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Whether on an epic journey or a weekend getaway, we make every child’s stay magical.
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All Breakfast Buffets Include: Fresh Chilled Orange, Grapefruit and Apple Juice; Hotel Mac's Signature Apple, Saskatoon Berry and Pomegranate Juice Blend; Freshly Brewed Regular or Decaffeinated Coffee and a Selection of Fairmont Specialty and Herbal Teas.
All Plated Breakfasts Include: Fresh Chilled Orange, Grapefuit and Apple Juice; Hotel Mac's Signature Apple, Saskatoon Berry and Pomegranate Juice Blend; Freshly Brewed Regular or Decaffeinated Coffee; Selection of Fairmont Specialty and Herbal Teas
All Brunches Include: Fresh Chilled Orange, Grapefruit and Apple Juice; Freshly Brewed Regular or Decaffeinated Coffee; Specialty and Herbal Teas.
Note: An additional charge of $250.00 will apply for groups of less than 50 guests
Selection of Freshly Baked Bread and Rolls; Buttery Fresh Croissants, Fruit Danishes, Breakfast Loaves and Chocolatines
Seasonal Field Greens with Cherry Tomatoes, Cucumbers, Shredded Carrots and Raspberry Vinaigrette; Plum Tomato, Artichoke and Red Onion Salad with Oregano Vinaigrette; Three Potato Salad with Grainy Mustard Dressing; Marinated Field Mushroom Salad with Lemon Thyme Vinaigrette; Roasted Alberta Beet and Corn Salad with Cilantro Dressing; Quinoa Salad with Parsley and Roasted Red Peppers with Cumin and Maple Vinaigrette
Selection of Canadian Artisan Cheeses; Platter of Smoked Fish, Smoked Salmon, Lemons, Shaved Red Onions and Capers, Herb Cream Cheese; Scrambled Eggs with Grated Cheddar and Snipped Chives; Crispy Smoked Bacon, Golden Brown Breakfast Sausages; Belgium Waffles with Peach Compote and Warm Canadian Maple Syrup
Your Choice of Three:
Lemon Pepper Spiced Atlantic Salmon, Champagne Cream Sauce;
Fire Grilled Chicken Breast, Thyme Mushroom Sauce;
Spinach and Brie Cannelloni with Creamy Tomato and Parmesan Gratin;
Roasted Pork Shoulder with Grainy Mustard Jus;
Slow Roasted Alberta Beef Prime Rib with Natural Pan Juices (add $5 per person)
Garden Vegetables with Fresh Herbs; Herb Roasted Fingerling Potatoes
Pecan and Apple Pies, Mango Berry Cheesecake, Red Velvet Cake, Chef's Selection of Squares; Fresh Sliced Fruit Platter
All Themed Breaks Include Freshly Brewed Regular or Decaffeinated Coffe, Specialty and Herbal Teas, and are based on 30 Minutes of Service.
All breaks are based on 30 minutes of service.
Plated Lunches #1-9: Entrée Price Includes your Choice of Appetizer and Dessert. All Plated Luncheons are served with Freshly Baked Rolls, Fresh Seasonal Vegetables, Freshly Brewed Regular or Decaffeinated Coffee, Specialty and Herbal Teas.
Forest Mushroom Bisque with Sauteed Mushrooms and Green Onions
Creamy Clam Chowder with Potatoes and Boar Bacon
House Made Chicken Noodle Soup with Spring Vegetables
Mixed Greens with Local Organic Sprouts, Grapes, Roasted Cashews, Julienne Carrots, Cherry Tomatoes with Cumin and Maple Vinaigrette
Organic Arugula and Spring Mix Salad, Golden Beets, Crumbled Goat Cheese, and Cherry Tomatoes, Honey Vanilla Vinaigrette
Crisp Romaine Hearts, Crispy Pancetta, Asiago Cheese, Lemon Wedge, Cherry Tomato, Black Olive Croutons, Caesar Vinaigrette
"Trufflicious" Chocolate Cake, Raspberry Coulis
Warm Dark Chocolate and Banana Bread Pudding, Cinnamon Anglaise
Chocolate Peanut Butter Smoothie Cake, Berry Sauce
Triple Chocolate Mousse, Raspberry Coulis
White Chocolate Amaretto Creme Brulee served with Biscotti
Warm Apple Crumble, Vanilla Bean Ice Cream
Mango Sorbet in Tulip Cup, Seasonal Fresh Fruit Salad
Gluten-Free Chocolate Almond Torte, Whipped Cream and Strawberry Compote
All Hot Lunch Buffets Include: Freshly Brewed Regular or Decaffeinated Coffee, Specialty and Herbal Teas. All Canned and Bottled Beverages are Billed on Consumption.
Note: Minimum 20 people or $3.00 additional charge per person applies
Basket of Freshly Baked Crusty Rolls; Campfire Chili with Cheddar Cheese and Green Onions
Three Potato Salad with Bacon Dressing; Cowboy Coleslaw with Celery Seed Dressing; Crisp Hearts of Romaine, Shaved Parmesan, Garlic Croutons, Creamy Lemon Dressing
Fire Roasted Chicken Breasts, Pearl Onion and Mushroom Sauce; Crispy Ukranian Style Perogies, Chive Sour Cream; Grilled Sausages with Caramelized Onion; Seasonal Vegetables Tossed in Extra Virgin Olive Oil
Warm Chocolate Bread Pudding; Traditional Cheese Cake with Strawberry Compote; Caramel Pecan Pie
Assortment of Freshly Baked Bread Rolls and Lavash Crackers; Roasted Tomato Soup with Fresh Parsley
Greek Salad with Kalamata Olives, Tomatoes, Cucumber, Red Onion; Spinach Salad with Goat Cheese and Honey Yogurt Dressing; Lentil Salad with Roasted Vegetables and Feta Cheese
Moroccan Spiced Lamb Osso Bucco; Chicken Tangine with Apricots and Toasted Almonds; Roasted Red Potatoes with Parsley and Garlic; Zucchini Tossed in Extra Virgin Olive Oil
Traditional Baklava; Warm Honey Pear and Cinnamon Crumble; Brulee Lemon Tart; Sliced Fresh Fruit
Assortment of Freshly Baked Bread Rolls; Minestrone Soup with Italian Sausage with White Beans
Crisp Hearts of Romaine, Shaved Parmesan, Garlic Croutons, Creamy Lemon Dressing; Roma Tomato and Bocconcini Cheese Salad with Fresh Basil; Antipasto Platter with Marinated Vegetables, Prosciutto, Salami and Shaved Asiago Cheese
Pasta of the Day with Spinach, Black Olives, Parmesan Cheese and a Tomato Sauce; Grilled Chicken Breasts with Oregano and Tomato Pan Sauce; Sour Dough Garlic Bread
Traditional Tiramisu; Chocolate Cappuccino Cake; Fresh Fruit Salad
Your Choice Of:
Vine Ripe Tomatoes, Bocconcini Cheese, Fresh Basil
Grilled Pineapple, Prosciutto Ham, Provolone Cheese
Salami, Boar Bacon, Smoked Prosciutto
Assorted Freshly Basked Rolls and Hearth Baked Breads
Heritage Lettuce with "Very Berry Farms" Vanilla and Honey Vinaigrette; Three Potato Salad with Grainy Mustard Dressing; Oregano and Thyme Marinated Mushroom Salad with Cilantro Vinaigrette; Tomato, Red Onion and Cucumber Salad; Organic Quinoa Salad with Parsley and Roasted Red Peppers with Cumin and Maple Vinaigrette; Smoked Salmon, Lemons, Shaved Red Onions and Capers
Display of Canadian Cheeses; Grapes, Toasted Walnuts, Sliced French Baguette and Seasonal Berries
Your Choice of Two Entrees:
Herb Roasted Prairie Chicken Breast with Crumbled Goat Cheese and Chicken Jus
Atlantic Salmon Filet with Sundried Tomato Cream Sauce
Braised Alberta Beef Short Ribs in Pearl Onion and Mushroom Jus
Pasta of the Day with Grilled Zucchini, Artichoke, Kalamata Olives and Tomato Sauce; Medley of Seasonal Vegetables; Herb Roasted Alberta Fingerling Potatoes with Extra Virgin Olive Oil
Caramel Pecan Pie; Dark Chocolate Mousse Cake; Gluten-Free Turtle Cheesecake; Alberta Wild Cherry Mousse; Sliced Fresh Seasonal Fruit and Berries
Assorted Freshly Baked Rolls and Hearth Baked Breads; Creamy Clam Chowder
Hand Picked Greens with Julienne Vegetables and Balsamic Vinaigrette; Marinated Forest Mushroom Salad; Sweet Corn, Asparagus and Tomato Salad; Three Potato Salad with Grainy Mustard Dressing; Jumbo Prawn and Rice Noodle Salad with Citrus Vinaigrette
Baked Salmon Filet with Baby Red Potatoes, Asparagus, Lemon, Garlic and Olive Oil; Braised Beef Short Ribs with Pan Jus; Rice Pilaf with Red Peppers and Green Peas; Seasonal Vegetables Tossed with Fresh Herbs
Chocolate Cheesecake; Warm Okanagan Peach Crumble; Assorted Squares, Brownies and Freshly Baked Cookies; Fresh Seasonal Fruit Salad
All Cold Lunch Buffets include the Chef's Daily Soup Kettle Creation and Freshly Brewed Regular or Decaffeinated Coffee, Specialty and Herbal Teas.
Note: Minimum 20 people or $3.00 additional charge per person applies (doesn't apply to The Macdonald Working Lunch)
Build Your Own Sandwich:
Freshly Baked Rolls, Kaisers, Sliced Artisan Loaves and Jumbo Croissants; Platter of Sliced Roast Beef, Black Forest Ham and Smoked Turkey; Shaved Pastrami, Prosciutto, Sliced Salami; Sliced Havarti, Provolone and Emmental Cheeses; Albacore Tuna Salad with Spring Onions; Sliced Tomatoes, Red Onions and Green Leaf Lettuce; Grainy and Dijon Mustards, Mayonnaise and Horseradish Cream
Chocolate Cheesecake; Caramel Pecan Pie; Seasonal Sliced Fresh Fruit
Freshly Baked Crusty Rolls
Mixed Greens with Julienne Vegetables and Honey Raspberry Vinaigrette; Quinoa Salad with Parsley and Roasted Red Peppers with Cumin and Maple Vinaigrette; Crisp Vegetable Basket with Sundried Tomato Dip; Relish Tray with Banana Peppers, Baby Pickles, Cocktail Onions and Olives
Selection of Pre Made Sandwiches:
Black Forest Ham, Smoked Cheddar with Honey Mustard on Multigrain; Grilled Vegetables, Goat Cheese and Hummus in a Tortilla Wrap; Grilled Chicken Breast and Red Onion Confit on French Baguette; Creamy Egg Salad on Fresh Baked Croissant; Smoked Salmon and Cream Cheese Pita
Basket of Kettle Chips with Herb and Cream Cheese Dip; Assorted Squares, Brownies and freshly Baked Cookies
Served with Freshly Brewed Regular or Decaffeinated Coffee, Specialty and Herbal Teas
Chef's Selection of Finger Sandwiches:
Smoked Salmon and Cream Cheese; Cucumber and Dill; Roast Beef and Horseradish Cream; Organic Egg Salad with Scallions; Apricot Chicken Salad
Display of French Macaroons; Chocolate Truffles; Cheesecake Lolly-Pops and Mini Brownies
Each Pound/Basket Serves 10-12 Guests
All Chef Attended Stations are attended by a member of our Professional Culinary Team for maximum 2 hours.
Note: Minimum 50 people for chef attended stations or $200 additional charge applies
"Create Your Own"
Black Pepper Mayo and Sweet Tomato Chutney; Mini Brioche Buns
Lamb Kebob with Chopped Tomatoes, Cucumber Mint Raita; Mini Pitas
Crispy Thick Cut Fries; Fresh Cheese Curds; House Made Gravy
All Hors D'oeuvres are priced per Dozen
All Plated Diners are Served with Fresh Bakery Rolls, Freshly Brewed Regular or Decaffeinated Coffee, Specialty and Herbal Teas
Choose One Item From Each Course (Soup, Salad, Entrée and Dessert). Appetizers and Palate Cleanser Available at Additional Cost.
Buttermilk Mashed Potatoes
Sweet Potato Mash
Herb Roasted Fingerling Potatoes
Mascarpone and Wild Mushroom Risotto
Potato and Red Beet Puree
Steamed Basmati Rice
Vegetable Barley Pilaf
Olive Oil and Herb Smashed Potatoes
Red Velvet Cake
Cream Cheese Icing, Toffee Sauce
Toasted Almond and White Chocolate Bread Pudding
Gluten-Free Turtle Cheese Cake
Espresso Coffee Sauce
Trio of Flavoured Sorbets in a Tulip Cup with Fresh Mint
Mixed Berry Sauce
Caramel Pecan Pie
Bourbon Creme Anglaise
White Chocolate Amaretto Creme Brulee
Vanilla Ice Cream
Chocolate Black Forest Martini
Cherries, Grand Marnier and Fresh Whipped Cream
Flourless Chocolate Almond Cake
Chocolate "Trufflicious" Cake
Layered Chocolate Raspberry Mousse Cake
Seasonal Fresh Fruit Salad
Blackberry Brandy Sauce and Vanilla Ice Cream
Rich Chocolate Plate
Fresh Berries and Raspberry Coulis
Choose One Item From Each Course.
Ages 12 and Under
(unsweetened apple juice and sparkling water)
All Dinner Buffets Include Freshly Brewed Regular or Decaffeinated Coffee, Specialty and Herbal Teas
An additional charge of $250.00 will apply for groups of less than 50 guests for The Riverview Grill, The Farmers Market and East-Indian Influenced Buffets
An additional charge of $250.00 will apply for groups of less than 75 guests for The Canadian Coast to Coast Celebration and The Lord Strathcona Buffets
Freshly Baked Rolls
Hand Picked Greens with Aged Balsamic Vinaigrette; Roasted Alberta Beet and Corn Salad with Cilantro Dressing; Marinated Field Mushroom Salad with Lemon Thyme Vinaigrette; Greek Salad with Feta Cheese and Kalamata Olives; Three Potato Salad with Grainy Mustard Dressing
Grilled Vegetables with Garlic and Olive Oil; Buttermilk Mashed Potatoes
Your Choice of Two:
Grilled Chicken Breast with Thyme and Tomato Jus
Barbecued Premium Alberta Beef Strip Loin Steak with Caramelized Pearl Onions and Mushrooms
Roasted Salmon Filet with Parsley Cream Sauce
Mango Glazed Pork Chops Marinated in Rosemary and Garlic
Garlic and Lime Marinated Shrimp Skewers
Vanilla Cheesecake; Chocolate and Banana Bread Pudding; Traditional Apple Pie; Lemon Custard Flan; Fresh Fruit Salad with Mint Syrup
Selection of Freshly Baked Artisan Breads and Crusty Rolls
Hand Picked Baby Greens with Vanilla and "Very Berry Honey" Vinaigrette; Caesar Salad Station with Croutons and Parmesan; Organic Quinoa Salad with Parsley and Roasted Red Peppers with Cumin and Maple Vinaigrette; Roasted Alberta Beet and Corn Salad with Cilantro Dressing; Tomato, Cucumber and Red Onion Salad with Oregano Vinaigrette
Canadian Cheese Display Board; Grapes and Water Biscuits
Slow Braised Beef Short Ribs, Pan Sauce; Herb Roasted Free Range Chicken Breast, Thyme and Tomato Jus; Whole Wheat Penne Pasta with Artichokes and Black Olives, Tomato Sauce; Medley of Seasonal Naturally Grown Local Vegetables; Extra Virgin Olive Oil and Fresh Herb Roasted Alberta Field Potatoes
Fantasy Cheese Cake; Dark Chocolate Mousse Cake; Chocolate and Banana Bread Pudding; Caramel Pecan Pie; Chef's Selection of Freshly Baked Squares; Seasonal Sliced Fresh Fruit Tray and Berries
Homemade Naan, Peppered Pappadams and "Happy Camel Bakery" Pita Breads
Chicken Mulligatawny Soup
Baby Mixed Greens with Vegetables and Tamarind Vinaigrette; Couscous Salad with Zucchini, Cucumbers, Red Peppers and Lemon Zest; Chick Pea Salad with Plum Tomatoes, Red Onions and Cilantro Dressing; Creamy Yogurt and Cucumber Salad with Cumin and Ginger; Carrot and Raisin Salad with Lime Dressing; Chicken Curry Salad with Apples, Sultanas and Green Scallions
Bombay Butter Chicken; Masala Salmon with Baby Red Potatoes; Braised Lentils with Coriander and Spices; Vegetable Korma in a Cashew Cream Sauce; Biryani Rice with Fresh Minted Raita; Potatoes and Cauliflower Curry with Sweet Green Peas and Red Peppers
Traditional Rice Pudding; Mango Cheese Cake; Coconut Pistachio Creme Brulee; Fresh Sliced Fruit with Seasonal Berries
Selection of Freshly Baked Artisan Bread, Crusty Rolls
Three Potato Salad with Grainy Mustard; Seasonal Greens with Vanilla and Honey Vinaigrette; Traditional Caesar Salad with Croutons and Parmesan Cheese; Roasted Chicken Salad with Granny Smith Apples and Toasted Walnuts; Bocconcini and Roma Tomato Salad; Organic Quinoa Salad with Parsley and Roasted Red Peppers with Cumin Seed Vinaigrette
Platter of Smoked Trout with Creamy Horseradish; Shaved Smoked Salmon Platter with Lemons, Capers and Red Onion; Chilled Prawn Pyramid with Cocktail and Marie-Rose Sauce
Roasted Alberta Beef Prime Rib with Provencal Herbs, Red Wine Jus; Herb Panko Salmon Filet with Sundried Tomato Cream Sauce; Garlic and Rosemary Roasted Fingerling Potatoes; Medley of Seasonal Vegetables Tossed in Extra Virgin Olive Oil; Crispy Potato and Cheese Perogies with Chive Sour Cream
Display of Sliced International and Fine Canadian Cheeses; Grapes, French Baguette and Candied Pecans
Lemon Custard Flan; Dark Chocolate and Banana Bread Pudding; Caramel Pecan Pie; French Macaroons; Miniature Apple and Mixed Berry Fruit Tarts; Sliced Fresh Fruit Tray and Seasonal Berries
Selection of Freshly Baked Artisan Bread and Crusty Rolls
Hand Picked Alberta Heritage Greens with Pumpkin Seeds and Cranberries, Raspberry Vinaigrette; Prince Edward Island Potato Salad with Grainy Mustard Dressing; Roasted Alberta Beet and Corn Salad with Cilantro Dressing; Thyme Marinated Forest Mushroom Salad with Sherry Vinegar; Lemon Pepper Tuna Nicoise Salad with Green Beans; Rice Noodle and Shrimp Salad with Bean Sprouts, Carrots and Peppers, Soy Ginger Vinaigrette; Organic Quinoa Salad with Parsley and Roasted Red Peppers with Cumin and Maple Vinaigrette
Marinated Olives and Artichokes, Prosciutto, Salami and Spicy Sausages; Tomato and Bocconcini Platter with Extra Virgin Olive Oil and Balsamic Reduction; Nova Scotia Smoked Salmon with Lemons, Capers and Red Onions; Digby Scallop and Salmon Roulade with Dill Cream
Slow Roasted Albert Beef Strip Loin with Rosemary Pan Jus; PEI Mussels with Fresh Herbs, Shallots, Garlic and White Wine; Oven Baked Lemon Salmon Filet with Green Onion Sauce; Herb Roasted Chicken Breast with Ivory Mushroom Jus; Garlic and Rosemary Roasted Fingerling Potatoes; Okanagan Valley Market Vegetables Tossed in Extra Virgin Olive Oil
Quebec Cheese Board with Grapes and Crisps (Oka, Champfleury, French Blue and Old Cheddar)
Mixed Berry Bread Pudding with Vanilla Anglaise; Dark Chocolate Dream Cake; Tower of "Empress" Macaroons and Chocolate Dipped Strawberries; Chocolate Avalanche Cake; Deep Dish Apple Pie; Caramel Pecan Pie; Alberta Raspberry Mousse in Martini Glasses; Fresh Sliced Fruit with Seasonal Berries
Host Bar Prices are Subject to 5% GST and 18% Service Charge. Cash Bar Prices are Inclusive of 5% GST.
Prices Include Soft Drinks and Juices when used as Mixes.
Note: In support of responsible beverage service, The Fairmont Hotel Macdonald does not offer doubles or shooters.
Should the minimum consumption on a Cash or Host Bar be less than $300.00 net revenue, a labour charge will apply as follows: $30.00 per hour, per bartender with a minimum of three (3) hours each. A cashier charge of $30.00 per hour, per cashier (minimum 3 hours) applies to all cash bars.
*Prices and Service Charges are subject to change without notice
Finlandia, Canadian Club, Bacardi, Tanqueray, Johnnie Walker Red
Cash Bar = $ 7.50 CDN
Grey Goose, Crown Royal, Appleton Jamaican, Bombay Sapphire, Johnnie Walker Black
Cash Bar = $ 8.50 CDN
Baileys, Kahlua, Grand Marnier, Frangelico, Drambuie, Brandy
Cash Bar = $ 9.50 CDN
Cash Bar = $ 10.50 CDN
Cash Bar = $ 11.00 CDN
Cash Bar = $ 11.50 CDN
Scotch - Deluxe
Cash Bar = $ 26.00 CDN
Single Malt Scotch
Cash Bar = $ 15.00 CDN
Cash Bar = $ 9.00 CDN
Cash Bar = $ 16.00 CDN
Port - 10 year old
Cash Bar = $ 18.00 CDN
Port - 20 year old
Cash Bar = $ 23.00 CDN
Port - 40 year old
Cash Bar = $ 43.00 CDN
Cash Bar = $ 4.50 CDN
Please ask your Catering Manager for options and suggestions for customizing a Signature Cocktail to fit your event.
Bottled and Canned Beverages are Available for Self-Serve Bars and are Billed on Consumption.
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