BUFFET LUNCH
All lunches include freshly brewed HC Valentine regular and decaffeinated coffee; Lot 35 signature traditional, herbal and flavoured teas.
Minimum 20 guests, for groups under 20 people, please add $5 per person
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)
Salmon Trio
Smoked Salmon, Salmon Gravlax, Candied Salmon, Gherkin Remoulade, Citrus, Capers, Shaved Onion (S)
MAIN COURSES
Rossdown Farms Butter Basted Roasted Turkey (D)
Preserved Fruit and Sage Bread Stuffing (D, G, N)
Cranberry Sauce, Pan Gravy (G)
Whipped Potato, Scallions (D)
Rigatoni Pasta, Roasted Butternut Squash, Spinach, Baby Heirloom Tomato, Goat Cheese (D, G)
Thyme Roasted Root Vegetables, Honey Butter (D)
DESSERTS
Desserts are based on 2 pieces per person
Maple Sugar Pie (D, G)
Chocolate Bottom Butter Tart (D, G)
Cinnamon Apple Streusel (D, G, N)
Festive Cookies (D, G, N)