Semi-Buffet Lunch
Date: 12 May 2017 12:00 PM — 02:30 PM | Venue:
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 Salad Bar and Appetizer  |
 Hummus with Pita
Avocado, Mango & Turkey Salad
 Hearts of Palm with Vinaigrette
Pickled Mushroom Salad
Tomato and Mozzarella
with Fresh Basil and Olive Oil
Niçoise Salad
Fennel Slaw
Medley Salad with Greens
Mixed Vegetable Salad with Condiments
Mixed Bean Salad
Couscous & Mint 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) |
 Supreme Chicken Breast*
with Dijon Mushroom SauceOR
Tandoori Fish Tikka
with a Wedge of Pepper Naan
OR
Roasted Leg of Lamb*
with Thyme Jus
OR
Arborio Risotto with Vegetable Brunoise
Arborio Risotto with Vegetable Brunoise |
| * Served with vegetables of the day |
| Desserts |
Raspberry Panna Cotta
Carrot & Raisin Cake
New Zealand Natural 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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