Skip to content
< BACK to

MEDICINE LAKE PLANT-BASED BUFFET

FROM OUR CAST IRON KETTLE
BC Mushroom (V/GF/DF)
Canadian Wild Rice, Rosemary, Baby Mushrooms, Courvoisier Olive Oil Emulsion

Hearth & White Split Buns
Olive Oil and Balsamic Vinegar

STARTER
Salad Station
Assorted Greens, English Cucumber, Cherry Tomatoes, Shredded Sweet Carrot, Maple Balsamic (V/GF/NF), Sherry Vinaigrette (V/GF/NF)

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, Cannellini Beans, Savory Smoked San Marzano Broth

Herbed Gluten Free Gnocchi (V/GF/DF)                                             Cauliflower Soy “Cream”, Smoked Mushroom, Purple Kale Vegan Parmesan

Turmeric Scented Couscous (V/DF)
Pepitas, Thompson Raisins, Dried Cranberries, Fresh Parsley

Roasted Red Skin and Sweet Potato Medley (GF/V/DF)

DESSERT
Vegan Coconut Panna Cotta (V/GF)
Vegan Dark Chocolate Mousse (V/GF/DF)
Vegan Carrot Cake (V/DF)

COFFEE & TEA
HC Valentine Regular & Decaffeinated Coffee
Fairmont Lot 35 Teas
Served with Soy Milk, Oat Milk, 2% Milk, Coffee Cream

Offers Call Book

Book

Are you looking to cancel or modify a reservation? More >