Dockfood Cafe: Dockfood Cafe Lunch Menu for Wednesday, July 18, 2012

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

TODAY'S GOOGLE FOODLES

** Quinoa

Quinoa (Pronounced Keen-wa) Is a Grain That Contains More Protein Than Any Other Grain; an Average of 16.2 Percent, Compared with 7.5 Percent for Rice, 9.9 Percent for Millet, and 14 Percent for Wheat. Quinoa's Protein Is of an Unusually High Quality. It Is a Complete Protein, with an Essential Amino Acid Balance Close to the Ideal and Is High in Lysine, Methionine and Cystine.

PORT SIDE/STARBOARD

** Steamed Broccoli Florets

** Quinoa

Mixed Vegetables

Cooking Method: Steamed

** Trio of Roasted Peppers with Ketjap Manis & Pineapple

Olive Oil

 Poached Hake Served with Grilled Lemon, Orange Balsamic Dressing & Toasted Almonds

MAY CONTAIN BONES Olive Oil & Honey

 Rilled Turkey Escalope Served on a Bed of Braised Red Cabbage Salad

Orange Juice, Red Wine Vinegar, Cinnamon, Star Anise, Apple, Apricot, Spring Onion & Parsley

 Miso Chicken Thigh Served with Coriander Gnocchi & Miso Sauce

Lime Zest, Lime Juice, Sesame Oil, Coconut Milk & Chicken Stock

 Egg Fried Rice

Ham & Peas

 Soy & Honey Pork Ribs Served with Eggy Rice

Ham, Peas, Soy Sauce, Ginger, Lemon Juice, White Wine, Chilli, Garlic, Star Anise & Chinese Five Spice

THE BOW

 Selection of Meat, Fish, Seafood and Cheese

THE SALAD DECK

** Red Cabbage & Apple Salad with Grapes, Raisins, Green Pepper, Almonds & Sweet Vinaigrette

Brown Sugar & Cider Vinegar

* Creamy Egg & Cherry Tomato Salad with Asparagus, Red Onion, Iceberg Lettuce, Sweet Corn & Ranch Dressing

Light Mayonnaise, Sour Cream, Garlic, Red Onion & Parsley

 Tuna & Light Mayonnaise Salad with Chives

 Chicken & Saffron Spiced Rice Salad with Peppers, Peas, Courgette & Parsley Dressing

Lemon Juice & Olive Oil

SALAD DRESSINGS

** Sun Dried Tomato Pesto

Garlic & Olive Oil

** French Dressing

Dijon Mustard, White Wine Vinegar & Brown Sugar

* Ranch Dressing

Light Mayonnaise, Sour Cream, Garlic, Red Onion & Parsley

PORT TO PORT

** Steamed Broccoli Florets

* My Way Baby Veggie Haggis with Minced Root Vegetables, Puy Lentils, Onion, Thyme & Rosemary Gravy

Carrot, Butternut Squash, Parsley, Egg, Bread Crumbs, Corn Flour, Mixed Herbs & Vegetable Stock

 Freashly Baked Salmon with Smoked Salmon Hash, Creamed Shell Mussels, Chive Batons & Baby Carrots

MAY CONTAIN BONES Potato, White Wine, Cream & Fresh Herbs

* Chive & Sage Creamed Potato

Butter, Milk & Cream

 Tender Beef in Claret with Caramelized Silverskin Onions, Baby Leeks & Button Mushrooms

Onion, Bay Leaves & Red Wine

SOUP GALLEY

** Aromatic Homemade Broccoli Broth

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

** Japanese Style Udon Noodle in Miso Broth with Mushroom, Cilantro & Green Onion

Cabbage, Celery, Onion, Rice Vinegar, Bay Leaves, Vegetable Stock & Soy Sauce

 Creamy Thai Salmon Chowder with Fresh Coriander, Spicy Red Chilli, Corn, Roasted Zucchini & Spinach

Red Curry, Fish Stock, Garlic, Carrot, Lime Leaves, Bay Leaves, Cream & Lemon Juice

THE VEGETARIAN DOCK

** Red Cabbage & Apple Salad with Grapes, Raisins, Green Pepper, Almonds & Sweet Vinaigrette

Brown Sugar & Cider Vinegar

* Creamy Egg & Cherry Tomato Salad with Asparagus, Spring Onion, Sweet Corn & Ranch Dressing

Light Mayonnaise, Sour Cream, Garlic, Red Onion & Parsley

** Steamed Broccoli Florets

** Quinoa

* Wholegrain Brown Penne with Spinach & Basil Pesto

Parmesan Cheese, Garlic & Olive Oil

* Homemade Savoury Scone with Mozzarella, Pumpkin Seeds & Tomato Salsa

Flour, Egg, Milk, Butter, Rosemary, Thyme, Red Onion, Coriander & Olive Oil

THE DESSERT CABIN

* Pecan Pie

* Black Forest Gateau

ON THE SIDE

 Miso Sauce

Chicken Stock

* Parmesan Cheese