1812 Food & Spirits

1812 Food & Spirits

1812 Food & Spirits
(419) 960-7588
(419) 960-7546
1812foodspirits@gmail.com
Rosie's Bar & Grill
(419) 967-9084
(419) 960-7310
rosiesbargrill@gmail.com

1812 Food & Spirits - Dinner

Dinner Menu

Appetizers


Seared Walleye Cakes- 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.11

Garlic Steamed Mussels- 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.15

Lobster Tail Dainties- Two 3oz South African Cold-Water lobster tails broiled to perfection, served with fresh lemon and drawn butter.19

Lollipop Lamb Chops- 3 Tender New Zealand lamb chops broiled to perfection with our special blend of seasonings. Drizzled with our rosemary and red wine raspberry sauce.14

Eggplant Parmesan- Fresh Italian breaded eggplant baked with cheese and our homemade marinara sauce.9

Shrimp Scampi- 3 Jumbo shrimp baked in our champagne-garlic butter sauce. Served with grilled Italian bread for dipping.11

Boston Calamari- Lightly breaded and deep fried in our special recipe! Tender calamari rings, and banana peppers. Served with our zesty bistro sauce for dipping.11

Olive Oil Dip- Imported extra virgin olive oil with fresh garlic, grated Romano cheese, red pepper flakes and fresh ground pepper. Served with crusty Ciabatta bread loaf.5


Homemade Soups

Baked French Onion- A blend of caramelized onions slowly simmered in our secret broth with homemade croutons and topped with smoked provolone cheese. Baked golden brown.8 bowl/.6 cup

Soup Du Jour- Fresh homemade soup prepared daily in our kitchen.5 bowl/.3.5 cup


Specialty Salads


Wedge Salad- Crisp fresh baby gem lettuce topped with creamy blue cheese dressing, chopped red onion, fresh tomatoes, bacon and egg. Finished with a balsamic reduction.14 Full/.7 side

Apple Walnut Salad- Fresh arcadian greens tossed in our green apple vinaigrette dressing with sliced green apples, walnuts and blue cheese crumbles.14 full/.7 side

1812 Salad- Fresh arcadian greens tossed in our raspberry vinaigrette. Topped with blue cheese crumbles, toasted almonds, and port wine soaked cranberries.14 full/.7 side

Greek Salad- Fresh spinach and arcadian greens tossed in our Yasou feta cheese vinaigrette dressing. Topped with feta cheese, cucumbers, roasted red bell peppers, black olives, Kalamata olives and fresh tomatoes.16 full/.8 side

Traditional Caesar Salad- Crisp romaine lettuce tossed with shaved aged Romano cheese, homemade croutons and our famous Caesar dressing.14 full/.7 side (add anchovies.2)

Add to any salad: 6oz grilled Ohio Free Range chicken breast.5, deep fried chicken tenders.6, 4oz steak.7, 4oz. sautéed shrimp.6, 4oz grilled salmon.7, 3oz cold water lobster tail.9

Steaks & Chops

(served with a tossed house salad and our delicious house bread)


*Brandied Pork - 8oz Pork Ribeye Chargrilled Medium. Topped with apples and onions sautéed in a brown sugar brandy butter sauce. Served with Served with cassoulet potatoes.25

*Lamb Chops- Tender New Zealand lamb chops broiled to perfection with our special blend of seasonings. Served with cassoulet potatoes and drizzled with our rosemary and red wine raspberry sauce.36

*Filet Mignon- 8oz USDA choice filet mignon chargrilled, topped with our garlic herb butter. Served with cassoulet potatoes and fresh asparagus.41        (Filet requested to be prepared medium well or well done will automatically be butterflied unless otherwise requested!)

*Strip Steak - 12oz center cut NY strip steak chargrilled, topped with our garlic herb butter. Served with cassoulet potatoes.30


We do not recommend or guarantee the tenderness of steaks or chops cooked more than medium.

Add to Your Steak

Alaskan Topping- Blue crab meat, sautéed mushrooms and hollandaise sauce.10
Oscar Topping- Blue crab meat, asparagus and hollandaise sauce.10
Lobster Tail- 3oz cold water lobster tail dainty.10
Sautéed Onions- Sautéed in butter.4
Mushrooms- Sautéed in butter.5
Baked Roquefort Crust- Blue cheese sauce baked golden brown.4
Peppers & Garlic- Sautéed garlic and roasted red bell peppers.4
Hollandaise Sauce.3

House Specialties
(served with a tossed house salad and our delicious house bread)


1812 Chicken- Fresh Ohio free range chicken breast baked with our parmesan bread crumb crust and topped with a sherry cream sauce. Served with cassoulet potatoes and fresh asparagus, and garnished with pepperoncini's.22

Veal Short Ribs- Provimi bone-in veal short ribs slow roasted with our fresh herb, tomatoes, carrots and red wine sauce. Served over a creamy garlic-parmesan risotto.24

Blackened Shrimp Risotto- Jumbo shrimps sautéed with a spicy Cajun seasoning. Served over a creamy garlic-parmesan risotto.26

*1812 Grilled Veal Liver- Tender Provimi veal liver smothered with grilled onions and topped with crisp bacon. Served with our homemade cassoulet potatoes.21


Lakes & Seas
(served with a tossed house salad and our delicious house bread)


Perch Dinner- A generous portion of fresh Lake Erie Yellow perch. Choose lightly breaded and deep fried in our famous recipe or breaded and sautéed topped with our champagne-garlic butter sauce. Served with your choice of side dish.27

Fresh Walleye- 8oz Fresh Lake Erie Walleye. Choose lightly breaded and deep fried, gluten
free          panko and almond breading and baked, or breaded and sautéed topped with our champagne-garlic butter sauce. Served with your choice of side dish.27

*1812 Salmon- 8oz Fresh Bay of Fundey Salmon Grilled Medium (or to order). Topped with our Cranberry and Orange sauce.26         (Medium salmon will be pink in the center)

Triple Lobster Tails-Three 3oz South African cold-water lobster tails broiled to perfection. Served with fresh lemon and drawn butter and your choice of side dish.36

Tempura Shrimp- Large Tempura battered white shrimp, served with a sweet chili orange jam and your choice of side dish.25


Side dishes: French fries, cassoulet potatoes, baked potato, vegetable du jour,
seasoned jasmine rice or angel hair garlic pasta Ali olio
( creamy parmesan risotto, sautéed spinach or fresh asparagus .2 upcharge with all entrées)

Pasta Dishes

(served with a tossed house salad and our delicious house bread)


Chicken Picatta- Ohio free range chicken breast lightly battered. Sautéed in our lemon white wine butter sauce with artichokes, tri colored tomatoes and capers, served over pasta ali oli.22

Chicken Parmesan- Lightly battered Ohio Free Range chicken breast baked with cheese and our homemade marinara sauce. Served over imported fettuccini pasta.22

Eggplant Dinner- Italian breaded eggplant baked with cheese and our homemade marinara sauce. Served over pasta ali oli.19

Alfredo & Asparagus- Imported fettuccini pasta in our homemade creamy Alfredo sauce. Tossed with fresh oven roasted asparagus.16…Add 6oz grilled Ohio Free Range chicken breast.5, 4oz steak.7, 4oz. sautéed shrimp.6, 4oz grilled salmon.7, 3oz cold water lobster tail.9


Ala Carte Side Dishes


Tossed Salad.3
Grilled Asparagus.3
Sautéed Spinach with Onions & Peppers.4
Sautéed Onions.3
Sautéed Mushrooms.4
Seasoned Jasmine Rice.3
Cassoulet Potatoes.3
Garlic Pasta Ali Olio.3
Fettuccini Alfredo.4
Fettuccini Marinara.3
Creamy Garlic-Parmesan Risotto.4
French Fries.3


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 counter-parts 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.”

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Contact Us.

1812 Food & Spirits
2590 E Sand Rd, Port Clinton, OH 43452
(419) 960-7588 | (419) 960-7546

Rosie's Bar & Grill
117 Madison St, Port Clinton, OH 43452
(419) 967-9084 | (419) 960-7310

or emailing us at:
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