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De Averell House

Welcome to De Averell fully Licensed Guest House and Restaurant, situated in the heart of Armagh City, the Ecclesiastical capital of Ireland.



Sample Menu:



TO BEGIN

Cream of Mushroom Soup with bacon croutons, fresh cream and parsley



Tomato and Basil Soup with roasted peppers, finished with cream & parsley



Feta cheese presented on a bed of baby tomato and cucumber salad with garlic vinegarette



Spaghetti with Chilli and Anchovy, red chillis, olive oil,and chopped garlic



Bruchetta style toasted chibitia bread with mushroom & salad onion Cream sauce



Nachos Grande,tomato salsa with tortillia chips and crowned

with melted cheese



Peppered Chicken with Cucumber

Avacado and a berry coulis



Warm Prawn with Mango sweetened Chilli with garlic and lemon





Please ask our floor staff about tonight's selection of chefs evening starters





MAIN COURSES



Faijta

Your choice of meat or vegetable with tortillia breads, tomato salsa,

Quacomole and finished with a mild con queso sauce

Beef Chicken Vegetable





Trimmed stack of Lamb served with a port and Cranberry jus



Poached chicken fillet finished in a wholegrain mustard and parsley cream sauce



Sirloin prepared with mediterrian herbs and tomato sauce and served with extra long pasta



Chicken & pancetta bacon with a mushroom cream sauce extra long spagetti



Chicken prepared with pickled garlic,cumin,& corriander

and tomato & couscous



Sirloin steak served with three saute onions flashed in balsamic butter



Seared Encrusted Carpaccio of beef fillet served rare to medium

Rare only



Fillet Prepared with maderia and finished with tomato



Fillet au Poivre ,brandy warmed red and green peppercorn cream sauce



Pan fried pork fillet with fennel & and fresh leek sauce



Pork, stir fried with ginger and chilli and served with babycorn,

Sugersnaps and carrot and noodles





SEAFOOD & FISH DISHES



Please ask our floor staff about today's market fresh fish dishes



TONIGHTS DISHES



Please enquire about our selection of tonight's house dishes.



VEGETARIAN PREFERENCE



Spaghetti with red onions, sun dried tomato, balsamic vinegar and basil



Creamy tomato and mild cream cheese sauce with pasta, baby plum tomatoes & bell peppers



Seasonal vegetables stir fried with garlic,chilli & soy and served with

Noodles topped with cashew nuts



Tortelloni with Formaggio

Pasta verdi with cheeses and mushroom



Creamy mushroom and spring onion risotto with seasonal

Steamed vegetables





SIDE ORDERS



Chefs Vegetable French Fries

Saute Mushroom Garlic Mushroom

Lyonnaise Potato Champ

Leaf Salad Saute Onion



TO FINISH



Please check with our floor staff for today's choice of deserts,tea, coffee and special after dinner coffee liqueurs





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