Semi-Buffet Lunch
Date: 5 May 2017 12:00 PM — 02:30 PM | Venue:
![](https://www.fcchk.org/files/shared/Flyer_Logo2.png) |
![](https://www.fcchk.org/files/20170505Semi-Buffet/20170505Semi-Buffet.png) |
Salad Bar and Appetizer ![](https://www.fcchk.org/files/shared/symbol_bq_right_blue.png) |
Liver Pâté with Ciabatta
Pasta & Chicken in Peanut Dressing
Beet & Onion Salad
Mixed Bean Salad
Marinated Hearts of Artichoke
Roasted Zucchini, Aubergines
and Capsicums with Garlic
Hydroponic Greens
Green Papaya and Green Mango
with Thai Chili Sauce ![](https://www.fcchk.org/files/shared/chili.png)
Mixed Vegetable Salad with Condiments
Tomato & Mozzarella Salad
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 ![](https://www.fcchk.org/files/shared/chili.png) |
Cold Cut Platter: Veal & Ham Terrine, Roast Beef,
Roast Turkey Breast and Pepper Pastrami |
Cheeses: Danish Blue, Cheddar,
Brie and Edam
Served with Vegetable Sticks,
Biscuits, Dried Apricot and Grapes |
|
Carving Station ![](https://www.fcchk.org/files/shared/symbol_bq_right_blue.png) |
Norwegian Smoked Salmon
Serrano Ham |
|
Main Course ![](https://www.fcchk.org/files/shared/symbol_bq_right_blue.png)
(Cooked to order: choose one) |
Seared Atlantic Salmon Fillet*
with Dill Mustard Sauce
OR
Tandoori Chicken Tikka Kebabs ![](https://www.fcchk.org/files/shared/chili.png)
with a Wedge of Cumin Naan
OR
Roasted Rack of Lamb (2 chops)*
with Provençal Herbs
OR
![](https://www.fcchk.org/files/shared/symbol_A.png) Tossed Linguine
with Mixed Mushrooms in Tomato Coulis
|
* Served with vegetables of the day |
Desserts ![](https://www.fcchk.org/files/shared/symbol_bq_right_blue.png) |
Chocolate Mousse
New York Cheese Cake
Mövenpick Ice Cream |
Coffee or Tea |
|
|
|
– Lacto-ovo Vegetarian – Vegan – Contains Alcohol |
*If you have any food allergies or intolerances please inform us |
|
|
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 |
|
|
|