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Menu Category: Plated Lunch

All of our plated lunch selections include bakery-fresh artisan rolls, butter & fresh coffee, decaffeinated coffee & LOT 35 signature teas.

For groups less than 25, a $7 per person surcharge will apply to all breakfasts signature teas.

All food & beverage prices are subject to a mandatory 20% surcharge of which 67% of the surcharge is a gratuity that is distributed to the Hotel’s servers and, as appropriate other staff. The remaining 33% of the surcharge is retained and not distributed as a tip or gratuity to the Hotel employees) by the hotel. All prices are in Canadian dollars. Menu items may contain nut by products. Please advise your Conference Service Manager of any allergies.


2 COURSE $47 per person 3 COURSE $62 per person

– Foraged mushroom soup, truffle, sourdough croutons
– Carrot, orange & ginger, garlic chips
– Slow roasted tomato soup, chopped herbs
– Cream of cauliflower and parsnip, toasted hazelnuts
– Taber corn chowder, local Alberta potato, charred corn & cilantro salsa

– Mixed greens, cherry tomatoes, cucumbers, pickled onions, radishes, white balsamic dressing
– Baby gem, spinach & kale, parmesan cheese, croutons, bacon, garlic & lemon dressing
– Frisée & watercress, fennel, candied squash, pumpkin seeds, lemon vinaigrette

– Honey brined chicken supreme, toasted barley risotto, local root vegetable ragout
– Chicken leg confit, cannellini bean cassoulet, double smoked bacon, root vegetables, rosemary chicken jus
– Maple & mustard glazed steelhead trout, celeriac purée, orange-green peppercorn emulsion
– Seasonal white fish, warm baby potato salad, buttered green beans, fennel mustard slaw
– Cheese tortellini, calabrese sausage, baby kale, confit tomato, charred broccolini, roasted garlic cream
– Alberta beef cottage pie, mashed potatoes, seasonal baby greens salad, balsamic dressing
– Chicken pot pie, chicken velouté, sweet peas, local corn, buttery puff pastry, baby gem lettuce, aged balsamic dressing
– Seafood newburg en croute, heritage greens, preserved lemon vinaigrette
– Vegan potato, chickpeas & eggplant curry, fragrant basmati rice, cashew nuts, cilantro yogurt, naan
– Warm du puy lentil salad, fava beans, red fox fungi mushrooms, tomato confit, warm sherry & Dijon vinaigrette
– Grilled beef sirloin , potato Lyonnaise, charred heirloom carrots, black garlic jus

– Tomatoes, baby cucumbers, pickled onions, radishes, pepperoncinis, heirloom lettuce, sherry dressing
– Cobb salad, crispy lettuce, red onions, tomatoes, bacon lardon, boiled eggs, crumbled blue cheese, ranch dressing
With one of the following choices:
– Skinless chicken breast (warm)
– California striploin steak (warm)
– Sautéed prawns (cold)

– Tiramisu coupe, lady finger cookies, mascarpone mousse, amaretto syrup, chocolate chards
– Vegan gluten free chocolate cake, pistachio streusel, berry compote
– Black forest coupe, sour cherries, chocolate curls
– Mango passion fruit, toasted coconut shavings, mango salsa

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