Dockfood Cafe: Dockfood Cafe Lunch Menu for Monday, March 18, 2013

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

HEALTHY DRINK OF THE DAY

** Refreshing Lemon and Cucumber

** Celery, Rosemary, Apple

PORT SIDE/STARBOARD

** Steamed Broccoli Florets

* Spinach and Goats Cheese Mini Frittata

Egg,Cream

 Roasted Salmon Served with Sun Dried Tomato Puree and Salsa Verde

MAY CONTAIN BONES Olive Oil, Garlic, Herbs

 Pan Fried Chicken Fillet Served with Puy Lentil, Chorizo Crisp and Chicken Jus

Tomato,Olive Oil, Celery, Bay Leaf , Herbs

* Gnocchi with Mushroom Sauce

Cream, Bay Leaf, Vegetable Stock, Paprika

 Pork Scaloppe Pizzaiola

Tomato, Olive Oil, Onion, Garlic, Herbs, Mozzarella Cheese

THE BOW

 Selection of Meat, Fish, Seafood and Cheese

THE SALAD DECK

* Three Bean and Pea Salad with Sweet Soy Dressing

Mangetout, Green Beans, Chickpeas, Red Kidney Beans, Onion, Olive Oil, Red Cheddar, Honey, Lemon Juice

 Feta Cheese a Broccoli and Tomato Salad with Black Olives and Honey Mustard Vinaigrette

Onion, Cucumber, Lettuce, Olive Oil, Balsamic Vinegar

* Coleslaw with Light Horseradish Mayonnaise

Cabbage, Carrot

SALAD DRESSINGS

** Raspberry Vinaigrette

Raspberry Vinegar, Garlic & Olive Oil

* Light Horseradish Mayonnaise

Olive Oil

* Mary Rose Dressing

Light Mayonnaise, Ketchup, Lemon Juice, Cream & Tabasco

PORT TO PORT

** Steamed Broccoli Florets

* Spinach and Goats Cheese Mini Frittata

Egg,Cream

 Roasted Salmon Served with Sun Dried Tomato Puree and Salsa Verde

MAY CONTAIN BONES Olive Oil, Garlic, Herbs

 Pan Fried Chicken Fillet Served with Puy Lentil, Chorizo Crisp and Chicken Jus

Tomato,Olive Oil, Celery, Bay Leaf , Herbs

* Gnocchi with Mushroom Sauce

Cream, Bay Leaf, Vegetable Stock, Paprika

 Pork Scaloppe Pizzaiola

Tomato, Olive Oil, Onion, Garlic, Herbs, Mozzarella Cheese

SOUP GALLEY

** Celery and Fennel Broth

Tomato, Lime, Lemongrass, Vegetable Stock, Parsley

** Home Made Vegetable Soup

Potato, Onion, Celery, Leek, Carrot, Sweetcorn, Pea, Vegetable Stock, Sage, Mixed Herbs

THE VEGETARIAN DOCK

** Steamed Broccoli Florets

* Spinach and Goats Cheese Mini Frittata

Egg, Cream

** Vegetable Cous Cous

Mixed Vegetable, Vegetable Stock

* Gnocchi with Mushroom Sauce

Cream, Bay Leaf, Vegetable Stock, Paprika

THE BRIDGE DELI

 Selection of

Light Mayonnaise, Ketchup, Brown Sauce & Mustard

 Selection of Dips

Cheddar Cheese Sauce, Cucumber Relish, Black Olive Tapenade,Cream Cheese and Home Made Tomato Chutney

 Selection of Cheese

White & Red Cheddar

 Selection of Meat

Chicken, Rosemary Ham , Grilled Bratwurst

* Three Bean and Pea Salad with Sweet Soy Dressing

Mangetout, Green Beans, Chickpeas, Red Kidney Beans, Onion, Olive Oil, Red Cheddar, Honey, Lemon Juice

* Feta Cheese, Broccoli and Tomato Salad with Black Olives Honey Mustard Vinaigrette

Onion, Cucumber, Lettuce, Olive Oil , Balsamic Vinegar

* Coleslaw with Light Horseradish Mayonnaise

Cabbage, Carrot

** Brown Roll with Mushroom, Green Bean and Tomato Ketchup

Sweetcorn,Cucumber,

* Brown Wrap with Mozzerella, Tomato Chutney and Light Horseradish Mayonnaise

Lettuce

 Tomato Wrap with Chicken, Peppers and Tomato Chutney

Lettece

THE DESSERT CABIN

* Toffee Lumpy Bumpy

* Raspberry Roulade

ON THE SIDE

* Parmesan

 Salmon Fillet with Sun Dried Tomato Pesto

MAY CONTAIN BONES