Call us on 2521-1511

Thanksgiving Express Buffet Lunch

Salad Bar and Appetizer: $148 per person
Elevate your lunch experience
with an added main course for $260 per person
First Floor
Friday, November 24, 2017
12:00noon ~ 2:30pm
Soup
Roasted pumpkin soup
Salad Bar and Appetizers
 Pork liver pâté with ciabatta
Chayote & chicken in curry mayonnaise
 Beetroot & onion salad
 Quinoa & dried fruit salad
 Pickled mushroom salad
 Tomato and mozzarella
with fresh basil and olive oil
 Niçoise salad
 Fennel slaw
 Medley salad with greens
 Mixed vegetable salad with condiments
 Wild rice & pumpkin salad
Choice of dressings and condiments:
 French,  oil & vinegar,  sesame,
Roquefort Cheese,  parmesan,  lemon,
 croutons,  horseradish cream,
 corn salsa,   jalapeño salsa
Cold cut platter: Veal & ham terrine, roast beef,
beer sausage and pepper pastrami
Cheeses: Danish Blue,  cheddar,
 brie and   edam
Served with  vegetable sticks,

 biscuits,  dried Apricot and  grapes
Carving Station
Norwegian smoked salmon
Serrano Ham
Main Courses
(Cooked to order: choose one)
Seared New Zealand hoki fillet *
with truffle hollandaise Sauce
Or
Tandoori lamb chops 
with a wedge of cumin naan
Or
Roast turkey and ham
with stuffing, gravy and cranberry relish
Or
Tossed linguine
with sautéed mushrooms and tomato coulis
* Served with vegetables of the day
Desserts
Vanilla crème brûlée
New York cheese cake
 Pumpkin pie
 Chocolate marquise
 Fresh fruit platter
Cantaloupe, watermelon and dragon fruit
Coffee or Tea
– Lacto-ovo Vegetarian    – Vegan     – Contains Alcohol
*If you have any food allergies or intolerances please inform us
Please reserve with the FCC Dining Room staff at (tel) 2523 7734
(fax) 2868 4092 or (email) restaurant@fcchk.org
*HK$100 Cancellation Fee per person will be charged if cancellation notice is
given less than 24 hours prior to the event date
Menu items are subject to change without prior notice