8 oz Ribeye—$30.00
Airline Chicken Breast topped with an orange glaze with roasted seasonal root vegetables and steamed broccoli- $21
Gulf Fish, Chef’s Choice – topped with a tomato butter sauce and with a cream maque choux – Market Price
Bourbon pecan pie with a chocolate ganache - $9
White chocolate bread pudding, bourbon praline sauce - $9
Chocolate Decadence topped with chocolate covered strawberries and drizzled with strawberry sauce - $9
Cheesecake with a drizzle of salted caramel sauce - $9
Ice Cream or Sorbet - $6