Daily Lunch Specials
Date: 20 Mar 2017 — 24 Mar 2017 | Venue:
| Monday | ||
| A different buffet selection from the chef each week | ||
| March 20 | The Tastes of Germany | |
| Appetizers & Soup: | ||
| Smoked Trout & Eel with Condiments | ||
| Black Forest Ham and Smoked Turkey | ||
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Pork Liver Paté | |
| Cervelat Sausage, Cheese & Radish Salad with Mustard Dressing | ||
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German Potato Salad | |
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Beetroot with Chopped Onions | |
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Green Pea Soup with Croutons | |
| From the Chafing Dish: | ||
| Whole Roasted Spring Chicken with Rosemary Sauce | ||
| Frankfurters and Rippli with Sauerkaraut | ||
| Pan-fried Trout Fillet with Almond Butter | ||
| Bread & Bacon Dumplings | ||
| Braised Red Cabbage | ||
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Spätzle in Butter | |
| Carving Station: | ||
| Roasted Corned Pork Knuckle | ||
| Charred Bratwurst, Nürnberger and Thüringen Sausages | ||
| Breads: | ||
| Dark Rye, Farmer’s Bread | ||
| Dessert: | ||
|
Baked Apple Strudel with Vanilla Sauce | |
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Black Forrest Cake | |
| – Lacto-ovo Vegetarian – Vegan – Contains Alcohol |
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| Tuesday, March 21 | ||
| The day’s special from the Carving Board, with Soup of the Day & Dessert | ||
| Wednesday, March 22 | ||
| International Spicy Feast Buffet Lunch | ||
| Thursday, March 23 | ||
| Roast Striploin of Beef with Soup of the Day & Dessert | ||
| Friday, March 24 | ||
| 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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