BUFFET DINNER
All dinner buffets include freshly baked artisan breads, freshly brewed HC Valentine regular and decaffeinated coffee; Lot 35 signature traditional, herbal and flavoured teas. A minimum of 50 persons required or add $10 per person.
Buffets will be attended by a server for an additional fee of $170 (depending on current PHO restrictions)
Vegan: V | Vegetarian: VG | Nut Free: NF | Gluten Free: GF | Dairy Free: DF | Contains Dairy: D
Vegetarian (Veg) | Vegan (V) | Contains Gluten (G) Contains Nuts (N) | Contains Dairy (D) | Contains Seafood (S) | Contains Shellfish (SF)
Creamless Tomato and Gin Soup, Brioche Croutons (G, Veg)
Mixed Salad Greens, Shaved Roots, Heirloom Baby Tomato, Sherry Vinaigrette (V)
Traditional Caesar Salad, Croutons, Parmesan Shavings, Caesar Dressing (D, G)
Baby Spinach, Hardboiled Egg, Bacon, Crispy Onion, Poppy Seed Dressing (D, G)
Fresh Seafood: Dungeness Crab Legs, Prawns, Blue Shell Mussels (S, SF, D)
Marie Rose, Cocktail Sauce, Onions, Capers & Lemon
Seared Salmon Fillet, Lemon Dill Beurre Blanc (D, S)
Prime Rib, Horseradish, Aux Jus (Chef Attended Carving Station Required)
Grilled Chicken Breast, Hunter Sauce (D)
Spinach Ravioli, Toasted Pine Kernels, Truffle Cream Sauce (N, D, G, Veg)
Yorkshire Pudding (D, G)
Honey Thyme Bellman Carrots (D, Veg)
Roasted Cauliflower (Veg)
Haricot Vert, Lemon, Brown Butter Almondine (D, N, Veg)
Pomme Puree (D)
Lemon Meringue Tarts (D, G)
Vanilla Bean Crème Brûlée (D)
Gianduja Pave with Hazelnut Crisp (D, G, N)
Desserts are based on 3 pieces per person
Kale and Quinoa Salad, Beetroot, Cauliflower, Feta Cheese, Mustard Vinaigrette (D, Veg)
Arcadian Greens, Shaved Root Vegetables, Heirloom Tomato, Sherry Vinaigrette (V)
Grilled Flank Steak, Charred Pearl Onion, Jus
Pan Seared Trout, Sauce Vierge (S)
Gemelli Pasta, Confit Baby Tomato, Parmesan, Pesto Cream (D, G, Veg)
Seared Squash, Sultana, Pine Kernels (V)
Mixed Medley Vegetable, Olive Oil, Fresh Herbs (V)
Roasted Potato, Rosemary, Garlic (D, Veg)
Mint Marinated Watermelon (V)
Orange Chocolate Pot la Crème (D)
New York Cheesecake, Blueberry Compote (D, G)
Desserts are based on 3 pieces per person
Priced Per Guest.
All carvings are chef attended. Chef attended stations are priced at $170 per chef, per station (2hr maximum).
Minimum 25 Guests
Porchetta, Salsa Verde $20
Rack Of Lamb, Grainy Mustard, Au Jus $32
Roasted Canadian Striploin, Horseradish, Au Jus $26
Choose Four starters, three mains, three accompaniments & four desserts.
STARTERS (CHOICE OF 4):
Each Additional Starter add $6.00 Per Person
Roasted Butternut Squash Soup, Spiced Cream (D)
Tomato Bisque, Brioche Croutons (D, G)
Roasted Mushroom Soup, Truffle Honey (V)
Carrot Ginger Soup, Toasted Almonds (N, V)
Tom Yum Soup, Fresh Water Shrimp (SF)
Baby Kale, Dried Blueberry, Hemp Hearts, Avocado, Green Goddess Dressing (D, Veg)
Arcadian Mixed Salad Greens, Shaved Roots, Baby Tomato, Sherry Vinaigrette (V)
Bitter Greens, Radicchio, Chicory, Frisee, Dried Cranberry, Fennel, Honey Vinaigrette (Veg)
Traditional Caesar Salad, Croutons, Parmesan Shavings, Caesar Dressing (D, G)
Spinach Salad, Goat Cheese, Baby Heirloom Tomato, Pine Kernels, Sherry Vinaigrette (D, Veg)
Vine Ripened Tomatoes and Buffalo Mozzarella, Basil, Balsamic Reduction, Extra Virgin Olive Oil (D, Veg)
Napa Cabbage Asian Slaw, Green Papaya, Scallions, Toasted Cashews, Soy Ginger Dressing (N, Veg)
Spice Seared Albacore Tuna, Crushed Avocado, Watermelon Radishes, Shoots (S)
Crudite and Dips, Buttermilk Ranch, Blue Cheese Dressing, Hummus (D, Veg)
ENTREES (CHOICE OF 3):
Each Additional Entrée add $10.00 Per Person
Braised Short Rib, Hunter Sauce
Grilled Beef Flank, Charred Onions, Chimichurri Sauce
Lemon Herb Chicken Breast
Pork Loin, Seared Granny Smith Apple
Seared Salmon, Sauce Vierge (S)
Cod, Brown Butter Almandine (N, S)
Spinach Cannelloni, Saffron Creamy Tomato (D, G, Veg)
Butternut Squash Ravioli, Pine Kernels, Fried Sage, Lemon Butter Sauce (N, D, G, Veg)
Spinach & Feta Spanakopita (D, G, Veg)
ACCOMPANIMENTS (CHOICE OF 3):
Each Additional Accompaniment add $6.00 Per Person
Roasted Tri Colour Baby Potato, Vancouver Island Sea Salt (V)
Cheddar Whipped Potato (D, Veg)
Creamy Parmesan Polenta (D, G, Veg)
Honey Thyme Roasted Baby Carrot (Veg)
Roasted Root Vegetable (Veg)
Ratatouille Vegetable (V)
Green Bean, Soffritto (V)
DESSERTS (CHOICE OF 4):
Each Additional Dessert add $6.00 Per Person
Desserts are based on 3 pieces per person
Hand Sliced Fresh Fruit (V)
Opera Cake (D, G, N)
Fresh Fruit Tartlets (D, G)
Lemon Meringue Tarts (D, G)
New York Cheesecake, Blueberry Compote (D, G)
Tiramisu (D, G, N)
White Chocolate Profiteroles, Chocolate Sauce (D, G)
Apple Strudel, Vanilla Chantilly (D, G, N)