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 minimumof 50 guests required. A fee of $100 per chef will apply for all chef attended live stations.

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SALADS
Foraged Lettuces & Shoots, Vinaigrettes
Roasted Pear, Arugula, Smoked Pecans, Honey Cider vinaigrette
Caesar salad, Ciabatta Croutons, Garlic Anchovy Dressing
Sweet Pea, Soy Bean, Fior di Latte, Lemon Dressing
Roasted Cauliflower, Chick Peas, Kale, Harissa Dressing
Baby Iceberg Lettuce Wedge, Bacon, Crumbled Blue Cheese, Tomatoes, Buttermilk Dressing
Blackened Albacore Tuna, Crushed Avocado, Heirloom Radishes, Cress

STARTERS
Hot Smoked Salmon, Cold Smoked Salmon, Candied Sockeye, Chilled Prawns, Cold Water Shrimps
Cocktail & Marie Rose Sauce, Capers, Pickled Onions, Citrus
Marinated & Roasted Vegetables, Artichokes, Olives & Pickles

MAIN COURSES
Roasted Local Turkey
Apple-Turkey Sausage Stuffing
Caramelized Shallot Mashed Potatoes
Roasted Festive Vegetables
Cranberry-Orange Relish
Pan Juices
Squash Cannelloni, Roasted Heirloom Tomatoes, Lemon-Sage Emulsion

DESSERTS
Eggnog Cheesecake
Baileys Dark Chocolate Mousse
Pumpkin Pie
Tiramisu
Chocolate Vienetta
Chestnut Rum Torte
Marzipan Stollen
Festive Cookies
Carved Seasonal Fruits

CHEF ATTENDED LIVE STATION additional $11 per person
Spice Rubbed Strip Loin of Canadian Beef, Chimmichuri

SALADS & STARTERS
Foraged Lettuces & Shoots, Vinaigrettes
Roasted Pear, Arugula, Smoked Pecans, Honey Cider vinaigrette
Caesar salad, Ciabatta Croutons, Garlic Anchovy Dressing
Sweet Pea, Soy Bean, Fior di Latte, Lemon Dressing
Roasted Cauliflower, Chick Peas, Kale, Harissa Dressing
Baby Iceberg Lettuce Wedge, Bacon, Crumbled Blue Cheese, Tomatoes, Buttermilk Dressing
Blackened Albacore Tuna, Crushed Avocado, Heirloom Radishes, Cress

CHILLED CANADIAN FISH & SHELLFISH
Dungeness Crab Legs, Hot Smoked Salmon, Cold Smoked Salmon, Candied Sockeye, Chilled Prawns, Cold Water Shrimps
Cocktail & Marie Rose Sauce, Capers, Pickled Onions, Citrus

CHARCUTERIE & ARTISANAL CHEESES
Salami, Honey Ham, Calabrese, Prosciutto
Mustards, Pickled Onions, Cornichons, Olives
Local Canadian Cheeses, Snap Breads, Rustic Crackers

Chef Attended Live Carving Station:
Spice Rubbed Strip Loin of Canadian Beef, Chimmichuri
Herb Roasted Leg of Australian Lamb, Rosemary Balsamic Jus

DESSERTS
Eggnog Cheesecake
Baileys Dark Chocolate Mousse
Pumpkin Pie
Festive Yule Log
Tiramisu
Chocolate Vienetta
Chestnut Rum Torte
Marzipan Stollen
Festive Cookies
Carved Seasonal Fruits

CHILLED CANADIAN FISH & SHELLFISH
Dungeness Crab Legs, Hot Smoked Salmon, Cold Smoked Salmon, Dill Cured Gravlax, Candied Sockeye
Chilled Prawns, Side Stripe Shrimp, Ahi Tuna Poke
Cocktail & Marie Rose Sauce, Capers, Pickled Onions, Citrus

CHARCUTERIE & ARTISANAL CHEESES
Salami, Honey Ham, Calabrese, Prosciutto
Mustards, Pickled Onions, Cornichons, Olives
Local Canadian Cheeses, Snap Breads, Rustic Crackers

MAIN COURSES
Apple-Turkey Sausage Stuffing
Caramelized Shallot Mashed Potatoes
Roasted Festive Vegetables
Cranberry-Orange Relish
Pan Juices
Squash Cannelloni, Roasted Heirloom Tomatoes, Lemon-Sage Emulsion
Maple Glazed Hot Smoked Salmon, Vegetable Succotash

Chef Attended Live Carving Station:
Spice Rubbed Rib Eye of Canadian Beef, Chimmichuri
Roasted Rack of Australian Lamb, Mint Jus

DESSERTS
The Frozen Lake 6′ x 6′
A Festive Dessert Presentation representing the Canadian Winter
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S’ Mores Station
Marshmallows, Chocolate, Graham Crackers, Molten Caramel, Little Bits of Flame

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