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Fairmont Hotel Vancouver
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  • About
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  • Breakfast & Brunch
    • BUFFET BREAKFAST
    • Buffet Enhancements
    • THE CASTLE PLATED BREAKFAST
    • BRUNCH
  • DAILY DELEGATE RATE
  • Breaks
    • CHEF INSPIRED THEME BREAKS
    • ICE CREAM TRICYCLE
    • BREAK FAVORITES
    • FROM THE PASTRY SHOP
    • BEVERAGES
  • TO GO CATERING
  • Executive Boardroom Menus
  • Lunch
    • BUFFET LUNCH
    • PLATED LUNCH
  • Reception
    • HORS D'OEUVRES PACKAGES
    • HORS D'OEUVRES À LA CARTE
    • RECEPTION STATIONS
    • LATE NIGHT RECEPTION STATIONS
  • Dinner
    • BUFFET DINNER
    • PLATED DINNER
  • NOTCH8 Private Dining Room
  • Wedding
    • PLATED DINNER
    • THE WEDDING BUFFET
    • Build Your Own Indian Buffet
  • Beverages
    • HOSTED BAR
    • BAR STATIONS
    • BAR PACKAGES
    • WHITE AND ROSE WINE
    • RED WINE
    • CHAMPAGNE, SPARKLING WINE AND AFTER DINNER WINE
  • Holiday Menus
    • BUFFET LUNCH
    • PLATED LUNCH
    • BUFFET DINNER
    • BUFFET ENHANCEMENTS
    • PLATED DINNER
  • Fairmont Signature Service
    • FAIRMONT SIGNATURE SERVICE
  • THE FINE PRINT

PLATED LUNCH

All plated lunch menus include freshly brewed HC Valentine regular and decaffeinated coffee; Lot 35 signature traditional, herbal and flavoured teas.

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)

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Arcadian Mixed Greens (Veg)
Baby Heirloom Tomato, Shaved Roots, Dried Blue Berries, Sherry Vinaigrette
~~~
Rossdown Farms Butter Basted Roasted Turkey (D)
Preserved Fruit and Sage Bread Stuffing (D, G, N)
Whipped Potato, Scallions (D)
Honey Thyme Carrots, Roasted Brussel Sprouts (D)
Cranberry Sauce, Pan Gravy (G)
~~~
Traditional Pumpkin Pie, Winter Spiced Chantilly (D, G)

73

Pumpkin Coconut Soup (D, G, N, Veg)
Toasted Pumpkin Seeds, Ginger Scented Yogurt
~~~
Crispy Skin Chicken and Garlic Prawns (D, SF)
Ancient Grains, Fine Beans, Confit Tomatoes, Grilled Lemon
~~~
Cinnamon Apple Streusel, Vanilla Anglaise (D, G, N)

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Tables of 10 guests are set with a Chef’s Hat, White Apron, and Carving Knife & Fork
Due to popular demand, the hotel may be required to limit the availability of this menu.

FIRST COURSE
Hotel Vancouver Wedge Salad (D, G)
Bacon Crumble, Heirloom Tomato, Blue Cheese, Pine Seeds, Radish, Creamy Herb Dressing

MAIN COURSE
Carved by Guest, One per Table*
Rossdown Farms Roasted Turkey (D)
Family Style Bowls:
Preserved Fruit and Sage Bread Stuffing (D, G, N)
Whipped Potato, Scallions (D)
Thyme Roasted Root Vegetables, Honey Butter (D)
Cranberry Sauce
Pan Gravy (G)

DESSERT
Desserts are based on 1.5 pieces per person
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)

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Contact

1-604-684-3131 ext 6398

rfp-hvc@fairmont.com

900 W Georgia St,
Vancouver, BC V6C 2W6
Canada

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