Semi-Buffet Lunch
Date: 21 Apr 2017 12:00 PM — 02:30 PM | Venue:
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 Salad Bar and Appetizer  |
Hummus with Pita
Avocado, Mango & Turkey Salad
 Hearts of Palm with Vinaigrette
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
Mixed Bean Salad
Couscous & Mint 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 |
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Main Course
(Cooked to order: choose one) |
 Supreme Chicken Breast*
with Dijon Mushroom Sauce
OR
Tandoori Fish Tikka
with a Wedge of Pepper Naan
OR
Roasted Leg of Lamb*
with Provençal Herbs
OR
Arborio Risotto with Vegetable Brunoise
Confit Tomatoes and Shaved Parmesan |
| * Served with vegetables of the day |
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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] |
| Menu items are subject to change without prior notice |
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