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 flavored teas. A minimum of 50 guests required.
*Chef attended stations are priced at $150 per chef, per station (2hr maximum)
0 – 75 guests = 1 chef minimum
76 – 150 guests = 2 chef minimum
151+ guests = 3 chef minimum
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)
SALADS
Wild and Cultivated Greens, Shaved Carrot and Radish, Heirloom Cherry Tomato, Assorted Vinaigrettes (Veg)
Tossed Caesar Salad, Rosemary Croutons, Traditional Dressing (D, G, Veg)
Roasted Beetroot, Spiced Pecans, Goat Cheese, Balsamic Vinaigrette (D, N, Veg)
Red Quinoa, Baby Kale, Dried Currants, Preserved Lemon, Italian Parsley (V)
Salad Of Cauliflower, Kale, Olives, Oranges, Feta, Sherry Vinaigrette (Veg)
Chilled Seafood (G, S)
Smoked Salmon, Salmon Gravlax, Candied Salmon, Marinated Calamari, Peppered Mackerel, Cold Smoked Albacore Tuna
Gherkin Remoulade, Citrus, Capers, Shaved Onion, Cocktail Sauce, Marie Rose Sauce
MAIN COURSES
Rossdown Farms Butter Basted Roasted Turkey (D)
Preserved Fruit and Sage Bread Stuffing (D, G, N)
Cranberry Sauce (Veg)
Pan Gravy (G)
Whipped Potato, Scallions (D, Veg)
Rigatoni Pasta, Roasted Butternut Squash, Spinach, Baby Heirloom Tomato, Goat Cheese (D, G, Veg)
Thyme Roasted Root Vegetables, Honey Butter (D, Veg)
DESSERTS
Desserts are based on 3 pieces per person
Maple Sugar Pie (D, G)
Chocolate Bottom Butter Tart (D, G)
Cinnamon Apple Streusel (D, G, N)
Festive Shortbread Cookies (D, G, N)
Brandied Cherry Rum Balls (D, G, N)
Marzipan Stollen (D, G, N)
Sliced Fruit (V)
SALADS & STARTERS
Wild and Cultivated Greens, Shaved Carrot and Radish, Heirloom Cherry Tomato, Assorted Vinaigrettes (Veg)
Tossed Caesar Salad, Rosemary Croutons, Parmesan Shavings, Traditional Dressing (D, Veg)
Roasted Beetroot, Spiced Pecans, Goat Cheese, Balsamic Vinaigrette (D, N, Veg)
Red Quinoa, Baby Kale, Dried Currants, Preserved Lemon, Italian Parsley (V)
Salad Of Cauliflower, Radicchio, Olives, Oranges, Feta, Sherry Vinaigrette (D, Veg)
Charred Pear and Fennel Salad, Chicory, Frisee, Endive (Veg)
CHILLED WEST COAST SEAFOOD & SHELLFISH (G, S, SF)
Sesame Yellowfin Tuna Tataki, Poached Cold Water Prawns, Smoked Salmon, Salmon Gravlax, Candied Salmon, Marinated Calamari, Peppered Mackerel, Cold Smoked Albacore Tuna, Cured White Fish
Gherkin Remoulade, Citrus, Capers, Shaved Onion, Cocktail Sauce, Marie Rose Sauce
CHARCUTERIE AND FARMHOUSE CHEESES (D, G, N)
Artisanal Hams, Salamis, Cured Sausages
Small Batch Cheeses
Mustards, Pickled Onions, Cornichons, Marinated Olives
Dried Fruits, Nuts, Crackers
MAIN COURSES
Rossdown Farms Butter Basted Roasted Turkey (D)
Preserved Fruit and Sage Bread Stuffing (D, G, N)
Cranberry Sauce (Veg)
Pan Gravy (G)
Whipped Potato, Scallions (D, Veg)
Baked Lingcod, Brown Butter Almondine, Green Beans, Lemon (D, N, SF)
Rigatoni Pasta, Roasted Butternut Squash, Spinach, Baby Heirloom Tomato, Goat Cheese (D, G, Veg)
Thyme Roasted Root Vegetables, Honey Butter (D, Veg)
Chef Attended Live Carving Station:
Cracked Pepper Rubbed Beef Striploin, Creamy Horseradish, Pan Jus
DESSERTS
Desserts are based on 3 pieces per person
Maple Sugar Pie (D, G)
Chocolate Bottom Butter Tart (D, G)
Cinnamon Apple Streusel (D, G, N)
Festive Shortbread Cookies (D, G, N)
Brandied Cherry Rum Balls (D, G, N)
Cranberry Pear Tart (D, G)
Marzipan Stollen (D, G, N)
Chestnut Mont Blanc (D, G, N)
Eggnog mousse (D)
Sliced Fruit (V)
SALADS
Greens, Shaved Vegetable, Heirloom Cherry Tomato, Assorted Vinaigrettes (Veg)
Tossed Caesar Salad, Rosemary Croutons, Parmesan Shavings, Traditional Dressing (D, G, Veg)
Roasted Beetroot, Spiced Pecans, Goat Cheese, Balsamic Vinaigrette (D, N, Veg)
Red Quinoa, Baby Kale, Dried Currants, Preserved Lemon, Italian Parsley (V)
Salad Of Cauliflower, Radicchio, Olives, Oranges, Feta, Sherry Vinaigrette (Veg)
Charred Pear and Fennel Salad, Chicory, Radicchio, Frisee, Endive (Veg)
Waldorf Salad, Iceberg Lettuce, Blue Cheese, Bacon, Apples, Walnuts (D, N)
CHILLED WEST COAST SEAFOOD & SHELLFISH (D, S, SF )
Sesame Yellowfin Tuna Tataki, Smoked Salmon, Salmon Gravlax, Candied Salmon, Marinated Calamari, Peppered Mackerel, Cold Smoked Albacore Tuna, Cured White Fish, Oysters on the Half Shell, Poached Cold Water Prawns, Dungeness Crab Legs
Gherkin Remoulade, Citrus, Capers, Shaved Onion, Cocktail Sauce, Marie Rose Sauce
CHARCUTERIE AND FARMHOUSE CHEESES (D, G, N)
Artisanal Hams. Salamis, Cured Sausages
Local Small Batch Cheeses
Mustards, Pickled Onions, Cornichons, Marinated Olives
Dried Fruits, Nuts, Crackers
MAIN COURSES
Rossdown Farms Butter Basted Roasted Turkey (D)
Preserved Fruit and Sage Bread Stuffing (D, G, N)
Cranberry Sauce (Veg)
Pan Gravy (G)
Whipped Potato, Scallions (D, Veg)
Baked Lingcod, Brown Butter Almondine, Green Beans, Lemon (D, N, S)
West Coast Seafood Paella, Saffron Rice (S, SF)
Pumpkin Mascarpone Ravioli, Pine Kernels, Crispy Sage (D, G, Veg)
Thyme Roasted Root Vegetables, Honey Butter (D, Veg)
Chef Attended Live Carving Station:
Cracked Pepper Rubbed Beef Striploin, Creamy Horseradish, Pan Jus
Brown Sugar Ham, Grainy Mustard Jus
DESSERTS
Desserts are based on 3 pieces per person
Maple Sugar Pie (D, G)
Chocolate Bottom Butter Tart (D, G)
Cinnamon Apple Streusel (D, G, N)
Festive Shortbread Cookies (D, G, N)
Brandied Cherry Rum Balls (D, G, N)
Cranberry Pear Tart (D, G, N)
Marzipan Stollen (D, G, N)
Chestnut Mont Blanc (D, G, N)
Eggnog Mousse (D)
Yule log (D, G)
Peppermint Bark (D)
Lemon Curd Profiteroles (D, G)
70% chocolate pots, Orange and sea salt (D)
Sliced Fruit (V)