| |
Oysters |
| Malpeque, PEI | | 2.05 |
| Colville Bay, PEI | | 2.05 |
| Sarah's Shore, PEI | | 2.05 |
| Raspberry Pt, PEI | | 2.20 |
| Pickle, Pt, PEI | | 2.20 |
| Uncle Willy Selects, PEI | | 2.65 |
| 10 Piece Taster | | 19.00 |
| 25 Piece Taster | | 45.00 |
| Rocky Bay, PEI | | 2.20 |
| 5 Piece Taster | | 10.00 |
| Savory Oyster Chowder | | |
| Lobster Riotto | | App 13 / Main 17 |
| Chocolate PEI Potato Cake | | |
|
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Claddagh Starters |
| Mussels - Island blues steamed with white wine, onions, celery and garlic 10 |
| Featured Mussels - Our Chef's Daily inspiration 11 |
| Seafood Chowder - Rich and Creamy with bountiful seafood 11 |
| Oysters Rockefeller - Fennel, onions, bacon, spinach, Parmesan and cream - then oven baked 12 |
| Honey Stung Calamari - Delicious squid lightly breaded and pan fried with garlic, bell peppers and served with our Honey & Hot sauce 12 |
| Beet & Apple Salad - Crunchy beets with Granny Smith apples & goat cheese served on a bed of greens with a mint vinaigrette 10 |
| Caesar Salad - House made dressing, croutons, Romaine, smoked bacon & Parmesan 9 |
| Island Lobster & Crab Cakes - With a lemon caper remoulade. 13 |
| Balsamic Glazed Scallop - A large Atlantic scallop pan seared and glazed with balsamic reduction A top an oven roasted tomato crostini with Soleil's organic sprouts and herbed olive oil 10 |
| Poached Pear and Blue Cheese Salad - pears poached in cinnamon and red wine, candied pecans, crumbled blue cheese, and tender field greens with a raspberry peppercorn vinaigrette 11 |
| Grilled Vegetable Salad - an assortment of fresh vegetables brushed with herb oil and grilled till tender with a warm maple roasted squash vinaigrette 12 |
| |
Lighter Fare |
| Seafood Flatbread - An array of seafood with a creamy dill sauce a top grilled flat bread with mozzarella cheese then baked 18 |
| Lamb Burger - A 6 oz charbroiled lamb burger with green apple and brie cheese on a piece of toasted foccaccia bread with hand cut potato wedges and creamy veg slaw 16 |
| Tenderloin Steak Sandwich - Tender beef medallions grilled to your liking sauteed onions and wild mushrooms over focaccia with your choice of blue, brie, or jarlsburg cheese with hand cut potato wedges and creamy veg slaw. 16 |
| Lobster Risotto - Tender Island Lobster wild mushrooms, an lobster cream risotto App 13 / Main 17 |
| |
Claddagh Mains |
| Chicken Supreme - with a ciabatta & chorizo stuffing – sautéed spinach, garlic, tomatoes and fresh thyme over hand made fettuccine & extra virgin olive oil 24 |
| Galway Bay - tiger prawns & scallops sauteed with mushrooms & scallions with a touch of Irish Mist over rice pilaf
26 |
| Rack of Lamb - herb rubbed and pan roasted to your liking with a minted yogurt sauce and PEI mashed potatoes 30 |
| Atlantic Salmon - prepared ‘Sous Vide’, with garlic, ginger, basil, lime zest & extra virgin olive oil with roasted squash risotto 24 |
| PEI Farmed Halibut - a Claddagh House Exclusive!
Featured Nightly |
| Pan Seared Scallops - with apple & pear brown butter, & roasted squash risotto 24 |
| Atlantic Haddock - with double smoked bacon, scallions & tomatoes; creamy fire
roasted corn polenta
22 |
| Lobster - Fresh from our tank! Market Price |
| PEI Triple ‘A’ Striploin - with port and caramelized onion confit & roasted potatoes 27 |
| Shrimp and Sausage Pasta - large tiger prawns and chorizo sausage with an oven roasted tomato sauce over hand made pasta 23 |
| 6oz Island Triple "A" Beef Tenderloin - char-grilled to your liking with a red wine nd shallot butter and PEI mashed potatoes 25 |
| Savory Beef Ragout and Dumplings - slowly stewed beef and root vegetables in a savory beef demi with hand made herb dumplings 18 |
| |
Desserts |
| Today's Dessert - Ask your server about today's delicious treats. |
| |
Valentines Weekend Table D'Hote |
| Savory Oyster Chowder - Creamy broth with aromatic vegetables and delicious PEI oysters. |
| Strawberry Spinach Salad - Sweet strawberries, mandarin oranges, honey roasted pecans, and goat cheese over baby spinach with raspberry vinaigrette |
| Seafood Pasta - An array of seafood over hand made spaghetti with basil cream |
| 7 oz Island Beef Tenderloin - Charbroiled to your liking with Guinness butter caramelized onion PEI mashed potatoes and veg. |
| Pan Roasted Chicken Supreme - Herb and garlic chicken breast with Boursin pan jus, creamy PEI potato risotto and veg. |
| Strawberry and Grand Marnier Creme Brule - Creamy strawberry and Grand Marnier custard with caramelized sugar |
| Chocolate PEI Potato Cake - A rich chocolate cake with home made cinnamon ice cream |
| Table D'Hote Menu $35 |
| |
Winterdine 2010 |
| Smoked Tomato Bisque - Savory smoked tomato bisque with a braised short rib ravioli as garnish |
| Sundried Cranberry Salad - Tart cranberries,red onion, and sweet bell peppers over tender field greens with a lemon ginger vinaigrett |
| Poached Salmon - Atlantic salmon poached in herbed olive oil with basmati rice and veg |
| PEI Ribeye - Charbroiled to your liking with blue cheese butter, garlic mashed PEI potatoes and veg |
| Pan Roasted Chicken Breast - Double smoked wrapped chicken supreme with onion and swiss chard confit PEI potato risotto and veg. |
| Traditional Bread Pudding - in an Irish whisky brown sugar sauce |
| White Chocolate and Lavender Creme Brule |
| Table D'Hote Menu $35 |
