Semi-Buffet Lunch
Date: 26 May 2017 12:00 PM — 02:30 PM | Venue:
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First Floor
Friday, May 26, 2017
12:00noon ~ 2:30pm |
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Salad Bar and Appetizer: $128 per person
Full Menu: $220 per person |
 Salad Bar and Appetizer  |
 Hummus with Pita
Pasta Salad with Ham
Duck Liver Pâté with Ciabatta
 Roasted Zucchini, Aubergines
and Capsicums with Garlic
Hydroponic Greens
Marinated Artichoke Hearts
Mixed Vegetable Salad with Condiments
Couscous Salad with Tomato Mint and Onions
Tomato & Mozzarella Salad
Potato Salad
Corn & Vegetable Salad |
Choice of Dressings and Condiments:
French, Oil & Vinegar, Sesame,
Roquefort Cheese, Parmesan, Lemon,
Croutons, Horseradish Cream,
Corn Salsa, Jalapeño Salsa  |
Cold Cut Platter: Veal & Ham Terrine, Roast Beef,
Roast Turkey Breast and Pepper Pastrami |
Cheeses: Danish Blue, Cheddar,
Brie and Edam
Served with Vegetable Sticks,
Biscuits, Dried Apricot and Grapes |
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| Carving Station |
Norwegian Smoked Salmon
Serrano Ham |
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Main Course
(Cooked to order: choose one) |
 Seared Barramundi Fillet*
with Balsamic Hollandaise
OR
Tandoori Lamb Kebabs
with a Wedge of Butter Naan
OR
Chicken stuffed with Cheese and Spinach,*
with Creamy Mustard Sauce
OR
Arborio Risotto with Mushrooms
and Shaved Parmesan |
| * Served with vegetables of the day |
| Desserts |
Mini Caramel Custard
Choux with Cheese Cream
Fresh Fruit Platter
Pineapple, Honey Dew, Watermelon and Cantaloupe |
| Coffee or Tea |
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| – Lacto-ovo Vegetarian – Vegan – Contains Alcohol |
| *If you have any food allergies or intolerances please inform us |
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Please reserve with the FCC Dining Room staff at (tel) 2523 7734
(fax) 2868 4092 or (email) [email protected] |
| Menu items are subject to change without prior notice |
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