Semi-Buffet Lunch
Date: 3 Feb 2017 12:00 PM — 02:30 PM | Venue:
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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
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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 |
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 |
Norwegian Smoked Salmon
Serrano Ham |
Desserts |
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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