Semi-Buffet Lunch
Date: 3 Feb 2017 12:00 PM — 02:30 PM | Venue:
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![](https://www.fcchk.org/files/20170203Semi-Buffet/20170203Semi-Buffet.png) |
Salad Bar and Appetizers ![](https://www.fcchk.org/files/shared/symbol_bq_right_blue.png) |
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![](https://www.fcchk.org/files/shared/chili.png)
Mixed Vegetable Salad with Condiments
Tomato & Mozzarella Salad
Egg, Capsicum & Sweet Corn Salad
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Choice of Dressings and Condiments:
French, Oil & Vinegar, Sesame
Roquefort Cheese, Parmesan, Lemon
Croutons, Horseradish Cream
Corn Salsa and Jalapeño Salsa ![](https://www.fcchk.org/files/shared/chili.png) |
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 |
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Carving Station ![](https://www.fcchk.org/files/shared/symbol_bq_right_blue.png) |
Norwegian Smoked Salmon
Serrano Ham |
Desserts ![](https://www.fcchk.org/files/shared/symbol_bq_right_blue.png) |
Chocolate Mousse
Cheese Cake
Mövenpick Ice Cream
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] |
Menu items are subject to change without prior notice |
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