Altnaveigh Inn

Name: Altnaveigh Inn
Address: 957 Storrs Rd., 06268, CT, 06268
Telephone: 860-429-4490

957 Storrs Rd., Storrs, CT 06268, US

• Tuesday: 11:30AM-9:00PM •Wednesday: 11:30AM-9:00PM •Thursday: 11:30AM-9:00PM •Friday: 11:30AM-10:00PM •Saturday: 5:30PM-10:00PM •

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Details

Cuisine: Continental
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

Luncheon Menu - Early Winter, 2005

APPETIZERS

Sautéed Shrimp & Risotto

Shrimp sautéed with herbs and garlic. Served over a pan-fried risotto cake and topped with lobster sauce.

Baked Clams Casino

Cherrystone clams filled with red and green peppers, red onion, garlic butter and bacon.

Chilled Seafood Cocktail

Chilled lobster picked from the shell and crisp, jumbo shrimp served together with a tangy aioli of garlic, lime and chili peppers.

SALADS

Classic Caesar Salad

Crisp romaine greens, shaved Pecorino Romano cheese, garlic croutons and toasted pine nuts tossed in a creamy garlic Caesar dressing.

Garden Salad

Mix of fresh garden greens combined with garden vegetables and dried fruits.

Spinach Salad ala Maison

Tender spinach leaves served with sautéed pears, red onion, chopped bacon, Pecorino Romano cheese and candied walnuts. Served with a sweet and sour honey dressing.

Tuna Fish Salad Plate

White tuna salad with celery and dried cranberries arranged with an assortment of side salads and fresh fruit. Served with toast points.

"Top Your Salad" Selections

Pistachio Encrusted Tuna

Grilled Breast of Chicken

Sautéed Sea Scallops

Sautéed Shrimp

SANDWICHES

Grilled Chicken or Sliced Turkey Club Sandwich

Your choice of meats on a triple-decker sandwich with fresh lettuce, sliced tomato, and smoked bacon. Classic mayonnaise.

Chicken Salad Sandwich

Fruited chicken salad sandwich served with a side salad and homemade deep fried potatoes.

Monte Cristo Sandwich

Triple-decker sandwich consisting of sliced turkey, ham, and Swiss cheese. Sandwich is dipped into beaten egg and grilled in butter until golden brown. Served with powdered sugar and maple syrup.

Grilled Portabella Sandwich

Grilled portabella mushroom, wilted spinach and fresh Mozzarella drizzled with a balsamic vinaigrette served on a toasted Kaiser roll.

ENTRÉES

Char-Grilled Sirloin of Beef

8 ounce center cut sirloin steak grilled to your request.

Breast of Chicken Cordon Bleu

Egg-dipped breast of chicken filled with honey-cured ham and smoked Gouda cheese. Served with a peppercorn cream sauce.

Breast of Chicken Marsala

Tender medallions of chicken sautéed with wild mushrooms, sun-dried tomatoes, and herbs. Served with a Marsala wine demi glace.

Almond-Encrusted Salmon Filet

Served with an apple cider reduction infused with fennel seed and wilted spinach.

Petite Filet Mignon Au Poivre

Sautéed 5 ounce filet coated with crushed peppercorns, grilled to your request, and served with a brandy butter glaze.

Fettuccini Pasta with Lemon Cream Sauce

Black pepper fettuccini pasta served with grilled vegetables and grated Parmesan cheese.

Dinner Menu – Early Summer 2006

APPETIZERS

Grilled Portabella Mushrooms

Wilted spinach, plum tomatoes, garlic and fresh Mozzarella cheese. Topped with a reduced balsamic drizzle.

Maryland Crab Cakes

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

Scallops Wrapped in Bacon

Char-grilled tender sea scallops served with a coconut cream sauce and drizzled with sweet honey.

Lobster Ravioletti

Fresh picked lobster, rich ricotta cheese, garden fresh roma tomatoes and basil all wrapped in lasagna pasta, then topped with lobster sauce.

SALADS

Classic Caesar Salad

Crisp romaine greens, shaved Pecorino Romano cheese, garlic croutons and toasted pine nuts tossed in a creamy garlic Caesar dressing.

Spinach Salad ala Maison

Tender spinach leaves served with sautéed pears, red onion, chopped bacon, Pecorino Romano cheese and candied walnuts. Served with a sweet and sour honey dressing.

Confit Duck Salad

Roasted confit duck, dried cranberry, apricot, golden raisins and toasted sunflower seeds served over field greens tossed with sweet and sour honey dressing. Finished with shaved Pecorino Romano cheese.

CHILDREN'S SELECTIONS

Ziti Pasta served with Marinara Sauce

Chicken Fingers

Served with homemade deep-fried potatoes, side salad, and barbeque sauce.

ENTRÉES

Filet Mignon with Gorgonzola Herb Butter

Char-grilled 10 ounce filet, the most tender of all beef cuts, grilled to your request. Served with a classic Port demi glace and topped with Gorgonzola herb butter.

Char-grilled Sirloin of Beef Au Poivre

12 ounce sirloin rubbed with crushed peppercorns and herb seasonings, then grilled to your request. Finished with Brandy and butter.

Long Island Duck Breast and Duck Leg Confit served with Maple-infused Au Ju

Maple glazed breast of duckling, sliced and served medium. Roasted leg confit, tender and crisp. Served with swiss chard sautéed with caramelized onions, raisins and garlic.

Breast of Chicken Scampi

Sautéed breast of chicken split and filled with grilled asparagus and sautéed shrimp. Topped with a lemon buerre blanc sauce.

Sautéed Seafood Medley

| The best the ocean can offer: sautéed sea scallops, shrimp, and lobster meat. Sautéed in creamy butter, white wine and lemon. Served over wilted spinach and topped with a lobster cream sauce.

Grilled Pineapple Shrimp

Five large grilled shrimp served with pineapple, a roasted corn and ginger coulis, and a basmati rice timbale. Drizzled with a reduced pineapple-infused teriyaki sauce.

Pistachio Encrusted Filet of Tuna

Served with oven roasted onion marmalade, roasted pepper coulis, a crunchy coating of pistachio nuts, and a balsamic drizzle. Cooked to your request.

Grilled Filet of Salmon

Char-grilled salmon filet served over julienne cucumber tossed in fresh lime juice, olive oil and cracked peppercorns. Topped with a refreshing salsa of peaches, cilantro, roma tomatoes and peppers.

Penne Pasta with Roasted Vegetable Ragu

Penne pasta tossed with herb-infused olive oil and topped with oven roasted vegetables, chopped basil and Romano cheese.