Daily Lunch Specials
Date: 1 Jan 1970 | Venue:
Monday |
A different buffet selection from the chef each week | ||
October 31 |
The Tastes of Belgium | |
Appetizers and Soups: | ||
Charcuterie Platter with Smoked Ham and Wild Boar Pâté | ||
Tomatoes stuffed with Shrimps and Mayonnaise | ||
Salad Liège with Green Beans, Bacon and Onion Vinegar | ||
Endive and Red Chicory with Orange and Avocado | ||
Waterzooi – Chicken & Vegetable Broth | ||
Peaches stuffed with Tuna & Mayonnaise | ||
Main Dishes: | ||
Carbonnade Flamande – Belgian Beef Stew with Beer | ||
Moules –Mussels with Onions, Celery and White Wine | ||
Gratinated Endive with Ham and Gruyere | ||
Grilled Belgian Sausages with “Gypsy” Sauce | ||
Stoemp –Potatoes mashed with Carrots and Cabbage | ||
Sautéed Brussels Sprouts with Onions and Bacon | ||
Sea Bass Fillet Meunière with Lemon & Butter Sauce | ||
Chicken Stew with Carrots, Leeks and Potatoes | ||
Desserts: | ||
Belgian Chocolate Cake | ||
Belgian Meringue Cookies | ||
– Lacto-ovo Vegetarian – Vegan – Contains Alcohol | ||
Tuesday, November 1 |
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The day’s special from the Carving Board, with Soup of the Day & Dessert | ||
Wednesday, November 2 |
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Selection of Cold Cuts with Salad Bar, Soup of the Day & Dessert | ||
Thursday, November 3 |
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Roast Striploin of Beef with Soup of the Day & Dessert | ||
Friday, November 4 |
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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 |