Semi-Buffet Lunch
Date: 2 Jun 2017 12:00 PM — 02:30 PM | Venue:
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First Floor
Friday, June 2, 2017
12:00noon ~ 2:30pm |
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Salad Bar and Appetizer: $128 per person
Full Menu: $220 per person |
 Salad Bar and Appetizer  |
 Pork Pâté with Ciabatta
Chayote & Chicken in Curry Mayonnaise
 Beet Root & 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 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 New Zealand Hoki Fillet*
with Parsley Butter Sauce
OR
Tandoori Lamb Chop (2pcs)
with a Wedge of Cumin Naan
OR
Seared Chicken Breast*
with Mustard Sauce
OR
Tossed Pappardelle
with Buffalo Mozzarella, Tomatoes
and Olive Oil |
| * Served with vegetables of the day |
| Desserts |
Vanilla Crème Brûlée
Chocolate Decadence
Fresh Fruit Platter
Pineapple, Honey Dew, Watermelon and Cantaloupe |
| 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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