Dockfood Cafe: Dockfood Cafe Lunch Menu for Monday, June 18, 2012

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

TODAY'S GOOGLE FOODLES

 Lamb

Lamb Is a Great Source of Protein and Essential Vitamins and Minerals. A Regular 3-ounce Serving Averages About 43% of the Recommended Daily Allowance (RDA) of Protein. It Also Averages 74% of the RDA of Vitamin B-12, 30% of the Zinc, 30% of the Niacin, 17% of the Iron, and 15% of the Riboflavin. In Addition to This, the Correct Ratio of All 8 of the Essential Amino Acids Is Contained in Lamb Meat. Try Some Delicious Lamb in Your Lunch Today!

PORT SIDE/STARBOARD

** Steamed Asparagus Spears

** Fricassee of Mixed Vegetables

Cooking Method: Steamed

** Steamed Brown Rice

 Gayi Poached Hake

 Char Grilled Butterfly Chicken

 Crispy Lemon and Thyme Chicken Thigh with Warm Baby Potato Caesar Salad, Baby Gem Herb Croutons & Bacon Lardons Pancetta Crisps

** Oven Roasted Maris Piper Potato Wedges Duo of Black and Green Olives Tapenade

 Rack of Lamb Crusted with Mustard Honey Hazelnuts Served with Stuffed Baby Potato and Fricassee of Baby Vegetables

Rosemary

Cooking Method: Roasted

THE BOW

 Selection of Meat, Fish, Seafood and Cheese

* Goat Cheese & Garlic Cones

Basil, Honey, Salt & Pepper

 Crab Meat & Exotic Fruits Cones

Papaya & Passion Fruit, Light Mayonnaise, Dijon Mustard and Mint

 Smoked Salmon and Cream Cheese Cones

Orange, Lemon & Lime Juice and Zest

THE SALAD DECK

** Beetroot with Orange Segments & Red Onion

** Tricolor Roasted Bell Peppers with Black Olives & Pita Bread Toasts

* Cauliflower with Citrus Vinaigrette, Toasted Almonds and Hard Cooked Egg

Baby Spinach and Tomato

 Tuna & Light Mayonnaise Salad

* Forecchiette Pesto Genovese

Green Beans, Parmesan Cheese, Garlic, Pine Nuts, Basil and Olive Oil

* Charlotte Potato, Sour Cream and Mayonnaise Salad with Spring Onion

Light Mayonnaise

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 Asparagus Spears

 Kerala Fish

STEAMED HAKE WRAPPED IN BANANA LEAVES Garlic, Green Chilli, Turmeric, Carom Seeds, Garam Masala and Lemon Juice

 Chicken Makhani

Yoghurt, Tomato, Garlic, Ginger, Fenugreek Seeds, Coriander, Garam Masala, Butter and Lemon Juice

Cooking Method: Roasted

** Pilau Rice

White Basmati Rice, Star Anise, Cumin, Cinnamon, Bay Leaves and Mixed Spices

Cooking Method: Boiled

* Malai Kofta

Potato, Cottage Cheese, Pineapple, Cashew Nuts, Coconut, Onion, Garlic, Cream, Garam Masala and Coriander

Cooking Method: Baked

SOUP GALLEY

** Veloute Soup of Aromatic Celeriac & Spring Asparagus Wiith Fennel Seeds & Fresh Herbs

Broccoli, Carrot, Celery, Garlic, Black Pepper and Vegetable Stock

** Homemade Vegetable Broth with Forest Mushroom & Silky Tofu

Onion, Carrot and Celery

 Creamy Smoked Salmon & Hake with Turmeric, Green Onion & Fresh Basil

Cream

THE VEGETARIAN DOCK

** Steamed Asparagus Spears

** Veggie Tossed Pearl Barley

Cooking Method: Steamed

** Slow Cooked Red Onion & Leek Polenta Cake with Smoked Tomato and Salsify Ribbons

* Quad Goat Cheese & Morel Tartlet with Curly Endive and Watercress

THE DESSERT CABIN

* Triple Chocolate Gateau

ON THE SIDE

** Mango Chutney

White Vinegar and Garlic

** Mango Pickles

* Pineapple & Roasted Cumin Raita

Yoghurt

 Prawnies in Marie Rose Sauce

Baby Gem Lettuce, Light Mayonnaise, Ketchup, Worcestershire Sauce, Tabasco and Cajun Pepper

** Naan Bread

** Onion Bhaji

** Poppadoms