Sample Altnaveigh Dinner Menu

APPETIZERS

Foie Gras de Canard Mulard
Two and a half ounce serving of duck liver foie gras, pan seared until crispy brown, then coated with reduced port wine. Served with a baked apple filled with Boursin cheese.

Wild Mushroom Tart
Crispy phyllo shell filled with sautéed wild mushrooms that have been slowly simmered in veal broth, caramelized shallots, sautéed pears, candied almonds and Boursin cheese.

Baked Clams Casino
Six freshly shucked cherrystone clams topped with diced red peppers, red onion, garlic butter and a strip of bacon. Baked in the oven until crisp and tender.

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.

Steak Bruschetta
Marinated steak, thinly sliced, served over crispy French bread, sautéed Roma tomatoes, garlic, chopped basil and fresh mozzarella. Drizzled with a reduced balsamic vinegar. We can do this dish without steak if requested.

SALADS

Ask your server about our salad toppers

Classic Caesar Salad
Crisp romaine greens, shaved Pecorino Romano cheese, garlic croutons and toasted pine nuts tossed in a creamy garlic Caesar dressing. Petite and full-size plates available.

Arugula & Pear Salad
Arugula greens tossed in a red wine vinaigrette with a hint of cracked pepper. Served with sautéed pears, candied almonds and shaved Pecorino Romano cheese and Prosciutto ham. Accompanied with a toasted French bread crust topped with balsamic-simmered onions and Boursin cheese. Petite and full-size plates available.

Chopped Vegetable Salad with Goat Cheese
Finely chopped garden vegetables tossed in a light and zesty balsamic and fresh lime vinaigrette. Served over chifanade-cut romaine greens and topped with deep-fried panko-coated goat cheese.

Lobster Salad with Grilled Heart of Romaine
Freshly picked lobster tossed in a light and refreshing tomato vinaigrette; served atop a grilled Caesar romaine heart, avocado, ruby red grapefruit and crème fraiche.

ENTRÉES

Our entree selections change seasonally. Entrees are priced between $28 - $38. Entrees include a small house salad and the chef's choice of a vegetable and starch.

Filet Mignon & Foie Gras Wellington Style
Eight ounce filet char-grilled to perfection, split open and filled with wilted spinach and then crowned with a ring of puffed pastry, a wild mushroom duxelle and a port glazed, pan seared duck foie gras. Served with a reduced demi glace and Béarnaise sauce.

Rib-Eye Steak au Poivre
Crushed tri-color peppercorn mélange dry-rubbed onto a fourteen ounce rib-eye steak, grilled to perfection. Served with a brandy cream au jus and topped with golden raisin butter.

Filet Mignon Wrapped in Bacon & Gorgonzola
Char-grilled ten ounce filet wrapped in bacon and grilled over an open flame to your request. Served with our classic demi glace and Béarnaise sauce, then topped with crumbled gorgonzola cheese.

Pan Seared Sea Bass
Sea bass filet, sautéed until crispy on the outside and moist and flaky in the center. Topped with sautéed bananas and served with a zesty citrus sauce with a bit of a bite.

Sautéed Sea Scallops en Croute & East Coast Lobster
Large and tender sea scallops sautéed until golden brown, then placed over zesty greens and ringed with phyllo pastry. Topped with a savory purée of roasted butternut squash. This special dish is then finished with freshly picked east coast lobster tails.

Filet of Salmon with Roasted Corn & Black Bean Salsa
Grilled salmon roulade, lightly seasoned, served with a refreshing roasted corn and black bean salsa, pineapple, and julienned-cucumber with a bit of a kick.

Pistachio Encrusted Filet of Tuna
Sushi-grade yellowfin tuna coated with crunchy pistachio nuts; served over wilted baby spinach, savory roasted onion marmalade, balsamic drizzle and a dollop of wasabi.

Breast of Chicken Scampi - Lemon Beurre Blanc
Moist and flavorful breast of chicken, split and filled with asparagus spears and three large shrimp sautéed in garlic butter. Dish is finished with a lemon beurre blanc.

Sample Altnaveigh Luncheon Menu

APPETIZERS

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.

Grilled Portabella Mushrooms
Marinated Portabella mushroom caps filled with Roma tomatoes, garlic and fresh Mozzarella cheese then oven-baked until bubbly. Served over wilted baby spinach leaves and topped with a reduced balsamic drizzle.

Steak Bruschetta
Marinated steak, thinly sliced, served over crispy French bread, sautéed Roma tomatoes, garlic, chopped basil and fresh Mozzarella. Drizzled with a reduced balsamic vinegar. We can do this dish without steak if requested.

Classic Shrimp Cocktail
Five crispy-cold cocktail shrimp served over greens and topped with our homemade zesty red cocktail sauce..

SALADS

Tuna Fish Salad Plate or Fruited Chicken Salad Plate
White tuna salad or fruited chicken salad arranged with an assortment of side salads and fresh fruit. Served with garlic toast points.

House Garden Salad
Field greens combined with garden vegetables, dried fruits, croutons and toasted sunflower seeds. Served with your choice of dressings.

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 leg, 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.

Arugula & Pear Salad
Arugula greens tossed in a red wine vinaigrette with a hint of cracked black pepper. Served with sautéed pears, candied almonds and shaved Pecorino Romano cheese. Finished with Prosciutto ham and a toasted crust topped with balsamic-simmered onions and Boursin cheese.

"Top Your Salad" Selections

Pistachio Encrusted Tuna

Grilled Breast of Chicken

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.

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

ENTRÉES

All entrees are served with a basket of luncheon rolls, a small house salad, and the chef's choice of a starch and vegetable.

New Zealand Lamb & Cornish Game Hen Combo Plate
Semi boneless, sautéed Cornish game hen - the sweetest of all birds - topped with a peppercorn cream sauce. Served along-side a pan-seared New Zealand lamb chop, cooked to your request and topped with our reduced cranberry chili sauce - a little sweet and a little spice!

New York Sirloin of Beef Bourbon Style
8 ounce strip sirloin steak rubbed with Montreal seasonings, grilled to your request. Served with a reduced bourbon sauce and topped with shallot and golden raisin butter.

Grilled Roulade of Salmon with Onion & Fennel Slaw
Roulade of salmon marinated in a chili-infused teriyaki. Served with a poached pear filled with a red onion and fennel slaw. Topped with greens and finished with a zesty pineapple teriyaki glaze.

Fettuccini Pasta with Shrimp Scampi
Fettuccini pasta served with scampi-style shrimp, chopped tomatoes, herbs, Pecorino Romano cheese, and garlic butter with a touch of cream.

Breast of Chicken Normandy
Tender medallions of chicken topped with sautéed pears, caramelized onions and melted smoked Gouda cheese. Served with a rich Apple Jack brandy beurre blanc.