Semi-Buffet Lunch on November 11, 2016

Soup

Soup of the Day

Salad Bar and Appetizer

Beetroot & Onion Salad

Hearts of Palm with Vinaigrette

Pickled Mushroom Salad

Tomato & Mozzarella Salad
with Fresh Basil & Olive Oil

Quinoa & Dried Fruit Salad
Avocado, Mango & Turkey Salad

Medley Salad Greens

Dilled Cucumber Salad

Romaine lettuce with Trimmings

with Selections 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
Pepper Pastrami, Beef Cold Cut
Mussel Pate with Ciabatta

Warm America Potato Salad

Danish Blue,

Cheddar Cheese

Brie Cheese and

Edam Cheese
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 Sea Bass Fillet*

with Saffron Pernod Sauce
OR
ⒶRoast Lamb Rack (2 pcs)*

with Provencal Herbs

OR
Tandoori Chicken Tikka Kebab

with a Wedge of Cumin Naan

OR
ⒶRisotto con Funghi

with Kenya Beans and Shaved Parmesan

* Served with vegetables of the day

Desserts

Dessert of the Day

Mövenpick Ice Cream
Coffee or Tea

– Lacto-ovo Vegetarian

– Vegan Ⓐ – Contains Alcohol

Menu items are subject to change without prior notice
No cancellations will be accepted in 1 working day before

Please reserve with the FCC Dining Room staff at (tel) 2523 7734
(fax) 2868 4092 or (email) restaurant@fcchk.org

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