Friday Express Buffet Lunch
Date: 1 Dec 2017 12:00 PM — 02:30 PM | Venue:
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Salad Bar and Appetizer: $128 per person
Elevate your lunch experience
with an added main course for $220 per person |
First Floor
Friday, December 1, 2017
12:00noon ~ 2:30pm |
 Salad bar and appetizers  |
 Pork liver pâté with ciabatta
Green papaya and green mango
with Thai chili sauce 
 Asian mushroom salad
Hydroponic greens
Pickled mushroom salad
 Tomato & mozzarella salad
Niçoise salad
Potato salad
Medley salad with greens
Mixed vegetable salad with condiments
Egg, capsicum & sweet corn 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, 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) |
Supreme chicken breast *
with Dijon mushroom sauce |
| Or |
Tandoori fish tikka
with a wedge of pepper naan |
| Or |
Roast leg of lamb*
with thyme jus |
| Or |
Arborio risotto with mushroom
herbs and shaved parmesan |
| * Served with vegetables of the day |
| Desserts |
Raspberry panna cotta
Carrot & raisin cake
Fresh fruit platter
Hami melon, 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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