Daily Lunch Specials
Date: 6 Feb 2017 — 10 Feb 2017 | Venue:
Monday |
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| A different buffet selection from the chef each week | ||
February 6 |
The Tastes of Greece | |
| Soup: | ||
| Soupa Fasolia– Country-style white bean soup with bacon | ||
| Appetizers & Salads: | ||
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Spanakopita – Spinach and feta cheese in filo pastry | |
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Yoghurt & Cucumber Salad with Garlic and Dill | |
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Greek Salad with Kalamata Olives and Feta Cheese | |
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Hummus with Pita Bread | |
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White Cabbage, Carrot & Olive Salad | |
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Dolmadakia – Stuffed vine leaves | |
| From the Chafing Dishes: | ||
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Moussaka – Minced lamb with aubergine, feta and ouzo | |
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Hirino Pligouri me Revithia – Pork ragout with chickpeas and cracked wheat | |
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Braised Duck with Potatoes and Chestnuts | |
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Dolmades – Stuffed tomatoes and capsicums | |
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Hortarika – Baked vegetables in tomato sauce | |
| Bourdeto Kerkyras – Fried fish in tomato sauce | ||
| Desserts: | ||
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Kataifi – Filo-wrapped walnuts with syrup | |
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Káyk Kerássia – Cherry sponge cake | |
| – Lacto-ovo Vegetarian – Vegan – Contains Alcohol |
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Tuesday, February 7 |
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| The day’s special from the Carving Board, with Soup of the Day & Dessert | ||
Wednesday, February 8
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| International Spicy Feast Buffet Lunch | ||
Thursday, February 9
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| Roast Striploin of Beef with Soup of the Day & Dessert | ||
Friday, February 10 |
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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 |
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| Chinese menu available upon request 如有需要,請向侍應索取中菜餐牌 |
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