Dockfood Cafe: Dockfood Cafe Lunch Menu for Tuesday, January 29, 2013

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

TODAY'S GOOGLE FOODLES

 Ginger

Ginger Root Is Low in Fat, Low in Sodium, and Cholesterol Free. Contains Vitamin C, Magnesium, and Potassium.

PORT SIDE/STARBOARD

** Irish Broccoli Florets with Chilli Oil

** Cous Cous

** Steamed Green Beans

 Simply Satisfying Poached North Atlantic Cod

MAY CONTAIN BONES

 Oven Baked Chicken Supreme Served with Cream of Field Mushroom Sauce & Milk Marinated Pan Seared Chicken Liver

Chicken Stock, Cream, Rosemary & Garlic

* Parmentier Potato

Garlic, Olive Oil, Butter & Parsley

 Marinated Slaney Valley Lamb & Vegetable Pie Topped with Creamed Potato

Jameson, Red Wine, Garlic, Carrot, Bay Leaves, Rosemary, Carrot, Celery, Onion, Leek, Cream & Butter

THE BOW

 Selection of Meat, Fish, Seafood and Cheese

 In-house Smoked Chicken

 In-house Smoked Salmon

THE SALAD DECK

** Roasted Trio of Pepper, Onion & Black Olive Salad with Fresh Basil Vinaigrette

Red Wine Vinegar, Garlic & Olive Oil

* Courgette, Button Mushroom & Baby Spinach Salad with Green Pesto

Carrot, Baby Corn, Green Beans, Olive Oil, Garlic, Mixed Herbs & Parmesan

 Baby Potato, Corn & Cherry Tomato Salad with Caesar Dressing

Red Onion, Cos Lettuce, Parmesan Cheese, Dijon Mustard, Light Mayonnaise & Worcestershire Sauce

SALAD DRESSINGS

** Spicy Ginger Dressing

Olive Oil, White Wine Vinegar, Chilli, Garlic & Sambal Oeleck

* Blue Cheese Dressing

Light Mayonnaise

* Blueberry & Cranberry Dressing

Honey, Yoghurt & Vinegar

PORT TO PORT

** Fagiolini

Steamed Green Beans

* Frittata Con Spinaci E Ricotta

FRITTATA WITH SPINACH & RICOTTA Nutmeg, Egg & Cream

 Pollo Avvolto in Prosciutto Di Parma Con Scamorza, Pomodoro E Salsa Di Funghi

CHICKEN WRAPPED IN PARMA HAM WITH SCAMORZA CHEESE, TOMATO & MUSHROOM SAUCE Onion, Garlic, Celery, Bay Leaves, Vegetable Stock, Rosemary & Smoked Cheese

** Patate Al Forno Con Olive Nere E Rosmarino

ROASTED POTATO WITH BLACK OLIVES & ROSEMARY Garlic & Olive Oil

 Fritto Di Paranza

Squid, Baby Octopus, Prawns, Whitebait, Flour, Parsley & Lemon Juice

Cooking Method: Fried

SOUP GALLEY

** Ginger & Broccoli Broth

Celery, Parsley, Mixed Herbs & Vegetable Stock

* Rosemary Scented Creamy Goat's Cheese & Potato Soup

Celery, Parsley, Cream, Mixed Herbs & Vegetable Stock

THE VEGETARIAN DOCK

** Steamed Green Beans

** Kala Chana

Black Chickpeas, Garlic, Onion, Tomato, Turmeric, Peppers, Lemon Juice, Cumin & Coriander

** Rosemary Roasted Potato with Black Olives

Garlic & Olive Oil

* Vegetable Stir Fry with Fine Noodles

Courgette, Aubergine, Peppers, Bean Sprouts, Mushroom, Scallion, Sweet Chilli Sauce, Soy Sauce, Ginger, Garlic, Sesame Oil, Honey & Hoisin Sauce

THE BRIDGE DELI

 Selection of Dips

Cucumber Relish, Red Pepper Relish, Cream Cheese, Tomato Relish, Light Garlic Mayonnaise & Hummus (Sesame)

* Selection of Cheese

White & Red Cheddar

 Selection of Meat

In-house Smoked Turkey, Honey Roasted Ham & Salami Milano

** Roasted Pepper & Courgette Wholemeal Wrap with Tomato Relish & Baby Spinach

Onion

* Crunchy Cabbage & Carrot Wrap with Light Garlic Mayonnaise

Red & White Cabbage, Chives & Chinese Lettuce

 In-house Smoked Salmon, Cucumber & Caper White Bread Sandwich with Cream Cheese

Dill & Lettuce

** Roasted Trio of Pepper, Onion & Black Olive Salad with Fresh Basil Vinaigrette

Red Wine Vinegar, Garlic & Olive Oil

* Courgette, Button Mushroom & Baby Spinach Salad with Green Pesto

Carrot, Baby Corn, Green Beans, Olive Oil, Garlic, Mixed Herbs & Parmesan

 Baby Potato, Corn & Cherry Tomato Salad with Caesar Dressing

Red Onion, Cos Lettuce, Parmesan Cheese, Dijon Mustard, Light Mayonnaise & Worcestershire Sauce

THE DESSERT CABIN

* Homemade Pineapple & Prune Upside-down Cake

SERVED WITH WARM VANILLA CUSTARD

* Baked Cheesecake

ON THE SIDE

 Parwn Crackers

** Lemon Wedges

* Grissini