Dockfood Cafe: Dockfood Cafe Lunch Menu for Friday, June 22, 2012

Executive Chefs: Dave Corcoran, Declan Horgan
Lunch hours: 11:30am - 14:30pm

TODAY'S GOOGLE FOODLES

 Saffron

Saffron Comes From Western Asia and Most Likely Persia. In Ancient Time Saffron Was Used Medicinally and as Well as for Food and as a Dye. Like Most All Spices and Herbs, "Whole" Is More Powerful Than Ground. Whole Saffron Must Be Prepared Before Use, Sometimes Soaked, Sometimes Toasted and Ground. If That's Too Much Fuss for You Then You May Want to Purchase Ground. Buy Ground Saffron in Small Amounts and Use Within 3 to 6 Months.

PORT SIDE/STARBOARD

** Steamed Smooth Spinach

** Wild & Basmati Organic Rice

Cooking Method: Steamed

* Roasted Root Vegetables with Honey & Thyme

 Steamed Cod Served with Broccoli & Cauliflower Florets

MAY CONTAIN BONES

 Grilled Turkey Served with Tomato Bruschetta

Basil, Oregano, Parsley & Olive Oil

* Roasties with Pink Pepper & Thyme

Potato, Onion, Bay Leaves & Butter

 Breaded Turkey Escalope with Sauteed Green Beans, Beurre Noisette, Lemon & Parmesan Cheese

Breadcrumbs, Parsley & Butter

Cooking Method: Fried

 Chump of Lamb Studded with Black Olives & Thyme Served with Artichoke Hearts & Puree, Sauteed Baby Potato & Sun Dried Tomato Pesto

Garlic & Olive Oil

Cooking Method: Roasted

THE BOW

 Selection of Meat, Fish, Seafood and Cheese

THE SALAD DECK

** Barley & Sun Dried Tomato Salad with Peppers, Sweet Corn, Green Olives & Rocket

** Tomato & Leek Salad with Cauliflower, Broad Beans, Peas, Parsley & Vinegar Dressing

 Mango & Prawn Salad with Carrot, Red Onion, Cherry Tomato, Red Chard & Sweet Chilli Sauce

 Asparagus & Chicken Salad with Grilled Pepper, Radicchio Lettuce, Mixed Herbs & Olive Oil

SALAD DRESSINGS

** Greek House Dressing

Dijon Mustard, Garlic Powder, Basil and Oregano

** Raspberry Vinaigrette

Dijon Mustard and Raspberries

* Ranch Dressing

Light Mayonnaise, Onion, Garlic, Vinegar and Chives

PORT TO PORT

** Steamed Smooth Spinach

** Rajmah Masala

Red Kidney Beans, Tomato, Garlic, Green Chilli, Ginger, Cardamom, Coriander, Paprika, Garam Masala & Bay Leaves

Cooking Method: Simmered

 Dhaka Cod

MAY CONTAIN BONES / Mustard, Gram Flour, Carom Seeds, Turmeric, Garlic, Thyme Seeds & Lemon Juice

Cooking Method: Baked

 Tandoori Murgh

CHICKEN SERVED ON A BED OF SLICED BOMBAY POTATO / Yoghurt, Garlic, Onion, Turmeric, Ginger, Tandoori Spices & Garam Masala

Cooking Method: Roasted

** Coconut Infused Rice

White Basmati Rice, Coconut Milk & Mustard Seeds

Cooking Method: Steamed

SOUP GALLEY

** Japanese Style Hot & Sour Broth with Scallion, Bok Choy & Sesame Seeds

Rice Vinegar, Ginger, Garlic, Vegetable Stock, Sugar & Chilli Sauce

 Saffron Creamy Salmon & Sweet Corn Chowder with Fresh Dill, Lemon & Lemon Leaves

Cream, Onion, Garlic, Fish Stock, Bay Leaves & Lemon Juice

 Crispy Chorizo & Smoked Pancetta Soup with Udon Noodles, Garbanzo Beans & Fresh Herbs

Mixed Vegetables

THE VEGETARIAN DOCK

** Steamed Smooth Spinach

** Wild & Brown Basmati Rice

Cooking Method: Steamed

* Courgette, Blue Cheese & Pine Nut Frittata

Egg, Milk & Seasoning

Cooking Method: Baked

** Thai Green Chickpea & Vegetable Curry with Butternut Squash & Seitan

Coconut Cream & Milk, Broccoli, Baby Corn, Green Chilli, Onion, Garlic, Ginger & Thai Green Paste

Cooking Method: Slow Cooked

THE DESSERT CABIN

* Rhubab & Raspberry Tart

* Dark Chocolate Truffle Torte

* Italian Tiramisu

* Strawberry Cheesecake

ON THE SIDE

* Parmesan Cheese

* Natural Yoghurt

** Mango Chutney

* Cucumber Raita

Natural Yoghurt & Spices