Dockfood Cafe: Dockfood Cafe Lunch Menu for Monday, January 07, 2013

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

PORT SIDE/STARBOARD

** Pearl Barley and Puy Lentil with Lemon Grass, Onion and Leek

** Pesto Crusted Beef Tomato

Basil, Garlic, Olive Oil and Pine Nut

** Sweet Garden Peas

 Simply Roasted Chicken Thigh Served with Pink Grapefruit and Yoghurt Dressing

 Fresh North Atlantic Salmon Coated in Dijon and Mustard Seeds Served with Pickled Cucumber, House Smoked Salmon and Greek Yoghurt Dressing

MAY CONTAINS BONES Cream

 Five Spice and Honey Scented Duck Magret Served with Baby Gem Lettuce, Kumquat, Chilli Jam and Crispy Wonton

* Potato Lyonnaise

Onion, Parsley and Garlic

THE SALAD DECK

* Crunchy Vegetable Salad with Curry Dressing

Cauliflower, Peas, Red Pepper, Carrot, Spinach, Spring Onion, Parsley and Natural Yoghurt

** Sweet Potato Salad with Mushrooms, Green Beans, Cherry Tomato and Mustard Dressing

Lettuce, Wholegrain Mustard, Dijon Mustard and White Wine Vinegar

* Red Cabbage, Bean Sprout, Sweet Corn and Pepper Salad with Garlic Mayonnaise

Mixed Herbs and Carrot

SALAD DRESSINGS

* Honey and Mustard Dressing

Wholegrain & Dijon Mustard and White Wine Vinegar

** Balsamic and Dijon Mustard Dressing

Olive Oil, White Wine Vinegar and Paprika

* Thousand Island Dressing

Light Mayonnaise, Ketchup, Capers, Garlic, Red Onion and Pepper

* Tartar Sauce

Mayonnaise, Sour Cream, Red Onion, Gherkins, Parsley and Capers

PORT TO PORT

** Green Beans

 Scaloppine Di Pollo Al Vino Bianco

Chicken in White Wine Sauce Bay Leaf, Vegetable Stock, Corn Flour, Butter and Cream

 Arista Alle Nocciole

Pork with Hazelnuts Cream, Garlic, White Wine, Corn Flour and Rosemary

* Gnocchi Boscaiola

Tomato, Mushroom, Onion, Parsley, Bay Leaf, Garlic and Vegetable Stock

** Rosemary Potato

Olive Oil, Garlic and Salt

SOUP GALLEY

** Spicy Leek and Carrot Broth

Green and Red Chilli, Tomato, Onion, Garlic, Mixed Herbs, Basil, Parsley, Vegetable Stock, Salt and Pepper

* Rustic Vegetable Cream with Chickpeas

Mix Herbs, Potato, Onion, Celery, Garlic, Parsley, Bay Leaf, Vegetable Stock, Cream, Salt and Pepper

THE VEGETARIAN DOCK

** Green Beans

** Med Lentil Stew

Garlic, Onion, Pepper, Tomato, Parsley, Bay Leaf and Olive Oil

* Cajun Stuffed Potato Skin

Mozzarella, Cheddar, Bread Crumbs and Egg

** Rosemary Potato

Olive Oil, Garlic and Salt

** Sweet Potato Salad with Mushrooms, Green Beans, Cherry Tomato and Mustard Dressing

Lettuce, Wholegrain Mustard, Dijon Mustard and White Wine Vinegar

* Red Cabbage, Bean Sprout, Sweet Corn and Pepper Salad with Garlic Mayonnaise

Mixed Herbs and Carrot

THE BRIDGE DELI

* Crunchy Vegetable Salad with Curry Dressing

Cauliflower, Peas, Red Pepper, Carrot, Spinach, Spring Onion, Parsley and Natural Yoghurt

** Sweet Potato Salad with Mushrooms, Green Beans, Cherry Tomato and Mustard Dressing

Lettuce, Wholegrain Mustard, Dijon Mustard and White Wine Vinegar

* Red Cabbage, Bean Sprout, Sweet Corn and Pepper Salad with Garlic Mayonnaise

Mixed Herbs and Carrot

 Selection of Cheese

White and Red Cheddar

 Selection of Dips

Cream Cheese, Green Olives Tapenade, Hummus, Tomato Relish, Red Pepper Relish and Tuna Spread (Mayo, Cucumber, Sweet Corn and Onion)

 Selection of Meat

Apple Coated Salami, Ham and Roasted Turkey

 Tuna, Sweet Corn and Cucumber Sandwich with Spring Onion and Mayonnaise

* Tomato, Mozzarella and Green Bean Brown Sandwich with Mushroom, Lettuce and Tomato Relish

** Bean Sprout, Carrot and Pepper Brown Wrap with Hummus, Red Cabbage and Lettuce

THE DESSERT CABIN

* Brownie

* Millionaire Cheesecake

* Lemon Drizzle Cake