Dockfood Cafe: Dockfood Cafe Lunch Menu for Thursday, July 05, 2012

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

PORT SIDE/STARBOARD

** Steamed Sugar Snaps

** Pearl Barley with Selection of Vegetables & Fresh Herbs

** Slow Roasted Banana Shallots with Arnois Vinegar, Sage & Pink Peppercorns

Brown Sugar

** Mediterranean Style Roasted Potatoes with Taggiasca Oil, Sun Dried Tomato & Fresh Oregano

 Baked Salmon with Aubergine Caviar & Chicory

MAY CONTAIN BONES

 Grilled Chicken Fillet Served with Courgette Salad & Rosemary Tomato Coulis

Oregano, Mint, Parsley & Olive Oil

 Pan Fried Seabass Served with Cream Sauteed Wild Mushrooms, Chive Baton & Mushroom Puree

MAY CONTAIN BONES Oregano, Shallots & Garlic

 Seared Chicken Supreme with Kalamata Olives, Peperonata Harissa, Thyme Jus & Sauteed Baby Potato

Red Onion, Olives, Tomato, Onion, Garlic, Tomato Puree, Thyme, Chilli, Basil & Honey

THE BOW

 Selection of Meat, Fish, Seafood and Cheese

THE SALAD DECK

** Nutty Wholegrain Rice & Pepper Salad with Scallion, Tomato, Chives, Grapes & Olive Oil

 Seafood Cocktail & Iceberg Lettuce Salad with Carrot & Parsley Vinaigrette

White Wine Vinegar

** Baby Potato & Sugar Snaps Salad with Red Kidney Beans, Onions, Red Chard and Olive Oil

 Broccoli & Kabanossi Salad with Egg, Sweet Corn, Chickpea & Light Mayonnaise

SALAD DRESSINGS

* Sour Cream & Gherkins Dressing

Paprika & Light Mayonnaise

** Sweet Chilli Sauce

Dijon Mustard

** Peach Dressing

Dijon Mustard & White Wine Vinegar

PORT TO PORT

** Steamed Sugar Snaps

** Lemongrass Scented Rice

Lemon, Bay Leaves & Olive Oil

** Roasted Parsnip with Sweet Chilli Dressing

 Ginger, Lime & Lemongrass Chicken Thigh on a Bed of Sauteed Bok Choy Served with Peanut & Coconut Sauce

Coconut Milk, Ginger, Lemon, Lemongrass & Vegetable Stock

Cooking Method: Roasted

 Pork in Plum Sauce with Hot Tomato Sambal

Tomato, Chilli, Soy Sauce, Garlic & Cilantro

SOUP GALLEY

** Vegan Mushroom Ramen

Chilli, Garlic, Soy Sauce, Mirin & Vegetable Stock

* Garden Vegetable Soup with Fresh Mixed Herbs & Pearl Barley

Sweet Potato, Broccoli, Parsnip, Asparagus, Celery, Carrot, Onion, Bay Leaves, Garlic, White Pepper, Cream & Vegetable Stock

 Panang Curry Salmon Chowder in Coconut Milk with Lime Leaves, Fresh Coriander & Bamboo Shoots

Carrot, Onion, Garlic, Black Pepper & Fish Stock

THE VEGETARIAN DOCK

** Steamed Sugar Snaps

** Pearl Barley with Selection of Vegetables & Fresh Herbs

** Nutty Wholegrain Rice & Pepper Salad with Scallion, Tomato, Chives, Grapes & Olive Oil

** Baby Potato & Sugar Snaps Salad with Red Kidney Beans, Onions, Red Chard and Olive Oil

* Red Onion Chutney & Blue Cheese Tartlet Served with Herb Salad & Balsamic Reduction

Puff Pastry, Red Wine, Brown Sugar, Cranberry Juice & Blackcurrant Juice

* Pan Fried Potato Cake Served with Roasted Portobello Mushroom, Confit Cherry Tomato & Garlic Cream on the Side

Egg, Flour, Bread Crumbs, Onion, Scallion, Chives, Basil, Thyme, Garlic & Cream

THE DESSERT CABIN

* Apple Normande Tart

* Pecan Pie

ON THE SIDE

 Thyme Jus

* Garlic Cream

** Hot Tomato Sambal

Tomato, Chilli, Soy Sauce, Garlic & Cilantro