Our exclusive lifestyle hotel experience, designed to fulfill the needs of the discerning business executive and leisure traveler.
Our hotels offer a broad range of function rooms - from elegant boardrooms to banquet halls.
Whether on an epic journey or a weekend getaway, we make every child’s stay magical.
These exquisite properties are the perfect vacation oasis for you and your loved ones.
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All buffet breakfasts include Freshly Brewed Regular and Decaffeinated Coffee, Selection of Fairmont Teas (for Lifestyle menus: Selection of Lifestyle Fairmont Teas)
Choice of Two Hot Offerings:Scrambled Eggs with Balderson Cheddar & HerbsorVegetable, Mushroom & Fresh herbs FrittataorRaisin Brioche French Toast with Warm Maple SyruporFrench Crepes with Warm Maple ButterorTraditional Eggs Benedict (supplement charge $2.00 per person)
All items served with Bacon, Sausage and Country Style Breakfast Potatoes
HOT SELECTIONS:French Crepes with Warm Maple Syrup;Scrambled Eggs with Balderson Cheddar and Herbs;Traditional Eggs Benedict;Served with the following: Bacon, Sausage and Country Style Potatoes and our Famous Warm Bread Pudding with Crème Anglaise
STATIONS:Prepared at a Station by Chef Attendant at $150.00 additional Charge (minimum of 50 people);Omelettes & Farm Fresh Eggs Chef Station: Made with your choice of Farm Fresh Eggs, Egg Beaters or Egg Whites, Swiss and Cheddar Cheese, Country Ham, Spinach, Bell Peppers, Onions, Tomatoes & Mushrooms (Add $10.00 per person)
All plated breakfasts include freshly brewed regular and decaffeinated coffee and a selection of Fairmont teas.
Country Style Scrambled Eggs with Fresh HerbsorFrench Maple Crepes with Fruit Compote, Whipped Cream & Warm Maple Butter;Country Style Scrambled Eggs with Fresh Herbs;
Smoked Bacon & Sausage;Breakfast Potatoes;Tomato & Roasted Sweet Peppers
All lunches include Freshly Brewed Regular & Decaffeinated Coffee, Selection of Fairmont Teas.
Chef's Kettle Soup;
Salad: Garden Greens, Grape Tomatoes, Cucumbers, Toasted Pumpkin and Sunflower Seeds, Chick Peas, Red Onion, Variety of Dressings;
Prepared Salads:Marinated Vegetable with Champagne Vinaigrette;Israeli Couscous with Eggplant, Roasted Peppers, Tomato, and Feta;Country Style Potato Dill;
Hearty Deli Sandwiches on Artisan Breads and Wraps:
Roast Beef with Horseradish Mayo & Dill Pickel;Tuna Salad, Red Onion, Capers, Tomato, Leaf Lettuce;Roast Turkey Breast, Cranberry Ginger Maoy, Almonds, Lettuce, Tomato;Roasted Portabella Mushrooms with Grilled Peppers, Zucchini, eggplant & Sundried Tomato Tapenade
Desserts: Belgium Chocolate Cake Squares, Lemon Meringue Squares & Golden Pineapple with Sundried Cherries or Sliced Seasonal Fresh Fruits
Chef's Kettle Soup with Assorted Fresh Rolls & Butter;
Salad: Garden Greens, Grape Tomatoes, Cucumbers, Toasted Pumpkin and Sunflower Seeds, Chick Peas, with Variety of Dressing;
Prepared Salads:Castle Traditional Potato Salad with Grainy Dijon and Gerkins;Roasted Beet Salad, Red Onion and Balsamic Dressing;Greek Salad, Oregano Dressing & Guebec Feta;
Choice of Two Entrees:Beef Braised in Niagara Merlot, Pearl Onions, Mushrooms with Egg Noodles;Slow Roasted Pork Loin with Macintosh Apple Chutney & Whipped Potatoes;
Pepper and Local Honey Glazed Chicken, Tuxedo Barley Risotto with Canadian Cheddar;Penne Pasta with a Pancetta and Mushroom Cream Sauce, Sundried Tomato, Parmesan;Spinach and Ricotta Manicotti with Bell Pepper Relish, Roasted Tomato Jus & Grated Parmesan;Maple Glazed Salmon, Wild Rice Pilaf;
Market Fresh Seasonal Vegetables;
Desserts: Maple Tarts & Queen Elizabeth Cake; Honeydew Melon with Lychees or Sliced Seasonal Fresh Fruits;
(Each Additional entrée add $3.00 per person)
Vegetarian Minestrone Soup with Parmesan Cheese; Assorted Fresh Rolls and Butter;
Salads: Arugula, Romaine, Olives, Tomato, Shaved Fennel with Aged Balasmic Dressing; Caesar Salad, Parmesan Cheese, Croutons, Bacon Bits and Garlic Dressing; Tomato and Bocconcini Salad with Basil Pesto;
Choice to Two Entrees:Chicken Milanaise, Arugula, Tomato, Balsamic Reduction, Baby Redskin Roasted Potato;
Eggplant Parmesan with Sweet Basil Tomato Sauce, Parmesan Cheese;Bow Tie Pasta with Roasted Tomato, Basil, Artichoke and Olives;Dijon Crusted Salmon with Creamy Saffron Orzo Pasta;Gourmet Pizzas, Margarita & Prosciutto and Artichoke & Arugula;Italian Style Sauteed Zucchini, Peppers & Tomatoes;
Desserts:Tiramisu & Assorted European Pastries;Watermelon and Strawberry Salad with Basil and Aged Balsamic Reduction or Sliced Seasonal Fresh Fruit
Garden Greens, Cherry Tomatoes, Cucumbers, Toasted Pumpkin and Sunflower Seeds with Variety of Dressings;Montreal Coleslaw;Country Style Potato Salad;
Traditional Shaved Montreal Style Smoked Meat on Light Rye & Pumpernickel Breads;French Fries;Warm Sauerkraut;Ketchup, Malt Vinegar, Mayonnaise, Mustards & Kosher Pickles;
Desserts:Apple Cranberry Torte;Cantaloupe Melon with Dried Blueberries or Sliced Seasonal Fresh Fruits
Roasted Tomato and Fennel Soup;
Salad: Mixed Greens, Tomatoes, Cucumbers, Chick Peas, Red Onion, Toasted Pumpkin Seeds, Sunflower Seeds, Dried Cranberries & Crumbled Feta with Balsamic and Asian Dressings;
Prepared Salads:Roasted Beet, Walnuts & Goat Cheese;Mediterranean Quinoa Salad, Tomato, Cucumber, Green Beans, Artichoke, Olives, Chick Peas and Peppers;
Tartine (Open Faced Sandwiches):Goats Cheese, Roasted Pear with Frisee on Multi Grain Baguette;Roasted Free Range Chicken with Tarragon Aioli on Sprouted Grain Bread;Slow Roast Beef Sirloin on Country Style Bread with Horseradish & Pickles;Italian-Style Shrimp Salad with Olive Oil, Sundried Tomatoes, Mustard, Olive, Capers, Parsley;Smoked Salmon, Red Onion on Artisan Bread; Quinoa
Desserts:Blueberry Squares and Oatmeal Cookies;Fresh Mixed Fruit with Dried Wild Ontario Blueberries or Sliced Seasonal Fresh Fruits
Iced Berry Tea
Kale and Sweet Potato Soup
Salad: Chopped Artisan Lettuce, Chick Peas, Carrots, Roasted Beets, Tomatoes, Radishes; Toasted Pumpkin Seeds, Apple Cider Herb Vinaigrette;
Prepared Salads: Southwestern Quinoa Salad with Black Beans, Corn, Lime & Cilantro;Broccoli Slaw with Cranberries, Sunflower Seeds & Raisins
Entrée:Baked Local Rainbow Trout Served on Spiced Lentils;Lemon & Rosemary Grilled Skinless Chicken Breast with Piquillo Pepper Coulis;Toasted Seven Grain Pilaf;ByWard Market Vegetables;
Desserts:Date Squares and Lemon Olive Oil Cake;Pear Compote with Cinnamon & Star Anise or Sliced Seasonal Fresh Fruits
Please Choose a Soup or Salad, One Entrée & One Dessert (Includes Coffee & Tea)
Soups:Chef's Kettle; Cream of Carrot & Ginger; Roasted Tomato & Bell Pepper Bisque; Leek & Potato; Roasted Tomato and Fennel; Beef Vegetable Barley; Cream of Gatineau Hills Mushroom; Minestrone;
Salads:Seasonal Baby Greens, Belgium Endive, Roma Tomato, English Cucumber with a Tarragon Vinaigrette;Classic Château Caesar Salad;Baby Spinach, Egg, Bacon, Red Onion & Dijon Vinaigrette;Iceberg Wedge, Crisp Bacon, Tomato, Crumbled Blue Cheese with Blue Cheese Dressing;Greek Salad with Romaine, Peppers, Cucumbers, Tomatoes, Olives, Feta & Oregano Dressing;Tomato & Bocconcini with Pesto & Balsamic Drizzle;
Cold Entrées:Grilled Chicken Caesar Salad, Parmesan Cheese & Bacon: $34.00;
Blackended Salmon Salad, Watermelon, Mixed Greens, Tomatoes, Cucumbers & Cider Dressing: $36.00;
Hot Entrées:Sage and Honey Roasted Pork Loin, Apple-Sage Dressing & Raisin Sauce: $38.00;Fennel & Onion Crusted Pickerel, Romesco Sauce, Mashed Potatoes, Spinach: $39.00;Sun Dried Tomato Crusted Chicken Breast, Oregano Polenta with Garlic Onion Tomato Sauce: $38,00;Butter Pecan Crusted Salmon Filet, Sweet Pea Risotto, Lemon-Chive Beurre Blanc: $40.00;Roasted Carved Striploin, Merlot Jus, Roasted Shallot Mash Potato: $42.00;Honey Roasted Chicken Breast with Sweet Red Pepper Chutney and Orzo Pasta with Fresh Parmesan: $40.00;Rosemary Roasted Leg of Lamb, Sundried Fruit Couscous & Rosemary Jus: $40.00;
Desserts:Chocolate Cappuccino Bavarian Gâteau;White Chocolate and Butterscotch Mousse;Mango Passion Fruit Sorbet with Raspberry Coulis;Baked Apple Cranberry Streusel with Crème Anglaise;Maple Cheese Cake with Summer Berry Compote;Seasonal Berry Scone, Farmhouse Cream and Strawberry Coulis;Fresh Fruit Flan with Vanilla Custard and Wild Berry Coulis;Maple Pecan Pie with Chocolate and Vanilla Bean Sauce;Flourless Chocolate Espresso Cake with Raspberry CoulisorEnjoy a Platter of Cookies and Squares at each table
Mint and Lime Infused Water;
Basket of Artisan Whole Grain Breads & Rolls;Hummus;
Arugula Salad with Grilled Asparagus;
Roasted Roma Tomato, Goat Cheese Crouton and Balsamic Dressing;
Citrus Marinated Skinless Chicken Breast;Moroccan Couscous, Grilled Fennel, Wilted Swiss Chard;Orange Emulsion;
Coconut Panna Cotta with Pineapple Gelée;Quinoa Granola, Mango Sauce
Chef attendant required at $150 per station
Selection of Sliced Seasonal Fruits; Small Platter serves 25
Minimum Order 3 Dozen Per Selection
Minimum of 50 people. All buffet dinners include freshly brewed regular and decaffeinated coffee and a selection of Fairmont hot teas.
Roasted Butternut Squash Soup with Honey Crisp Apple served with Dinner Rolls & Butter;
Salads:Mixed Greens, Tomatoes, Cucumbers, Toasted Pumpkin & Sunflower Seeds, Assorted Homemade Dressings;Caesar Salad with Traditional Garnish & Dressing;
Prepared Salads:Wheatberry Salad with Smoked Duck;Tomato Bocconcini Salad with Fresh Basil;Smoked Bacon & Yukon Gold Potato Salad;Market Crisp Vegetables with Fresh Herb and Roasted Garlic Dip;
Cold Platters:Atlantic Smoked Salmon, Horseradish Orange Marmalade;Artichoke and Cheese Paté, Assorted Crisp Breads;Selection of Local Artisan Cheeses, Baguette, Crisp Breads and Dried Fruit;
Choice of Three Main Courses:Slow Roasted Veal Shoulder, Caramelized Onion Jus;Rosemary and Garlic Roasted Grain Fed Chicken Breast, Gatineau Mushroom Ragout;Mustard Crusted Leg of Lamb, with a Mustard Seed Jus;Local Rainbow Trout Cooked with lemon and Dill, Fennel Cream;Butternut Squash Ravioli, Brown Butter Sage, Roasted Tomato Fondue;
Served with:Gratin Potato Dauphinois with Oka Cheese;Golden Jewel Rice Pilaf;Byward Market Vegetable Medley;
Dessert:Quebec Maple Sugar Pie, Chocolate Mousse, Opera Cake, Vanilla Cheese Cake with Fruit Compote, Assorted French Pastries, Sliced Fresh Fruit
Quebec Split Pea Soup, served with Dinner Rolls & Butter;
Salads:Mixed Greens, Tomatoes, Cucumbers, Toasted Pumpkin & Sunflower Seeds, Assorted Dresssing;Caesar Salad with Traditional Garnish;
Composed Salads:Hot House Tomato & Fennel Salad with Basil Pesto;Honey Roasted Beet Salad with Niagara Ice Wine Vinaigrette;
Cold Platters:Prince Edward Island Mussels with Tomato Vinaigrette;Poached Shrimp, Cocktail Sauce, Remoulade, Tabasco, Fresh Lemon;Labrador Smoked Salmon with Traditional Garnishes;Marinated Gatineau Hills Mushrooms, Grillled Local Hot House Peppers, Grilled Asparagus;Local Artisan Cheese Board, Crisp Breads, Fresh and Dried Fruit;
Choice of Three Main Courses:Maple Glazed and Cedar Roasted Salmon, Leek and Onion Compote;Pepper Crusted Alberta Beef Striploin, Inniskillin Wine Sauce;"Upper Canada Ale" Glazed Roast Ontario Pork Loin, Maple & Apple Jus;Wild Mushroom Ravioli, Sautéed Spinach, Canadian Whiskey, Pine Nut Cream;Niagara Pear Glazed Grain Fed Chicken Breast, Black Current Jus;Pan Seared Ontario Pickerel, Lemon Caper and Tomato Cream, Wilted Swiss Chard & Fiddleheads;
Served with:PEI Roasted Potatoes, Prairie's Seven Grain & Cranberry Pilaf, Byward Market Vegetable Medley;
Desserts:Warm Vancouver Island Cranberry Bread Pudding with Vanilla Bean Custard Sauce;Rocky Mountain Carrot Cake, Northern Spy Apple Walnut Spice Cake with Cinnamon Icing, Quebec Maple Sugar Pie; Nanimo Bar Cheesecake, Lac St-Jean Blueberry Pudding & Maple Fudge
All plated dinners are based on a minimum of 4 courses and include assorted baked rolls and butter, freshly brewed regular and decaffeinated coffee and a selection of Fairmont hot teas.
Basket of Artisan Whole Grain Breads & Rolls;Black Olive Tapenade;
Roasted Golden Beet & Organic Carrot Soup;Beluga Lentils with Roasted Kale;
Baby Field Green Salad: Snow Peas, Shitake Mushrooms, Citrus Segments, Cherry Tomatoes, Diced Peppers with Citrus Sesame Dressing;
Grilled 5oz Hormone Free Beef Tenderloin iwth a Mustard Seed and Pepper Crust;Whole Grain Barley Risotto, Horseradish Beet Puree, Fricassée of Beans;
Niagara Riesling Poached Pear, Oat Sable, Dark Chocolate & Mint Sorbet
Truffled Asparagus Soup, Parmesan Crisp;
Warm Twice Baked Goast Cheese Souffle with Baby Greens, Apple Cranberry Compote, Aged Balasmic Dressing;
Entrée SelectionHoney & Herb Crusted Grain Fed Chicken With Red Pepper Relish, Roasted Shallot and Port SauceorMiso Glazed Salmon with Lemongrass Yuzu Butter SauceorRoast Prime Rib of Beef with Bordelaise Sauce;
Thousand Island Meringue, Bailey's Chocolate Ganache & Frangelico Ice Cream
Roasted Butternut Squash & Honey Crisp Apple, Grated Nutmeg Crème;
Pine Nut Crusted Local Rainbow Trout, Ottawa Valley Cabbage with Smoked Salmon, Pelee Island Gewürztraminer Sauce;
Entrée selectionSesame Citrus Atlantic Salmon, Essence of Teriyaki & Seville OrangeorMushroom & Boursin Stuffed Chicken BreastorPommery Mustard Crusted Alberta Striploin with Red Wine Jus;
Mocha Chocolate Ganache, Chocolate Praline & Raspberry Ice Cream
Jerusalem Artichoke Bisque, Lobster & Chanterelle Mushrooms;
Trio of Chilled Seafood: Smoked Salmon, Seared Scallop, Lemon Grass Shrimp with Mustard Seed Vinaigrette;
Entrée selectionPorcini Crusted Halibut Swiss Chard, Vermouth-Shive Sauce;orGrilled Filet Mignon with Pan Seared Foie Gras with Maderia Truffle SauceorOntario Honey Roasted Duck Breast, Citrus Cranberry Marmalade & Inniskillin Riesling Pan Jus;
Flourless Double Chocolate Espresso Cake, Raspberry and Mango Sunburst
If less than $400.00 is consumed per host or cash bar, a labour charge of $100.00 per bar will apply.
Please place your wine order two weeks prior to your event. Prices do not include applicable tax and gratuities.
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