Call us on 2521-1511
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Semi-Buffet Lunch

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
OR

Tonda-style Lamb Kebabs

with a Wedge of Cumin Naan

OR
Roast Spring Chicken*
with Rosemary Rosemary
OR
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) gro.k1506171510hccf@1506171510tnaru1506171510atser1506171510
Menu items are subject to change without prior notice