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Menu selections at the Altnaveigh change each season.  Many of our entrees are available in half-size portions. (See asterisked * items below.) The chef often prepares specials to augment the regular menu. To download a sample of our dinner menu, click here.   Note: our menu changes frequently.  This is a sample menu only.
The Altnaveigh offers an excellent selection of fine wines and other beverages to compliment your menu selections.

Altnaveigh Dinner Menu


Scallops wrapped in Bacon
Three tender sea scallops wrapped in smoky bacon, char-grilled and served with coconut cream sauce.

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.

Shrimp and Risotto
Scampi-style shrimp sautéed in garlic, herbs, white wine and a touch of cream; served over a mini pan-fried risotto cake.
Clams on the Half-Shell
Seven freshly shucked cherrystone clams served on a bed of greens with spicy cocktail sauce and lemon.
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.

Stuffed Artichoke Hearts with Goat Cheese
Three artichoke hearts coated with panko bread crumbs, filled with goat cheese and deep fried.  Served with a tangy remoulade dip.

Grilled Portabella Mushrooms
Marinated portabella mushroom caps filled with roma tomatoes, sautéed in garlic and topped with fresh mozzarella cheese.  Served over wilted baby spinach and a balsamic drizzle.
Fire Roasted Red Pepper Bruschetta
Flame roasted red pepper served over three toasted garlic rounds. Topped with basil, fresh mozzarella and sliced Italian sweet salami.
Ask your server about our salad toppers  

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.

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.
$7.00/ petite

Chiffonade Salad with Garlic and Tomato
Chiffonade romaine and arugula greens tossed with Romano cheese, candied almonds, shredded carrots.  Roasted garlic and tomato vinaigrette dressing.  Petite and full-size plates available.

$6.00 petite
Entrees include a house salad, warm dinner rolls and your choice of a starch and vegetable.  *Asterisked entrees below are available in half-size portions. Our menu changes frequently. This is a sample menu only.  

* Filet Mignon Wrapped in Bacon & Gorgonzola
Char-grilled ten ounce filet wrapped in bacon. Served with our classic demi glace and Béarnaise sauce, then topped with crumbled gorgonzola cheese and sun-dried tomato pesto. * Half-size portion available.


Three Piece Sampler Plate
Five ounce filet mignon wrapped in bacon served with a portabella mushroom and our classic demi glace. Grilled half Cornish game hen served with a risotto cake and fresh herb au jus. Single baked stuffed shrimp filled with crab meat and topped with hollandaise.


*Pan-Seared Sea Bass with Tomato Beurre Blanc
Sea Bass filet sautéed until golden brown.  Presented over wilted spinach and served with a savory sweet tomato jam. * Half-size portion available.


* Grilled Filet of Salmon with Roasted Corn and Black Bean Salsa
Lightly seasoned salmon filet served with a refreshing roasted corn and black bean salsa, reduced pineapple glaze, and julienne cucumbers tossed in lime juice. * Half-size portion available.


* Sea Scallop Stir Fry
Large sea scallops seared golden brown. Served over oriental stir fry vegetables, teriyaki-reduced ginger glaze in a crispy wanton bowl.  * Half-size portion available.


* Pistachio Encrusted Filet of Tuna 
Eight ounce portion of sushi-grade yellowfin tuna coated with crunchy pistachio nuts; served over a warm, spicy fennel and cabbage slaw, balsamic drizzle and a dollop of wasabi. * Half-size portion available.


* Baked Stuffed Jumbo Shrimp 
Four large shrimp filled with crab meat and parmesan cheese, baked to perfection in sweet butter and white wine. Each topped with a dollop of Hollandaise.  * Half-size portion available.


Veal Piccata
Veal cutlets dipped in egg and braised in white wine, lemon and capers.  Finished with a touch of cream, Pecorino Romano cheese and chopped parsley.  Served with a warm brie crostini.

* Twin Stuffed Tournedos of Pork
Twin center cut pork loins wrapped in bacon and filled with goat cheese. Topped with blueberries black berries and strawberries simmered in port wine and cranberry juice. Half-size portion available.
* Chicken Saltimbocca
Sautéed boneless half chicken, topped with a wild mushroom duxelle, tomato, diced black forest ham, fresh sage and gruyere cheese. Finished with marsala wine with a touch of cream.  * Half-size portion available.

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The Altnaveigh Inn & Restaurant
957 Storrs Road (Route 195)
Storrs, CT 06268
Telephone: (860) 429-4490
Last Updated: October 16, 2013

Copyright © 2012 Altnaveigh Inn & Restaurant