Sample Turners Dinner Menu

Amuse Bouche

Confit Pork Belly & Black Pudding, Sweet Potato Puree, Apple Sauce, Celeriac Remoulade, Smoked Almond Jus

Poached Chicken & Truffle Tart, Tomato Basil Dressing, Green Oil, Caramelised Walnut Crumb

Baked Goats Cheese Cheesecake, Roast Cherry Tomato, Balsamic Reduction, Glazed Figs, Mixed Salad Leafs

Smoked Salmon & Crab Roulade, Avocado Puree, Apple Dill Dressing, Crispy Capers, Rocket Salad

Cream of Parsnip & Apple Soup, Chive Cream

Pan Fried 8oz Fillet Steak, Celeriac Puree, Baby Spinach, Mushroom Ragout, Potato Rosti, Cracked Pepper & Tomato Jus

(€10 Supplement Per Person)

Roast Thornhill Duck Breast, Parsnip Puree, Braised Red Cabbage, Potato Fndant, Cherry Jus

Roast Fillert of Salmon, Fennel Puree, Baby Leeks, Potato Gratin, Scallop Bisque

Fillet of Hallibut, Cauliflower Rice, Golden Raisins, Cucumber & Dill Yoghurt

Spinach & Ricotta Tortellini, Romanesco Sauce, Crispy Basil

Sides: €4.00 Each

Roast Baby Carrots, Cumin & Honey Butter

Purple Broccoli & Hollandaise Sauce

French Fries

Creamy Mash Potato

Raspberry Cheesecake Mousse, Chocolate Sauce, Caramelised Puff Pastry

Bittersweet Chocolate Marquise, Chocolate extures, Passionfruit Sorbet

Vanilla Panna Cotta, Poached Rhubarb, Oat Granola Crunch

Sticky Toffee Pudding, Butterscotch Sauce, Brown Bread Ice-Cream

Selection of Irish Cheeses

Mount Leinster Cheddar, St. Killian Brie & Bellingham Blue

Served with Crispbread, Irish Seaweed Biscuit, Atlantic Sea Salt Biscuit & Apple Chutney

Freshly Brewed Tea

Herbal Tea

Americano

Cappuccino

Latter

Expresso

Homemade Petit Fours

€3.00

€3.50

€1.50pp

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

Head Chef –Phillip Gleeson