Semi-Buffet Lunch
Date: 9 Dec 2016 12:00 PM — 02:30 PM | Venue:
|
 |
 Soup  |
| Velouté of Pumpkin |
| Salad Bar and Appetizer |
 Hearts of Palm with Vinaigrette
Mixed Bean Salad
Pickled Mushroom Salad
 Tomato, Mozzarella and Avocado Platter
with Fresh Basil
Fennel Slaw Salad
Roasted Pumpkin & Wild Rice Salad
Medley Salad Greens
Niçoise Salad
Romaine lettuce with Trimmings |
Choice of Dressings and Condiments:
French, Oil & Vinegar, Sesame
Roquefort Cheese, Parmesan, Lemon
Croutons, Horseradish Cream
Corn Salsa and Jalapeño Salsa  |
Quinoa & Dried Fruit Salad
Cold Cut Platter
Veal & Ham Terrine, Roast Beef
Pepper Pastrami, Gammon Ham
Duck Liver Pâté with Ciabatta
Cheeses: Danish Blue, Cheddar Cheese
Brie Cheese and Edam Cheese
Served with Vegetable Sticks, Biscuits
Dried Apricot, Grapes |
|
| Carving Station |
Sliced Norwegian Smoked Salmon
Bone-in Serrano Ham |
|
Main Course
(Cooked to order: choose one) |
 Seared Tasmanian Salmon Fillet*
with Pesto
OR
Roast Lamb Rack (2 pcs)*
with Provencal Herbs
OR
Roast Christmas Turkey with Sage & Bread Stuffing
Giblet Gravy and Cranberry Sauce
OR
Pappardelle with Buffalo Mozzarella
Roma Tomato and Fresh Basil |
* All above main courses served
with vegetables of the day |
|
|
|
|
|
| – 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 |
|
|
|
