THE WEDDING BUFFET
All dinner buffets include freshly baked artisan breads, freshly brewed HC Valentine regular and decaffeinated coffee; Lot 35 signature traditional, herbal and flavoured teas. A minimum of 50 persons required or add $10 per person.
A fee of $170 per chef will apply for all chef attended live stations.
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)
COLD
Assorted Artisan Rolls
Bitter Greens, Radicchio, Endive, Frisee, Dried Cranberry, Fennel, Honey Vinaigrette (Veg)
Vine Ripened Tomatoes and Buffalo Mozzarella, Basil, Balsamic Reduction, Extra Virgin Olive Oil (D, Veg)
Traditional Tuna Nicoise Salad (S)
Marinated Vegetable Antipasti: Zucchini, Artichoke, Bell Pepper, Fennel (V)
Traditional and Artisanal Charcuterie, Pickles, Olives
HOT
Pan Seared BC Salmon, Cold Water Shrimp, Tomato Beurre Blanc (D, S, SF)
Truffle Infused Maple Hill Farms Chicken
*Beef Striploin, Horseradish and Grainy Mustard Carved by Chef
Spinach Ricotta Ravioli, Lemon Butter, Crispy Sage (D, G)
Rosemary Roasted Baby Tri Colour Potatoes (Veg)
Honey Thyme Glazed Heirloom Carrots (Veg)
Brown Sugar Infused Squash, Toasted Pecans (Veg, N)
DESSERTS
Desserts are based on 3 pieces per person
Fairmont Cheesecake (D, G, Veg)
Espresso Opera Cake (D, G, Veg)
Lemon Meringue Tartlets (D, G, Veg)
Tahitian Vanilla Flan, Almond Tuile (D, G, N, Veg)
Hand Carved Assorted Melon (V)