Thanksgiving Express Buffet Lunch
Date: 24 Nov 2017 12:00 PM — 02:30 PM | Venue:
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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 |
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| 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 |
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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] |
*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 |
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