The Altnaveigh Inn & Restaurant MenuNoneMansfield Dinner Menu
Sliced cured italian style meats, chopped chicken liver - shaved cheeses, olives, fire roasted red peppers - lemon hummus - herb flatbreads.
Four scampi style shrimp sautéed in garlic, herbs and white wine, with a touch of cream, served over a mini pan fried risotto cake.
Crispy maryland-style crab cakes, greens, tossed in fresh lime, olive oil and cracked black pepper. Served with a tangy aioli of garlic, lime and chili peppers.
Grilled steak, thinly sliced - topped over three crispy french breads, roma tomatoes, chopped basil and fresh mozzarella cheese, drizzled with reduced balsamic vinegar.
Deep fried panko encrusted artichoke hearts, filled with goat cheese - tangy remoulade.
Marinated portabella mushroom caps filled with chopped roma tomatoes, basil, fresh mozzarella cheese, wilted baby spinach and a balsamic drizzle.
Freshly shucked little neck clams served in either style - baked in garlic butter with peppers and bacon - or - served over crushed ice with cocktail sauce and lemon.
Fresh greens with garden vegetables, shaved cheese, dried fruits and sunflower seeds.
Tender spinach leaves served with sautéed red pears, crispy bacon, pecorino romano cheese and candied almonds. Served with a sweet and sour honey dressing.
Traditional combination of romaine greens, pecca romano cheese, croûtons and a creamy caesar, parmesan and herb dressing.
Roasted confit duck leg, with dried fruits, toasted sunflower seeds - served over chiffinaide greens - sweet & sour honey dressing.
Roasted lentils in herbs, chiffinade romaine, roasted vegetables, balsamic vinaigrette - parmesan crisp - topped with a zesty warm dried fruit red cabbage slaw.
A classic presentation of fresh apples, celery and toasted walnuts - chiffinade romane, dressed with mayonnaise and lemon - topped with apple greens and toasted nut bread.
Char-grilled filet mignon wrapped with bacon, served with our classic demi glace and bernaise sauce - topped with crumbled gorgonzola cheese.
New york strip steak - served with a smokey bourbon sauce, and topped with rasion butter - we then finnish this dish with panko encrusted onion rings.
Petit filet mignon wrapped in bacon, grilled portobello mushroom, demi glaze and hollandaise, served with two large shrimp filled with crabmeat & parmesan.
Sea bass filet, sautéed till golden brown, crispy outside, moist and flaky in the center, topped with sautéed banana's and served with a zesty citrus sauce with a bit of a bite.
Three large shrimp filled with crab meat & parmesan cheese, baked to perfection in sweet butter and white wine, each topped with a dollop of hollandaise sauce.
Salmon filet, lightly seasoned and served with a refreshing roasted corn & black bean salsa, reduced pineapple glaze and topped with julienne cucumber tossed in lime.
Sautéed sea scallops served with wilted spinach, shallots, wild mushrooms, herb borsin cheese mornay sauce - topped with hollandaise and toasted rustic crumbs.
Sushi grade yellowfin tuna filet, served over a warm spicy red cabbage and fennel slaw,balsamic drizzle and a dollop of wasabi.
Sautéed long island duck breast, presented medium rare, maple au jus, - pan fried rainbow trout, apple greens, topped with herbs and almond butter.
Sirloin of lamb, dry rubbed and grilled to your request, sliced and served with herb a jus, topped with a dollop of our dried fruit chutney.
Flank steak coated with sweet and sour ruby glaze - pan fried in a cast iron skillet, deep fried tomatos and topped with a parmesan crisp.
Sautéed boneless half chicken topped with sliced Italian sweet copocolla, basil, diced roma tomatoes, fresh mozzarella and served with fresh herb pan au jus.
Center cut pork loin filled with goat cheese, wrapped in bacon - topped with filo crowns filled with roasted artichoke hearts, fire roasted red peppers and tomatoes.
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