Dockfood Cafe: Dockfood Cafe Lunch Menu for Thursday, June 28, 2012

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

TODAY'S GOOGLE FOODLES

 Saffron

Saffron Is a Spice Derived From the Flower of the Saffron Crocus. Together with Their Styles—Stalks Connecting Stigmas to Their Host Plant—Stigmas Are Dried and Used in Cooking as a Seasoning and Colouring Agent. Saffron Is Native to Southwest Asia, it Is One of the World's Most Expensive Spice by Weight. A Carotenoid Dye, Crocin, Allows Saffron to Impart a Rich Golden-yellow Hue to Dishes and Textiles. Saffron Has Further Medicinal Applications.

PORT SIDE/STARBOARD

** Mangetout

Cooking Method: Steamed

** Minted Wholegrain Rice with Garden Peas & Sweet Corn Kernels

Cooking Method: Steamed

* Tomato Gratin

Egg, Capers, Parmesan Cheese, Garlic, Parsley, Olive Oil & Mixed Herbs

Cooking Method: Baked

 Poached Red Snapper with Spring Onion & Chives Oil

MAY CONTAIN BONES

 Grilled Chicken Butterfly with Root Vegetable Puree

Celeriac, Carrot, Parsnip, Garlic & Basil

 Spicy Poached Red Snapper with Mediterranean Salad & Tomato Saffron Sauce

MAY CONTAIN BONES / Courgette, Aubergine, Peppers, Tomato Puree, Shallot, Basil, Mint & Flat Parsley

** Truffled Potato

Crushed Fingerling Potato, Shallot, Truffle Oil & Sea Salt

Cooking Method: Boiled

 Honey & Mustard Glazed Rack of Pork Served with Fingerling Potato & Truffle Oil

White Wine Vinegar, Olive Oil, Bay Leaves, Sugar, Dijon & English Mustard

Cooking Method: Roasted

THE BOW

 Selection of Meat, Fish, Seafood and Cheese

THE SALAD DECK

** Red Chard & Asparagus Salad with Mushroom, Onion & Beetroot

* Tomato & Mozzarella Cheese Salad with Iceberg Lettuce, Broccoli, Oregano & Olive Oil

 Tuna & Light Mayonnaise Salad with Chives

** Basmati Rice & Sweet Corn Salad with Peppers, Olives, Grapes, Red Kidney Beans & Olive Oil

SALAD DRESSINGS

** Sun Dried Tomato Dressing

Dijon Mustard

* Cashew Nut & Honey Dressing

Dijon Mustard & Vinegar

 Lemon Dressing

Light Mayonnaise & Worcestershire Sauce

PORT TO PORT

** Mangetout

Cooking Method: Steamed

** Minted Wholegrain Rice with Garden Peas & Sweet Corn Kernels

Cooking Method: Steamed

 Grilled Lemon & Orzo Chicken with Kalamata Olives & Crushed Chickpea

SERVED WITH TZATZIKI SAUCE ON THE SIDE/ Barley, Olive Oil, Saffron & Garlic

** Truffled Potato

Crushed Fingerling Potato, Shallot, Truffle Oil & Sea Salt

Cooking Method: Boiled

* Halloumi Cheese Square with Green Olives & Tomato Crispy Kataifi Pastry

Cooking Method: Baked

 Marinated Shaved Leg of Irish Lamb with Smoked Paprika, Red Wine, Garlic & Tomato

SERVED WITH PITA BREAD, GARLIC & CHILLI SAUCE ON THE SIDE

SOUP GALLEY

** Homemade Celeriac & White Cabbage Broth with Fresh Herbs

Carrot, Celery, Garlic, Bay Leaves & Vegetable Stock

** Flavoured Spicy Silky Tomato Soup with Pearl Barley, Fresh Basil, Sweet Corn & Sriracha Chilli Sauce

Onion, Carrot, Celery, Garlic, Black Pepper & Vegetable Stock

 Japanese Style Prawn Soup with Forest Mushroom, Egg Noodles, Soy Sauce & Coriander

Carrot, Ginger, Garlic, Rice Vinegar, Mirin, Sesame Seeds, Bay Leaves & Fish Stock

THE VEGETARIAN DOCK

** Mangetout

** Minted Wholegrain Rice with Garden Peas & Sweet Corn Kernels

Cooking Method: Steamed

** Black Sesame Coated Tofu with Crispy Stir Fried Vegetables & Plum Sauce

Vinegar & Chilli

Cooking Method: Baked

* Triangoli Pasta Filled with Mushroom

Onion, Cream, Olive Oil & Vegetable Stock

Cooking Method: Boiled

THE DESSERT CABIN

* Raspberry Cheesecake

* Chocolate Truffle Torte

ON THE SIDE

* Tzatziki Sauce

Greek Yoghurt, Cucumber & Garlic

* Honey & Mustard Bechamel Sauce

Honey, Cream, Dijon & English Mustard

** Tomato & Saffron Sauce

** Pita Bread

* Garlic Sauce

Light Mayonnaise & Parsley

** Chilli Sauce

Tomato, Chilli, Garlic, Paprika, Vinegar & Sugar