Semi-Buffet Lunch

Date: 16 Jun 2017 12:00 PM — 02:30 PM | Venue:

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First Floor
Friday, June 16, 2017
12:00noon ~ 2:30pm

Salad Bar and Appetizer: $128 per person

Full Menu: $220 per person

Soup

Soup of the day

Salad Bar and Appetizer

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

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,
Beer Sausage and Pepper Pastrami

Cheeses: Danish Blue,

Cheddar,

Brie and

Edam
Served with Vegetable Sticks,
Biscuits, Dried Apricot and Grapes

Carving Station

Norwegian Smoked Salmon
Serrano Ham

Main Course

(Cooked to order: choose one)

Seared Atlantic Salmon Fillet*
with Balsamic Hollandaise

Tonda-style Lamb Kebabs

with a Wedge of Cumin Naan

Roast Spring Chicken*
with Rosemary Rosemary

Tossed Linguine
with Sautéed Mushrooms and Tomato Coulis

* Served with vegetables of the day

Desserts

Mini Chocolate Mousse

Mini Cheese Cake

Fresh Fruit Platter
Pineapple, Honey Dew, Watermelon and Cantaloupe

Coffee or Tea

– Lacto-ovo Vegetarian

– Vegan

– Contains Alcohol

*If you have any food allergies or intolerances please inform us

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