Ann Howard's Apricots

Name: Ann Howard's Apricots
Address: 1593 Farmington Ave., 06032, CT, 06032
Telephone: 860-673-5405

1593 Farmington Ave., Farmington, CT 06032, US

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

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Details

Cuisine: American (New)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

Summer Luncheon Menu

Starters

Chilled Cantaloupe Soup

crème fraiche, red radish, mint

Domestic “Kobe Beef” Chili sour

cream, cheddar cheese

Country Garden Greens Salad

shaved Parmesan cheese, mustard ~ balsamic vinaigrette, grilled cheese bread

“Old Bay” Dusted Pt. Judith Calamari

wasabi dipping sauce

Chopped Caesar Salad

hearts of romaine, seasoned croutons

Jumbo Shrimp Cocktail

“just grated” horseradish cocktail sauce

BLT Salad

Maytag bleu cheese, grape tomatoes, crispy apple smoked bacon & red onion

Apricots Burgers

Grilled Black Angus Burger

Grilled Black Angus Cheese Burger

Grilled Vegetarian Burger

Grilled Bacon & Bleu Burger

Sandwiches

Apricots’ Breast of Chicken Salad Croissant

with breast of chicken salad

Apricots Reuben

with corned beef, house made sauerkraut & Russian dressing, served on rye bread

Lemon Chicken Sandwich

artichoke hearts, oven-dried tomatoes, melted Fontina cheese on herbed focaccia bread

Smoked Turkey Sandwich

apple smoked bacon, lettuce, tomato, served on rye bread

Entrees

Grilled Atlantic Salmon

Shaved fennel, red onion & mandarin orange salad

Grilled Atlantic Swordfish

Lemon grass basmati rice, summer vegetables, citrus beurre blanc

Grilled Shrimp Caesar Salad

Chopped hearts of romaine, shaved Parmesan cheese

Sautéed Shrimp & Angel Hair Pasta

Spinach, garlic, white wine, light Alfredo sauce, topped with asiago cheese

Oven Roasted Maine Crab Cakes

Lemon crown, summer greens, Chipolte ~ lime aioli

Grilled Chicken Caesar Salad

Our classic salad served with sliced boneless breast of chicken

Apricots’ Chicken Pot Pie

A twenty year old tradition

Penne Primavera

With artichoke hearts, peppers, sundried tomatoes, tossed in pesto and topped with asiago cheese

Herb Roasted Half Chicken

Fresh herb veloute, roasted asparagus, mashed potatoes

Apricots’ Breast of Chicken Salad

With fresh fruit and local greens

Apricots’ Meatloaf & Mashed Potatoes

Maytag bleu cheese mashed potatoes & gravy

Grilled Black Angus Sirloin

Extra virgin mashed potatoes, summer vegetables & thyme jus

Warm Lamb & Wilted Spinach Salad

Grilled portabello mushrooms, Feta cheese, and a pancetta vinaigrette

Sliced Sirloin Steak Salad

Summer garden greens, goat cheese, balsamic vinaigrette

Summer Evening Pub Menu

Starters

Chilled Cantaloupe Soup

crème fraiche, red radish, mint

Domestic “Kobe Beef” Chili

sour cream, cheddar cheese

“Old Bay” Dusted Pt. Judith Calamari

wasabi dipping sauce

Jumbo Shrimp Cocktail

“just grated” horseradish cocktail sauce

Crispy Lobster Spring Rolls

Napa cabbage, shiitake mushrooms, teriyaki sauce

Salads

Country Garden Greens Salad

shaved Parmesan cheese, mustard ~ balsamic vinaigrette, grilled cheese bread

Chopped Caesar Salad

hearts of romaine, seasoned croutons

Warm Spring Lamb & Wilted Spinach Salad

grilled portabello mushrooms, Feta cheese, and a pancetta vinaigrette

BLT Salad

Maytag bleu cheese, grape tomatoes, crispy apple smoked bacon & red onion

Belgian Endive & Watercress Salad

apple smoked bacon, Maytag bleu cheese, candied walnuts

Grilled Chicken Caesar Salad

Our classic salad served with sliced boneless breast of chicken

Sandwiches

Apricots Reuben

with corned beef, house made sauerkraut & Russian dressing, served on rye bread

Lemon Chicken Sandwich

artichoke hearts, oven roasted tomatoes, melted Fontina cheese, served on herbed focaccia bread

Apricots Burgers

Grilled Black Angus Burger

Grilled Black Angus Cheese Burger

Grilled Vegetarian Burger

Grilled Bacon & Bleu Burger

Pub Entrees

Grilled Atlantic Salmon

Shaved fennel, red onion & mandarin orange salad

Grilled Atlantic Swordfish

Lemon grass basmati rice, summer vegetables, citrus beurre blanc

Sautéed Shrimp & Angel Hair Pasta

Spinach, garlic, white wine, light Alfredo sauce, topped with asiago cheese

Oven Roasted Maine Crab Cakes

Lemon crown, summer greens, Chipolte ~ lime aioli

Apricots’ Chicken Pot Pie

A twenty year old tradition

Herb Roasted Half Chicken

Fresh herb veloute, roasted asparagus, mashed potatoes

Penne Primavera

Artichoke hearts, sundried tomatoes, peppers, tossed in pesto and topped with asiago cheese

Apricots’ Meatloaf & Mashed Potatoes

Maytag bleu cheese mashed potatoes & gravy

Grilled Black Angus Sirloin

Extra virgin mashed potatoes, spring vegetables & thyme jus

Dinner Entrees

Cedar Planked Atlantic Salmon

Ginger rubbed, fingerling potatoes, summer vegetables

Grilled New York Strip Steak

Haricot vert, virgin mashed potatoes, green peppercorn cream

Chatham Lemon Sole “Francais Style”

Local spinach, giant fava beans, fried capers

Roast Rack of New Zealand Lamb

Just grated horseradish crust, roasted new potatoes & mint jus

Pan Seared Maine Sea Scallops

Champagne mango salad, coconut curry broth

Crispy Roasted ½ Long Island Duck

Vanilla bean sweet potatoes, Washington state cherry sauce

Herb Roasted “Frenched” Chicken Breast

Golden chanterelles, young asparagus, organic spaetzle

Grilled Atlantic Swordfish

Sweet corn butter, local baby spinach, saffron potatoes

Grilled Domestic Filet Mignon

Roasted garlic mashed potatoes, jumbo asparagus, sauce Bordelaise

Summer Dinner Menu

Starters

Chilled Cantaloupe Soup

crème fraiche, red radish, mint

Crispy Lobster Spring Rolls

Napa cabbage, shiitake mushrooms, teriyaki sauce

“Old Bay” Dusted Pt. Judith Calamari

wasabi dipping sauce

Oven Roasted Maine Crab Cakes

Chipolte ~ lime aioli

Hearts of Romaine Caesar Salad

with parmesan cheese & seasoned croutons

Country Garden Greens Salad

shaved Grana Padana cheese, mustard ~ balsamic vinaigrette, Ann Howard’s grilled cheese breads

Heirloom Tomato Salad

sea salt, farm stand basil, extra virgin olive oil

Belgian Endive & Watercress Salad

apple smoked bacon, Maytag bleu cheese, candied walnuts

Entrees

Cedar Planked Atlantic Salmon

Ginger rubbed, fingerling potatoes, summer vegetables

Grilled New York Strip Steak

Sunburst squash, virgin mashed potatoes, green peppercorn cream

Chatham Lemon Sole “Francais Style”

Local spinach, giant fava beans, fried capers

Roast Rack of New Zealand Lamb

Just grated horseradish crust, roasted new potatoes & mint jus

Pan Seared Maine Sea Scallops

Champagne mango salad, coconut curry broth

Crispy Roasted ½ Long Island Duck

Vanilla bean sweet potatoes, Washington state cherry sauce

Herb Roasted “Frenched” Chicken Breast

Golden chanterelles, young asparagus, organic spaetzle

Grilled Atlantic Swordfish

Sweet corn butter, local baby spinach, saffron potatoes

Grilled Domestic Filet Mignon

Roasted garlic mashed potatoes, jumbo asparagus, sauce Bordelaise