
Daily Lunch Specials
Date: 1 Jan 1970 | Venue:
Monday |
A different buffet selection from the chef each week | ||
October 3 |
Pasta Corner | |
Appetizers & Salad: | ||
Pasta salad with Ham and Ox Tongue in Vinaigrette Dressing | ||
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Tomato, Mozzarella and Avocado with Fresh Basil and Olive Oil | |
Italian Cold Cuts | ||
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Mixed Salad with Three Dressings | |
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Red Chicory and Mushrooms with Balsamic Vinegar and Olive Oil | |
Soup: | ||
Rustic Minestrone with Beans | ||
Main Dishes from the Chafing: | ||
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Tortellini with Tomato Coulis | |
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Cannelloni with Ground Pork, over-baked with Mozzarella | |
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Chicken Saltimbocca with Sage Jus | |
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Fritto Misto with Remoulade Sauce and Lemon Wedges | |
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Baked Mediterranean Vegetable Lasagna | |
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Grilled Polenta Cake with Olives and Chunks of Tomato | |
Pasta Station: | ||
Penne, Buckwheat Pasta, Angel Hair | ||
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Meat Sauce, Tomato Coulis, Béchamel Sauce, Pesto | |
Breads: | ||
Ciabatta, Focaccia, Rolls | ||
Dessert: | ||
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Tiramisu | |
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Tuesday, October 4 |
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The day’s special from the Carving Board, with Soup of the Day & Dessert | ||
Wednesday, October 5 |
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Selection of Cold Cuts with Salad Bar, Soup of the Day & Dessert | ||
Thursday, October 6 |
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Roast Striploin of Beef with Soup of the Day & Dessert | ||
Friday, October 7 |
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The FCC’s famous Lamb 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 |