Dockfood Cafe: Dockfood Cafe Lunch Menu for Friday, February 21, 2014

Executive Chef: David Corcoran
Sous Chef: Roberto Rampone
Lunch hours: 11:30am - 14:30pm

TODAY'S GOOGLE FOODLES

** Thyme

Thyme Is Widely Cultivated for Its Strong Flavor, Which Is Due to Its Content of Thymol. Thyme Is Best Cultivated in a Hot Sunny Location with Well Drained Soil. It Is Generally Planted in the Spring and Thereafter Grows as a Perennial. It Can Be Propagated by Seed, Cuttings, or by Dividing Rooted Sections of the Plant. It Tolerates Drought Well. The Plants Can Take Deep Freezes and Are Found Growing Wild on Mountain Highlands.

HEALTHY DRINK OF THE DAY

** Lemon, Rosemary & Celery

** Orange & Mint

PORT SIDE/STARBOARD

** Duo of Wild & Wholegrain Rice

Vegetable Stock & Mixed Vegetable

* Thyme Roasted Baby Carrot

Onion, Bay Leaf, Black Pepper & Butter

** Steamed Flageolet Beans

 Simply Satisfying Grilled Escalope of Turkey

Chicken Stock, Lemon Wedge, Carrot & Parsley

** Boulangere Potato

Onion, Garlic, Thyme, Rosemary & Vegetable Stock

 Calamari Fritti

Squid, Flour & Basil

Cooking Method: Fried

 Grilled Teriyaki Pork Steak Served with Long Stem Broccoli Tempura & Fresh Chilli Rings

Soy Sauce, Brown Sugar, Ginger, Garlic, Rice Vinegar, Lemon Juice, Flour & Egg

THE BOW

 Selection of Artisan Crackers, Meats, Cheese & Seafood

THE SALAD DECK

** Roasted Trio of Bell Pepper, Sun Dried Tomato & Black Olive Salad with Baby Spinach & Oregano Vinaigrette

Onion, Garlic, Balsamic Vinegar & Olive Oil

** Red Radish, Cucumber, Carrot & Bean Sprout Salad with Fresh Chilli & Mustard Dressing

Lettuce, Broad Beans, Mustard Seeds, Lemon Juice, Olive Oil & Brown Sugar

** Beef Tomato, Peas & Sweet Corn Bulgur Wheat Salad with Spring Onion & Basil Dressing

Cucumber, Garlic & Olive Oil

SALAD DRESSINGS

** Basil Dressing

Parsley, Garlic, White Wine Vinegar & Olive Oil

** French Dressing

Dijon Mustard, Olive Oil, White Wine Vinegar, Brown Sugar & Garlic

** Orange Cumin Dressing

Olive Oil

PORT TO PORT

** Roasted Corn & Pumpkin

Olive Oil & Mixed Herbs

** Steamed Garden Peas

** Garlic & Parsley Roasted Potato

Olive Oil

 Milanesa Napolitana

Chicken Fillet, Egg, Flour, Bread Crumbs, Tomato, Onion, Carrot, Celery, Garlic, Vegetable Stock, Bay Leaf & Brown Sugar

 Asado Con Chimichurri

Beef Steak, Parsley, Garlic, White Wine Vinegar, Oregano, Chilli & Olive Oil

Cooking Method: Grilled

SOUP GALLEY

** Healthy Leek Broth

Onion & Vegetable Stock

** Thyme Scented Flageolet Bean Soup

Onion, Garlic, Olive Oil, Pepper, Carrot & Vegetable Stock

THE VEGETARIAN DOCK

** Roasted Corn & Pumpkin

Olive Oil & Mixed Herbs

** Steamed Garden Peas

** Garlic & Parsley Roasted Potato

Olive Oil

* Ravioli Con Radicchio E Vino Rosso Con Mozzarella Di Bufala E Olive Nera

Ricotta Filled Fresh Pasta, Olive Oil, Radicchio, Red Wine, Mozzarella & Black Olives

THE BRIDGE DELI

 Selection of Dips

Cream Cheese, Guacamole (Dairy), Rio Grande Salsa (Spicy), Green Olive Tapenade & Sauerkraut (Bacon)

* Selection of Cheese

Emmental & Red Cheddar

 Selection of Meat

Cooked Ham, Roasted Turkey & Smoked Bacon

** Crunchy Radish, Carrot & Bean Sprout Granary Bap with Sweet Chilli Sauce

Lettuce & Scallion

* Duo of Cheese, Scallion & Beef Tomato White Bread Sandwich

Cream Cheese, Red Cheddar & Mixed Lettuce

 Cooked Ham, Red Onion & Cos Lettuce Floury Bap with Light Horseradish Mayonnaise

Tomato, Dill, Lemon Juice & Garlic

** Roasted Trio of Bell Pepper, Sun Dried Tomato & Black Olive Salad with Baby Spinach & Oregano Vinaigrette

Onion, Garlic, Balsamic Vinegar & Olive Oil

** Red Radish, Cucumber, Carrot & Bean Sprout Salad with Fresh Chilli & Mustard Dressing

Lettuce, Broad Beans, Mustard Seeds, Lemon Juice, Olive Oil & Brown Sugar

** Beef Tomato, Peas & Sweet Corn Bulgur Wheat Salad with Spring Onion & Basil Dressing

Cucumber, Garlic & Olive Oil

THE DESSERT CABIN

* Strawberry Cheesecake

* Honeycomb Charlotte

* Butter Cookies

ON THE SIDE

* Parmesan