PLATED LUNCH
All plated lunch menus include freshly baked artisan breads, 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
Baby Iceberg, Avocado Mousse, Sourdough Crumb,
Crispy Pancetta, Radish, Buttermilk Dressing
~~~
Rossdown Farms Roasted Turkey
Date & Turkey Stuffing
Creamy Yukon gold Potato Puree
Seasonal Root Vegetables
Cranberry-Orange Relish
Pan Gravy
~~~
Pecan Raisin Tart
Citrus Mascarpone, Butterscotch Sauce
Cream of Butternut Squash & Leek
Chives Crème Fraiche
~~~
Seared Wild Salmon
Crushed Yukon Gold Potato, Fine Beans
Charred Lemon Butter Sauce
~~~
Traditional Spiced Pumpkin Pie
Madagascar Vanilla Anglaise, Pumpkin Seed Brittle
**Tables of 10 guests are set with a Chefs Hat, White Apron, Carving Knife & Fork
**Due to popular demand, the hotel may be required to limit the availability of this menu.
**Dinner includes your choice Appetizer.
FIRST COURSE
Foraged Greens, Watercress, Kale, Crumbled Goat Cheese, Candied Pumpkin Seeds, Cranberries
Honey Mustard Vinaigrette
OR
Atlantic Smoked Salmon, Pickled Red Onion, Capers, Lemon, Artisan Bread
MAIN COURSE
Carved by Guest, One per Table*
Rossdown Farms Roasted Turkey
Family Style Bowls:
Date & Turkey Stuffing
Creamy Yukon Gold Potato Puree
Seasonal Root Vegetables
Cranberry-Orange Relish
Pan Gravy
DESSERT
Butter Tartlet
Double Chocolate Brownie
Festive Cookies
Carved Seasonal Fruits