Established in 2000, by Joe and Molly Curran, whose hands-on approach has set 1703 Restaurant & Catering apart and endeared it to regular patrons. 1703 specializes in creative cuisine, using seasonal ingredients to influence our daily menus. Chef de Cuisine Curtis Hackaday has received many well-deserved accolades for his artistry and taste.
Please join us for lunch, dinner and Sunday brunch to sample our daily menus, cocktails and award winning wine list. Reservations are highly recommended as we do tend to fill up and are occasionally closed for private events.
If it's catering you're looking for, we would love to create an event that is unique to you and your group. Whether you're planning a wedding, business lunch, rehearsal dinner, baby shower, cocktail reception, or a dinner party, we would be thrilled to work with you.
Our Lunch and Brunch menus change most every day, although there are some favorites that remain on the menu from week to week, based on customer demand. On the lunch menu, you'll always find our Pecan Chicken Salad and a Brunch staple is the 1703 Benedict, made with Country Ham instead of Canadian Bacon. Other favorites include our Salmon Salad, Beef Tenderloin Salad, BLT, Crab Cake Benedict, and French Toast. Our Chefs put a modern twist on some of the classics!
Dinner is where creativity is at its highest at 1703! Our chefs use seasonal and locally sourced ingredients to create art on the plate and sensations to the tastebuds. The menus hardly ever look the same from one night to the next. We always encourage our customer to try what jumps off the page at them, because the next visit, it may not be there.