Dockfood Cafe: Dockfood Cafe Lunch Menu for Thursday, July 12, 2012

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

TODAY'S GOOGLE FOODLES

** Avocado

Avocados Provide Nearly 20 Essential Nutrients, Including Fiber, Potassium, Vitamin E, B-vitamins and Folic Acid.

PORT SIDE/STARBOARD

** Mixed Greens

Cooking Method: Steamed

** Herbed Bulgar Wheat

Vegetable Stock

** Courgette Almondine

Olive Oil

** Sweet Potato Wedges

Thyme & Olive Oil

 Steamed Haddock with Sun Dried Tomato Pesto

MAY CONTAIN BONES Garlic

 Roasted Duck Breast Served with Apple & Apricot Chutney, Orange Balsamic Dressing & Fried Radishes

Brown Sugar, Olive Oil, Orange Juice, Honey & Balsamic Vinegar

 Deconstructed Paella Served with Saffron Spiced Rice & White Wine Cream Sauce

Calamari, Tiger Prawns, Rice, Saffron, Pepper,Tomato Puree, Corn Flour Chilli & Lime Juice

 Chicken & Leek Pie

Sweet Corn, Peas, Onion, Flour, Butter & Milk

THE BOW

 Selection of Meat, Fish, Seafood and Cheese

THE SALAD DECK

** Cauliflower & Asparagus Salad with Onion, Sweet Corn, Sun Dried Tomato & Rocket

** Button Mushroom & Peppers Salad with Bean Sprouts, Spring Onion, Poppy Seeds & Sesame Oil

 Tuna & Light Mayonnaise Salad with Chives

 Roasted Turkey & Potato Salad with Carrot, Parsnip, Egg, Gherkins, Mustard & Light Mayonnaise

SALAD DRESSINGS

** Blackberry Dressing

Dijon Mustard & White Wine Vinegar

* Honey & Walnut Dressing

Dijon Mustard

* Horseradish Dressing

White Wine Vinegar & Light Mayonnaise

PORT TO PORT

** Steamed Broccoli Florets

** Sweet Potato Wedges

Thyme & Olive Oil

Cooking Method: Roasted

* Skewered Vegetable Medley with Sweet Honey & Captain Morgan Dressing

Mushroom, Pineapple, Peppers, Cherry Tomato, Aubergine, Courgette, Onion, Rum, Brown Sugar & Dijon Mustard

Cooking Method: Grilled

 Tropical Mango, Lime & Ginger Chicken Fricasse

Onion, Garlic, Pepper, Cream & Herbs

 Island Bbq Pork Fillet Served with Avocado, Chilli & Parsley Salsa

Tomato, Parsley, Coriander, Lemon Juice & Olive Oil

SOUP GALLEY

** Homemeade Rosemary Flavoured Vegetable Broth

Onion, Celery, Carrot, Parsnip & Bay Leaves

** Cajun Spiced Aromatic Broccoli Soup with Roasted Swede, Fresh Cilantro & Toasted Almonds Topped with Truffle Oil

Onion, Carrot, Celery, Peas, Peppers, Garlic, Mixed Herbs, Bay Leaves & Vegetable Stock

 Saffron Veloute Cream of Shrimp & Salmon with Dill, Chunky Avocado & Citrus Leaves in Coconut Milk

Onion, Carrot, Bean Sprouts, Lemon Juice, Black Pepper, Garlic & Fish Stock

THE VEGETARIAN DOCK

** Cauliflower & Asparagus Salad with Onion, Sweet Corn, Sun Dried Tomato & Rocket

Cooking Method: Steamed

** Button Mushroom & Peppers Salad with Bean Sprouts, Spring Onion, Poppy Seeds & Sesame Oil

** Mixed Greens

Cooking Method: Steamed

** Herbed Bulgar Wheat

Vegetable Stock

* Pasta with Sun Dried Tomato Pesto, Parmesan & Rocket

Garlic & Olive Oil

* Crispy Aloo Paratha Served with Spicy Yoghurt

Flour, Butter, Potato, Peas, Onion, Turmeric & Chilli

THE DESSERT CABIN

* Honeycombe Charlotte

* Rhubarb & Raspberry Frangipane

ON THE SIDE

* Spicy Yoghurt

Cucumber, Mint, Coriander & Chilli

** Avocado, Chilli & Parsley Salsa

Tomato, Parsley, Coriander, Lemon Juice & Olive Oil