Last week I had the delicious opportunity to attend a blogger dinner to taste the newest menu at Turner Fisheries. When I was invited to the event, my first thought was, new menu already? I felt like I had just attended a new menu tasting. Time definitely flies, but more importantly, Turner’s updates its menu frequently to reflect the seasons and the ingredients available.
I joined a fun group of bloggers for a glass of wine prior to dinner, and then we proceeded to our table to get started on dinner. Turner’s General Manager, Wayne Wood, dined with us, and was able to walk us through the menu using his expert knowledge of the dishes to help us all order.
First up was the Atlantic Shelf platter for the table to share.
The cold seafood platter was one of my favorite parts of the meal. I could pair the delicious Viognier we were sipping (Bridlewood), with cold seafood and spicy cocktail sauce for dinner every night. Mussels, clams,s callops, oysters, and shrimp were all super fresh and delicious with a spicy cocktail sauce. As always, I dipped my bread in the mignonette. It makes for a zingy bread topping. Sometimes we make mignonette just to top lettuce or bread. This platter reminded me of summer in New England, just perfect.
In the menu introduction, Wayne recommended the tomato bisque, even as someone generally not a fan of tomato soup. The soup, in addition to being delicious, also happens to be vegan; the pureeing of the tomatoes creates the creaminess. It was smoky, basil-y, smooth and creamy, and clearly I hated it.
It was a dreary soup kind of day, and this hit the spot big time.
Turner’s has many tempting entrée options, and I literally went back and forth on a few until it was time to order. I just couldn’t resist the stuffed shrimp though. I love that you order them by the piece to decide how much you want to eat. I hate being super full after a meal or wasting food, so two of these large shrimp were perfect. The citrus cream underneath? To die for.
By the time dessert rolled around, I was fairly full, but I still wanted to give dessert a try. I thought an espresso and the Boston Cream Pie would pair nicely, and I was right.
The Boston Cream Pie was a delight, but it was Fiona’s dessert, the Meyer Lemon Puffs, that won me over.
I loved the fresh, lemony cream and light pastry. It was perfect for warmer weather, and I will definitely be ordering these next time.
Turner’s always does a really great job, and I was happy to be invited to try their latest menu. It’s great that they change things up seasonally; it doesn’t just guarantee the freshest ingredients, but it also keeps diners coming back to see what’s new.
*Dinner was provided by Turner’s, but as always, my opinions are my own.