2016 Festival Set Lunch and Dinner
Date: 12 Dec 2016 — 24 Dec 2016 | Venue:
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 Menu A  |
| Parsnip & Leek Bisque |
| ***** |
| Seared Turkey Burger |
| with Bread & Sage Stuffing |
| Brussels Sprouts, Chestnuts |
| Glazed Pumpkin, Roasted Potatoes |
| Dijon Maple Sauce |
| ***** |
| Pumpkin Chocolate Pie |
| with Toffee Ice Cream |
| ***** |
| Coffee or Tea |
| Mini Festive Cookies |
| $360 per person |
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| Menu B |
| Beet Salad with Pecans |
| Avocado, Goat Cheese & Serrano Ham |
| ***** |
| Roast U.S. Turkey and Glazed Ham |
| with Bread & Sage Stuffing |
| Brussels Sprouts, Chestnuts |
| Glazed Pumpkin, Roasted Potatoes |
| Giblet Gravy and Cranberry Sauce |
| ***** |
| Festive Christmas Pudding |
| with Irish Whisky Sauce and Red Currants |
| ***** |
| Coffee or Tea |
| Mini Festive Cookies |
| $380 per person |
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 Vegetarian Menu  |
| Beet Salad with Pecans |
| Avocado, Goat Cheese and Rocket |
| ***** |
| Spinach & Cheese Tortellini |
| with Pesto and Truffle Oil |
| ***** |
| Festive Christmas Pudding |
| with Irish Whisky Sauce and Red Currants |
| ***** |
| Coffee or Tea |
| Mini Festive Cookies |
| $350 per person |
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*Above Menus Include complimentary glass of Zardetto Prosecco Treviso Extra Dry DOC N.V.
Add $55 For a glass of Château de Marsan (150ml)
OR a glass of FCC House Champagne |
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Please reserve with the FCC restaurant at (tel) 2523 7734
(fax) 2868 4092 or (email) [email protected] |
| Prevent waste: take your leftovers home ($5 packaging fee) |
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| Menu A |
| A Platter of Scottish Smoked Salmon Rosettes |
| with Prawn, Fresh Oyster & Crabmeat Timbale |
| ***** |
| Velouté of Kohlrabi |
| with Ceps & Diced Yunnam Ham |
| ***** |
| Roast U.S. Turkey and Honey-Glazed Ham |
| Bread & Sage Stuffing, Brussels Sprouts |
| Chestnuts, Glazed Pumpkin |
| Roasted Potatoes |
| Giblet Gravy and Cranberry Relish |
| ***** |
| Candied Fruit & Pumpkin Pie |
| with Roasted Pecan Sauce |
| served with Hokey Pokey Ice Cream |
| ***** |
| Coffee or Tea |
| Mini Mince Pie |
| $450 per person |
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| Menu B |
| An Assiette of French Duck Breast |
| and Foie Gras Terrine |
| served with Figs, Avocado Salad |
| And Toasted Brioche |
| ***** |
| Crustacean Bisque |
| with Vegetables and Truffle Wonton |
| ***** |
| Beef Mignon, Brussels Sprouts |
| Duchess Potatoes, Glazed Pumpkin |
| Confit Cherry Tomatoes |
| with Morel Sauce |
| ***** |
| Festive Christmas Pudding |
| with Dulce de Leche Ice Cream |
| Whisky Sauce |
| ***** |
| Coffee or Tea |
| Mini Mince Pie |
| $480 per person |
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| Vegetarian Menu |
| A Wedge of Portobello Mushrooms |
| Zucchini, Artichoke & Tomato Quiche |
| with Cress |
| ***** |
| Velouté of Kohlrabi with Ceps |
| ***** |
| Stuffed Baby Pumpkin |
| with Winter Vegetables in Saffron Sauce |
| ***** |
| Candied Fruit & Pumpkin Pie |
| with Dulce de Leche Ice Cream |
| ***** |
| Coffee or Tea |
| Mini Mince Pie |
| $450 per person |
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*Above Menus Include complimentary glass of Zardetto Prosecco Treviso Extra Dry DOC N.V.
Add $55 For a glass of Château de Marsan (150ml)
OR a glass of FCC House Champagne |
|
|
Please reserve with the FCC restaurant at (tel) 2523 7734
(fax) 2868 4092 or (email) [email protected] |
| Prevent waste: take your leftovers home ($5 packaging fee) |
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