Semi-Buffet Lunch on October 28, 2016
Date: 28 Oct 2016 12:00 PM — 02:30 PM | Venue:
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 Soup  |
| Soup of the Day |
| Salad Bar and Appetizer |
 Beetroot & Onion Salad
Mixed Bean Salad
Marinated Artichoke Hearts
 Tomato & Mozzarella Salad
Roasted Zucchini Aubergine and
Capsicums with Garlic
Chayote & Chicken in Curried Mayonnaise
Hydroponic Greens
Green Papaya and Green Mango
with Thai Chili Sauce
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
Egg, Capsicum & Sweet Corns Salad
Cold Cut Platter
Vegetarian Pate, Roasted Beef
Roasted Turkey Breast, Pepper Salami
Mussel Pate with Ciabatta
Danish Blue, Cheddar Cheese
Brie Cheese and Edam Cheese
with Vegetable Sticks, Biscuits
Dried Apricot and Grapes |
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| Carving Station |
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Sliced 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 Chicken Tikka Kebab*
with a Wedge of Cumin Naan
OR
Roasted Lamb Rack (2 pcs)*
with Provencal & Ribs Herbs
OR
Linguine with Mixed Mushrooms
in Tomato Coulis* |
* All above main courses 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 |
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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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