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

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) restaurant@fcchk.org

Menu items are subject to change without prior notice

Human Rights Press Awards

The Human Rights Press Awards are run by the FCC, Amnesty International Hong Kong, and the Hong Kong Journalists Association. The 24th annual awards were announced on May 6, 2020. See the winners here.