Daily Lunch Specials
Date: 1 Jan 1970 12:00 AM | Venue:
Monday |
| A different buffet selection from the chef each week | ||
November 14 |
The Tastes of Portugal | |
| Soup: | ||
| Pureed Potato Soup with Shredded Kale and Chorizo | ||
| Salads & Appetizers: | ||
| Tuna Salad with Beans, Potatoes, Olives and Kidney Beans | ||
| Charred Sardines with Rock Salt | ||
| Deep-fried Salted Cod Dumplings | ||
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Tomato & Cucumber Salad | |
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Portuguese Black Olives | |
| Hot Dishes: | ||
| Bacalhau Fried Rice | ||
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Stir-fried Chorizo with Cabbage and Garlic | |
| |
Barbecued Squid stuffed with Saffron Rice | |
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Curried Chicken with a Spicy Coconut Cream Sauce | |
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Slow-cooked Ox Tongue with Port Wine | |
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Whole Roasted Marinated Snappers with Herbs and Lemon | |
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Stewed Pork Knuckle with Cured Ham, Sausages, Chickpeas and Cabbages | |
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Baked Mixed Vegetables with Portuguese Sauce | |
| Desserts: | ||
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Cinnamon Custard | |
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Rice Pudding | |
| – Lacto-ovo Vegetarian – Vegan – Contains Alcohol |
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Tuesday, November 15 |
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| The day’s special from the Carving Board, with Soup of the Day & Dessert | ||
Wednesday, November 16 |
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| Selection of Cold Cuts with Salad Bar, Soup of the Day & Dessert | ||
Thursday, November 17 |
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| Roast Striploin of Beef with Soup of the Day & Dessert | ||
Friday, November 18 |
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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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