Semi-Buffet Lunch
Date: 11 Aug 2017 12:00 PM — 02:30 PM | Venue:
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First Floor
Friday, August 11, 2017
12:00noon ~ 2:30pm |
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Salad Bar and Appetizer: $128 per person
Full Menu: $220 per person |
 Salad Bar and Appetizers  |
 Hummus with Pita
Avocado, Mango & Turkey Salad
 Hearts of Palm with Vinaigrette
Pickled Mushroom Salad
Tomato and Mozzarella
with Fresh Basil and Olive Oil
Niçoise Salad
Fennel Slaw
Medley Salad with Greens
Mixed Vegetable Salad with Condiments
Mixed Bean 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, Edam
Served with Vegetable Sticks,
Biscuits, Dried Apricot and Grapes |
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| Carving Station |
Norwegian Smoked Salmon
Serrano Ham |
Main Courses
(Cooked to order: choose one) |
 Supreme Chicken Breast*
with Dijon Mushroom Sauce |
| OR |
Tandoori Fish Tikka
with a Wedge of Pepper Naan |
| OR |
Roasted Leg of Lamb*
with Thyme Jus |
| OR |
Arborio Risotto with Mushroom
and Shaved Parmesan |
| * Served with vegetables of the day |
| Desserts |
Raspberry Panna Cotta
Carrot & Raisin Cake
Fresh Fruit Platter
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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