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 Menu selections at the Altnaveigh change each season. The
chef prepares specials each evening to augment the regular
menu. To view a sample Dinner menu,
click here. To view a
sample Luncheon menu,
click here. The Altnaveigh offers an excellent
selection of fine wines and other beverages to compliment your menu selections.
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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. |
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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. |
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SALADS |
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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. |
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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. |
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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. |
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ENTRÉES |
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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. |
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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. |
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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. |
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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. |
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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. |
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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. |
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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. |
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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. |
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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. |
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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.. |
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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. |
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"Top Your Salad" Selections |
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Pistachio Encrusted Tuna |
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Grilled Breast of Chicken |
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Sautéed Shrimp |
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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. |
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ENTRÉES |
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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
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the sweetest of all birds
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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
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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. |
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