Dockfood Cafe: Dockfood Cafe Lunch Menu for Thursday, October 18, 2012

Executive Chefs: Executive Chef: David Corcoran, Chef de Culinaire: Declan Horgan
Lunch hours: 11:30am - 14:30pm

PORT SIDE/STARBOARD

** Sauteed Spinach

** Barley with Garden Herbs and Baby Spinach

** Braised Red Cabbage with Red Currant Jam

Lemon, Lime and Orange Zest, Brown Sugar, Red Wine Vinegar, Cinnamon, Star Anise and Apple Juice

 Baked Salmon with Lemon

 Butterflied Chicken Breast

 Balti Style Chicken with Puy Lentil Dahl

Grilled Apricots, Cucumber Riata, Yogurt, Coriander, Turmeric, Fengu Greek and Garlic

* Potato Gratin Dauphinoise

Cream, Onion, Garlic, Thyme and Butter

 Slow Roasted Pork Belly with Bulmer's Apple Sauce

THE BOW

 Selection of Meat, Fish, Seafood and Cheese

 In-house Smoked Chicken

THE SALAD DECK

** Sun Dried Tomato and Courgette Salad

Sugar Snap Peas, Yellow Peppers, Spring Onion and Green Olives with Olive Oil, Lemon Juice, Red Wine Vinegar and Garlic

** Marinated Beetroot Salad with Sweet and Sour Dressing

Sliced Red Onion, Lettuce, White Wine Vinegar, Sugar, Olive Oil and Mustard

* Horseradish Coleslaw

Cabbage, Carrots and Light Mayonnaise

* Blue Cheese Salad with Avocado and Carmelized Pecans

Peas, Spinach, Honey Mustard Dressing and Olive Oil

SALAD DRESSINGS

** Basil Pesto

* Garlic Dressing

Light Mayonnaise & Herbs

** French Dressing

Dijon Mustard, Olive Oil, White Wine Vinegar & Garlic

PORT TO PORT

 Mejillones

Mussels with Garlic, Lemon and White Wine

** Lenteja Gallega

Carrot, Onion, Celery, Bay Leaf, Lentils, Tomato Paste, Paprika and Garlic

** Peas

** White Rice

** Patatas Brava

Potatoes, Tomato, Chili, Vinegar and Parsley

 Pincho Moruno

Pork, Paprika, Olive Oil, Cumin, Oregano, Parsley, Garlic and Saffron

** Gazpacho

Tomatoes, Cucumber, Olive Oil, Parsley and Garlic

SOUP GALLEY

** Carrot and Leek Broth

Thyme, Celery, Lemongrass, Red Chilies and Vegetable Stock

** Mushroom, Cabbage and Leek Soup

Button Mushrooms, Mixed Herbs, Rosemary, Celery, Green Cabbage, Spinach and Vegetable Stock

 Bacon, Potato and Brie Cream Soup

Cream, Rosemary, Celery and Brie Cheese

THE VEGETARIAN DOCK

** Barley with Mixed Vegetables

Broad Beans and Olive Oil

** Borlotti Bean Stew

Pinto Beans, Onions, Garlic, Cumin, Bay Leaves, Carrots, Celery, Leek, Tomato, Chilies and Button Mushrooms

** Peas

* Sun Dried Tomato Crostini with Brie

Ciabatta, Tomatoes, Garlic and Mixed Herbs

THE BRIDGE DELI

 Selection of Dips

CREAM CHEESE, BLACK OLIVE TAPENADE, TOMATO RELISH, GUACAMOLE & RED PEPPER RELISH

 Selection of Cheese

WHITE & RED CHEDDAR

 Selection of Deli Meats

ROAST BEEF, CHICKEN, BBQ SMOKED HAM & SALAMI MILANO

** Crunchy Bean Sprout and Olive Tapenade Bap

Carrots, Tomato, Lettuce, Green Olive Tapenade on a Brown Bap

* Brie Cheese, Tomato, Sweet Corn and Plum Sauce on a Tomato Wrap

Lettuce

 Spicy Tuna Sandwich on Ciabatta

Cucumber, Jalapenos, Dill, Lettuce and Mustard

 Ham and Egg Sandwich on White Bread

Gherkins, Red Cheddar, Lettuce and Light Mayonnaise

** Sun Dried Tomato and Courgette Salad

Sugar Snap Peas, Yellow Peppers, Spring Onion and Green Olives with Olive Oil, Lemon Juice, Red Wine Vinegar and Garlic

** Marinated Beetroot Salad with Sweet and Sour Dressing

Sliced Red Onion, Lettuce, White Wine Vinegar, Sugar, Olive Oil and Mustard

* Horseradish Coleslaw

Cabbage, Carrots and Light Mayonnaise

* Blue Cheese Salad with Avocado and Carmelized Pecans

Peas, Spinach, Honey Mustard Dressing and Olive Oil

THE DESSERT CABIN

* NY Style Cheesecake

* Apple Pie

* Pecan Pie

ON THE SIDE

** Green Olives

* Manchego Cheese

** Pita Bread

** Naan Bread

* Spanish Tortilla

Eggs, Potatoes, Onion, Cream and Seasoning

** Croutons