The Ardagh Hotel & Restaurant

Dinner Menu

Appetizers

½ Doz. Or 1 Doz. Oysters From Our Sea Tank on Crushed Ice,

With A Red Onion Vinaigrette, Lemon and Tabasco on the Side,

Or Warm Tossed in a Fresh Basil Butter.

€12.50 ½Doz. €20.50 Doz./€10.00 Supp.

Fresh Hot Balsamic Sautéed Chicken Livers and Mushroom Feuletage with an Herbal Salad Garnish. €13.50 

Traditional Caesar Salad with Cos Leaves, Garlic Croutons, Parmigiano Reggiano Shavings, Anchovies and our House Made Caesar Dressing. €10.50 

Wild Connemara smoked Salmon Roulade filled with a smoked Salmon and Dill mousse with Spring Onion Lemon and Capers Drizzled with Yogurt and Dill Sauce. €15.50 

A Tian of Fresh Crab Meat layered with Avocado surrounded by

Pink Grapefruit Segments. €13.50 

Salade Tiede of Quail placed on a nutty dressed salad and topped with a Fried Quail egg. €14.50 

House Marinated Baked Irish Goats Cheese with Roasted Peppers, Basil,

Sundried Tomatoes and Olives on a composition of Salad Leaves with

Roasted Nuts tossed in a Tio Peppe Dressing. €13.50 

Home Wrapped Spring Roll filled with Confit of Duckling and Juliennes of Vegetables served with a Warm Plum Sauce. €13.50 

Barbequed Tiger Prawns in a Lime, Mint and Coriander Dressing On a Mango and Cape gooseberry Salad. €14.50

Soup ~ Sorbet 

Butternut squash soup. €4.50 

Homemade Blackberry Sorbet. €4.00 

Ardagh’s Atlantic Fish and Shellfish Chowder. €6.50

Main Courses

Lobster Fresh from Our Sea Tank Grilled In Garlic Butter Or

Poached Served With A Fresh Basil Mayonnaise.

€5.75 per 100 gr. ./€2.50 per 100 gr. supp

Grilled John Dory Placed on a bed of Fresh Spinach

With A Duo of Yellow and Red Sweet Bell Pepper Sauces €28.50 

Grilled Fillet of Fresh Turbot on a bed of champ potato Topped with a Light Saffron sauce with a Tian of baby Ratatouille. €28.50 

Baked fillet of Atlantic Hake topped with a champagne and garden herb sauce garnished with semi-sundried tomatoes. €27.50 

Whole Black Sole on the Bone Grilled with a Citrus Butter. €35.00/€7.50 supp 

Medallions of Monkfish Poached in a Coconut, Chilli, and Lemon Grass Jus served on a Bed of Asian Stir Fry. €28.50 

Roast rack of Connemara Mountain Lamb served with Roasted Celeriac Mash,

On a Red Wine & Lamb Jus perfumed with Rosemary and Thyme. €27.50 

Pot Roasted Medallions of Pork fillet

placed on an Apple mash with a fresh Fig and Pork Jus €26.50 

Grilled Irish Fillet Steak on a Bed of Roasted Garlic Mash Potatoes,

Topped with a Mushroom and Pepper Sauce. €32.50/€5.50 Supp. 

Supreme of Barbary Duck Placed on Apple and Red Cabbage Served with Caramelized Apples and a Calvados and Duck Sauce. €27.50 

Please ask for details of the Vegetarian Option.

All Above Served With Our Homegrown Organic Garden Vegetables & Potatoes

Or Mixed Salad Leaves Dressed In a Balsamic Reduction.

Choice from Our Dessert Menu

Tea/Coffee, Herbal Teas, Decaffeinated Tea/Coffee, Espresso and Cappuccino,

Served With Home-Made Petit Fours. €3.50

5 Course Table D’Hote Menu €52.50

No Service Charge; Gratuity Your Own Discretion