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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 20, 2017
12:00noon ~ 2:30pm
Soup
 Soup of the day
Salad Bar and Appetizers
 Green Pepper 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
 Egg, Capsicum & Sweet Corn 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 Salmon Fillet*
with Balsamic Hollandaise
OR
Tonda-style Chicken Kebabs
with a Wedge of Butter Naan
OR
Roasted Rack of Lamb*
with Provençal Herbs
OR
Open-faced Lasagna
with Sautéed Mushrooms and Tomato Coulis
* Served with vegetables of the day
Desserts
Classic Tiramisu
Mini Vanilla Crème Brûlée
 Fresh Fruit Platter
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