Sample Turners Dinner Menu


Amuse Bouche
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

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
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