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 | |
– Lacto-ovo Vegetarian – Vegan  – Gluten-Free Dish – Contains Alcohol |
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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 |
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