Semi-Buffet Lunch on November 11, 2016
Date: 11 Nov 2016 12:00 PM — 02:30 PM | Venue:
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 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 |
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| Carving Station |
Sliced Norwegian Smoked Salmon
Bone-in Serrano Ham |
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Main Course
(Cooked to order: Choose One) |
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Ⓐ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 |
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| Desserts |
Dessert of the Day
Mövenpick Ice Cream
Coffee or Tea |
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| – Lacto-ovo Vegetarian – Vegan Ⓐ – Contains Alcohol |
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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) [email protected] |
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