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
Vegetarian (VEG) | Vegan (V) | Gluten-Free (GF) | Dairy-Free (DF) | Nut-Free (NF) | Contains Nuts (N) | Contains Dairy (D) | Kosher (K) | Halal (H)
Hotel Vancouver Wedge Salad
Roasted Apple, Maple Bacon Lardon, Blue Cheese Crumble,
Pine Seeds, Radish, Creamy Herb Dressing
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Rossdown Farms Sage Butter Roasted Turkey
Preserved Fruit Bread Stuffing
Aged Cheddar Whipped Potatoes
Rosemary Honey Roasted Root Vegetables, Bee Pollen Butter
Cranberry Preserve
Pan Gravy
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Pecan Tart
Dark Chocolate Cranberry Chantilly
Creamed Cauliflower Apple Soup
Cider and Chive Foam
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Crispy Skin Local Steelhead
Ancient Grains, Fine Beans, Confit Tomatoes, Grilled Lemon
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Traditional Spiced Pumpkin Pie
Speculous Anglaise
*Due to popular demand, the hotel may be required to limit the availability of this menu.
Tables of 10 guests are set with:
Chef’s Hat
White Apron
Carving Knife & Fork
FIRST COURSE
Hotel Vancouver Wedge Salad
Roasted Apple, Maple Bacon Lardon, Blue Cheese Crumble,
Pine Seeds, Radish, Creamy Herb Dressing
MAIN COURSE
Carved by Guest, One per Table:
Rossdown Farms Sage Butter Roasted Turkey
Family Style Bowls of:
Preserved Fruit Bread Stuffing
Aged Cheddar Whipped Potato
Rosemary Honey Roasted Root Vegetables, Bee Pollen Butter
Cranberry Preserve
Pan Gravy
DESSERT
Chocolate Bottom Butter Tart
Sticky Toffee Apple Cake
Festive Shortbread Cookies
Mincemeat Tartlets
Brandied Cherry Rum Balls