Call us on 2521-1511
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Friday Express Buffet Lunch

Salad Bar and Appetizer: $128 per person
Elevate your lunch experience
with an added main course for $220 per person
First Floor
Friday, October 13, 2017
12:00noon ~ 2:30pm
Soup
 Soup of the day
Salad Bar and Appetizers
Brandy Duck Liver Pâté with Ciabatta
Chayote & Chicken in Curry Mayonnaise
Beet & Onion Salad
Mixed Bean Salad
Marinated Hearts of Artichoke
Asian Mushroom Salad
Hydroponic Greens
Green Papaya and Green Mango
with Thai Chili Sauce
Mixed Vegetable Salad with Condiments
Tomato & Mozzarella Salad
Potato Salad
Choice of Dressings and Condiments:
 French,  Oil & Vinegar,  Sesame,
Roquefort Cheese, Parmesan, Lemon,
Croutons, Horseradish Cream,
Corn Salsa,   Jalapeño Salsa
Cold Cut Platter: Veal & Ham Terrine, Roast Beef,
Roast Turkey Breast and Pepper Pastrami
Cheeses: Danish Blue, Cheddar,
Brie,   Edam
Served with Vegetable Sticks,

Biscuits, Dried Apricot and Grapes
Carving Station
Norwegian Smoked Salmon
Serrano Ham
Main Courses
(Cooked to order: choose one)
Seared Atlantic Flounder Fillet*
with Gremolata Hollandaise
OR
Tonda-style Lamb Kebabs
with a Wedge of Coriander Naan
OR
Charred Spring Chicken*
with Rosemary Sauce
OR
Tossed Linguine
with Sautéed Mushrooms and Tomato Coulis
* Served with vegetables of the day
Desserts
Mini Chocolate Mousse
Mini Cheese Cake
 Fresh Fruit Platter
Pineapple, hami melon, watermelon and dragon fruit
Coffee or Tea
– Lacto-ovo Vegetarian    – Vegan     – Contains Alcohol
*If you have any food allergies or intolerances please inform us
Please reserve with the FCC Dining Room staff at (tel) 2523 7734
(fax) 2868 4092 or (email) restaurant@fcchk.org
*HK$100 Cancellation Fee per person will be charged if cancellation notice is
given less than 24 hours prior to the event date
Menu items are subject to change without prior notice