Sample Turners Dinner Menu

 

Amuse Bouche
Starters
Goats Cheese Mousse, Candied Walnuts, Beetroot Textures, Orange & Mustard Dressing, Micro Cress
 
Pan Fried Scallops, Fennel Puree, Crispy Fennel, Rocket, Parsley Beurre Noisette
 
Duck Spring RollPickled Vegetables, Hoi Sin, Orange Sauce

Wild Mushroom Soup & Truffle Soup, Garlic Mushrooms
 
Mains

Roast 8oz Fillet Steak, Caramelised Shallots, Horseradish Potato, Baby Spinach, Tomato & Pepper Jus

(€10 Supplement Per Person)
Loin of Wild Irish Venison. Parsnip Puree, Braised Red Cabbage, Baby Carrot. Juniper & Shallot Sauce
 
Pan Fried Fillet of Hake, Cauliflower Puree, Samphire, Potato Gratin, Baby Carrots, Sauce Vierge
 
Baked Sea Brill, Herb Crust, Bacon, Sundried Tomato Mash, Samphire, Brown Shrimp & Tarragon Sauce
 
Pumpkin Ravioli, Walnut & Sage  Butter Sauce, Parmesan Crisp
 
Pan Fried Fillet of Hake, Roast Garlic & Parmesan Risotto, Prawn Beignet Sauce Vierge, Micro Herbs
 
Desserts
White Chocolate & Passionfruit Mousse, Passionfruit Curd, Chocolate Crumb, Honeycomb, Chocolate Sauce 
 
Coconut & Raspberry Parfait, Raspberry Glaze, Sugar Wafer, Gingerbread Biscuit
 
Lemon Meringue Pie, Citrus Macaroon, Toasted Meringue, Shortbread CrumbLemon Sorbet
 
Blackberry Eton Mess, Vanilla Panna Cotta, Blackberries, Crushed Meringue, Vanilla Cream
 
Selection of Irish Cheeses
Mount Leinster Cheddar, St. Killian Brie & Bellingham Blue
Served with Crispbread, Irish Seaweed Biscuit, Atlantic Sea Salt Biscuit & Quince Paste
Tea & Coffee
Freshly Brewed Tea or Coffee &  Homemade Petit Fours
Four Course Meal in Turners Restaurant is €45.00 per person 

(It is Hotel Policy that local produce is purchased where possible, subject to quality and value)

Head Chef –Phillip Gleeson