Daily Lunch Specials
Date: 17 Sep 2018 — 21 Sep 2018 | Venue:
LOUNGE – DAILY LUNCH SPECIALS |
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Monday, September 17
The Tastes of Mexico |
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Appetizers & Salad: |
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Smoked Fish Salad Mazatlán Style |
![](https://www.fcchk.org/files/shared/symbol_V.png) |
Jicama Salad and Avocado with Orange & Lime Dressing |
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Chayote & Shredded Chicken Salad in Curried Mayonnaise |
![](https://www.fcchk.org/files/shared/symbol_V.png) |
Heart of Palm & Artichoke Heart Salad with Jalapeño Salsa |
![](https://www.fcchk.org/files/shared/symbol_A.png) |
Pig’s Trotters in Vinaigrette, Jalisco Style |
![](https://www.fcchk.org/files/shared/symbol_L.png) |
Taco stuffed with mozzarella and Monterey Jack cheeses, lettuce,
onions and tomato |
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Soup: |
![](https://www.fcchk.org/files/shared/symbol_L.png) |
Cream of Fresh Corn with Green Chili and Onions |
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Hot Dishes: |
![](https://www.fcchk.org/files/shared/symbol_A.png) |
Chicken Stew |
![](https://www.fcchk.org/files/shared/symbol_A.png) |
Pork Stew in Green Pipian Sauce ![](https://www.fcchk.org/files/shared/chili.png) |
![](https://www.fcchk.org/files/shared/symbol_A.png) |
Pulpo a la Mexicano –
Calamari with tomato, onions, cilantro and poblano chili ![](https://www.fcchk.org/files/shared/chili.png) |
![](https://www.fcchk.org/files/shared/symbol_A.png) |
Chili Con Carne with Steamed Rice![](https://www.fcchk.org/files/shared/chili.png) |
![](https://www.fcchk.org/files/shared/symbol_L.png) |
Refried Beans Veracruz Style |
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Batter Cauliflower and Fritto Misto with Remoulade Sauce and
Lemon Wedges |
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Breads: |
![](https://www.fcchk.org/files/shared/symbol_L.png) |
Dark Whole Wheat Bread, French Bread |
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Desserts: |
![](https://www.fcchk.org/files/shared/symbol_L.png) |
Arroz con Leche – Almond & Rice Pudding |
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– Lacto-ovo Vegetarian – Vegan – Contains Alcohol |
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Tuesday, September 18
The day’s special from the carving board, with soup of the day & dessert |
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Thursday, September 20
Roast striploin of beef with soup of the day & dessert |
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Friday, September 21
The FCC’s famous lamb schwarma, carved at the counter & Served with greek salad and pita bread, soup of the day & dessert |
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