Our exclusive lifestyle hotel experience, designed to fulfill the needs of the discerning business executive and leisure traveler.
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Whether on an epic journey or a weekend getaway, we make every child’s stay magical.
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Breakfast includes Coffee, Decaffeinated Coffee and Fairmont Teas.
From the Bakery:assorted loaves to include bananam West Coast trail mix, carrot & harvest grain
Sweet Butter and PreservesIndividual plain yogurt, seasonal berry compote, honey, assorted nuts and seeds
Baked ham & mushroom breakfast strudel, Gruyère cheese
Coffee, decaffeinated coffee & Fairmont lifestyle teas
Orange, Pomegranate and a Fresh Pressed JuiceChef’s Daily Fruit Smoothie
Build Your Own Granola: In-house toasted whole grains, sunflower seeds, flax seeds, pumpkin seeds, hazelnuts, almonds, raisings, selection of dried fruit, natural yogurt, honey and Canadian maple syrup.
From the Bakery: low fat muffins, whole grain breads and a selection of gluten free pastries
Selection of In-House Made Sugar Free Fruit Preserves
Organic Eggs: medium and hard boiled
Orange, Apple, Grapefruit and Vegetable JuiceSelection of Seasonal Cut & Whole Fruit Selection of Cereals, Quaker Harvest Crunch, House-made Honey Toasted Oats, Multi‐grain Cheerios, Kellogg’s Rice Krispies Assorted loaves to include banana, West coast trail, carrot & harvest grain
Sweet Butter and Preserves
Scrambled Eggs with aged cheddar and scallionsPemberton Fingerling Potatoes with rosemary-shallot butter
Prime Bacon and Breakfast SausageBlueberry Buttermilk Pancakes with Canadian maple syrup
Traditional Baked Beans
Pesto Roasted Tomatoes
Sautéed BC Mushrooms, fresh thyme
Baked Ham & Mushroom Breakfast Strudel, gruyére cheese
Baked Apple, Raisin & Cinnamon Breakfast Strudel, maple sugarCoffee, Decaffeinated Coffee and Fairmont Lifestyle Teas
Orange, Apple, Grapefruit and Vegetable JuiceSelection of Seasonal Cut & Whole Fruit
Poached Stone Fruit
Selection of Cereals, Quaker Harvest Crunch, House made Honey Toasted Oats, Multi‐grain Cheerios, Kellogg’s Rice Krispies
From the BakeryAssorted Loaves to include banana, west coast trail, carrot & harvest grain
Scrambled Eggs , aged cheddar and scallions
Roasted Pemberton Fingerling Potatoes, rosemary‐shallot butter
Prime Bacon and Breakfast Sausage
Blueberry Buttermilk Pancakes, Canadian maple syrup
Traditional Baked BeansPesto Roasted TomatoesSautéed BC Mushrooms, fresh thyme
Baked Ham & Mushroom Breakfast Strudel, gruyere cheese
Baked Apple, Raisin & Cinnamon Breakfast Strudel, maple sugarCarvery
Omelet StationFresh eggs, ham, baby shrimp, cheddar cheese, sweet peppers, spinach, green onions and mushrooms&Slow Roasted Mustard Glazed HamAn additional carvery charge of $165.00 will apply if numbers are less than the minimum number indicated on the menu.
All plated breakfasts include orange, apple , grapefruit and vegetable juice; Assorted mini pastries with sweet butter and preserves; Coffee, Decaffeinated Coffee and Fairmont Teas.
Seasonal Fruit Salad, berries and mint
Eggs Benedict on a Fontina Cheese Scone, Canadian bacon and hollandaise
Pemberton Fingerling Potatoes, rosemary-shallot butter
Herb Roasted Tomato
All Themed breaks are based on 30 minutes of service.
All buffet lunches and brunch include Coffee, Decaffeinated Coffee and Fairmont Teas.
Chefs Harvest Chicken Soup with crispy noodlesSalads: Mesculn Greens - garnished with grape tomatoes, cucumbers, radishes, carrots served with Wildberry and Blasamic Vinagrette dressings
Penne Pasta Salad - arugula, olives, tomatoes, lemon vinaigrette
Soup (Choice of 1): Lemongrass Scented Butternut Squash Soup, coconut milk, Mushroom Soup, BC mushrooms and thyme cream, Seafood Chowder - salmon, shrimp, scallops and clams in a rich herb infused cream
Salads (Choice of 2):Mesculn Greens - garnished with grape tomatoes, cucumbers, radishes, carrots served with Wildberry and Blasamic Vinagrette dressings
Cole Slaw - cabbage, carrots, mangos, green onion, creamy apple cider dressing
Green Bean Salad - vine-ripe tomato, pickled shallot and warm bacon vinaigretteGolden Beet and Apple Salad - toasted hazelnuts, Salt Spring Island goat cheese, champagne vinaigrette
Wild Rice - baby cold water shrimp, corn, celery and herb dressingBalsamic Soaked Peewee Mushrooms - roasted pearl onions and thyme scented olivesBelgian Endive - toasted walnuts, fresh pear, Roquefort and white wine vinaigrette.
Entrées (Choice of 2):Beef Bourguignon - red wine shallot jus, aromatic steamed riceBeef Lasagna - layered with basil tomato fondue and braised short-ribCoq Au Vin - red wine braised chicken with caramelized onion and mushrooms served with steamed parsley potatoesGrilled Chicken - aromatic vegetables, toasted barley and ginger brothToasted Quinoa with Acorn Squash - spinach, onions, flax seed oil and a sage-pumpkin seed pestoVegetarian Quiche - Asparagus & Fontina Quiche
West Coast Seafood Bake - salmon, prawns, scallops and mussels with stewed fennel and tomato, harvest grain salad
Roasted Salmon - steamed potatoes, green beans and chive butter sauce
Dessert: Selection of In-House Made Pies - reflective of the season
Salads:Green Mango and Broccoli Salad - red onion, cashews and coriander spiced yogurt dressingChickpea Salad - tomatoes, cucumbers, cilantro and caramelized cumin vinaigrette
Entrees:Yogurt Marinated Tandoori Chicken - roasted red onion and fresh lemonCurried White Fish with Shrimp - rich coconut curried cream
Aloo Gobi-Curried Potatoes and Cauliflower - pan roasted with aromatic spicesBasmati Rice - scented with cinnamon and clove Warm Naan Bread and Grilled PapadomChutneys - Chutneys - tamarind chili, mint lentil and coconut
Desserts:Pineapple cake with raisin sauce
Orange, Apple, Grapefruit and Vegetable JuiceSelection of Seasonal Sliced Fruit & BerriesAssorted Cold CerealsBuild Your Own Granola: In-house toasted whole grains, sunflower seeds, flax seeds, pumpkin seeds, hazelnuts, almonds, raisings, selection of dried fruit, natural yogurt, honey and Canadian maple syrup
From the Bakery: traditional croissants, danishes and muffins served with sweet butter and preserves
Breakfast Items:Prime Bacon, Breakfast Sausage and Turkey SausageScrambled Eggs with aged cheddar and scallionsButtermilk pancakes, blueberry sauce and crème fraîchePemberton Fingerling Potatoes, rosemary-shallot butter
Carved Baked Virginia Style Ham, maple glazed, cheesy potatoes gratin, assorted mustards
Display Platter - selection of marinated olives, pickles, artichokes dried and air cured meats, artisan cheeses
Seafood Display - Prawns, Scallops, Cran Legs, Marie Rose sauce, creamy horseradish and cocktail sauceSalads:Heirloom Tomato Salad—basil oil, cracked black pepper and aged balsamicMarket Salad—selection of assorted greens, radishes, mushrooms, gem tomatoes, seeds and dressingsHearty Slaw– vegetable ribbons, raisins and creamy herb dressingLunch Items:Country Style Chicken - mushroom onion gravy, seasonal vegetables, scalloped potatoes and freshly baked bisuits
West Coast Seafood Bake—salmon, prawns, scallops and mussels with stewed fennel and tomatoDesserts:Our Pastry Chef’s Selection of Premier Cakes and Pastries
Please select one (1) starter and one (1) dessert to accompany your entrée. Artisan Bakery Display & Butter, Coffee, Decaffeinated Coffee and Fairmont Hot Teas included.
Starter (Choice of 1): Caesar Salad - hearts of romaine, herb crouton, in-house made creamy garlic dressingMixed Green Salad - cucumber, tomato, radish and carrots with a citrus vinaigrette
North Arm Farm Golden Beet Salad - red oak leaf, goat cheese and granny smith apple with a citrus vinaigretteGem Tomato and Green Bean Salad - herb vinaigretteSpinach Salad - feta, dried blueberries and maple mustard dressingMushroom Soup -BC mushrooms and thyme creamSeafood Chowder - salmon, shrimp, scallops and clams in a rich herb infused creamAsian Soup - Aromatic broth with spiced vegetable dumplings
Entree (Choice of 1):Grilled 6oz New York Steak Medallion - warm green bean salad with a shallot vinaigrette and spiced fried onionsFree Range Chicken - spring pea, lemon and parmesan stuffed roast thigh and porcini glazed breast, herb butter pomme puree Lamb Tagine - minted couscous and garlic rubbed grilled vegetablesThai Curried Prawns - jasmine rice and pineapple-ginger-cilantro chutney
North Arm Farm Golden Beet Salad - red oak leaf, goat cheese and granny smith apple with a citrus vinaigretteGem Tomato and Green Bean Salad - herb vinaigretteSpinach Salad - feta, dried blueberries and maple mustard dressingMushroom Soup -BC mushrooms and thyme creamSeafood Chowder - salmon, shrimp, scallops and clams in a rich herb infused cream
Asian Soup - Aromatic broth with spiced vegetable dumplings
Entree (Choice of 1):Sweet Soy Glazed Cashew Chicken - chili fried shiitake mushrooms, baby bok choy, broccoli and carrots with sticky ricePork Loin Chop - cheddar-scallion mashed potatoes, corn and green bean succotash, sun dried tomato barbeque gravyBroiled Lemon-Peppered Wild Salmon - buttered leek, roasted fingerling potato, olive oil thyme roasted cherry tomatoesOrange Scented Striped Bass - crushed sunchokes with parmesan cheese and olive oil, roasted fennel and golden beets
Chef attended carver charge of $165.00 per chef applicable.
Beef Striploin - Slow Roasted with Fresh Herbs and Dijon, Crusty Rolls, Horseradish, English Mustard, Dijon Mustard and Old Fashioned Mustard
All buffet dinners include Artisan Bakery Display & Butter.Freshly brewed regular and decaffeinated coffee and a selection of Fairmont hot teas.
Salads (Select 5): Market Salad Station - young greens, cucumber, tomato, carrot ribbons, pumpkin seeds, radish, herb feta and Chateau dressings; Pemberton Potato Salad - English peas, pancetta and crème fraîche vinaigrette;Cold Water Shrimp Salad - soba noodles, bok choy, chili mango vinaigrette;Quinoa Salad - sun-dried blueberries, toasted hazelnuts, maple-mustard dressingAlbacore Tuna Niçoise - green beans, cherry tomatoes, steamed fingerlings, marinated olives, egg and lemon caper vinaigretteHeirloom Tomato Salad - aged balsamic, onions, arugula pesto and olive oilRoast Yellow Beets - shaved fennel, orange segments, radish, honey vinaigrettePanzanella Bread Salad-tomato, fresh basil, olive oilBroccoli Salad - mango, spiced sesame almonds, ginger dressing
Platters:Organic Vegetables - Pemberton valley carrots, cucumber, tomatoes, peppers, and celery, creamy herb dip and blue cheese dip
Display Dishes (Select 1):Charcuterie - selection of hand crafted cured meats from local artisans, traditional coarse mustard, English mustard, Dijon, red onion marmalade, Okanagan Fruit preserveSeafood Platter - chilled prawns, poached scallops, snow crab claws, marinated calamari, champagne and red wine mignonette, cocktail sauce, cracked pepper aioli, marie rose, lemon and lime wedges
Carvery: Juniper Scented Roast Venison Leg - gin spiced jus, Okanagan fruit chutney and scallion biscuits ($165 Chef carver charge per Chef applies)Entrées: Fraser Valley Free Range Turkey, sauteed BC mushrooms, roasted Pemberton valley vegetables, butter whipped potatoes, herb scented gravy
Cold Water Arctic Char - potato-leek rösti, Chateau rooftop garden chive butterToasted Quinoa with Acorn Squash - spinach, onions, flax seed oil and a sage-pumpkin seed pestoDessert: BC Artisan Cheese - seasonal fruit compote, spiced nutsOkanagan Seasonal Fruit Pie - lightly sweetened whipped cream Baked Apple - raisins and maple sugarNorth Arm Farm Carrot Cake - sweet cream cheese icing
Soup: Ginger Spiced Carrot - cilantro pestoEntrées: Tri Colored Quinoa - brown butter cauliflower, toasted hazelnutsSnapper - white wine poached with shallots, flat leave parsley, tarragon and baby clamsLime Grilled Chicken, baby bok choy, snap peas, watercress, ginger broth
Dessert: Seasonal Fruit Salad - agave syrup and fresh lime
Asia: Miso Rubbed Pork Salad - hand pulled noodles, daikon sprouts
Dim Sum - BC spot prawn sui mai, scallop hai gow and vegetable spring rolls with sweet chili and soy sauceBBQ Prawn Salad - cucumber, pineapple and papaya, kaffir lime dressingHot n’ Sour Soup - bamboo shootsSteamed Rice - sesame grilled tofu, bok choy, mung bean sprouts and sweet chili vinegarChicken Kungpao - toasted peanuts, spring onionSouth America: Drunken Scallops - tequila lime soaked with avocado salsaCaesar Salad - herb croutons, parmesan and creamy garlic dressingLate Night Street Tacos - chicken, beef and fish, salsa verde, pico de gallo ($165 Chef Carver charge applies per Chef)Rice n’ Peas - black beans, cilantro and tomato
Salads Ceasar Salad- hearts of romaine, herb crouton, in-house made creamy garlic dressingHeirloom Tomato Salad- tomato, Green Beans, watercress salad with olive oil and balsamic dressingChefs Creamy Macaroni Salad - hard cooked eggs, peas and fresh herbs
Cole Slaw - cabbage, carrot, green onion and grapefruit vinaigrette
Salads Corn and Tomato Salad - sweet pepper, red onion and lime dressingWatercress Salad - watermelon, frisée and champagne vinaigretteCole Slaw - cabbage, carrot, green onion and grapefruit vinaigretteFingerling Potato Salad - melted leeks, bacon bits and apple cider dressing
Straight off the Grill ($165 Chef Carver Charge applies):AAA Spring Creek Rib Eye with Montreal Seasoning Alder Smoked Free-Range Chicken - Chateau barbecue sauceBaby Back Ribs - apple whiskey glazeWhole Salmon on the BBQ scented with fresh herbs, citrus olive oil. Served with Shrimp Hollandaise sauceVegetables - asparagus, tomatoes and king oyster mushroomsAged Cheddar BiscuitsCorn on the Cob - sweet butterBaked Potato - sour cream, chives, cheddar and bacon bits
All plated dinners are based on a minimum of 3 courses and include artisan Bakery Display & Butter, Coffee, Decaffeinated Coffee and Fairmont Hot Teas.
*Note: For each "Dinner By Design" menu, please select one (1) starter and one (1) dessert to accompany your entrée. To create a choice menu, add $6 per person for each additional offering.
Appetizer (Select 1) Roast BC Mushroom Cappuccino - herb crème fraîcheFrench Onion Soup - sherry infused, emmenthal crouton
Tomato Coriander Soup - white beans and cilantro oilYoung Baby Greens - pickled shallot, cherry tomato, green beans, herbed feta and rosemary-marjoram vinaigretteRed Leaf - pickled Pemberton valley carrots, brie, walnut bread crostini and tarragon dressing
Entrée (Select 1) 24 Hour Braised Short Rib - celeriac puree, roasted Pemberton root vegetables and cabernet jusRoasted Free-Range Chicken Breast - Whistler ale-farmhouse cheddar potato gratin, North Arm Farm vegetables, thyme-shallot jusFennel Scented Snapper - olive fried gnocchi, tomato-garlic confitMediterranean Vegetables Baked in Phyllo - with fresh tarragon, stewed du puy lentils, tomato beurre blancOld Fashion Mustard Rubbed Lamb Sirloin - roast fingerling potatoes, ratatouille press, natural jus
Appetizer (Select 1)Kuri Squash Soup - lemongrass scented, coconut foam
Potato Leek Soup - hand peeled prawns and pancettaLobster Bisque - butter poached lobster meat and cognac crème fraîcheBC Mushroom Risotto Crouquette - Italian Parsley, parmesan shards and tomato coulis
Organic Yellow Beet Carpaccio - frisée, fennel, tomato and citrus vodka vinaigretteSpinach and Arugula Salad- cardamom scented poached pear, Poplar Grove Tiger Blue, toasted hazelnuts and ice wine vinaigrette
Entree (Select 1): Grilled New York Steak - steamed lotus rice, Thai curry vegetables and teriyaki butterFree-Range Chicken Duo - roast breast and red wine glazed thigh, creamy polenta, cabbage, bacon and pearl onionsRoasted Pacific Wild Salmon, Dungeness crab crust, celery oil crushed potatoes, bearnaise sauce
Roasted Pacific Wild Salmon, Dungeness crab crust, celery oil crushed potatoes, bearnaise sauceBacon Wrapped
Pork Tenderloin - glazed asparagus, pomme puree, calvados jus
Coriander Roasted Cauliflower - sauté of chickpeas, green olive, vine ripe tomato and preserve lemon in olive oil
Amuse: Chefs Choice Amuse BoucheAppetizer (Select 1): Butter Lettuce with Dungeness Crab - snap peas and tomato vinaigrette Grilled and Chilled Prawns - baby greens, fresh mango and sesame-rice wine vinaigretteSeafood Cocktail - Dungeness crab, scallops and prawns with Meyer lemon aioliGame Terrine - black pepper-pineapple jelly, baby red oak-watercress salad, walnut crostini and ice wine vinaigretteLobster ‘Mac n’ Cheese’ - pancetta, peas and gruyere cream Vine Ripe Tomato Salad - ricotta solatta shards with basil vinaigrette and black pepper fleur de sel Entrée (Select 1): 8oz Spring Creek Beef Tenderloin - Herb Crusted , BC king oyster mushroom, caramelized onion pomme puree and café du Paris buttered jusSpring Creek Rib Eye Steak - pan dripping roasted potatoes, buttered beans, crispy spiced onions and horseradish jusFraser Valley Roast Duck Breast and Confit Duck Cannelloni - yellow Pemberton carrots and watercress saucePoached Lobster - Asian vegetable saute with ginger rice and ginger lime butter sauce
Thyme Roasted Rack of Lamb - gnocchi, Mediterranean vegetable bake and natural jusLoin of BC Venison - scalloped potatoes, ice syrup glazed roasted vegetables and quince pureeMedallion of Veal Tenderloin - pomme fondant and morel cream sauce
A bartender will be provided free of charge, providing consumption is over $400 per bar. If less than $400 is consumed per bar, the following labour charges apply: $120 per bartender (based on a minimum 4 hour shift.$120 per cashier (based on minimum 4 hour shift).
Menus and prices are subject to change without notice. All pricing is exclusive of 18% service charge and 5% Goods and Services Tax (GST). Alcoholic beverages are subject to an additional 10% Provincial Sales Tax (PST).
* Lifestyle Cuisine and * Lifestyle Cuisine Plus provides smarter food choices that satisfy common nutritional needs as well as diet-dependent requirements; including low-fat, low-carbohydrate, Diabetes, Heart disease, Celiac disease, food allergies, Vegan, raw food, and Macrobiotic.
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