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Fairmont Hotel Vancouver
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  • About
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  • About
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  • Breakfast & Brunch
    • BUFFET BREAKFAST
    • Buffet Enhancements
    • THE CASTLE PLATED BREAKFAST
    • BRUNCH
  • DAILY DELEGATE RATE
  • Breaks
    • CHEF INSPIRED THEME BREAKS
    • ICE CREAM TRICYCLE
    • BREAK FAVORITES
    • FROM THE PASTRY SHOP
    • BEVERAGES
  • TO GO CATERING
  • Executive Boardroom Menus
  • Lunch
    • BUFFET LUNCH
    • PLATED LUNCH
  • Reception
    • HORS D'OEUVRES PACKAGES
    • HORS D'OEUVRES À LA CARTE
    • RECEPTION STATIONS
    • LATE NIGHT RECEPTION STATIONS
  • Dinner
    • BUFFET DINNER
    • PLATED DINNER
  • NOTCH8 Private Dining Room
  • Wedding
    • PLATED DINNER
    • THE WEDDING BUFFET
    • Build Your Own Indian Buffet
  • Beverages
    • HOSTED BAR
    • BAR STATIONS
    • BAR PACKAGES
    • WHITE AND ROSE WINE
    • RED WINE
    • CHAMPAGNE, SPARKLING WINE AND AFTER DINNER WINE
  • Holiday Menus
    • BUFFET LUNCH
    • PLATED LUNCH
    • BUFFET DINNER
    • BUFFET ENHANCEMENTS
    • PLATED DINNER
  • Fairmont Signature Service
    • FAIRMONT SIGNATURE SERVICE
  • THE FINE PRINT

BUFFET LUNCH

All lunches include freshly brewed HC Valentine regular and decaffeinated coffee; Lot 35 signature traditional, herbal and flavoured teas.
Minimum 20 guests, for groups under 20 people, please add $5 per person

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)

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SALADS
Wild and Cultivated Greens, Shaved Carrot and Radish, Heirloom Cherry Tomato, Assorted Vinaigrettes (Veg)
Tossed Caesar Salad, Rosemary Croutons, Traditional Dressing (D, G, Veg)
Roasted Beetroot, Spiced Pecans, Goat Cheese, Balsamic Vinaigrette (D, N, Veg)
Red Quinoa, Baby Kale, Dried Currants, Preserved Lemon, Italian Parsley (V)

Salmon Trio
Smoked Salmon, Salmon Gravlax, Candied Salmon, Gherkin Remoulade, Citrus, Capers, Shaved Onion (S)

MAIN COURSES
Rossdown Farms Butter Basted Roasted Turkey (D)
Preserved Fruit and Sage Bread Stuffing (D, G, N)
Cranberry Sauce, Pan Gravy (G)
Whipped Potato, Scallions (D)
Rigatoni Pasta, Roasted Butternut Squash, Spinach, Baby Heirloom Tomato, Goat Cheese (D, G)
Thyme Roasted Root Vegetables, Honey Butter (D)

DESSERTS
Desserts are based on 2 pieces per person
Maple Sugar Pie (D, G)
Chocolate Bottom Butter Tart (D, G)
Cinnamon Apple Streusel (D, G, N)
Festive Cookies (D, G, N)

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Contact

1-604-684-3131 ext 6398

rfp-hvc@fairmont.com

900 W Georgia St,
Vancouver, BC V6C 2W6
Canada

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Fairmont Hotel Vancouver