Altnaveigh Inn

957 Storrs Rd, Storrs, CT 06268

Hours of Service:

Monday: 11:00am - 9:00pm

Tuesday: 11:00am - 9:00pm

Wednesday: 11:00am - 9:00pm

Thursday: 11:00am - 9:00pm

Friday: 11:00am - 10:00pm

Saturday: 11:00am - 10:00pm

Sunday: 12:00pm - 9:00pm

(Hours of Service May Vary)
Charcuterie Plate - spiced cured meats

Sliced cured italian style meats, chopped chicken liver - shaved cheeses, olives, fire roasted red peppers - lemon hummus - herb flatbreads.

Sautéed Shrimp & Risotto

Four scampi style shrimp sautéed in garlic, herbs and white wine, with a touch of cream, served over a mini pan fried risotto cake.

Maryland Crab Cakes

Crispy maryland-style crab cakes, greens, tossed in fresh lime, olive oil and cracked black pepper. Served with a tangy aioli of garlic, lime and chili peppers.

Steak Bruschetta

Grilled steak, thinly sliced - topped over three crispy french breads, roma tomatoes, chopped basil and fresh mozzarella cheese, drizzled with reduced balsamic vinegar.

Stuffed Artichoke Hearts with Goat Cheese

Deep fried panko encrusted artichoke hearts, filled with goat cheese - tangy remoulade.

Grilled Portabella Mushroom Stack

Marinated portabella mushroom caps filled with chopped roma tomatoes, basil, fresh mozzarella cheese, wilted baby spinach and a balsamic drizzle.

Baked Clams Casino - or - Clams on the Half Shell

Freshly shucked little neck clams served in either style - baked in garlic butter with peppers and bacon - or - served over crushed ice with cocktail sauce and lemon.

Side Salad with Entrée Selection - house greens, choise of dressing

Fresh greens with garden vegetables, shaved cheese, dried fruits and sunflower seeds.

Spinach Salad Ala Maison

Tender spinach leaves served with sautéed red pears, crispy bacon, pecorino romano cheese and candied almonds. Served with a sweet and sour honey dressing.

Classic Caesar Salad

Traditional combination of romaine greens, pecca romano cheese, croûtons and a creamy caesar, parmesan and herb dressing.

Duck Confit Salad

Roasted confit duck leg, with dried fruits, toasted sunflower seeds - served over chiffinaide greens - sweet & sour honey dressing.

Roasted Lentil Salad

Roasted lentils in herbs, chiffinade romaine, roasted vegetables, balsamic vinaigrette - parmesan crisp - topped with a zesty warm dried fruit red cabbage slaw.

Waldorf Salad

A classic presentation of fresh apples, celery and toasted walnuts - chiffinade romane, dressed with mayonnaise and lemon - topped with apple greens and toasted nut bread.

Filet Mignon wrapped with Bacon- Gorgonzola Cheese

Char-grilled filet mignon wrapped with bacon, served with our classic demi glace and bernaise sauce - topped with crumbled gorgonzola cheese.

Char-Grilled New York Sirloin of Beef - Bourbon Style

New york strip steak - served with a smokey bourbon sauce, and topped with rasion butter - we then finnish this dish with panko encrusted onion rings.

Altnaveigh Inn Surf & Turf

Petit filet mignon wrapped in bacon, grilled portobello mushroom, demi glaze and hollandaise, served with two large shrimp filled with crabmeat & parmesan.

Pan Seared Sea Bass - Spicy Citrus Sauce

Sea bass filet, sautéed till golden brown, crispy outside, moist and flaky in the center, topped with sautéed banana's and served with a zesty citrus sauce with a bit of a bite.

Baked Stuffed Jumbo Shrimp

Three large shrimp filled with crab meat & parmesan cheese, baked to perfection in sweet butter and white wine, each topped with a dollop of hollandaise sauce.

Grilled Filet of Salmon - Roasted Corn & Black bean Salsa

Salmon filet, lightly seasoned and served with a refreshing roasted corn & black bean salsa, reduced pineapple glaze and topped with julienne cucumber tossed in lime.

Sautéed Sea Scallop - St Jacques

Sautéed sea scallops served with wilted spinach, shallots, wild mushrooms, herb borsin cheese mornay sauce - topped with hollandaise and toasted rustic crumbs.

Pistachio Encrusted Filet of Tuna

Sushi grade yellowfin tuna filet, served over a warm spicy red cabbage and fennel slaw,balsamic drizzle and a dollop of wasabi.

Field and Stream Combo Plate

Sautéed long island duck breast, presented medium rare, maple au jus, - pan fried rainbow trout, apple greens, topped with herbs and almond butter.

Grilled Sirloin of Lamb - Herb A jus

Sirloin of lamb, dry rubbed and grilled to your request, sliced and served with herb a jus, topped with a dollop of our dried fruit chutney.

Ruby Glazed Flank Steak

Flank steak coated with sweet and sour ruby glaze - pan fried in a cast iron skillet, deep fried tomatos and topped with a parmesan crisp.

Half Chicken - Provincial

Sautéed boneless half chicken topped with sliced Italian sweet copocolla, basil, diced roma tomatoes, fresh mozzarella and served with fresh herb pan au jus.

Tournedos of Pork - Tuscany

Center cut pork loin filled with goat cheese, wrapped in bacon - topped with filo crowns filled with roasted artichoke hearts, fire roasted red peppers and tomatoes.


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Disclaimer: Prices and availability are subject to change

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