Semi-Buffet Lunch
Date: 21 Jul 2017 12:00 AM — 02:30 AM | Venue:
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First Floor
Friday, July 21, 2017
12:00noon ~ 2:30pm |
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Salad Bar and Appetizer: $128 per person
Full Menu: $220 per person |
 Salad Bar and Appetizer  |
 Brandy Duck Liver Pâté with Ciabatta
Pasta Salad with Ham
 Potato Salad
 Hydroponic Greens
Green Papaya and Green Mango
with Thai Chili Sauce
Roasted Zucchini, Aubergines
and Capsicums with Garlic
Couscous Salad with Tomato Mint and Onions
Hearts of Palm with Vinaigrette
Pickled Mushroom Salad
Tomato and Mozzarella
with Fresh Basil and Olive Oil |
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,
Roast Turkey Breast 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 Course
(Cooked to order: choose one) |
Seared Atlantic Salmon Fillet*
with Balsamic Hollandaise |
| OR |
Tonda-style Lamb Kebabs
with a Wedge of Coriander Naan |
| OR |
Charred Spring Chicken*
with Rosemary Sauce |
| OR |
Tossed Linguine
with Sautéed Mushrooms and Tomato Coulis |
| * Served with vegetables of the day |
| Desserts |
Mini Chocolate Mousse
Mini Cheese Cake
Fresh Fruit Platter
Pineapple, Hami Melon, Watermelon and Mangosteen |
| 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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