Sharing Dinner
All Dinners Include Valentine Regular and Decaffeinated Coffee, Specialty Blend Lot 35 Teas with Milk, Honey & Honey & Lemon
Minimum Dinner Buffet is 25 people or $5 Per Person Surcharge will apply
All charges are subject to 5% GST. All food & beverage prices are subject to a mandatory surcharge of which 67% of the surcharge is a gratuity that is distributed to the Hotel's servers and, as appropriate other staff and the remaining 33% of the surcharge is retained (and not distributed as a tip or gratuity to the Hotel employees) by the hotel.
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)
Hearth & White Split Buns
Olive Oil and Balsamic Vinegar
STARTER
Salad Station (V/GF/NF)
Assorted Greens, English Cucumber, Cherry Tomatoes, Shredded Sweet Carrot, Maple Balsamic
Bean Salad (GF/V/DF)
Pinto, Garbanzo, Kidney, Edamame and Green Beans, French Shallot, Scallion Red Wine Vinaigrette
Grainy Mustard Mushroom Potato Salad (GF/V/DF)
Roasted Mushroom, Fried Onion, Lemon, Mustard, Fingerlings, Touch of Truffle
Crudité Platter and Edamame Hummus Drizzle (GF/V/DF)
Seasons Finest Vegetables, Nutritional Yeast, Pine Nuts
ENTRÉE
Grilled Cauliflower (GF/V/DF)
Corn and Edamame Bean Succotash, Charred Lime, Charred Scallion Vinaigrette
Vegetable Stufato (GF/DF)
Eggplant, Bell Peppers, Tofu, Canelli Beans, Savory Smoked San Marzano Broth
Herbed Gluten Free Gnocchi (V/GF/DF)
Cauliflower Soy “Cream”, Smoked Mushroom, Purple Kale Vegan Parmesan
Roasted Red Skin and Sweet Potato Medley (GF/V/DF)
DESSERT
Vegan Coconut Panna Cotta
Vegan Chocolate Cake
Vegan Dark Chocolate Mousse
Freshly Baked Corn Bread & Bread Rolls
SALADS
Salad Station
Chopped Lettuce & Wedges, English Cucumber, Cherry Tomatoes, Shredded Sweet Carrot, Red Onion, Crumbled Bacon, Shaved Asiago, Croutons, Creamy Caesar, Maple Balsamic, Honey Mustard Dressings
Beetroot Ceviche with Jicama
Golden Beets, Grilled Pineapple, Jicama, Lime, Green Peppers, Spring Onion
Tomato Salad
Hot House Tomatoes With Avocado, Baby Mozzarella, Pickled Onions And Balsamic Vinegar
Country Style Coleslaw
Shredded Cabbage, Sweet Carrot, Scallion
From Our Cast Iron Kettle
Creole Seafood Jambalaya
Lemon Aioli
Baked Black Eyed Peas
Boursin Mac & Cheese
Ancho Lime Infused Corn on the Cob
Grilled Vegetable Medley
From Our Smoker
AAA Smoked Brisket
Slow Cooked Baby Back Pork Ribs
Signature BBQ Sauce
DESSERTS
Selection of Sweets and Treats
Campfire S’mores/S’mores Indoors
HC Valentine Regular & Decaffeinated Coffee
Fairmont Lot 35 Teas
Hearth & White Split Buns
Fresh Butter
STARTER
Salad Station
Fresh Lettuce and Wedges, English Cucumber, Cherry Tomatoes, Shredded Sweet Carrot,
Maple Balsamic
Tuna Niçoises (GF/DF)
Green Beans, Fingerling Potatoes, Heirloom Tomatoes White Anchovy, Boiled Eggs, Kalamata Olive Tapenade
Charcuterie Platter and Quebec Foie Gras Mousse
Seasonal Compote, Crostini and Pickles
ENTRÉE
Pan Seared Walleye (GF/DF)
Corn and Edamame Bean Succotash, Charred Lime, Fingerling Potato, Charred Scallion Vinaigrette
High River Boneless Osso Bucco (GF/DF)
Celeriac, Apple Cider Jus
Herbed Gluten Free Gnocchi (V/GF/DF)
Cauliflower Soy “Cream”, Mushroom Bacon, Purple Kale Vegan Parmesan
Applewood Smoked Cheddar Potato Gratin V/GF
Roasted Root Vegetables V/GF/DF
DESSERT
JPL Sticky Toffee Pudding, Vanilla Ice Cream
Brookies and Blondies
Lemon Tarts