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