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Semi-Buffet Lunch on October 28, 2016

Soup
Soup of the Day
Salad Bar and Appetizer
Beetroot & Onion Salad
Mixed Bean Salad
Marinated Artichoke Hearts
Tomato & Mozzarella Salad
Roasted Zucchini Aubergine and
Capsicums with Garlic
Chayote & Chicken in Curried Mayonnaise
Hydroponic Greens
Green Papaya and Green Mango
with Thai Chili Sauce
Romaine lettuce with Trimmings  

 

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 Corns Salad
Cold Cut Platter
Vegetarian Pate, Roasted Beef
Roasted Turkey Breast, Pepper Salami
Mussel Pate with Ciabatta
Danish Blue, Cheddar Cheese
Brie Cheese and Edam Cheese
with Vegetable Sticks, Biscuits
Dried Apricot and Grapes

Carving Station

Sliced Norwegian Smoked Salmon

Bone-in Serrano Ham

Main Course
(Cooked to order: choose one)
Seared Atlantic Salmon Fillet*
with Dill Mustard Sauce
OR
Tandoori Chicken Tikka Kebab*
with a Wedge of Cumin Naan
OR

Roasted Lamb Rack (2 pcs)*
with Provencal & Ribs Herbs

OR

Linguine with Mixed Mushrooms
in Tomato Coulis*

* All above main courses served
with vegetables of the day
Desserts
Dessert of the Day
Mövenpick Ice Cream

 

Coffee or Tea

– Lacto-ovo Vegetarian – Vegan
Menu items are subject to change without prior notice
No cancellations will be accepted in 1 working day before
Please reserve with the FCC Dining Room staff at (tel) 2523 7734
(fax) 2868 4092 or (email) gro.k1493172981hccf@1493172981tnaru1493172981atser1493172981