Semi-Buffet Lunch

Date: 3 Feb 2017 12:00 PM — 02:30 PM | Venue:

Soup

Soup of the day

Salad Bar and Appetizers

Liver Pâté with Ciabatta
Chayote & Chicken in Curry Mayonnaise

Beet & Onion Salad

Mixed Bean Salad

Marinated Hearts of Artichoke

Roasted Zucchini, Aubergines
and Capsicums with Garlic

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 and

Jalapeño Salsa

Cold Cut Platter: Veal & Ham Terrine
Roast Beef, Roast Turkey Breast
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 Courses

(Cooked to order: choose one)

Seared Atlantic Salmon Fillet*
with Dill Mustard Sauce
OR
Tandoori Chicken Tikka Kebabs

with a Wedge of Cumin Naan
OR

Roasted Rack of Lamb (2 chops)*
with Provençal Herbs
OR

Tossed Linguine
with Mixed Mushrooms in Tomato Coulis

* Served with vegetables of the day

Desserts

Chocolate Mousse

Cheese Cake

Mövenpick Ice Cream

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) [email protected]

Menu items are subject to change without prior notice