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 Roll, Pickled 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

Freshly Brewed Tea or Coffee & Homemade Petit Fours

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

Head Chef –Phillip Gleeson