Daily Lunch Specials
Date: 1 Jan 1970 | Venue:
Monday |
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| A different buffet selection from the chef each week | ||
July 18 |
The Tastes of Portugal |
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| Soup: | ||
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Pureed Potato Soup with Shredded Kale | |
| Appetizers & Salads: | ||
| Tuna Salad with Beans, Potatoes, Olives and Kidney Beans | ||
| Deep-fried Salted Cod Dumplings | ||
| Charred Sardines with Rock Salt | ||
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Tomato & Cucumber Salad | |
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Portuguese Black Olives | |
| Hot Dishes: | ||
| Stir-fried Chorizo with Cabbage and Garlic | ||
| Barbecued Squid stuffed with Saffron Rice | ||
| Curried Chicken with African Hot Sauce | ||
| Slow-cooked Ox Tongue with Port Wine | ||
| Whole Roasted Marinated Snappers | ||
| Soft-shell Crab Curry | ||
| Bacalhau Fried Rice | ||
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Baked Mixed Vegetables with Portuguese Sauce | |
| Desserts: | ||
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Cinnamon Custard | |
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Mixed Fruit Crepes | |
– Lacto-ovo Vegetarian – Vegan  – Gluten-Free Dish  – Contains Alcohol |
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Tuesday, July 19
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| The day’s special from the Carving Board, with Soup of the Day & Dessert | ||
Wednesday, July 20
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| Selection of Cold Cuts with Salad Bar, Soup of the Day & Dessert | ||
Thursday, July 21
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| Roast Striploin of Beef with Soup of the Day & Dessert | ||
Friday, July 22 |
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| The FCC’s famous Chicken Schwarma, carved at the counter & served with Greek salad and Pita Bread, Soup of the Day & Dessert | ||
| Chinese menu available upon request 如有需要,請向侍應索取中菜餐牌 |
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