Semi-Buffet Lunch
Date: 23 Jun 2017 12:00 PM — 02:30 PM | Venue:
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First Floor
Friday, June 23, 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  |
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 Salmon Pâté with Pita
Pasta Salad with Ham
Duck Liver Pâté with Ciabatta
 Roasted Zucchini, Aubergines
and Capsicums with Garlic
Hydroponic Greens
Marinated Artichoke Hearts
Mixed Vegetable Salad with Condiments
Couscous Salad with Tomato Mint and Onions
 \Tomato & Mozzarella Salad
\Potato Salad
Corn & Vegetable Cube 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 |
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| Carving Station |
Norwegian Smoked Salmon
Serrano Ham |
Main Course
(Cooked to order: choose one) |
Seared Barramundi Fillet*
with Gremolata Hollandaise |
| OR |
Tandoori Minced Lamb Kebabs
with a Wedge of Butter Naan |
| OR |
Chicken stuffed with Cheese and Spinach,
*with Creamy Mustard Sauce |
| OR |
Arborio Risotto with Mushrooms
and Shaved Parmesan |
| * Served with vegetables of the day |
| Desserts |
Mini Caramel Custard
Choux with Cheese Cream
Fresh Fruit Platter
Pineapple, Hami Melon, Watermelon and Mangosteen |
| 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] |
*HK$100 Cancellation Fee per person will be charged if cancellation notice is
given less than 24 hours prior to the event date |
| Menu items are subject to change without prior notice |
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