Plated Lunch
All Lunches Include:HC Valentine Regular and Decaffeinated Coffee, Specialty Blend Lot 35 Teas with Milk, Honey & Honey & Lemon.
Please select:
A maximum of 2 choices for Soup and Salad
A maximum of 3 choices for Entree
A maximum of 2 choices for Dessert
Any additional choices will attract a surcharge of $7 per person.
All prices are based on pre selected choices. Table side choices will be charged at $17 per person each course.
All food and beverage functions are subject to a mandatory 18% surcharge, of which 12.06% is a gratuity that is distributed to the Hotel’s servers and, as appropriate, other staff, and the remaining 5.94% is retained by the Hotel and not distributed as a tip or gratuity to the Hotel’s employees by the Hotel. Depending on the Hotel’s location, the surcharge may be subject to sales or other taxes, which may change from time to time without notice. If you or your attendees wish to provide an additional tip to the Hotel’s staff, please feel free to do so
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)
Soups
Roasted Mushrooms, Fingerling Potatoes, Rutabaga Faro, Spelt
Chorizo, Brown Rice, Tomato Broth, Savoy Cabbage, Kale
Chorizo, Brown Rice, Tomato Broth, Baby Shrimp , Pulled Chicken ,Gumbo File
Grilled Cheese Croutons, Herbed Sour Cream
Root Vegetables, Smoked Ham, Fresh Chives
Maple Crème Fraîche, Roasted Parsnip
Salads
Crisp Romaine Hearts, Garlic Croutons, Crisp Bacon, Lemon Wedge, Parmesan Cheese, Caesar Dressing
Cucumber, Tomato, Shredded Carrot, Toasted Pumpkin Seeds,
Honey Mustard Vinaigrette
Dried Mission Figs, Baby Arugula, Triple Cream Brie, Citrus Vinaigrette
Roasted Red Peppers, Shaved Red Onion, Toasted Pine Nuts, Baby Frisée, Olive Tapenade Vinaigrette
Fresh Tomatoes, Extra Virgin Olive Oil, Aged Balsamic
Entrées
Fingerling Potatoes, Market Vegetables, Grainy Mustard Beurre Blanc
Ancho Lentil Chili, Fried Cauliflower, Chimichurri, Corn on the Cob
Grain Mustard Potato Purée, Roasted Parsnip, Glazed Carrots,
Apple Rosemary Scented Jus
Whipped Potatoes, Seasonal Vegetables, Crispy Buttermilk Onions, “French Onion Jus”
Chèvre Spun Yukon Gold Potatoes, Roasted Vegetables,
Caramelized Honey Jus
Seasonal Mushrooms, Zucchini Tomato, Pine Nuts, Parmesan
Whipped Mashed Potatoes, Wild Mushroom Ragout, Seasonal Vegetables, Cabernet Jus
Spelt, Roasted Mushrooms, Carrots, Dill Hollandaise
Extra Virgin Olive Oil, Baby Arugula, Parmesan Shards, Grape Tomatoes, Balsamic
Working Lunch Entrées
Grilled Chicken Breast, Hard Boiled Egg, Blue Benedictine Cheese, Avocado, Alberta Bacon Bits, Grape Tomatoes, Romaine Hearts, Pink Peppercorn Vinaigrette
Albacore Tuna, Fingerling Potatoes, Hard Boiled Egg, Green Beans, Grape Tomatoes, White Anchovy Vinaigrette
Desserts
HC Valentine Regular & Decaffeinated Coffee
Fairmont Lot 35 Teas
Dehydrated Basil Meringue, Raspberry Gel
Caramel Milk Jam, Hazelnut Dacquoise
Dark Chocolate Crème, Toasted Graham Crumble
Amaretto Soaked Tiramisu, Chocolate Espresso Schmear
Olive Oil Madeleine, Candied Pistachios
Blueberry Sorbet, Whiskey Crème Anglaise