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 | ||
Tomato & Cucumber Salad | ||
Portuguese Black Olives | ||
Hot Dishes: | ||
Bacalhau Fried Rice | ||
Stir-fried Chorizo with Cabbage and Garlic | ||
Barbecued Squid stuffed with Saffron Rice | ||
Curried Chicken with a Spicy Coconut Cream Sauce | ||
Slow-cooked Ox Tongue with Port Wine | ||
Whole Roasted Marinated Snappers with Herbs and Lemon | ||
Stewed Pork Knuckle with Cured Ham, Sausages, Chickpeas and Cabbages | ||
Baked Mixed Vegetables with Portuguese Sauce | ||
Desserts: | ||
Cinnamon Custard | ||
Rice Pudding | ||
– Lacto-ovo Vegetarian – Vegan – Contains Alcohol | ||
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 |