Semi-Buffet Lunch on October 21, 2016
Date: 21 Oct 2016 12:00 AM — 02:30 AM | Venue:
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 Soup  |
| Soup of the Day |
| Salad Bar and Appetizer |
 Beetroot & Onion Salad
Mixed Bean Salad
Pickled Mushroom Salad
 Tomato & Mozzarella Salad
Fennel Slaw Salad
Mango & Chicken Salad
Mixed Greens Salad
Cucumber Salad with Dill Yoghurt
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, Ham & Sweet Corns Salad
Cold Cut Platter
Pork Pate, Roasted Beef
Roasted Turkey Breast, Mortadella
Hummus with Pita Bread
Danish Blue, Cheddar Cheese
Brie Cheese and Edam Cheese
with Vegetable Sticks, Biscuits
Dried Apricot and Grapes |
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Main Course
(1 time serving and cooked to order) |
Seared Barramundi Fillet*
with Pesto Hollandaise
OR
Charred Spring Chicken*
with Mediterranean Spices
OR
Tandoori Lamb Chops (2pcs) *
with Indian Spices
OR
Tossed Fettuccini with Tomato*
Basil, Garlic & Mozzarella |
* All above main courses served
with vegetables of the day |
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– Lacto-ovo Vegetarian – Vegan  Contains Alcohol |
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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) [email protected] |
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