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)
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)
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)
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)