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.
Purchase a gift card or browse through our selection of quality bed linens, pillows and bathrobes or sample our premium teas.
After an invigorating day on the slopes, step into consummate luxury.
Our luxurious golf destinations include breathtaking mountains, stark deserts and warm tropical beaches.
Experience our growing collection of breathtakingly beautiful spas around the world.
View the latest issue of Fairmont Magazine.
Celebrate the beginning of your journey together at one of our landmark wedding resorts.
Enjoy up to 30% off*
Minimum of 10 People for Breakfast Buffets. All Breakfast Buffets Include: Fresh Chilled Orange, Grapefruit and Apple Juice; Freshly Brewed Regular or Decaffeinated Coffee and a Selection of Fairmont Specialty and Herbal Teas.
House-made Pancakes, Peach Compote; Poached Egg, Wilted Spinach, English Muffin, Red Pepper Hollandaise; Warm House-made Steel Cut Oatmeal with Dried Fruit and Maple Syrup; Sliced Fresh Fruit and Seasonal Berries
*Gluten free pancakes available upon request
All Plated Breakfasts Include: Fresh Chilled Orange, Grapefuit and Apple Juice; Freshly Brewed Regular or Decaffeinated Coffee; Selection of Fairmont Specialty and Herbal Teas
Buttery Fresh Croissants; Fruit Danishes, Assorted Muffins; Creamery Butter and Preserves; Sliced Fresh Fruit and Seasonal Berries
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.
Served with Freshly Brewed Regular or Decaffeinated Coffee, Specialty and Herbal Teas
Chef's Selection of Finger Sandwiches:
Smoked Salmon and Caper Cream Cheese; Cucumber and Dill; Roast Beef and Horseradish Cream; Organic Egg Salad on Brioche; Smoked Duck, Brandied Cherry Aioli on Mini Navettes; Local Alberta Made Chocolate Truffles; Fruit Tartlettes; Mini Crème Brulee; Classic Éclairs with Vanilla Cream and Chocolate Drizzle; Chocolate Mousse Cup
Includes one glass of Sparkling Wine per Person and is served on traditional tea stands.
Plated Lunches Entrée Price Includes One Appetizer (Soup or Salad) and One Dessert. All Plated Luncheons are served with Freshly Baked Rolls, Freshly Brewed Regular or Decaffeinated Coffee, Specialty and Herbal Teas.
Country Style Vegetable Minestrone, Orzo Pasta, Fresh Herbs
Roasted Butternut Squash and Sweet Potato Soup with Chive Crème Fraiche
Hearty Alberta Beef and Barley Soup, Seasonal Root Vegetables in Beef Broth
"Tom ka Gai" Spicy Chicken Thai Soup with Coconut and Cilantro
Smoked Chicken and Lemongrass Broth, Shiitake Mushrooms and Scallions
Artisan Greens with Chery Tomatoes, Marinated Artichokes, Four Spice Toasted Pumpkin Seeds, Cranberry Maple Vinaigrette
Asian Greens and Arugula Salad, Pickled Carrot Ribbons, Daikon Cress, Toasted Cashews, Grapes, Maple Cumin Vinaigrette
Traditional Tossed Caesar Salad, Crisp Romaine, Pancetta Chips, Asiago Cheese, Black Olive Croutons, Caesar Vinaigrette
Spinach and Endive Salad, Palm Hearts, Kalamata Olives, Golden Beets, Sundried Tomato Vinaigrette
Mesclun Greens and Arugula with Spiced Pecans, Sundried Cherries and Fresh Strawberries, Champagne Vinaigrette
Decadent Chocolate Brownie; Bourbon Vanilla Ice Cream, Raspberry Coulis
Warm Chocolate and Banana Bread Pudding, Cinnamon Anglaise
Triple Chocolate Mousse, Strawberry Coulis
Warm Peach Crumble, Butterscotch Ice Cream
Seasonal Fresh Fruit Salad with Mango Sorbet in a Tulip Cup, Raspberry Coulis
Gluten-Free Chocolate Almond Torte, Whipped Cream and Strawberry Compote
Lemon Tartlette with Meringue
Cardamom-Scented Rice Pudding, Fresh Seasonal Berries
Raspberry Crème Brûlée, Vanilla Bean Ice Cream
Carrot and Hazelnut Cake, Mascarpone Pastry Cream; Brandy Raisins, Hazelnut Meringues, Candied Hazelnuts, Pistachio Tuile
Trio of Lemon Desserts
Chocolate Soil, Strawberry Coulis
All Lunch Buffets Include: Freshly Brewed Regular or Decaffeinated Coffee, Specialty and Herbal Teas. All Canned and Bottled Beverages are Billed on Consumption.
14 People or Less
Chef's Daily Soup Kettle Creation
Spinach Salad with Sliced Radish and Soy Vinaigrette; Orecchiette Pasta Salad with Ratatouille Vegetables, Tomato Vinaigrette; Tomato Cucumber Platter, Oregano Citrus Dressing
Banana Peppers, Stuffed Vine Leafs, Baby Pickles and Olives; Basket of Kettle Chips with Herb and Cream Cheese Dip
Selection of Pre Made Sandwiches (1.5 Per Person):
Grilled Vegetables, Goat Cheese and Hummus in a Tortilla Wrap; Pastrami, Sauerkraut, Grainy Mustard and Mayo on Rye; Grilled Chicken Breast, Provolone Cheese, Avocado, Lettuce on Focaccia Bread; Smoked Salmon and Dill Cream Cheese on Sesame Seed Bagel
Chef's Selection of Squares, Brownies and Freshly Baked Cookies
15 People or More
Spinach Salad with Sliced Radish and Soy Vinaigrette; Orecchiette Pasta Salad with Ratatouille Vegetables, Tomato Vinaigrette; Tomato Cucumber Platter, Oregano Citrus Dressing; Chick Pea Salad, Tomato, Green Pepper, Cilantro Dressing
Selection of Pre Made Sandwiches (1.5 Per Person):
Grilled Vegetables, Goat Cheese and Hummus in a Tortilla Wrap; Pastrami, Sauerkraut, Grainy Mustard and Mayo on Rye; Grilled Chicken Breast, Provolone Cheese, Avocado, Lettuce on Focaccia Bread; Smoked Salmon and Dill Cream Cheese on Sesame Seed Bagel; Chorizo Sausage, Greens, Red Pepper Aioli in a Pita; Creamy Egg Salad, Arugula on Brioche Bread
Specially Designed for 10-25 Guests
Freshly Baked Rolls; Potato and Leek Soup
Selection of Individual Salads:
Watermelon Salad with Strawberries and Feta; Tender Romaine Hearts with Smoked Duck, Croutons and Caesar Dressing; Cous Cous Salad with Bell Pepper, Tomato and Zucchini, Lemon Vinaigrette
Open Faced Sandwiches:
Smoked Salmon on a Bagel with Cream Cheese and Dill; Roasted Chicken with Pesto Aioli on Brioche Bread; Shredded Beef Striploin with Horseradish Cream on Rye Bread; Sliced Prosciutto and Aged Asiago Cheese on Olive Baguette; Grilled Zucchini and Eggplant with Garlic Hummus Spread in a Wrap
Mini Crème Brûlée; Pastry Tart with Lemon Mascarpone Mousse; Chocolate "Pots de Crème"
Minimum 20 People or $6.00 Additional Charge Per Person
Chef's Daily Soup Kettle Creation; Relish Tray with Banana Peppers, Stuffed Vine Leafs, Baby Pickles, and Olives
Build Your Own Caesar Salad with Crisp Romaine, Croutons and Parmesan Cheese; Mixed Greens with Julienne Vegetables and Honey Raspberry Vinaigrette; Orzo Salad with Lemon, Olives, Basil Pesto and Cherry Tomatoes
Build Your Own Sandwich:
Freshly Baked Rolls, Kaisers, Whole Wheat Bagels, Seven Grain Bread, Jumbo Cruissants
Platter of Sliced Roast Beef, Black Forest Ham and Hickory Smoked Turkey; Shaved Montreal Smoked Beef Brisket, Sliced Salami; Sliced Havarti and Emmental Cheeses; Creamy Egg Salad; Albacore Tuna Salad with Celery
Sliced Tomatoes, Red Onions and Green Leaf Lettuce; Grainy and Dijon Mustards, Mayonniase and Horseradish Cream
Chocolate Marble Cake, Caramel Pecan Pie Bites, Seasonal Sliced Fresh Fruit
Minimum 20 People or $6.00 Additional Charge Per Person
Assortment of Freshly Baked Bread Rolls, Focaccia and Lavish Crackers; Minestrone Soup with Italian Sausage and White Beans
Arugula and Radicchio Salad, Shaved Fennel, Aged Pecorino and Sweet White Balsamic Dressing; Roma Tomato and Bocconcini Cheese Salad with Fresh Basil; Antipastio Platter with Olives, Grilled Artichokes, Marinated Peppers, Prosciutto, and Salami
Penne with Wilted Spinach, Olives, and Sautéed Mushrooms, Parmesan Cream Sauce; Cheese Tortellini with Scarparo Sauce; Roasted Chicken Breasts Saltimbocca, Sage, and Crispy Prosciutto; Sourdough Garlic Bread
Traditional Tiramisu; Panna Cotta with Strawberry Coulis; Fresh Sliced Fruit with Seasonal Berries
Assortment of Freshly Baked Bread Rolls, Focaccia and Lavash Crackers; Spicy Vegetable Soup with Pistou
Greek Salad with Kalamata Olives, Tomatoes, Cucumber, Red Onion; Spinach Salad with Goat Cheese and Honey Yogurt Dressing; Tabouleh Salad with Lemon Zest, Stuffed Vine Leafs, Hummus and Pita Bread
Oven Baked Seafood Medley with Lemon Pepper, Saffron and Fennel Bouillabaisse; Mediterranean Style Chicken Thighs with Tomato and Basil; Brown Rice Pilaf with Bell Peppers and Green Peas; Sautéed Broccoletti with Almonds
Traditional Baklava; Brûlée Lemon Tart; Cannoli with Orange Confit and Whipped Cream; Sliced Fresh Fruit Platter with Seasonal Berries
Basket of Freshly Baked Crusty Rolls; Campfire Chli with Cheddar Cheese and Cilantro Sour Cream
Three Potato Salad with Bacon Dressing; Cowboy Coleslaw with Celery Seed Dressing; Crisp Hearts of Romaine, Shaved Parmesan, Garlic Croutons, Creamy Dressing
Fire Roasted Chicken Breasts, Pearl Onion and Mushroom Sauce; Crispy Ukrainian Style Perogies, Chive Sour Cream; Grilled Sausages with Caramelized Onions; Seasonal Vegetables Tossed in Extra Virgin Olive Oil
Warm Chocolate Bread Pudding; Berry Burst Cake; Caramel Pecan Pie Bites
Assorted Freshly Baked Rolls and Hearth Baked Breads; Sunshine Coast Seafood Chowder with Corn
Hand Picked Greens with Julienne Vegetables and Soy Ginger Vinaigrette; BC Marinated Forest Mushroom Salad; Mixed Vegetable Salad with White Balsamic Vinaigrette; Pemberton Potato Salad with Grainy Mustard Dressing
Choose Any Two Hot Items:
Coriander Crusted Salmon Fillet with Fennel Daikon Salad, Warm Honey and Lime Emulsion; Merlot Braised Beef Short Ribs with Pan Jus; Thyme Roasted Chicken Breasts with Chasseur Hunter Sauce
Seven Grain Rice and Roasted Butternut Squash Pilaf with Red Peppers and Green Peas; Seasonal Vegetables Tossed With Fresh Herbs
Mango Berry Cheese Cake; Almond Chocolate Torte; Warm Okanagan Peach Crumble; Nanaimo Bars, Brownies and Freshly Baked Cookies; Fresh Seasonal Sliced Fruit
Assorted Freshly Basked Rolls and Thai Tom Yum Soup with Mushrooms and Scallions
Fresh Asparagus Spears with Black Bean Mayo; Asian Greens, Ginger Soya Dressing; Bay Shrimp and Rice Noodle Salad; Cucumber, Tomato and Mango Salad with Fresh Mint, Mango Vinaigrette
Crispy Vegetable Spring Rolls, Spicy Plum Sauce
Black Pepper Beef with Stir Fried Onions and Capsicum; Five Spice and Ginger Marinated Chicken. Spring Onions and Toasted Sesame Seeds; Ginger and Spring Onion Marinated Seafood Medley with Miso Orange Sauce Sauce Add $5.00; Lemongrass Scented Jasmin Rice; Stir Fried Market Vegetables with Tofu
Mango Mousse Cake; Warm Rice Pudding, Crushed Pistachios and Raisins; Sour Bing Cherry Mousse; Lychee and Fresh Fruit Salad
All Hors D'oeuvres Are Priced Per dozen
All Hors D'oeuvres Are Priced Per Dozen
Vine Ripe Tomatoes, Bocconcini Cheese, Fresh Basil
Grilled Pineapple, Prosciutto Ham, Provolone Cheese Grilled Chicken Arugula, Basil Pesto, Feta Cheese
Garlic Roasted Shrimp, Bell Peppers, Scallion, Smoked Cheddar
Each Basket/Bowl Serves Approximately 8 to 10 Guests
All Action Stations are attended by a member of our Professional Culinary Team for maximum 2 hours.
Note: Minimum 50 People for Chef Attended Stations or $200.00 Additional Charge Applies For Each Action Station
Penne Alfredo with Spinach, Kalamata Olives, Parmesan Cheese and Fire Roasted Tomato and Basil Sauce
Cheese Tortellini with Roasted Cherry Tomatoes, Goat Cheese, and Roasted Garlic Alfredo Sauce
Gnocchi with Basil Pesto, Mushrooms, Zucchini, Asparagus
Red Beet and Dill Cured Salmon Gravlax
Sliced Red Onion, Capers, Crème Fraiche, Mini Bagels
Chef's Selection of Fresh Shucked Oysters
Sherry Minonette, Lemon Wedges, Tobasco
All Carving Stations are attended by a member of our Professional Culinary Team for maximum 2 hours.
Assembled to Order By A Member of Our Professional Culinary Team for a maximum of 2 hours. Minimum 50 people per Station or $ 200.00 additional Charge applies to each Action Station.
Attended By a Member of Our Professional Culinary Team For Maximum of 2 Hours
Thin Batter Crepes Flambéed with a Selection of Fine Liqueurs; Strawberries, Bananas, Cherry Compote; Milk Chocolate Sauce, Maple Caramel Sauce; Chocolate shavings and Chantilly Cream
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.
"MAC" Patio Salad
Summer Greens, Radish, Cucumber, Pumpkin Seeds, Carrot Panacotta, Avocado, Mint and Yogurt Dressing
Maple Walnut Apple Cobbler
Butterscotch Ice Cream
Pistachio Crème Brûlée
Fresh Strawberry Ice Cream
Mayan Chocolate Crunch Pyramid
Raspberry Gel and Vanilla Anglaise
Carrot and Hazelnut Cake
Mascarpone Pastry Cream, Brandy Raisins, Hazelnut Meringues
Candied Hazelnuts, Pistachio Tuile
Seasonal Fresh Fruit Salad in a Tulip Cup
Vanilla Bean Ice Cream
Red Velvet Cake
Cream Cheese Icing, Pistachio Sauce
"MAC Strawberry Trifle"
Sponge Cake, Vanilla Custard, Fresh Strawberries, Grand Marnier, Berry Coulis, Chocolate Shavings
Toasted Almond and White Chocolate Bread Pudding
Raspberry Panna Cotta
Mango Coulis, Chocolate Dipped Almond Biscotti
Marscarpone Mousse, Chocolate Ganache, Arabica Coffee Sauce
Trio of Flavoured Sorbets in a Tulip Cup
Mixed Berry Sauce, Fresh Mint
Turtle Cheese Cake
Rich Chocolate Pate
Fresh Strawberries, Raspberry Coulis
Please confirm an Appetizer, Entrée, and Dessert for your young guests
Ages 12 and Under
(unsweetened apple juice and sparkling water)
Crafted to Reflect The Local Flavour of the Alberta Prairies
Canadian Maple Roasted Butternut Squash and Apple Bisque; Caramelized Butternut Cubes, Chive Crème Fraiche
Artisan Greens, Cherry Tomatoes, Carrot Curls, Roasted Candy Cane Beets and Pickled Red Onion, White Balsamic and Tarragon Vinaigrette
Beef Striploin; Sylvan Star Grizzly Gouda and Valbella Double Smoked Bacon (Speck); Mashed Potatoes, Saskatoon Berry Jus
Cranberry and White Chocolate Bread Pudding; Crème Anglaise
Distinctive Menus Carefully Designed By Executive Chef Serge Jost
Printed Menu Cards, Signed By The Executive Chef
White Glove Service
Truffle and Cauliflower Soup Boar Bacon
Smoked Duck and Foie Gras Terrine; Apple Chutney, Gewurztraminer Gel
Hotel "MAC" Beef Tenderloin, Potato and Leek Rosti, Market Vegetables, Beetroot Hollandaise
Mayan Chocolate Crunch Pyramid, Hazelnut Coffee Crème Anglaise
Fennel and Lobster Essence, Lobster Wontons
Caprese Salad: Bocconcini, Tomato, Prosciotto Wrapped Artisan Greens, Arugula Pesto Vinaigrette
Crisp Artichoke Tart with Seared Scallops, Foie Gras Shavings
Gin, Lime and Basil Granité
Herb Roasted Alberta Bison Tenderloin, Butter and Thyme Infused Seasonal Vegetables, Gratin Potatoes, Saskatoon Berry Jus
Chocolate Sampler: Chocolate Decadence, White Chocolate Crème Brûlée, Locally Made Chocolate Truffles
All Dinner Buffets Include Freshly Brewed Regular or Decaffeinated Coffee, Specialty and Herbal Teas
Freshly Baked Rolls
Chef's Daily Soup Creation
Hand Picked Greens with Aged Balsamic Vinaigrette; Green Lentil Salad with Bacon Sherry Emulsion; Fire-Roasted Vegetable Salad with Chipotle Tomato Vinaigrette; Greek Salad with Feta Cheese and Kalamata Olives; Three Potato Salad with Grainy Mustard Dressing
Vegetable Medley Tossed with Olive Oil; Mascarpone Cheese Mashed Potatoes
Your Choice of Two Entrées:
Grilled Chicken Breast with Ratatouille Sauce
Premium Alberta Beef Striploin Steak with Caramelized Onions and Mushrooms
Herb Crusted Cod with Miso Orange Sauce
Braised Dck Leg with Apricot Rosemary Jus
Garlic and Lime Marinated Shrimp Skewers
Strawberry Short Cake; Chocolate and Banana Bread Pudding; Caramel Apple Cheesecake; Lemon Custard Flan; Fresh Fruit Salad with Mint Syrup
Inspired By Healthy, Sustainable, and Seasonal Local Ingredients
Selection of Freshly Baked Artisan Breads and Crusty Rolls
Chef's Daily soup Creation
Hand Picked Baby Greens with Vanilla and "Very Berry Honey" Vinaigrette; Traditional Caesar Salad Station with Croutons and Parmesan; Quinoa Salad with Parsley and Roasted Red Peppers with Cumin and Maple Vinaigrette; Golden Yellow Beets, Goat Cheese, Parsley Salad with White Balsamic Vinaigrette; Marinated Field Mushroom Salad with Lemon Thyme Vinaigrette;
Cured Chorizo, Bundnerfleish, Salami, Roasted Turkey, Capicollo Pastrami, Assorted Pickles, Fine Mustards, Canadian Cheese Board with Grapes and Water Biscuits
Slow Braised Beef Short Ribs, Pan Sauce; Sun Fork Farm Paprika and Herb Roasted Chicken Breast, Thyme and Tomato Jus; Three Cheese Cannelloni, Smoked Tomato Sauce, Parmesan Gratin; Medley of Seasonal Naturally Grown Local Vegetables; Extra Virgin Olive Oil and Fresh Garden Rosemary and Garlic Roasted Alberta Field Potatoes
Fantasy Cheese Cake; Dark Chocolate Dream Cake; Chocolate and Banana Bread Pudding; Caramel Pecan Pie; Mix Berry Burst Cake; Seasonal Sliced Fresh Fruit Tray and Berries
Inspired by Local Heritage Cuisine
Selection of Freshly Baked Artisan Bread, Crusty Rolls
Woodland Mushroom Bisque, Truffle Oil
Seasonal Greens with Vanilla and Honey Vinaigrette; Traditional Caesar Salad with Croutons and Parmesan Cheese; Rotini Pasta Salad with Lemon, Olives, Basil Pesto and Cherry Tomatoes; Roasted Chicken Salad with Granny Smith Apples and Toasted Walnuts; Marinated Vegetable Salad with Lemon Vinaigrette; Amaranth Salad with Bell Pepper, Tomato and Zucchini;
Cured Chorizo, Budnerfleish, Salami, Roasted Turkey, Capicollo Pastrami, Assorted Pickles, Fine Mustards with Grapes and Water Biscuits; Shaved Smoked Salmon Platter with Traditional Garnishes of Lemons, Capers and Red Onion; Chilled Prawn Pyramid with Cocktail Sauce
Roasted Alberta Beef Prime Rib with Provencal Herbs, Horseradish Jus; Citrus Crusted Seafood Medley with Saffron and Fennel Bouillabaisse; Mushroom Ravioli, Goat Cheese with Pine Nuts and Oven Cured Heirloom Tomatoes; 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; Red Velvet Cake; Chocolate and Banana Bread Pudding; Gluten Free Black Forest Cake; French Macaroons; Miniature Apple and Mixed Berry Fruit Tarts; Sliced Fresh Fruit Tray and Seasonal Berries
An Additional Charge of $250.00 will apply for Groups of less than 75 Guests
Selection of Freshly Baked Artisan Bread and Crusty Rolls
Yukon Gold Potatoes and Roasted Corn Chowder, Double Smoked Bacon Rashers
Hand Picked Alberta Heritage Greens with Pumpkin Seeds and Cranberries, Raspberry Vinaigrette; Prince Edward Island Potato Salad with Grainy Mustard Dressing; Golden Beet Salad with Pumpkin Seeds; Thyme Marinated Forest Mushroom Salad with Sherry Vinegar; Shrimp and Rice Noodle Salad with Bell Peppers; Quinoa Salad with Parsley and Roasted Red Peppers with Cumin and Maple Vinaigrette
Charcuterie: Canmore Air Dried Beef Prosciutto, Cured Chorizo, Bundnerfleish, Salami, Duck Rillette; Tomato and Bocconcini Platter with Extra Virgin Olive Oil and Balsamic Reduction; Nova Scotia Smoked Salmon with Lemons, Capers and Red Onions; Seared Tuna Nicoise with Haricots Vert, Fingerling Poatoes, Frisee Lettuce, Egg, Kalamata Olives, Lemon Vinaigrette; Asparagus Salad Platter with Chopped Eggs and Bacon, Truffle Vinaigrette
Slow Roasted Albert Beef Striploin with Rosemary Pan Jus; PEI Mussels with Fresh Herbs, Shallots, Garlic and White Wine; Maple and Sake Marinated Sable Fish, Yuzu Beurre Blanc; Chicken Breast Picatta with Olive Caper Jus; Scalloped Potatoes with Aged Cheddar Cheese; Okanagan Valley Market Vegetables Tossed in Extra Virgin Olive Oil
Quebec Cheese Board with Grapes and Flat Crisps; French Baguette and Candied Pecans
Mixed Berry Bread Pudding with Vanilla Anglaise; Gluten Free Chocloate Almond Torte; Tower of "Empress" Macaroons and Chocolate Dipped Strawberries; Marble Chocolate Cake; Okanagan Apple Cheese Cake; Caramel Pecan Pie; Alberta Raspberry Mousse in Martini Glasses; Fresh Sliced Fruit with Seasonal Berries
Add a Chef-Attended Carving Station for Beef Strip Loin for $200.00 for a maximum of 2 Hours
This menu has been designed for guests who prefer low fat, low salt, and low sugar consumption. It has high fiber content and is balanced with healthy essential fatty acids.
Chef Jost is pleased to showcase Alberta Bison on this menu, which is leaner in fat and lower in cholesterol.
Miso Soup, Vegetable, Tofu, Scallions
Carrot and Yogurt Savoury Panna Cotta, Passion Fruit and Ginger Glaze
Mini Crudités, Low Fat Blue Cheese Dip
Toasted Pitas with Red pepper Hummus, Fava Bean Dip,
Marinated Olives and Artichokes
Cucumber and Green Garden “Shooters”
Baskets of Organic Greens, Spinach Salad and Water Cress
Selection of Dressings including:
Balsamic Vinaigrette, Cold Pressed Canola Oil, Apple Vinegar,
Dill and Yogurt Dressing
Beet Salad, Sherry Vinaigrette, Pumpkin Seeds
Three Potato and Leek Salad with Flax Seed Oil Dressing
Mix Vegetable Salad with Sundried Cherries and Toasted Pecans
East Indian Spice Marinated Chick Pea Salad, Cilantro Dressing
Alberta Bison Roast, Black Currant and Pepper Corn Reduction
Moroccan Spiced Chicken Breast, Thyme Jus
Baked Salmon Filet with Red Pepper Coulis, Charred Pineapple Salsa
Baked Fingerling Potatoes with Olive Oil and Garlic
Market Vegetables Tossed in Extra Virgin Olive Oil
Brown Basmati Rice Pilaf
Low Fat Raspberry Panna Cotta
Strawberries on Pistachio Shortbread
Warm Low Fat Rice Pudding
Oatmeal and Berry Cobbler
Fresh Sliced Fruit with Seasonal Berries with Yogurt Dip
Add a Chef-Attended Carving Station for Bison Roast for $200.00 for a maximum of 2 Hours
Your Choice of One Soup
Cream of Tomato with Basil Croutons
Hot and Sour Soup
Your Choice of Three Salads
Spinach Salad, Candied Pecans, Strawberry, Honey Orange Yogurt Dressing
Greek Salad with Feta Cheese and Kalmata Olives
Tandoori Marinated Cauliflower Salad
Your Choice of Four Entrees
Mutton Rogan Josh
Vegetable Korma in a Cashew Cream Sauce
Mango Mousse Cake
Fresh Fruit Platter
Cassis and black raspberries, medium to full body with ripe fruit flavours and light cedar spice finish.
Preferred House Pour
Grassy, gooseberry and melon on the nose with ripe cirus fruit flavours. Dry, fresh, soft with grassy/ citrus finish.
Pinot Gris (Oregon)
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.
Should the minimum consumption on a Cash or Host Bar be less than $500.00 net revenue, a labour charge will apply as follows: $40.00 per hour, per bartender with a minimum of three (3) hours each. A cashier charge of $120.00 applies to all cash bars.
*Prices and Service Charges are subject to change without notice
Finalndia, Beefeater, Canadian Club, Bacardi Silver, Bacardi Oak Heart Spiced Rum, Famous Grouse
Cash Bar = $ 8.25 CDN
Grey Goose, Crown Royal, Mount Gay Silver Rum, Captain Morgan Spiced Rum, Bombay Sapphire, Johnnie Walker Black
Cash Bar = $ 9.25 CDN
Molson Canadian, Big Rock Traditional and Grasshopper, Kokanee, Coors Light
Cash Bar = $ 8.75 CDN
Corona, Heineken, Stella Artois
Cash Bar = $ 9.75 CDN
Baileys, Kahlua, Grand Marnier, Frangelico, Drambuie, Disaranno, Chambord
Cash Bar = $ 12.25 CDN
Cash Bar = $ 14.25 CDN
Cash Bar = $10.25 CDN
Scotches - Deluxe Brand
Cash Bar = $ 10.25
Scotch - Deluxe
Cash Bar = $ 10.25 CDN
Cash Bar = $ 28.25 CDN
Single Malt Scotch
Cash Bar = $ 14.25CDN
Cash Bar = $ 16.25 CDN
Cash Bar = $ 10.25 CDN
Cash Bar = $ 18.25 CDN
Cash Bar = $ 22.25 CDN
Cash Bar = $ 40.25 CDN
Cash Bar = $ 5.25 CDN
Please ask your Catering Manager for options and suggestions for customizing a Signature Cocktail to fit your event. "Beverage Luge" Ice Carvings can also be arranged with your company logo or any design to match your event. Please inquire for more details and pricing.
Bottled and Canned Beverages are Available for Self-Serve Bars and are Billed on Consumption.
Menus and prices are subject to change without notice. All menu prices are subject to 18% gratuity charge and a 5% GST charge. Created using fresh and nutritionally balanced ingredients, Fairmont Lifestyle Cuisine dishes contribute to optimal health and wellness. Additionally we are pleased to offer you Lifestyle Cuisine Plus, nutritious meals designed around select dietary needs and diet-dependent requirements.
Download complete 2016 Banquet Menus in PDF.
For our Festive Menu please click here.
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