Pub and Restaurant 11 North 6th Street, Post Office Box 152, Indiana, Pennsylvania, 15701 • Reservations: 724-463-0776 or reservations@covinn.com
We are open every Thursday, Friday, and Saturday starting at 4:30 P.M.

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Menus

 Our Menu includes Appetizers and Tapas, Soups and Salads, Pub Dinners, Fine Dining, and Desserts. Pub Dinners have actually evolved into a fine dining menu with upmarket entrees at reasonable prices. All food is prepared by a staff of professional chefs and cooks under the direction of Chef, Josh Truitt. All chefs and cooks at The Coventry Inn have culinary degrees or significant prior experience. Our kitchen team is young, vibrant, energetic, and excited to have the chance to provide customers of The Coventry Inn with excellent food prepared from scratch using the best ingredients available.

All menu selections served at The Coventry Inn are made in our kitchen, using local produce whenever possible and our own stocks. This level of culinary preparation is done generally only in the finest restaurants, and the goal of all of our hard work is to provide you, our customers, with delicious and flavorful meals anytime you visit The Coventry Inn. We cordially invite you to make a dinner reservation and to experience what we have to offer. The links below will show you our current menus in PDF format.

Drink Menus/Specials
  Cocktails
  Wine List
Dinner Menus
  Starters/Small Plates/Entrées
  Desserts

 


Orange Glazed Duck Breast served with pomegranate rice and fried plantains with chili lime butter


Bubble & Squeak—An old British classic of crispy potato pancakes layered with sautéed green cabbage, English peas, glazed carrots, and caramelized onion


Oven-roasted chicken breast covered in a lemon-thyme sauce and served with Mediterranean couscous and ratatouille


Five-spice duck breast served with a blackberry soy glaze and accompanied by gingered carrot purée and charred asparagus


Fresh seared salmon with a sweet golden raisin and caper relish served with roasted cauliflower, topped with a balsamic gastrique

Mahi-mahi fish kebabs marinated with onions, peppers, mushrooms, and tomatoes


Lancashire Hot Pot —Tender braised lamb chops topped with fried potatoes and a fine vegetable mélange of carrots, leeks, onions, and turnips


Thick-cut pork chop with a rosemary demi-glace, served with sweet potato purée and an apple and arugula salad


Fresh salmon topped with Parmesan sauce and served with tomato-infused rice and crispy Brussels sprouts


Duck breast served with pumpkin purée and an apple salad

 

 

   

 

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