Dockfood Cafe: Dockfood Cafe Lunch Menu for Tuesday, October 21, 2014

Executive Chef: David Corcoran
Sous Chef: Roberto Rampone
Lunch hours: Lunch 11:30 am - 2:30 pm

HIGHLIGHTS

** Steamed Spinach

** Oven Baked Sweet Potato

 Simply Satisfying Poached Fillet of Salmon

TODAY'S GOOGLE FOODLES

** Spinach

Spinach Was First Cultivated Over 2,000 Years Ago in Iran. By 1806, it Had Become a Popular Vegetable in America and in the 1920’S the U.S. Pushed Spinach Commercially, with the Popeye the Sailorman Cartoon Character Becoming a Great Advocate for Spinach Consumption. Spinach Is Eaten Raw in Salads and Also as a Cooked Green Much Like Turnip Greens or Collard Greens.

HEALTHY DRINK OF THE DAY

** Orange Water

NO ADDED SUGAR

PORT SIDE/STARBOARD

** Steamed Spinach

** Oven Baked Sweet Potato

Rosemary, Thyme, Parsley, Lemon & Olive Oil

** Slow Braised Red Cabbage

Red Wine Vinegar, Cinnamon, Brown Sugar, Bay Laf & Sultanas

 Simply Satisfying Poached Fillet of Salmon

MAY CONTAIN BONES Vegetable Stock

** Cous Cous with Garden Peas & Corn Kernels

Vegetable Stock

 Rosemary & Lemon Scented Grilled Pork Steak Served with Warm Potato Salad

Red Onion, Scallion, Peppers, Parsley, Tomato, Brown Sugar, Vinegar & Olive Oil

 Panko & Seed Crusted Chicken Drumstick Served with Sticky Asian Sauce

Egg, Flour, Bread Crumbs, Poppy & Black Sesame Seeds, Hoisin Sauce, Tomato, Chicken Stock, Curry Powder, Sweet Chilli Sauce & Cornflour

THE SALAD DECK

** Maple Dressed Apricot & Raisin Slaw

Red & White Cabbage, Carrot, Leek, Red Onion, Maple Syrup & Olive Oil

** Cauliflower, Cucumber & Radish Salad with Fresh Parsley & Mustard Dressing

Peas, Scallion, White Wine Vinegar, Brown Sugar & Olive Oil

** Red Kidney Bean, Corn & Bell Pepper Salad with Spicy Tomato Dressing

Chickpeas, Red Onion, Cos Lettuce, Jalapeno, Tabasco & Ketchup

SALAD DRESSINGS

** Cinnamon & Plum Dressing

Brown Sugar, Vinegar & Olive Oil

** Garlic Soy Dressing

Soy Sauce & Olive Oil

* Sweet Chilli & Lemon Dressing

Lemon Balm, Lemon Juice, Honey & Olive Oil

PORT TO PORT (11:30 - 14:00)

** Steamed Garden Peas

 Moules Bretonne

Mussels, White Wine, Cream, Onion, Carrot, Celery & Parsley

* Gratin Dauphinois

Potato, Cream, Horseradish, Garlic, Nutmeg & Parmesan

* Camembert Quiche

Egg, Chives, Yoghurt & Pastry

 Hachis Parmentier

Beef, Onion, Carrot, Celery, Tomato, Demi-glace, Nutmeg, Thyme, Bay Leaf, Potato, Emmental, Cream & Butter

SOUP GALLEY

** Fragrant Red Cabbage Broth with Fresh Dill

Onion, White Wine Vinegar, Bay Leaf, Mustard Seeds & Vegetable Stock

* Creamy Duo of Potato Soup

Sweet Potato, Potato, Spinach, Onion, Celery, Cream, Parsley & Vegetable Stock

THE VEGETARIAN DOCK

** Steamed Garden Peas

* Gratin Dauphinois

Potato, Cream, Horseradish, Garlic, Nutmeg & Parmesan

* Camembert Quiche

Egg, Chives, Yoghurt & Pastry

** Mediterranean Braised Tofu

Peppers, Mixed Herbs, Olive Oil, Onion, Tomato & Olives

THE GOLDEN GATE (7:30 - 16:30)

** Fragrant Red Cabbage Broth with Fresh Dill

Onion, White Wine Vinegar, Bay Leaf, Mustard Seeds & Vegetable Stock

* Creamy Duo of Potato Soup

Sweet Potato, Potato, Spinach, Onion, Celery, Cream, Parsley & Vegetable Stock

* Fontina Cheese, Grilled Aubergine & Courgette Ciabatta

Olive Oil & Garlic

 Boston Prawns, Guacamole & Rocket Wrap

Avocado, Coriander, Chilli, Lime & Olive Oil

 Salami, Dubliner Cheese & Gherkin Panini with Red Pepper Relish

Tomato, Onion & Garlic

** Sun Blushed Tomato, Roasted Pepper & Button Mushroom Salad with Rocket & Garlic Vinaigrette

Courgette, Red Wine Vinegar & Olive Oil

* Goat's Cheese, Beetroot & Baby Spinach Salad with Balsamic Dressing

Peas, Carrot, Red Onion, Garlic & Olive Oil

* Duo of Beans, Bell Pepper & Jalapeno Salad with Red Cheddar & Spicy Tomato Dressing

Red Kidney & Pinto Beans, Leek, Lettuce, Tabasco & Ketchup

** Tofu, Corn & Cous Cous Salad with Basil Pesto

Tomato, Onion, Parsley, Garlic & Olive Oil

THE DESSERT CABIN

* Forest Berry Roulade

Contains Sulphites

 Raspberry & White Chocolate Cheesecake

Contains Beef Gelatin