Friday Express Buffet Lunch
Date: 10 Nov 2017 12:00 PM — 02:30 PM | Venue:
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Salad Bar and Appetizer: $128 per person
Elevate your lunch experience
with an added main course for $220 per person |
First Floor
Friday, November 10, 2017
12:00noon ~ 2:30pm |
 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 |
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| 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
Hami melon, watermelon and dragon fruit |
| Coffee 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] |
*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 |
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