Semi-Buffet Lunch
Date: 13 Jan 2017 12:00 PM — 02:30 PM | Venue:
 |
 |
 Salad Bar and Appetizer  |
Mussel Pâté with Ciabatta
Avocado, Mango & Turkey Salad
 Pickled Mushroom Salad
Hearts of Palm with Vinaigrette
Medley Salad with Greens
 Niçoise Salad
Fennel Slaw
Tomato and Mozzarella
with Fresh Basil and Olive Oil
Egg, Capsicum & Sweet Corn Salad
Mixed Vegetable Salad with Condiments |
Choice of Dressings and Condiments:
French, Oil & Vinegar, Sesame
Roquefort Cheese, Parmesan, Lemon
Croutons, Horseradish Cream
Corn Salsa and Jalapeño Salsa  |
Cold Cut Platter: Veal & Ham Terrine, Roast Beef
Pork & Veal Sausage and Pepper Pastrami
Cheeses: Danish Blue, Cheddar
Brie and Edam
Served with Vegetable Sticks, Biscuits
Dried Apricot, Grapes |
|
| Carving Station |
Norwegian Smoked Salmon
Bone-in Serrano Ham |
|
Main Course
(Cooked to order: choose one) |
 Seared Chicken Breast*
with Dijon Mustard Sauce
OR
Tandoori Fish Tikka
with a Wedge of Pepper Naan
OR
Roast Leg of Lamb*
with Provençal Herbs
OR
Arborio Risotto with Mushrooms
and Shaved Parmesan |
| * Served with vegetables of the day |
|
|
|
|
|
| – 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 |
|
|
|
