Festive Semi-Buffet Lunch
Date: 16 Dec 2016 12:00 PM — 02:30 PM | Venue:
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 Soup  |
| Butternut squash soup with croutons |
| Salad Bar and Appetizer |
Duck Liver Pâté with Ciabatta
Hummus with Pita
 Christmas Potato Salad
Pasta Salad with Ham, Broccoli
Green Onions and Bacon
Marinated Artichoke Hearts
Roasted Zucchini, Aubergine
and Capsicums with Garlic
Hydroponic Greens
Roasted Pumpkin, Wild Rice & Pecan Salad
Romaine lettuce with Trimmings
 Tomato & Mozzarella Salad
Couscous Salad With Tomato, Mint and Onions |
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 Salami
Cheeses: Danish Blue, Cheddar
Brie and Edam
Served with Vegetable Sticks, Biscuits
Dried Apricot, Grapes |
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| Carving Station |
Sliced Norwegian Smoked Salmon
Bone-in Serrano Ham |
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Main Course
(Cooked to order: choose one) |
 Seared Barramundi Fillet*
with Balsamic Hollandaise
OR
Tandoori Lamb Kebabs
with a Wedge of Butter Naan
OR
Christmas Turkey with Bread & Sage Stuffing
Served with Giblet Gravy and Cranberry Sauce
OR
Arborio Risotto with Fungus
Kenya Beans and Cherry Tomato Confit |
* All above main courses served
with vegetables of the day |
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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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