Dockfood Cafe: Dockfood Cafe Lunch Menu for Monday, November 24, 2014

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

HIGHLIGHTS

** Hawaiian Baked Beans

 Pan Seared Red Snapper with Pineapple Salsa

** Steamed Spinach

EAT GLUTEN FREE

 Chef's Suggestion

*Sauteed Brussel Sprouts; Simply Satisfying Roasted Turkey Breast; *Fusilli Pasta with Creamy Garden Pea & Tomato Sauce

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.

PORT SIDE/STARBOARD

** Steamed Spinach

** Sauteed Brussel Sprouts

Red Onion & Olive Oil

 Simply Satisfying Roasted Turkey Breast

SERVED WITH ROSEMARY SCENTED GRAVY

 Blackened Fillet of North Atlantic Salmon Served with Corn Chowder & Chilli Fritters

MAY CONTAIN BONES Cajun Spices, Onion, Carrot, Bay Leaf, Rosemary, Cream & Cornflour

** Savoury Cous Cous

Vegetable Stock

* Fusilli Pasta with Creamy Garden Pea & Tomato Sauce

GLUTEN FREE Corn & Riceflour Pasta, Ricotta, Parmesan, Basil, Onion, Carrot, Peppers, Oregano, Spinach & Sun Dried Tomato

THE SALAD DECK

** Grilled Courgette, Mushroom & Sun Blushed Tomato Salad with Herb Dressing

Peppers, Mizuna, Garlic, Mixed Herbs & Olive Oil

** Beetroot, Carrot & Garden Pea Salad with Baby Spinach & Vinaigrette

Red Onion, Gherkins, Red Wine Vinegar, Brown Sugar & Olive Oil

** Beef Tomato, Cucumber & Corn Cous Cous Salad with Lemon & Parsley Dressing

Peas, Lemon Juice, Cumin & Olive Oil

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

** Steamed Spinach

** Oven Baked Sweet Potato

Olive Oil

** Hawaiian Baked Beans

Onion, Carrot, Pineapple, Tomato, White Wine Vinegar & Brown Sugar

 Pan Seared Red Snapper with Pineapple Salsa

MAY CONTAIN BONES Pineapple Juice, Red Onion, Chilli, Scallion & Peppers

 BBQ Pork Ribs

Ketchup, Pineapple, Mango, Onion, Garlic, Vinegar & BBQ Spices

SOUP GALLEY

** Herb Scented Fennel & Button Mushroom Broth

Carrot, Onion, Tomato, Mint, Parsley, Thyme, Rosemary, Bay Leaf & Vegetable Stock

** Eastern European Inspired Beetroot Soup

Potato, Cabbage, Carrot, Onion, Bay Leaf, Vinegar, Mustard Seeds & Vegetable Stock SERVED WITH SOUR CREAM ON THE SIDE

THE VEGETARIAN DOCK

** Steamed Spinach

** Oven Baked Sweet Potato

Olive Oil

** Hawaiian Baked Beans

Onion, Carrot, Pineapple, Tomato, White Wine Vinegar & Brown Sugar

* Pear & Ricotta Ravioloni with Creamy Garden Pea & Tomato Sauce

Stuffed Fresh Pasta, Ricotta, Parmesan, Basil, Onion, Carrot, Peppers, Oregano, Spinach & Sun Dried Tomato

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

** Herb Scented Fennel & Button Mushroom Broth

Carrot, Onion, Tomato, Mint, Parsley, Thyme, Rosemary, Bay Leaf & Vegetable Stock

** Eastern European Inspired Beetroot Soup

Potato, Cabbage, Carrot, Onion, Bay Leaf, Vinegar, Mustard Seeds & Vegetable Stock

* Grilled Aubergine, Sun Blushed Tomato & Provolone Panini

Courgette, Garlic, Oregano & Olive Oil

 Boston Prawns & Guacamole Wrap

Avocado, Coriander, Chilli, Lime Juice, Red Onion & Olive Oil

 Roasted Turkey & Beef Tomato Ciabatta with Red Onion Relish

** Sweet Chilli Dressed Duo of Cabbage Slaw with Toasted Sesame Seeds

Red & Green Cabbage, Carrot, Spring Onion, Sweet Chilli Sauce & Olive Oil

** Grilled Courgette, Beef Tomato & Split Pea Salad with Cumin Dressing

Red Onion, Red Chard, Garlic & Olive Oil

 Tuna, Sweet Corn & Cucumber Salad with Creamy Dressing

Tomato, Onion, Lettuce & Light Mayonnaise

* Roasted Pepper, Black Olive & Parmesan Pasta Salad with Basil Pesto

Tomato, Sweet Corn, Garlic & Olive Oil

THE DESSERT CABIN

* Blackforest Gateau

Contains Sulphites

* Chocolate Fudge Cake

ON THE SIDE

* Parmesan

 Rosemary Scented Gravy

Onion, Carrot, Demi-glace (Flour), Tomato, Bay Leaf & Chicken Stock