BUFFET DINNER

All holiday buffet dinner menus 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 guests required. A fee of $100 per chef will apply for all chef attended live stations.

SALADS
Wild and Cultivated Greens, Roots, Assorted Vinaigrettes
Caesar Chicory Salad, Radicchio, Frisee, Endive, Dried Currants,
Easter Egg Radish, Boiled Egg, Focaccia Crostini, Parmesan Cheese Dressing
Roasted Beetroot, Spiced Pecans, Shaved Manchego, Blueberry Balsamic Vinaigrette
Canadian Barley Tabbouleh, Preserved Lemon, Roasted Butter Pumpkin, Soft Herbs
Salad Of Cauliflower, Chickpeas, and Red Quinoa, Olives, Oranges, Feta, Sherry Vinaigrette
Charred Potato Fennel Salad, Capers, Scallions, Mustard Salad Cream

STARTERS
House Smoked Salmon, Salmon Lox, Salmon Gravalax, Candied Sockeye
Poached Cold Water Prawns, Pickled Octopus, Cured White Fish
Gherkin Remoulade, Citrus, Capers, Shaved Onion, Cocktail Sauce, Marie Rose Sauce

MAIN COURSES
Rossdown Farms Sage Butter Roasted Turkey
Preserved Fruit Bread Stuffing
Cranberry Preserve, Pan Gravy
Aged Cheddar Whipped Potato, Scallions
Gemelli Pasta, Roasted Butternut Squash, Chevre, Arugula, Walnuts
Rosemary Honey Roasted Root Vegetables, Bee Pollen Butter

DESSERTS
Chocolate Bottom Butter Tart
Sticky Toffee Apple Cake
Festive Shortbread Cookies
Mincemeat Tartlets
Brandied Cherry Rum Balls
Dark chocolate Cake, Chestnut Cream, Chocolate Meringue
Marzipan Stollen
Festive Fruit Cake
Sliced Fruits of the Season

SALADS & STARTERS
Wild and Cultivated Greens, Roots, Assorted Vinaigrettes
Caesar Chicory Salad, Radicchio, Frisee, Endive, Dried Currants,
Easter Egg Radish, Boiled Egg, Focaccia Crostini, Parmesan Cheese Dressing
Roasted Beetroot, Spiced Pecans, Shaved Manchego, Blueberry Balsamic Vinaigrette
Canadian Barley Tabbouleh, Preserved Lemon, Roasted Butter Pumpkin, Soft Herbs
Salad Of Cauliflower, Chickpeas, and Red Quinoa, Olives, Oranges, Feta, Sherry Vinaigrette
Charred Potato Fennel Salad, Capers, Scallions, Mustard Salad Cream

CHILLED WEST COAST SEAFOOD
Dungeness Crab Legs, House Smoked Salmon, Salmon Lox, Salmon Gravalax, Candied Sockeye
Sesame Yellowfin Tuna Tataki, Poached Cold Water Prawns, Pickled Octopus, Cured White Fish
Gherkin Remoulade, Citrus, Capers, Shaved Onion, Cocktail Sauce, Marie Rose Sauce

CHARCUTERIE & FARMHOUSE CHEESES
Artisanal Hams. Salamis, Cured Sausages
Mustards, Pickled Onions, Cornichons, Marinated Olives
Dried Fruits, Nuts, Crackers

MAIN COURSES
Rossdown Farms Sage Butter Roasted Turkey
Preserved Fruit Bread Stuffing
Cranberry Preserve, Pan Gravy
Aged Cheddar Whipped Potato, Scallions
Mushroom Crusted Ling Cod, Eggplant Caponata
Gemelli Pasta, Roasted Butternut Squash, Chevre, Arugula, Walnuts
Rosemary Honey Roasted Root Vegetables, Bee Pollen Butter

Chef Attended Live Carving Station:
Cracked Pepper Espresso Rubbed Beef Striploin, Creamy Horseradish, Pan Jus
Dijon Brown Sugar Ham, Grainy Mustard Cider Jus

CHILLED WEST COAST SEAFOOD
Dungeness Crab Legs, House Smoked Salmon, Salmon Lox, Salmon Gravalax, Candied Sockeye
Sesame Yellowfin Tuna Tataki, Poached Cold Water Prawns, Pickled Octopus, Cured White Fish
Oysters on the Half Shell
Gherkin Remoulade, Citrus, Capers, Shaved Onion, Cocktail Sauce, Marie Rose Sauce
Shallot Mignonette

CHARCUTERIE & FARMHOUSE CHEESES
Artisanal Hams. Salamis, Cured Sausages
Pates, Duck Rillettes
Mustards, Pickled Onions, Cornichons, Marinated Olives
Dried Fruits, Nuts, Crackers

MAIN COURSES
Rossdown Farms Sage Butter Roasted Turkey
Preserved Fruit Bread Stuffing
Cranberry Preserve, Pan Gravy
Aged Cheddar Whipped Potato, Scallions
Miso Marinated Sablefish, Broccolini
West Coast Seafood Paella, Saffron Rice
Pumpkin Mascarpone Ravioli. Truffle, Amaretti, Sage
Rosemary Honey Roasted Root Vegetables, Bee Pollen Butter

Chef Attended Live Carving Station:
Cracked Pepper Espresso Rubbed Beef Striploin, Creamy Horseradish, Pan Jus
Stuffed Leg of Lamb, Grainy Mustard jus

DESSERTS
Chocolate Bottom Butter Tart
Sticky Toffee Apple Cake
Festive Shortbread Cookies
Mincemeat Tartlets
Brandied Cherry Rum Balls
Pumpkin Maple Cheesecake with Pumpkin Seed Brittle
Citrus Cornmeal Pie
Dark chocolate Cake, Chestnut Cream, Chocolate Meringue
Marzipan Stollen
Festive Fruit Cake
Red Velvet Cheese Cake
Eggnog Mousse
Gingerbread Trifle
Yule log
Peppermint bark
Candy Cane Profiteroles
70% Chocolate Pots, Orange and Sea Salt
Sliced Fruits of the Season

Enhance your Buffet with Chef’s Favourite Festive Additions:

CHEF ATTENDED LIVE CARVING STATIONS:
A fee of $100 per Chef will apply for all Chef Attended Stations
(minimum of 25 guests)
Dijon Brown Sugar Ham, Grainy Mustard Cider Jus
Additional $10 Per Person
~
Cracked Pepper Espresso Rubbed Beef Striploin,
Creamy Horseradish, Pan Jus
Additional $12 Per Person
~
Stuffed Leg of Lamb, Grainy Mustard Jus
Additional $15 Per Person

MAIN COURSES:
Duck Fat Roasted Fingerling Potatoes
Additional $5 Per Person
~
Brown Butter Whipped Yams
Additional $5 Per Person
~
Double Smoked Bacon Crispy Brussel Sprouts
Additional $6 Per Person
~
Roasted Salmon, Smoked Cranberry Honey, Fennel Salad
Additional $10 Per Person

DESSERTS:
Dark Chocolate Fountain, with all the Fixings
$2,500 per Fountain (servers 100 Guests)

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