Dockfood Cafe Lunch Menu for Monday, June 25, 2012

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

TODAY'S GOOGLE FOODLES

​ Italian Tables

Traditionally, Meals in Italy Usually Contain 3 or 4 Courses. Meals Are Seen as a Time to Spend with Family and Friends Instead of Immediate Sustenance; Thus, Daily Meals Can Be Longer Than in Other Cultures. Today, the Traditional Italian Menu Is Kept Mainly for Special Events While an Everyday Menu Includes Only the First and Second Course, the Side Dish and Coffee. A Notable Aspect of Italian Meals Is That the Primo or First Course, Is Usually a More Filling Dish Such as Risotto or Pasta.

PORT SIDE/STARBOARD

​** Braised Red Cabbage with Granny Smith Apples & Golden Sultanas  

Balsamic Vinegar, Cinnamon Stick, Onion & Sugar

​** Steamed Green Beans

​ Grilled Tuna with Sun Dried Tomato  

​ Plain Duck Breast with Orange Salad

Cooking Method: Roasted

​ Pan Fried Chicken Supreme with Oven Roasted Shallots, Black Pudding Wedges & Shallot Puree   

​** Savoury Cous Cous with Peas, Carrot & Tomato  

Cooking Method: Steamed

​** Boiled Baby Potato with Parsley & Mint

​ Stuffed Fillet of Pork with Sausage Meat & Prune Wrapped in Parma Ham Served with Sauteed Potato Cubes     

Red Wine, Honey, Butter & Sage

Cooking Method: Roasted

THE BOW

​ Selection of Meat, Fish, Seafood and Cheese

THE SALAD DECK

​** Beans Sprout & Mixed Mushroom Salad with Mangetout, Sweet Corn, Red Cabbage, Carrot, Chives, Poppy Seed & Olive Oil  

​* Sun Dried Tomato & Feta Cheese Salad with with Broccoli, Onion, Peas, Baby Spinach & Artichoke  

​ Smoked Salmon & Chinese Lettuce Salad with Red Kidney Beans, Parsley, Lemon Juice & Olive Oil  

​** Pasta & Basil Pesto Salad with Green Beans, Peppers & Radicchio Lettuce   

Garlic & Cashew Nuts

SALAD DRESSINGS

​** Sun Dried Tomato Dressing  

Dijon Mustard

​* Cashew Nut & Honey Dressing   

Dijon Mustard & Vinegar

​ Lemon Dressing     

Light Mayonnaise & Worcestershire Sauce

PORT TO PORT

​** Steamed Green Beans

​ Grilled Tuna Alla Acqua Pazza   

White Vinegar, Capers, Lemon & Fresh Oregano

​ Scaloppine Di Pollo Al Porcini    

CHICKEN IN MUSHROOM SAUCE / White Wine, Flour, Cream & Parsley

Cooking Method: Grilled

​** Savoury Cous Cous with Peas, Carrot & Tomato  

Cooking Method: Steamed

​* Gnocchi Parmigiana E Tartufo Bianco   

Parmesan Cheese, Cream, Nutmeg & Truffle Oil

SOUP GALLEY

​** Homemade Broth of Slow Cooked Broccoli & Asparagus

Onion, Carrot, Dill, Bay Leaves & Vegetable Stock

​ Cream of Roasted Parsnip & Curried Golden Carrot with Fresh Chives, Crab Meat & Smoked Salmon    

Cream, Fish Stock, Curry, Celery, Onion, Garlic & Bay Leaves

​* Summer Vegetable Chunky Soup with Mixed Herbs, Parmesan Cheese & Tubettini Rigati Pasta   

Mixed Vegetables, Garlic, Vegetable Stock, Bay Leaves & White Pepper

THE VEGETARIAN DOCK

​** Steamed Green Beans

​** Cocoa Bean Cassoulet

Carrot, Celery, Vegetable Stock & Parsley /SERVED WITH TOASTED GRUYERE SOURDOUGH

Cooking Method: Boiled

​** Savoury Cous Cous with Peas, Carrot & Tomato  

Cooking Method: Steamed

​* Sauteed Portobello Mushroom with Toasted Brioche & Tomato Salsa    

Red Onion & Parsley

THE DESSERT CABIN

​* Italian Tiramisu     

​* Strawberry & Devon Clotted Cream Gateau