Semi-Buffet Lunch
Date: 17 Feb 2017 12:00 PM — 02:30 PM | Venue:
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 Salad Bar and Appetizer  |
Mussel 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, Beer Sausage
and Pepper PastramiCheeses: Danish Blue, Cheddar
Brie and Edam
Served with Vegetable Sticks,
Biscuits, Dried Apricot and Grapes |
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| Carving Station |
Norwegian Smoked Salmon
Bone-in Serrano Ham |
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Main Course
(Cooked to order: choose one) |
 Seared Atlantic Salmon Fillet*
with Dill Mustard Sauce
OR
Tandoori Lamb Chops (2 pcs)
with a Wedge of Cumin Naan
OR
Seared Chicken Breast*
with Mustard Sauce
OR
Tossed Linguine with
Mixed Mushrooms in Tomato Coulis |
| * Served with vegetables of the day |
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| Desserts |
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Dessert of the Day
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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