Claddagh Irish Pub in Indianapolis

Everyone’s favorite fresh cod with a bass ale batter served golden brown with pub chips, coleslaw and tartar sauce.

Chicken wings tossed in our signature shamrock sauce; Served with celery and carrot sticks and a garlic-lime aioli dipping sauce.

Spinach and artichoke hearts in a three cheese blend; Served with toasted sourdough bread.

Tomato, shredded carrots and red onion over field greens; Served with your choice of dressing.

Romaine lettuce tossed in caesar dressing with parmesan cheese and croutons.

Mixed greens with goat cheese, tomato and candied walnuts; Served with your choice of dressing

Drizzled in a balsamic reduction; Served with garlic bread

Chopped sea clams, diced potato, celery and onion simmered in a rich, creamy broth.

Claddagh’s take on a traditional french onion soup.

Homemade soup of the day.

Corned beef, cabbage, potatoes and monterey jack cheese in a wonton; Served with thousand island dipping sauce.

Hand‎ cut onion rings coated in bass ale batter; Served with guinness bbq and ranch dipping sauces.

Crispy chicken tenders served with a honey mustard dipping sauce.

Chicken wings tossed in our signature shamrock sauce; Served with celery and carrot sticks and a garlic-lime aioli dipping sauce.

Spinach and artichoke hearts in a three cheese blend; Served with toasted sourdough bread.

Steamed‎ mussels in a creamy harp lager broth.

Deep fried golden, tossed in a sweet chili sauce; Served with sweet chili aioli.

Fresh goat cheese over a homemade marinara sauce; Served with rustic bread.

Silver dollars topped with cream cheese, bass ale, shallots and garlic; coated in panko.

Stewed‎ in a rich tomato, red wine, garlic, fresh rosemary and root vegetable sauce; Served over mashed potatoes.

Yuengling battered shrimp, deep fried golden, tossed in sweet chili sauce; Served with fries and a tossed salad.

Fresh chicken, carrots, celery, leeks and peas topped with a cayenne cheese crumble.

Topped with guinness bbq sauce, Irish cheddar, chicken and red onion

Topped with marinara sauce, fresh buffalo mozzarella, spinach and tomato

Topped‎ with marinara sauce, fresh buffalo mozzarella, sweet onion and thyme

Topped with marinara sauce, fresh buffalo mozzarella, pepperoni and thyme

Layers of potato, corned beef and cabbage in a stone ground mustard cream sauce.

Irish pork bangers over onion champ with onion gravy.

Ground beef, root vegetables, peas, onion and fresh herbs topped with mashed potatoes.

Beef meatloaf with a sweet tomato glaze and rich gravy; Served with mashed potatoes and seasonal vegetables.

Chicken breast, onions, peppers and green peas sautéed in our house curry sauce; Served with fries

Everyone’s favorite fresh cod with a bass ale batter served golden brown with pub chips, coleslaw and tartar sauce

Irish‎ rasher, bangers, black and white pudding, tomato and two eggs cooked to order; Served with claddagh bread

Garlic crusted chicken stuffed with sautéed spinach, mushrooms and Irish rasher; Served with mashed potatoes and seasonal vegetables.

Balsamic-marinated chicken topped with sundried tomatoes and scallions; Served with mashed potatoes and seasonal vegetables.

Rotini in a cheddar, parmesan and thyme homemade cheese sauce; topped with a garlic parsley crumb topping.

8 oz angus sirloin steak with sautéed onions and mushrooms topped with garlic butter; Served with fries.

8 Oz angus sirloin steak topped with Irish cheddar, sautéed mushrooms, jameson sauce and onion straws; Served with fries

Grilled fi llet of salmon topped with dill butter over rice pilaf; Served with seasonal vegetables

Portabello mushroom ravioli lightly tossed in butter and drizzled with a sage pesto and alfredo sauce

Walnut cookie base coated with a chocolate ganache topped with a candied walnut.

Choux pastry filled with whipped cream and topped with chocolate sauce.

Crisp pastry shell with warm apple filling topped with pouring cream.

One walnut square, one profiterole and one mini apple pie.

Merlot, triple sec, oranges, lemons, a dash of sugar, cinnamon sticks and cloves

California. Zesty citrus blossom with a hint of spice and elegant minerality on the palate

Italy. Medium bodied apple and mineral character with dried pineapple and lemon

California. Medium bodied with inviting apple and citrus aromas

Washington. Bright aromas of apples and pears with a touch of caramel and spice

Italy. Straw-yellow, fruity and fine with a distinctive apple flavor.

California. Lemon, lime and citrus blossom mingle with gooseberry and passion fruit.

Washington. Characters of juicy peach, apricot and ripe pear with subtle mineral notes on the finish.

California. Fresh red berry, citrus and melon aromas that round out to a hint of nutmeg

Argentina. Flavors of dark cherry and blackberry fruit with spice and vanilla oak on the long finish.

California. A syrah zin merlot blend, full bodied with mocha, chocolate, spice and vanilla flavors

California.‎ Intense flavors of strawberries, pomegranates and cherries with spice characters on the finish.

California. Deep ruby red color and silky richness showcase berry characters.

California. Lush concentrations of black plum and boysenberry complemented by soft rounded tannins.

California. Ripe blackberry flavors with a hint of plum and spice on the finish.

California.‎ Ripe, zesty red fruit aromas enhanced by sweet oak notes and hints of toffee and root spices

California. Bright red raspberry, blackberry and vanilla wrapped around hints of cinnamon.

Everyone’s favorite fresh cod in a bass ale batter, topped with lettuce and coleslaw on toasted sourdough; Served with pub chips

Hot‎ corned beef and coleslaw with swiss on toasted marble rye; Served with pub chips

Crispy bacon, mayo, lettuce, tomato and fried egg on toasted sourdough; Served with fries.

Chicken breast with spinach and artichoke dip on toasted sourdough; Served with pub chips

Chicken breast smothered in our shamrock sauce with cheddar and crispy bacon on a toasted roll with lettuce, tomato and onion; Served with pub chips

Beef meatloaf in a rich gravy with swiss cheese and onion straws on sourdough; Served with pub chips.

Zesty vegetarian burger with lettuce, tomato, onion and garlic-lime aioli on a toasted roll; Served with pub chips.

Homemade beef burger topped with bacon, cheese and ballymaloe relish; Served with pub chips

Homemade beef burger cooked to order, smothered with jameson sauce, cheese sauce and onion straws; Served with pub chips.

Crème brulee and warm flourless chocolate cake topped with chocolate sauce.

Homemade‎ traditional bread pudding with apples and raisins finished with whiskey cream sauce, caramel and whipped cream.

Tullamore dew, bushmills and jameson

Bushmills 10yr, jameson 12yr and red breast 12yr

Black bush, bushmills malt 10yr and bushmills malt 16yr

Jameson 18yr, bushmills malt 16yr, midleton 25yr

Johnnie walker blue, johnnie walker black and johnnie walker green

Trio‎ of guinness, harp and smithwick’s

Crème de cocoa, bailey’s, vanilla vodka and hot chocolate

Bailey’s, green apple vodka and apple juice

Pumpkin‎ schnapps, kahlua, cinnamon schnapps and bailey’s

Midori, sour and simple syrup

Orange vodka, triple sec and orange juice

Kilbeggan Irish whiskey, coffee and cream

Kahlua, coffee and cream

Bailey’s, coffee and cream

Kilbeggan, simple syrup, lemon and cloves

Crème de menthe, hot chocolate and cream

Frangelico, bailey’s and coffee

Kilbeggan‎ Irish whiskey, bailey’s and crème de cocoa

Peach schnapps and hot cide

Blueberry vodka, triple sec and a splash of cranberry

Smirnoff blueberry, butterscotch schnapps and a splash of sprite

Kahlua layered with bailey’s

Bailey's, chambord and frangelico

Bailey's, goldschlager and butterscotch schnapp

Bailey's and kilbeggan; Served with 6 oz of guinness