Semi-Buffet Lunch on November 18, 2016
Date: 18 Nov 2016 12:00 PM — 02:30 PM | Venue:
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 Soup  |
| Argentinian Sweet Corn Soup |
| Salad Bar and Appetizer |
Avocado, Mango & Ham Salad
 Romaine lettuce with Trimmings
Medley Salad Greens
Mixed Bean Salad
Pickled Mushroom Salad in Red Wine Vinegar
 Tomato & Mozzarella Salad
with Fresh Basil & Olive Oil
Warm Poached Eggs in Red Wine on Spoon
Stuffed New Potatoes with Mixed Capsicum
in Red Wine Vinegar and Herbs
Roasted Pumpkin, Goat Cheese and Baby
Spinach in Red Wine Vinaigrette |
with Selections of Dressings and Condiments:
French, Oil & Vinegar, Sesame
Roquefort Cheese, Parmesan, Lemon
Croutons, Horseradish Cream
Corn Salsa and Jalapeño Salsa  |
Egg, Capsicum & Sweet Corn Salad
Cold Cut Platter
Veal & Ham Terrine, Roast Beef
Pepper Pastrami, Turkey Breast
Mussel Pate with Ciabatta
Danish Blue, Cheddar Cheese
Brie Cheese and Edam Cheese
with Vegetable Sticks, Biscuits
Dried Apricot, Grapes |
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| Carving Station |
Sliced Norwegian Smoked Salmon
Bone-in Serrano Ham |
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Main Course
(Cooked to Order: Choose One) |
 Seared Atlantic Salmon Fillet *
with Red Wine Beurre Blanc
OR
Argentine Roast Beef *
with Mushrooms in Malbec Sauce
OR
Coq au Vin
OR
Red Wine Risotto con Funghi
with Shaved Parmesan |
| * Served with vegetables of the day |
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| Desserts |
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Red Wine Poached Pear
Red Wine infused Chocolate Cake
Mövenpick Ice Cream
Coffee or Tea |
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| – Lacto-ovo Vegetarian – Vegan – Contains Alcohol |
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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
No cancellations will be accepted in 1 working day before |
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