To begin creating your Custom Menu, please select the menu items you wish to add to your basket. You have the option to select each menu item individually, or you can 'Select All Items' for that given meal period by using the button at the bottom of the page. You can also "Select All Menus" by using the button at the top left of the meal period column.
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 SUBSTIUTE 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
– 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, RhubarbBalsamic 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
– 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
– 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
– 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 Brule, 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