Semi-Buffet Lunch
Date: 2 Dec 2016 12:00 PM — 02:30 PM | Venue:
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Soup |
Soup of the Day |
Salad Bar and Appetizer |
Beetroot & Onion Salad
Mixed Bean Salad
Marinated Artichoke Hearts
Tomato & Mozzarella Salad
Roasted Zucchini, Aubergine and
Capsicums with Garlic
Chayote & Chicken in Curried Mayonnaise
Hydroponic Greens
Roasted Pumpkin, Wild Rice & Pecan Salad
Romaine lettuce with Trimmings |
with Selections of Dressings and Condiments:
French, Oil & Vinegar, Sesame
Roquefort Cheese, Parmesan, Lemon
Croutons, Horseradish Cream
Corn Salsa and Jalapeño Salsa |
Egg, Capsicum & Sweet Corn Salad
Cold Cut Platter
Veal & Ham Pate, Roast Beef
Roast Turkey Breast, Pepper Salami
Hummus with Pita
Danish Blue, Cheddar Cheese
Brie Cheese and Edam Cheese
with Vegetable Sticks, Biscuits
Dried Apricot, Grapes |
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Carving Station |
Sliced Norwegian Smoked Salmon
Bone-in Serrano Ham |
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Main Course
(Cooked to order: choose one) |
Seared Atlantic Salmon Fillet*
with Pernod Sauce
OR
Tandoori Lamb Chop *
with a Wedge of Pepper Naan
OR
Honey-Glazed U.S. Ham*
with Madeira Sauce
OR
Fettuccine with Mixed Mushrooms
and Asparagus in Tomato Coulis |
* All above main courses served
with vegetables of the day |
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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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