Semi-Buffet Lunch
Date: 5 May 2017 12:00 PM — 02:30 PM | Venue:
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 Salad Bar and Appetizer  |
Liver Pâté with Ciabatta
Pasta & Chicken in Peanut Dressing
 Beet & Onion Salad
Mixed Bean Salad
Marinated Hearts of Artichoke
Roasted Zucchini, Aubergines
and Capsicums with Garlic
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 and Edam
Served with Vegetable Sticks,
Biscuits, Dried Apricot and Grapes |
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| Carving Station |
Norwegian Smoked Salmon
Serrano Ham |
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Main Course
(Cooked to order: choose one) |
 Seared Atlantic Salmon Fillet*
with Dill Mustard Sauce
OR
Tandoori Chicken Tikka Kebabs
with a Wedge of Cumin Naan
OR
Roasted Rack of Lamb (2 chops)*
with Provençal Herbs
OR
Tossed Linguine
with Mixed Mushrooms in Tomato Coulis |
| * Served with vegetables of the day |
| Desserts |
Chocolate Mousse
New York Cheese Cake
Mövenpick Ice Cream |
| 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] |
| Menu items are subject to change without prior notice |
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