PLATED DINNER
All plated dinners include freshly baked artisan breads, freshly brewed HC Valentine regular and decaffeinated coffee; Lot 35 signature traditional, herbal and flavoured teas. The price beside each entrée is for 3 course dinner service. This service includes your choice of soup or salad, entree and dessert.
SUBSTITUTIONS:
- FOR $5 PER PERSON SUBSTITUTE A HOT OR COLD APPETIZER FOR FIRST COURSE.
- FOR $10 PER PERSON SUBSTITUTE AN ENHANCED APPETIZER FOR FIRST COURSE
- TO ADD A 4TH COURSE, ADD $15 PER PERSON FOR SOUP OR SALAD, $20 PER PERSON FOR HOT OR COLD APPETIZER OR $30 PER PERSON FOR AN ENHANCED APPETIZER
CHOICE OF ENTRÉE:
- PREDETERMINED CHOICE (PROVIDED 72 HOURS IN ADVANCE) - MAXIMUM OF 2 ENTREES + 1 VEGETARIAN OPTION - $7 PER PERSON
- NIGHT OF CHOICE - MAXIMUM OF 2 ENTREES + 1 VEGETARIAN OPTION - $20 PER PERSON
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)
BC Foraged Mushroom Soup, Pickled Shimeji, Local Goats Cheese Ciabatta
Roasted Corn and Dungeness Crab Bisque, Oyama Pancetta, Smoked Jalapeno
Soup of Charred Pepper, Duck Confit, Walnut Gremolata, Shoots
Watercress, Frisee, Endive, Torn Mozzarella, Citrus, Watermelon Radish, Caramelized Honey-Apple Dressing
Foraged Leaves, Heirloom Vegetables, Gem Tomatoes, Rhubarb-Balsamic Dressing
Houweling’s Farm Tomato Salad, Feta, Avocado, Kalamata Olive, Arugula Pesto
Pacific Albacore Tuna, Togarashi, Edamame, Icicle Radish, Roe
Golden Beet Vichychoise, Duck Prosciutto, Root Vegetables, Pickled Shimeji
Chickpea Mousse, Pickled Local Vegetables, Endive, Foraged Shoots, Walnut Oil
(Vegan)
Mushroom & Chestnut Tart, Fromage Frais, Porcini Crumb
Seared Atlantic Scallops, Kaboucha Squash, Morels, Asparagus, Tarragon Butter
Scotch Egg, Lamb Merguez, Onion Puree, Upland Cress
Birch Glazed Breast of Chicken, Chestnut Puree, Foraged Mushrooms, Corn Foie Gras Cream
Red Wine Stained Breast of Chicken, White Bean Casserole, Pearl Onions, Tiroler Bacon, Chicken Jus
Pomegranate Roasted Breast of Brome Lake Duck, Farro Pilaf, Braised Kale, Caramelized Plum
Tidal Pool, Nori Sand, Dungeness Crab, Side Stripe Shrimp, Spring Salmon, Scallop, Oyster, Caviar, Dulse
Bison Carpaccio, Celeriac Remoulade, Huckleberry Preserve, Rosemary Sourdough
Sous Vide Spot Prawns, Chanterelles, Edamame, Squash Gnocchi, Brown Butter
Olive Oil Roasted Wild Spring Salmon, Bellmann Farm Carrots, Beans, Gem Tomatoes, Olive Relish
Ash Crusted Ling Cod, Sweet Pea Veloute, Heirloom Vegetables, Pickled Mushrooms
Red Wine Braised Short Rib of Beef, Celery Root Puree, Local Root Vegetables, Black Garlic Jus
Beef Tenderloin, Porcini Powder, Potato Fondant, Squash, Cipolini Onions, Thyme Jus
Braised Pork Belly & Double Lamb Chop, Herb Polenta, Caponata, Gremolata Jus
Courgette String, Curried Cashew Nut, Cauliflower, Potato Galette, King Oyster Mushroom, Flax Seed Cracker
(Vegan)
Rosemary Corn Bread, Smoked Tomato Jam, Provencal Vegetables, Fromage Frais, Crispy Kale
Beet Root Triangoli, Goat Cheese, Peas, Hazelnut Butter, Arugula
Raspberry Opera Torte, Pistachio Dacquois, Valrhona Chocolate, Ganache, Raspberry Fluid Gel, Meringue
Dulce de Leche Crème Bruleé, Brioche Donut, Sour Cream Chantilly
Mascarpone Cremeux, Red Wine Sour Cherry Center, Orange Tonka Bean Sable, Green Tea Micro Cake, Wine Reduction
Banana Foster, Caramelia Chocolate Mousse, Vanilla Bean Mousse, Cracker Crumb, Caramel Glaze
Frangipane Pear Tart, Spiced Cream, Vanilla Sauce, Lemon Verbena Ice Cream