1938 Restaurant & Pub

1938 Restaurant & Pub

Dining Room Hours:

5pm -9pm  Thursdays

5pm- 10pm Friday & Saturdays

Sunday thru Wednesday by Reservation Only 

 

Call us at 419-562-3013

To make reservations!

 

1938 Pub and Restaurant

Menu  

Starter

Baked Brie- 12

Brie Baked Wrapped in Puffed Pastry topped with Apples & Amaretto. Served with Artisan French bread

Featured Soup- 7

Seasonal favorites made right in our kitchen from scratch with the best ingredients

Empanadas- 699

Four different filling options in a homemade pastry crust. Choose from Sausage & Pepperoni, Chipotle Chicken, Mac & Cheese or Steak & Cheese.

Jalapeno Poppers- 499

Whole Jalapeno stuffed with cream cheese, breaded and deep fried. Served with a berry jalapeno jam.

Cheese sticks- 499

Breaded and deep fried mozzarella cheese. Served with marinara

Macaroni & Cheese- 499

Our five cheese, creamy blend with extra sharp aged cheddar for a nice kick and finished in the oven with a crunchy topping

Fresh Cut Fries- 299

Whole potatoes cut into large steak fries. Add cheese & bacon for $2 more  Add chili, cheese & bacon for $4 more

Jalapeno Poppers- 499

Whole Jalapeno stuffed with cream cheese, breaded and deep fried. Served with a berry jalapeno jam.

Chicken Wings- 10

Mild, Medium, Hot, Parmesan Garlic, or Teriyaki. Served with Ranch or Blue Cheese

Bourbon Steak Skewers- 899

Steak  with a sweet, tangy bourbon glaze grilled to perfection

Salad

House- 6

Mixed Greens, Tomatoes, Cucumbers, and Red Onion

Dressings: Balsamic, Vanilla Bean, Champagne, Ranch or Blue Cheese

Apple Walnut- 8

Mixed Greens, Apples, Candied Walnuts, Smoked Cheddar and Bacon Crumbles with a creamy dressing

Pasta (Gluten Free Available)

Classic- 17

Linguine noodles served with a classic Pomodoro or Cream Alfredo

Bolognese- 18

Linguine noodles served with a rich tomato meat sauce that is rich with flavor!

Seafood- 24

Linguine noodles with scallops, shrimp, and mussels in a rich Alfredo Beurre Blanc

Beef

Filet with Red Wine Demi- 40

Hand cut Tenderloin with a Red Wine Demi, Seasonal Vegetables and Chef Potatoes

Prime Cut New York Strip- 40

Premium prime cut steak with a Red Wine Demi, Seasonal Vegetables and Chef Potatoes

Flat Iron Steak- 28

Juicy Flat Iron Steak thrown on the grill with onions and peppers. Served with seasonal vegetables and chef’s potatoes

Fresh Seafood

 Fresh Salmon- 28

Salmon Pan-Seared with a yogurt dill sauce served with seasonal vegetables, and chef potatoes

Pork

Apple Amaretto Pork Chop- 30

Frenched Pork Chop grilled and covered with apple and amaretto. Served with Seasonal Vegetables and Chef Potatoes

Chicken

Chicken Adobe-  28

Argentinian style slow simmered chicken with sweet tomatillos, onion and cilantro over Quinoa.

Italian Chicken -  28

A true rustic Italian dish with oven roasted rosemary chicken and tomatoes, peppers and onions slow cooked with white wine

Chicken Jalfrezi-  28

Guest inspired Far East dish with cumin, coriander, garlic, onions and peppers. Hearty with just a hint of spice.

Sandwiches

Philly Steak Sandwich- 1099

You never had a Philly Cheese steak like this! Chef Frank’s special recipe!

Fat Boy BLT- 899

Praline brown sugar bacon slices and Applewood smoked bacon piled high on a focaccia bun

Burgers

Garden Vegetarian Burger- 10

Sweet potato goat cheese and quinoa burger with, onion, and tomato!

Build Your Own- 11

Our Amazing Beef Patties that you can customize!

Cheese- Provolone, Smoked Gouda, Smoked Cheddar, American, Swiss

Veggies- Onion, Tomato, Mushrooms,

Bacon

Condiments-  Mustard, Mayo, Ketchup, BBQ, BBQ Aioli

Flatbreads

Cheezilla- 11

Our homemade red sauce with mozzarella, parmesan, provolone and cheddar cheeses!

Pepperoni- 12

Our homemade red sauce with mozzarella and pepperoni

Zesty Veggie- 12

Our homemade red sauce with red onions, bell peppers, spinach, mushrooms and bell peppers

Supreme-  13

Our homemade red sauce with mozzarella, parmesan, pepperoni, bell peppers, onions, mus

FEATURED DRINKS

Patio Pleasing Sangria- 4 glass/ 16 pitcher

Made for Sitting and Sipping outside and enjoying the fine Countryside Wine, Macerated Berries, real fruit juice and a whole lot of yumminess!  

A Bloody Good Mary- 11

After just one sip of our special Bloody Mary concoction one Australian guest proclaimed, “Now that is a Bloody Good Mary!” and we kept the name! Absolut Vodka, Tomato Juice and a whole LOT of spices and veggies make this drink almost a meal!  

Stubborn as an Irish Mule-

We love the Russian Mules everyone is crazy about but we like our Whisky even better! Why not combine Jameson, Ginger Beer, and Simple Syrup for a slight twist on a crowd favorite?!

Pineapple Prosecco- 10

We take the bubbly goodness of Zardetto Prosecco, add a Sprig of Pineapple Sage straight out of our garden and end up with a fun, bubbly treat with a fragrant zip! Perfect as an aperitif!

NEW TO HIDEAWAY AND 1938 RESTAURANT & PUB!!

VEUVE CLICQUOT CHAMPAGNE!

One of our all-time favorite, hands down, no holds bar, ABSOLUTE FAVORITE Champagne

It has a beautiful yeastiness with a gorgeous finish where the malolactic fermentation gives this Champagne its signature characteristic  - 95   

Chardonnay- Angeline Reserve, Sonoma California, 2013-          6/24

Barrel Fermented in French Oak with hints of pineapple, vanilla and toast.

Viognier- Kinkead Ridge, Ripley, Ohio, 2013-                           7/28

Crisp yet smooth wine with hints of kiwi and guava and notes of orange blossom

Sauvignon Blanc- Drylands, Marlborough, New Zealand, 2012-                  7/28

Passionfruit, citrus and Jalapeno combine for a crisp and refreshing white

Rose- New Age, Mendoza, Argentina, NV-                            7/28

Raspberry, cranberry and violets dance around for a refreshing taste

Riesling Spatlese- Heinz Eifel, 2011-                                      7/28

Luscious and full bodied with ripe peach, apricot, quince and slight lemon

Moscato d’Asti- Conterra Italy, 2013-                                     7/30

Honeysuckle and apricot blend together in a bubbly delight for the senses

Merlot- R Collection, Raymond, California, 2013-                 6/26

Full bodied with ripe cherry, raspberry and just a touch of plum

Cabernet Sauvignon- Avalon, Napa,  2011-                         7/30

Plum, dark cherry and notes of both spice and cedar

Syrah- 6th Sense, Michael David, Lodi, California 2011-       7/30

Dark plums, toffee, spice cake and pepper

Pinot Noir- Parker Station, Santa Barbara, California 2012- 7/28

Mostly single vineyard fruit with flavors of cherry, strawberry and vanilla oak

Bordeaux- Exem, Bordeaux, France, 2011-                           7/30

Ripe red and black fruit, with soft tannins 70% merlot, 30% cabernet sauvignon

Zinfandel- 7 Deadly Zins, Michael David, Lodi, California, 2013-   7/30

Cherry and currant flavors rounded out with a touch of leather



 

1938 RESTAURANT & PUB MENU HERE!

 

Located in the beautiful manor house at Hideaway Country Inn, 1938 Restaurant  is a comfortable yet elegant dining experience with comfy, plush chairs, white linen tablecloths & napkins, and a real wood burning fireplace! Our huge bay window looks out onto our kitchen gardens and a serene country setting. Enjoy our Chef's passion for great, local ingredients lovingly prepared for a delicious dining experience! 

 CALL 419-562-3013 To MAKE RESERVATIONS!

 Guests can rest assured any special dietary needs can and will be met. Our owner is Gluten-Free, so we fully understand your concerns and special needs.  Please ask your server which menu items are already gluten free.  Vegetarians will be thrilled to find more than just bland pasta and salad at the HideAway! When making your reservations, please let us know your dietary needs, and we will be ready to wow you with delicious options! 

 

Food Writer, Seth Weibel with Mansfield News Journal:

"Andrea and I once took a trip to Berghoff's in Chicago, where we enjoyed some of the best lamb we've ever experienced. Who knew it would be a mere 25 years later when we would experience comparable tender lamb lollipops with a cherry chutney and mint balsamic reduction? "

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