Daily Lunch Specials
Date: 5 Jun 2017 — 9 Jun 2017 | Venue:
| Monday | ||
| A different buffet selection from the chef each week | ||
| June 5 | Vegetarian Buffet | |
| Appetizers & Soup: | ||
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Heart of Palm & Artichoke Salad in Vinaigrette Dressing | |
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Salad Greens with Three Dressings | |
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Charred Mediterranean Vegetables with Pesto | |
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Apple & Celery Root Salad with Almond Brittle | |
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Cucumber with Dilled Yoghurt Dressing | |
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Mozzarella Cheese and Ripened Tomatoes with Basil Vinaigrette | |
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Chilled Carrot & Tomato Soup | |
| Main Dishes: | ||
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Mini Vegetable Cutlets with Spicy Tomato Salsa | |
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Dal Amritsari | |
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Steamed Aubergines with Pickled Vegetables | |
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Gratinated Vegetables with Mozzarella | |
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Wok-fried Asian Vegetables with Fungus in Soya Sauce | |
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Crispy Vegetable Spring Rolls | |
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Penne with Tomato, Basil and Olive Oil | |
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Plain Naan and Garlic Naan | |
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Vegetable Fried Rice | |
| Desserts: | ||
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Mini Mixed Berry Trifle | |
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Mini Banana & Apple Pancakes | |
– Lacto-ovo Vegetarian – Vegan  – Gluten-Free  – Contains Alcohol |
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| Tuesday, June 6 | ||
| The day’s special from the Carving Board, with Soup of the Day & Dessert | ||
| Wednesday, June 7 | ||
| International Spicy Feast Buffet Lunch | ||
| Thursday, June 8 | ||
| Roast Striploin of Beef with Soup of the Day & Dessert | ||
| Friday, June 9 | ||
| 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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