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| Pub and Restaurant | 11 North 6th Street, Post Office Box 152, Indiana, Pennsylvania, 15701 • Reservations: 724-463-0776 |
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Opening at 4:00 P.M. Thursdays, Fridays, and Saturdays • Bar Service, Pub Food, and Fine Dining
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07-03-08Latest Newsletter from CharlesSummer's Bounty Brings Great Taste To The Coventry Menu
Two New Appetizers-King Bolete Mushroom, Sea Bass Cheek
Light Summer Fayre Offers Smaller Plates at Lower Prices
The Coventry Inn Is Closed on Friday to Celebrate Independence Day
Reservations, 724-463-0776-Gift Certificates Available
Dear T.C.I. Customer...
Yes, Coventry's menu is full of summer's bounty, delicious seafood,
hearty meats, and fresh fruit and vegetables, all crafted into delicious
foods to delight your taste buds this weekend by Chef Jonathan Nagy...
The chef has been out foraging for mushrooms with the owner of our
mushroom vendor, Mushrooms for Life. The result of an evening's search is
seven portions only of King Bolete Mushrooms. Jon is pan-searing the
mushrooms and serving them over creamy polenta with melted Buffalo
mozzarella and fresh thyme.
Jon's other new appetizer is Chilean Sea Bass Cheek, a very sweet and
tasty medallion of sea bass which Jon is serving atop sweet potatoes
whipped with molasses along with wilted greens and bacon, a little meal in
itself. Soft shell crabs remain on the menu for another week or two.
A new fish entree this week is a rainbow trout fillet served upon
Yukon Gold potatoes and caramelized candy onions, surrounded by an
explosive herb sauce, Salsa Verde, and sauteed mushrooms. Atlantic salmon
is Jon's choice this week for his very popular salmon entree. We know
that salmon is a very healthy food, and we like to keep it on the menu
every week to provide customers with a delicious way of including salmon
in their diets.
Jon changed his very popular sea scallops last week, and several
customers were less than pleased with the change. In fact, I myself did
not feel that the combination worked as it was prepared. Jon spent time
this week working on that entree to perfect it. I mention this matter
because it is part of what you get at The Coventry Inn. Jon is always
experimenting and trying new taste combinations. Some are more successful
than others, but at least he has the courage to try. He never leaves well
enough alone, and that is why dining at The Coventry Inn should always
offer the chance of some new adventure in dining. Some attempts will be
more successful than others, but overall progress will be the result.
Speaking of experiments, we offered some special entrees last week at
amazing prices, and the result was quite amazing too. We found many new
customers, and the prices were so good that many regulars chose the
special entrees too. That tells me that customers might like more less
expensive choices, and we have put together a special menu that I am
calling "Light Summer Fayre." This menu was compiled from a short list of
"small plates" devised by Chef Jon and also a few items from the appetizer
list, along with entree salads from the regular menu. I was interested in
the good response to last week˙˙s experiment with amazing prices, and I
will be just as interested to see the response to the menu of Light Summer
Fayre.
As highlighted by the headline above, Coventry will be closed on
Friday this week to celebrate Independence Day. We will be open on
Thursday and Saturday, however, to accommodate our customers who want to
celebrate a portion of the holiday weekend by dining in our restaurant.
If you live anywhere to the north and east or west of our location on
North Sixth Street, you may want to walk in to Coventry if the weather is
suitable. There is much talk these days of "walkable urbanism," and this
existed in our town in years gone by and still exists for many who work at
IUP or at one of the banks and live within walking distance. When I
conceived the idea of The Coventry Inn, I always believed that a strong
portion of our clientele might be those who could walk in for dinner.
This writer has had a busy week so far, attempting to do in four days
what I usually do in five. Today, in fact, I added an additional task
which is not usually part of my work. I planted seventy tomato plants,
and at 2:00 a.m., I am feeling the effects of a long day and a busy week.
I shall close therefore with the wish that readers will have a marvelous
holiday weekend, thinking a little on Independence Day perhaps of the
principles that make our country someplace special. I hope that you will
make The Coventry Inn a part of your weekend plans, and if so, I will look
forward to seeing you in the restaurant.
Your friend,
Charles A. Runyan
The Coventry Inn
July 2, 2008
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