Call us on 2521-1511
Facebooktwitterlinkedinyoutube

Semi-Buffet Lunch on November 18, 2016

Soup
Argentinian Sweet Corn Soup
Salad Bar and Appetizer
Avocado, Mango & Ham Salad
Romaine lettuce with Trimmings
Medley Salad Greens
Mixed Bean Salad
Pickled Mushroom Salad in Red Wine Vinegar
Tomato & Mozzarella Salad
with Fresh Basil & Olive Oil
Warm Poached Eggs in Red Wine on Spoon
Stuffed New Potatoes with Mixed Capsicum
in Red Wine Vinegar and Herbs
Roasted Pumpkin, Goat Cheese and Baby
Spinach in Red Wine Vinaigrette
with Selections of Dressings and Condiments:
French, Oil & Vinegar, Sesame
Roquefort Cheese, Parmesan, Lemon
Croutons, Horseradish Cream
Corn Salsa and Jalapeño Salsa
Egg, Capsicum & Sweet Corn Salad
Cold Cut Platter
Veal & Ham Terrine, Roast Beef
Pepper Pastrami, Turkey Breast
Mussel Pate with Ciabatta
Danish Blue, Cheddar Cheese
Brie Cheese and Edam Cheese
with Vegetable Sticks, Biscuits
Dried Apricot, Grapes
Carving Station
Sliced Norwegian Smoked Salmon
Bone-in Serrano Ham
Main Course
(Cooked to Order: Choose One)
Seared Atlantic Salmon Fillet *
with Red Wine Beurre Blanc

OR

Argentine Roast Beef *
with Mushrooms in Malbec Sauce

OR

Coq au Vin

OR

Red Wine Risotto con Funghi
with Shaved Parmesan

* Served with vegetables of the day
Desserts

Red Wine Poached Pear

Red Wine infused Chocolate Cake

Mövenpick Ice Cream

Coffee or Tea

– Lacto-ovo Vegetarian    – Vegan    – Contains Alcohol
Please reserve with the FCC Dining Room staff at (tel) 2523 7734
(fax) 2868 4092 or (email) gro.k1493353807hccf@1493353807tnaru1493353807atser1493353807
Menu items are subject to change without prior notice
No cancellations will be accepted in 1 working day before