Daily Lunch Specials
Date: 23 Jan 2017 — 27 Jan 2017 | Venue:
Monday |
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| A different buffet selection from the chef each week | ||
January 23 |
Vegetarian Buffet |
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| Soup: | ||
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Cream of Carrot & Tomato Soup | |
| Appetizers: | ||
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Salad Greens with Three Dressings | |
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Charred Mediterranean Vegetables with Pesto | |
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Cucumber with Dilled Yoghurt Dressing | |
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Mozzarella Cheese and Ripened Tomatoes with Basil Vinaigrette | |
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Heart of Palm & Artichoke Salad in Vinaigrette Dressing | |
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Apple & Celery Root Salad with Almond Brittle | |
| Main Dishes: | ||
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Mini Vegetable Cutlets with Spicy Tomato Salsa | |
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Steamed Aubergines with Pickled Vegetables | |
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Gratinated Vegetables Lasagna with Mozzarella | |
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Wok-fried Asian Vegetables with Fungus in Soya | |
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Vegetable Fried Rice | |
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Dal Amritsari | |
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Crispy Vegetable Spring Rolls | |
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Penne with Tomato, Basil and Olive Oil | |
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Plain Naan and Garlic Naan | |
| Dessert: | ||
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Mixed Berry Penna Cotta | |
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Mango & Apple Pancakes | |
– Lacto-ovo Vegetarian – Vegan  – Contains Alcohol |
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Tuesday, January 24 |
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| The day’s special from the Carving Board, with Soup of the Day & Dessert | ||
Wednesday, January 25 |
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| International Spicy Feast Buffet Lunch | ||
Thursday, January 26 |
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| Roast Striploin of Beef with Soup of the Day & Dessert | ||
Friday, January 27 |
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| 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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| Chinese menu available upon request 如有需要,請向侍應索取中菜餐牌 |
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