Festive Semi-Buffet Lunch
Date: 30 Dec 2016 12:00 PM — 02:30 PM | Venue:
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 Soup  |
 Velouté of Australian Turnips |
| Salad Bar and Appetizer |
Spanish Mussel Paste with Focaccia
 Pickled Mushrooms
Heart of Palm with Vinaigrette
Hydroponic Greens
Roasted Pumpkin, Wild Rice & Pecan Salad
Mixed Vegetable Salad with Condiments
Tomato and Mozzarella Salad
Warm Potato Salad
Apple & Celery Root Salad
Egg, Capsicum & Sweet Corn Salad |
Choice of Dressings and Condiments:
French, Oil & Vinegar, Sesame
Roquefort Cheese, Parmesan, Lemon
Croutons, Horseradish Cream
Corn Salsa and Jalapeño Salsa  |
Cold Cut Platter: Veal & Ham Terrine, Roast Beef
Roast Turkey Breast and Pepper SalamiCheeses: Danish Blue, Cheddar
Brie and Edam
Served with Vegetable Sticks, Biscuits
Dried Apricot, Grapes |
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| Carving Station |
Norwegian Smoked Salmon
Bone-in Serrano Ham |
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Main Course
(Cooked to order: choose one) |
 Seared Barramundi Fillet*
with Crustacean Sauce
OR
Tandoori Chicken Kabab
with a Wedge of Butter Naan
OR
Sliced Sirloin of Beef*
with Mushroom Sauce
OR
Pappardelle with Mixed Mushrooms
and Asparagus in Tomato Coulis |
| * Served with vegetables of the day |
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| Desserts |
Opera Cake
German Cheese Cake
Raspberry Panna Cotta
Vanilla Crème Brûlée Mövenpick Ice CreamCoffee or Tea |
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| – Lacto-ovo Vegetarian – Vegan – Contains Alcohol |
| *If you have any food allergies or intolerances please inform us |
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Please reserve with the FCC Dining Room staff at (tel) 2523 7734
(fax) 2868 4092 or (email) [email protected] |
| Menu items are subject to change without prior notice |
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