All our plated breakfasts include scratch-made assorted baked goods, butter and preserves and a selection of chilled juices, fresh coffee, decaffeinated coffee & LOT 35 signature teas.
All plated breakfast include a choice of one of the following preset items: - vanilla yogurt with berry compote & granola parfait OR - Market fruit salad
All plated breakfast come with breakfast potatoes with caramelized onions & peppers and oven roasted vine tomatoes. For groups of less than 25, a $7 per person surcharge will apply to all breakfasts.
All prices are subject to 5 % GST. 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.
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Peameal bacon, poached eggs, hollandaise
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Cold smoked salmon, poached eggs, onion and caper marmalade, dill hollandaise
Spinach, oven roasted tomato, poached eggs, caramelized onion hollandaise
Mashed avocado, marinated cherry tomatoes, poached eggs, cilantro hollandaise
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Butter poached crab meat, avocado, tomato, poached eggs, lemon hollandaise
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Scrambled eggs, aged cheddar cheese, fruitwood smoked bacon and chicken tarragon sausage
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Banana bread, banana foster caramel, maple candied pecans, fruitwood smoked bacon
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Vegan cheese tofu scramble, breakfast potatoes with caramelized onions & peppers, oven roasted vine tomatoes
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Wheat berry & quinoa, candied sweet potatoes, avocado, wilted greens, crispy chickpea, frisée, poached eggs, lemon ginger emulsion
Smoked salmon, house cured hot smoked trout, onion & caper relish, egg mimosa, gem lettuce, whipped boursin
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Ham, salami, over roast turkey, local artisan cheese, grainy mustard, grapes, cottage cheese, heirloom tomatoes
All our plated breakfasts include scratch-made assorted baked goods, bread, butter and preserves and a selection of chilled juices, fresh coffee, decaffeinated coffee & LOT 35 signature teas.
Plated breakfast add-ons: Enhancement items must be ordered in conjunction with a plated breakfast.
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8
9
3
5
All our breakfast buffets include scratch made assorted baked goods, breads, butter and preserves and a selection of chilled juices, fresh coffee, decaffeinated coffee & LOT 35 signature teas.
For groups of less than 25, a $7 per person surcharge will apply to all breakfasts.
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Select 4 cold breakfast items Additional selections can be added for +$8 per item, per person COLD BREAKFAST ITEMS: – Seasonal Fruit Salad – Whole Seasonal Fruits – Assorted Riviera yogurts – Nut & honey granola, Greek yogurt, fruit compote – Cottage cheese – Chef’s seasonal fruit smoothies – Sliced local ham & turkey with grainy mustard – Bagels & herb cream cheese – Sliced cheddar & swiss cheese – Vegan Riviera coconut yogurt
Select 3 cold breakfast items & 3 hot breakfast items. Scrambled eggs included in all FULL BREAKFASTS Additional selections can be added for +$8 per item, per person COLD BREAKFAST ITEMS: – Seasonal Fruit Salad – Whole Seasonal Fruits – Assorted Riviera yogurts – Nut & honey granola, Greek yogurt, fruit compote – Cottage cheese – Chef’s seasonal fruit smoothies – Sliced local ham & turkey with grainy mustard – Bagels & herb cream cheese – Sliced cheddar & swiss cheese – Vegan Riviera coconut yogurt
HOT BREAKFAST ITEMS: Grains – Steel cut oats – maple syrup, brown sugar, sun-dried fruits – Vegan coconut & quinoa porridge, dried papaya, toasted cashews – Wheat berry & quinoa Buddha bowl Meats – Fruitwood smoked bacon – Tarragon chicken breakfast sausage – House smoked ham – Peameal bacon Eggs – Egg white scramble – spinach, mushrooms, goat cheese – Asparagus, ham & brie quiche – Chorizo, roasted red pepper & kale frittata – Chicken sausage, vine ripe tomato & kale frittata – Boiled eggs – Shakshuka – Moroccan cast iron eggs – Sous vide 64 degree poached eggs – Huevos rancheros – southwestern cast iron eggs Garden – Breakfast potatoes, caramelized onions & peppers – Hash brown patties – Loaded red bliss casserole: bacon, pepper, scallion, pepper jack cheese – Maple chili glazed sweet potatoes, scallions – Yukon gold potatoes Lyonnaise, caramelized onions, chives – Breakfast fricassée: charred zucchini, cremini, blistered tomato, pepper, sweet onions – Maple baked beans, cured pork belly Griddle – Belgian waffles, berry compote & maple syrup, vanilla whipped cream – Sprouted grain banana pancake, hemp heart, chia seed, banana caramel sauce – Banana bread French toast, banana foster caramel sauce, maple candied pecans – French toast, orchard fruit butter, spiced cream – Croissant and Danish bread pudding French toast, berry compote, maple syrup – Cast iron pancake “soufflé” served with minted market compote – Sweet – S’mores: Hersey chocolate, toasted marshmallow, Irish cream crème anglaise – Savory – Bacon & cheddar, tomato & jalapeno jam Sandwiches – Bacon & Egg muffin, aged cheddar, tomato jalapeno jam – Ham & Cheese croissant, Swiss, caramelized onion mustard – Smoked trout open face: bagel, whipped boursin, onion & caper marmalade, watercress – Western breakfast wrap: scrambled egg, pepper, onion, ham, tomato salsa
All our breakfast buffets include scratch made assorted baked goods, breads, butter and preserves and a selection of chilled juices, fresh coffee, decaffeinated coffee & LOT35 signature teas.
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– Maison Riviera yogurt – assorted flavors – Fruit salad – Smoothie bowl – Chef’s seasonal fruit smoothies – Coconut yogurt chia seed pudding, fresh berries, blackberry & mint syrup – Green tea quinoa oatmeal, orange poached cranberry, goji berry, chia seed compote – Asparagus & mushroom egg whit frittata, fresh heirloom tomato, goat cheese – Chicken tarragon sausage – Wheat berry buddha bowl, edamame, roasted yam, avocado, crispy chickpea, sunflower seed – Breakfast fricasée: charred zucchini, cremini, blistered tomato, pepper, sweet onions – Sprouted grains hemp heart banana pancake, maple syrup, coconut cream – Multi-grain croissants – Assorted gluten free muffins & scones
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– Green tea quinoa oatmeal, orange poached cranberry, goji berry, chia seeds – Build your own buddha bowl or soup broth: Wheat berries or foraged mushrooms & ginger broth, shiitake, edamame, roasted sweet potatoes, crispy tofu, scallion, crispy chickpea, seaweed, chilies, pork belly – Seasonal fruit salad – Maison Riviera yogurt – assorted flavors – House smoked steelhead trout, capers, eggs, chives, cream cheese, bagels – Local cheese & charcuterie, mustards, chutneys, pickles, crostini’s – 2 Chef’s choice composed salads – Chilled prawns, lemon, cocktail sauce – Potato and leek chowder – West coast seafood casserole, tomato & pernod – Grilled flank steak, chimichurri sauce – Cheese tortellini pasta, sweet peas, crispy pancetta, roasted garlic, parmesan cream – Scrambled eggs – Fruitwood smoked bacon – Breakfast sausage – Braised beef short rib, cremini, pearl onions, merlot sauce – Eggs Benedict – poached eggs, peameal bacon & hollandaise – Banana bread French toast, banana foster caramel sauce, spiced pecan, vanilla whipped cream – Belgian waffles – berry compote, maple syrup – Roasted fingerling potatoes, caramelized onion, roasted red pepper – Danish chocolate bread pudding, toffee sauce – Assorted croissants & danishes – Assorted gluten free muffins
Enhancements must be ordered with a breakfast buffet and are not to be substituted for breakfast.
8 per person
Whole wheat wraps, western tofu scramble, spinach, avocado, pico de gallo
160 per tray
Hard boiled eggs, smoked trout, small producer cheeses, market and exotic fruits, cream cheese, breakfast style cured meats, crackers & pretzel buns. (serves 10 guests)
Chutney, baguette, grapes (serves 10 guests)
125 per tray
Ripe melons, market fruits (serves 10 guests)
16 per person
Bagels, eggs, capers, cream cheese
10 per person
Farm fresh organic egg with: – Bread Selection: English muffins, butter croissants, flour tortilla – Meat Selection: Peameal bacon, fruitwood smoked bacon, house cured ham, country style sausage patty – Cheese Selection: American, aged cheddar, Swiss, brie
6 per person
3 per person
5 per person
9 per person
Select one below: – Caramelized onion, kale, blistered tomato, goat cheese, pine nut – Black forest ham, mushrooms, leeks, gruyère – Smoked salmon, spinach, confit fennel, dill
Steel cut Irish oats with sugar in the raw, sundried grapes, plantation bananas, honey
Berry compote, maple syrup, whipped cream
Poached eggs, peameal bacon, hollandaise
Wheat berry Buddha bowl, edamame, roasted yam, avocado, crispy chickpea, sunflower seed
Everything bagel roll, smoked tofu & cashew spread, wilted greens, pickled cremini, confit vine tomatoes, pine nut crumble, shoots
Action stations are Chef attended. Price includes one Chef up to 2 hours. Additional hours are 75 per hour, per Chef.
Action stations must be ordered in conjunctions with a breakfast buffet and are not to be substituted for breakfast.
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Maple rum butter, seasonal berry compote, bananas foster, whipped cream
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Eggs & omelets “made your way” – Free range brown eggs, egg whites, egg alternative – Bell peppers, onions, spinach, tomato. mushrooms, sundried tomatoes, scallions – Applewood smoked bacon, house cured ham, sausages, Swiss, aged cheddar
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Crispy Porchette – chimichurri, natural jus
Okanagan red wine jus, house craft beer mustard, creamy horseradish
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Champagne beurre blanc
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Aged cheddar biscuits, maple glazed house ham, mustards
56 per dozen
Items must be ordered by the full dozen – Assorted Cookies – Banana bread, lemon poppy-seed bread and chocolate raspberry bread – Assorted Berliners – House made Caramel Brownies and Pecan Blondies – Lemon biscotti and chocolate dipped biscotti – Signature chocolate cookies, Florentine and Madeleine
Following items include butter & preserves – Gluten free muffins – Fruit Danish – Butter & chocolate croissants – Iced cinnamon buns – Cheese scone & raisin scone – Coffee cakes with cinnamon streusels
65 per dozen
Plain, cinnamon sugar, lemon, Nutella, banana, chocolate sauce, caramelized apples, whipped cream
62 per dozen
Waldhaus Bavarian mustard, cheese sauce
9 each
House made nut and seed honey granola, fruit compote, vanilla Greek yogurt
30 per 10 piece bowl
Bananas, pears, apples, oranges, market selection
6 each
Assorted flavors & vegan
6 per bag
(50 grams)
Mars, M&Ms, Aero, Hershey, Toblerone
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Freshly brewed coffee, decaffeinated coffee & a selection of LOT 35 teas
30 per litre
Serves 4-6 guests
40 per litre
Whipped cream, marshmallows & chocolate shavings Serves 4-6 guests
6.50
Sparkling mineral water (330ml)
Apple, orange, cranberry (300ml)
75 per 20 litre tower
– Lemon & cucumber – Strawberry & mint
All themed coffee breaks are accompanied by fresh coffee, decaffeinated coffee & LOT 35 signature teas.
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– Hummus, tapenade, muhammara, spiced pita chips, vegetable crudités, olive oil & herb marinated feta, tomato bruschetta, garlic crostini’s
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– Brownies – Salted caramel chocolate bites – Chocolate cherry cakes – Milk & dark chocolate sablés – Chocolate macarons – Rocky mountain hot chocolate with whipped cream, marshmallows, chocolate shavings
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– Raspberry macarons – Chocolate dipped strawberries – Paté de fruit – Blueberry coconut panna cotta – Coconut chocolate cakes
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– House ketchup chips – Butter popcorn – Onion rings – Pogo’s – Tortilla chips with cheese sauce, Ranch, Ketchup, honey-mustard – Cinnamon donuts – Assorted soft drinks
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– Turmeric, ginger, orange, carrot – Green apple, spinach, fennel, celery, ginger, kale, lemon, parsley – Pear, beet, carrot, pineapple, orange, lemon – Selection of cold brew coffees
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– Homemade granola bars – Traditional tea breads – Irish tea bread, banana bread, chocolate cake with butter & preserves – Lemon and chocolate madeleines – Fruit Skewers with honey & Greek yogurt dipping sauce – Lemon bars – Market fruit smoothies
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– House kettle chips – assorted flavor shakers, caramelized onion dip – Corn tortilla chips – queso dip, tomato salsa, guacamole – Sea salt pita chips – roasted garlic hummus, tzatziki – Assorted soft drinks
– Assorted seasonal tea sandwiches – Assorted scones with lemon curd – Chocolate dipped strawberries – French macarons – Sweetened iced tea
– Garden fresh vegetables – Vegan black bean hummus – Spicy tomato & feta hummus – Pimento cheese spread – Sea salt pita crisps – French baguette – Assorted juices
– Cake pops: Assorted flavors – Cupcakes: Devils food – double chocolate ganache, Red velvet – cream cheese icing, Vanilla – orange, vanilla buttercream
Select 3 of the following: – San Marzano tomato sauce, buffalo mozzarella, basil, kalamata olive – Mozzarella, wild mushrooms, truffle, prosciutto – Spicy chicken, mozzarella, roasted peppers, chimichurri – Smoked eggplant, onion, red bell pepper, oregano, feta – Beef donair, lettuce, tomato, onion, sweet garlic sauce – Pepperoni & Cheese – 5 cheeses
We cannot accommodate half-sandwich options. Snack selection will be the same for all to-go meals, regardless of sandwich selections. Additional snacks $5 per bag.
30 per box
All to-go meals include: House-made muffin, hard boiled egg, whole fresh fruit, individual yogurt, bottled juice, fresh brewed regular & decaf coffee & LOT 35 signature teas.
– Ham & cheese croissant OR – Tomato, feta & avocado spread croissant (served cold) OR – BLT, aioli, brioche bun
LUNCH - You can choose up to 4 sandwich options for your group. We cannot accommodate half-sandwich options. Snack selection will be the same for all to-go meals, regardless of sandwich selections. Additional snacks $5 per bag.
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All to-go meals include Mustard & mayonnaise (on the side).
Select 1 sandwich or entrée salad & 3 snacks
SANDWICHES – Falafel wrap, hummus, tzatziki, onions, tomatoes, lettuce – Chicken salad, celery, onions, grapes, croissant bun – House smoked turkey, cranberry chutney, sage aioli, brioche bun – Roast Alberta beef, mustard, caramelized onion aioli, aged cheddar, onion poppy seed roll – Egg salad, watercress, sourdough – House smoked ham, Swiss, honey mustard, pretzel baguette – Muffaletta, provolone, olives & pimento tapenade, arugula, focaccia
ENTREE SALAD – Kalamata olives, tomatoes, cucumber, red onions, olives, feta, bell peppers, romaine, olive oil and herb dressing OR – Crisp lettuce, scallions, tomatoes, bacon lardon, boiled eggs, cucumbers, blue cheese ranch (served on the side) Choice of one to be added to your salad: – Grilled chicken breast – Smoked tofu, chili salt
SNACKS – Potato chips – Granola bar – Chocolate chip cookie – Vegan chocolate cake – Brownie – Seasonal whole fruit
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
SOUPS & BOWLS – 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
SALADS & BOWLS – 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
ENTREES – 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
ENTREE SALADS – 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)
DESSERTS – 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
All of our lunch buffets include bakery fresh artisan rolls and butter and fresh coffee, decaffeinated coffee & LOT 35 signature teas.
For groups of less than 25, a $7 per person surcharge will apply.
– Chef’s soup of the day – Shaved red cabbage & apple slaw – Alberta potato salad, cornichons, shallots, parsley, mustard, rosemary vinaigrette – Baby greens salad, white balsamic dressing, lemon vinaigrette
Choice of 3 sandwiches: – Vegan wakame, sesame seaweed, tomato, miso sesame hummus, cucumber, crispy chickpeas, sweet potato – Chicken salad, celery, onions, grapes, croissant bun – House smoked turkey, cranberry chutney, sage aioli, brioche bun – Roast Alberta beef, mustard, caramelized onion aioli, aged cheddar, onion-poppy seed roll – Egg salad, watercress, sourdough – House smoked ham, swiss, honey mustard, pretzel baguette – Mufaletta, provolone, olives & pimento tapenade, arugula, focaccia – Vegan California sandwich, cucumber, avocado, chipotle hummus, roasted red peppers, bean sprouts – Lemon bars – Chocolate cookies – Market fruit salad
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– Arugula & beefsteak tomato salad, artichokes, Romano, lemon vinaigrette – Tomato & bocconcini salad, fresh basil, balsamic vinaigrette – Caesar salad – kale & romaine, garlic herb croutons, creamy lemon garlic, parmesan cheese – Mushroom ravioli, marsala braised beef, red fox fungi mushrooms, cipollini onions – Chicken piccata – Cheese tortellini, Parmigiana Reggiano alfredo sauce – Penne pasta, vine tomato, artichokes, kalamata olives, spinach, roasted garlic – Broccolini, sweet garlic & tomato compote – Tiramisu, lemon panna cotta, chocolate chip, ricotta cannoli’s
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– Potage de legumes, Alberta grains – Kale salad, red grapes, feta, sunflower seeds, cucumbers, blueberries, Alberta honey vinaigrette – Grain salad, roasted vegetables, herb vinaigrette – Cucumber salad with sour cream fresh dill and parsley – Grilled albacore tuna, fennel & grapefruit slaw, charred tomato coulis – Sous vide chicken breast, lentil & fava bean salad, warm sherry gastrique – Roasted cabbages, Romanesco, Brussel sprouts, kohlrabi, kale, herb oil – Toasted quinoa, mandarin, dried fruit, hazelnut, basil – Vegan chocolate cake – Market berry tart, lemon curd – Sliced fresh fruit
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– Broccoli & cheddar soup – Macaroni salad, green onions, creamy dressing – Redskin potato salad, celery, smoked bacon, eggs, scallions, grainy mustard dill dressing – Cabbage & apple slaw, cilantro, lime dressing – Craft cider roasted whole chicken, charred lemon, garden herbs – Smoked beef brisket, BBQ sauce – 7 beans & sweet corn succotash, charred tomato, cilantro – Sweet potato hash, roasted red pepper, sweet onions, lime crema – Creamy bacon macaroni & cheese – Buttermilk & cheddar biscuits – Seasonal crumble – Apple pie – Chocolate chip cookies
– Iceberg & kale salad, charred sweet corn, cumin dressing – Tomato salad, baby cucumber, red onions, cilantro, lime-mint vinaigrette – Bean salad, green onions, chipotle vinaigrette – Catalina style tortilla soup, lime, crispy tortilla stripes – Drunken beans, queso fresco, cilantro – Smoked chili rice – Warm mini flour tortillas, taco shells – Guacamole, jack cheese, sour cream, charred tomato salsa, pickled jalapeno, onions, lime Plus pick two taco fillings: – Pulled pork carnitas – Chili rubbed chicken – Crispy cod – Vegan tex mex cauliflower taco, lentil, turtle bean -Tres leche, Mexican cookies, coffee sugar dusted churros, abuelita chocolate sauce
– Beer cheese soup, pretzel croutons – Cucumber salad, fresh dill & parsley, sour cream dressing – Potato salad, cornichons, parsley, shallots, mustard, cider vinaigrette – Beet salad, shaved onions, chopped herbs, red wine vinegar – Pretzel buns, salted butter, beer mustard – Chicken schnitzel, mushrooms, onions – Bratwurst, sauerkraut – Baked alpine spatzle, caramelized onions, gruyère cheese – Pork kassler, mustard seed dunkel glaze – Roasted seasonal vegetables – Black forest trifle, mini Berliner donuts, apple strudels
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– Seafood chowder – Salad maison, baby green salad, red wine vinaigrette – Watercress & endives, candied walnuts, pear, blue cheese, cranberry dressing – Roasted cauliflower and carrot salad, pumpkin seeds, herb vinaigrette – Assorted Canadian cheeses & local cured meats – Alberta beef striploin roast, confit garlic jus, chimichurri – Rotisserie chicken, garlic butter – East coast mussels, scallion butter, Okanagan chardonnay, charred lemon, parsley – French fries, curds, rich gravy – Garlic & herb roasted local potatoes – Braised rainbow carrot, glazed squash, pumpkin seed gremolata – Tarte au chocolate & caramel, macarons, profiteroles
– Assorted slider buns and mini rolls – Cabbage slaw, grainy mustard vinaigrette – Chopped salad: iceberg chiffonade, tomato, pickled onion, b&b pickles – Sliced cheeses: aged cheddar, Swiss, brie, blue cheese – Chicken salad, grapes, granny smith, scallion – Nordic shrimp salad, lemon aioli – Chicken noodle soup – Baked beans – Kettle chips – Aioli, maple mustard, chipotle aioli, pesto Plus pick two fillings: – Stanley’s Smokehouse pulled pork – Mini beef patty – Chickpea & lentil patty – Crispy chicken – Herb marinated grilled chicken thighs – Apple crumble, chocolate fudge brownies, raspberry streusel bars
Select 1 soup, 3 salads, 4 main dishes & 3 desserts. Additional items +$5 per item, per person
SOUPS – Butternut squash soup, spiced pumpkin seeds – Chicken noodle soup – Charred leek and potato – Roasted tomato soup, herb oil – Carrot and ginger soup, garlic chips (vegan) – Foraged mushroom soup, truffle, sourdough croutons
SALADS – Creamy cucumber salad with fresh dill, parsley, sour cream – Tomato & bocconcini salad, olive oil aged balsamic vinegar – Potato salad, cornichons, parsley, shallots, mustard, apple cider vinaigrette – Cabbage and apple slaw, cilantro, lime dressing – Caesar salad, garlic dressing, croutons, parmesan, smoked bacon – Baby greens salad, white balsamic dressing, lemon vinaigrette – Grain salad, roasted vegetables, herb vinaigrette – Warm potato salad, cornichon, sweet onion, mustard seed emulsion – Israel couscous Mediterranean salad, herb vinaigrette – Vegan Cobb salad, crispy Cajun tofu
MAIN DISHES Land – Tandoori chicken, raita sauce, mint chutney – Kung Pao chicken, peppers – Butter chicken, raita, naan – Whole roasted chicken, preserved lemon, garlic & herb butter – Grilled herb chicken breast, blistered vine tomatoes, charred scallion pesto – Grilled flank steak, chimichurri sauce – Lemon pepper beef – Beef meat loaf, brioche, herbs, Okanagan fruit ketchup – Smoked beef brisket, BBQ sauce Sea: – Seared seasonal whitefish, olives, warm tomato vinaigrette – Seafood hotpot, tomato and fennel broth – Seared steelhead trout, leek fondue, warm champagne vinaigrette Vegetarian: – Mashed fingerling potatoes, capers & herbs – Mixed bean cassoulet – Creamed corn polenta, parmesan cheese – Seasonal roasted vegetables, balsamic glaze – Potato, chickpea & eggplant curry, garlic naan – Mashed fingerling potatoes, capers and herbs – Baked penne pasta, cherry tomatoes, olives, artichokes, tomato sauce, asiago cheese – Cheese tortellini, pesto cream sauce, spinach, asiago – Warm potato salad, cornichon, sweet onion, mustard green emulsion – Roasted Alberta potato medley, Cajun butter, thyme – Seasonal vegetable medley – Vegetable chop suey, bean sprout, cashew – Egg fried rice – Cardamom scented basmati rice – Toasted quinoa, dried fruits – Alberta grain bowl, roasted pumpkin, pickled pearl onion, sautéed mushrooms, crispy kale, seed gremolata, turmeric aioli – Paneer curry, eggplant, capsicum, garbanzo
DESSERTS – Lemon cheesecake – Seasonal crumble – Apple pie – Brownies & blondies – Fruit salad – Chocolate vegan cake – Red velvet cupcakes – Profiteroles & éclairs – Sliced seasonal fruits – Chocolate chip, oatmeal raisin & shortbread cookies – Vegan cheesecake, salted caramel fudge – Vegan chocolate mousse trifle
Each item must be ordered by the dozen. Hor d'oeuvres can be tray served or stationed.
– Smoked pulled chicken, pickled onions, gruyère, chipotle sour cream – Smoked duck, horseradish cream, toasted brioche – Chicken paté, crostini, apple jam
72 per dozen
– Beef carpaccio, garlic aioli, capers, radish – Beef tartare, beet, caper, shallot, brioche – Roast beef, bleu fumé mousse, pickled enoki mushroom, brioche
84 per dozen
– Spicy tuna tartare, mango cucumber salsa, wonton crisp – Gazpacho, shrimp shooter – Pumpernickel, smoked salmon mousse, chive crème fraiche, crispy capers
– Prosciutto melon ball skewer – Pork rillettes, apple chutney, pumpernickel – Deviled Alberta farm eggs, bacon, radish, chive crème fraiche
60 per dozen
– Tomato-mozzarella, herb toast, balsamic onion, basil – Whipped brie cheese, pear, almonds, beet tart – Smoked mushroom, goat cheddar snow, choux
– Tomato tofu, skewer, fresh basil – Beet tartare, avocado-lime – Cucumber tomato gazpacho
– Pulled jerk chicken slider, pineapple slaw – Chicken spring roll, scallion-hoisin sauce – Tandoori chicken kabob, cucumber raita
– Mediterranean beef kabob, tzatziki – Mini Alberta beef sliders – Beef & game tourtière croquette, house maple ketchup
86 per dozen
– Baked oyster, boar bacon, charred poblano, pickled onion – Crispy Malibu coconut shrimp, orange-horseradish marmalade – Salted cod croquettes, tartar sauce
– Stanley’s Smokehouse pulled pork, sweet & sour slaw, bbq sauce – Char siu pork belly bao bun, pickled vegetables – Sausage roll, house mustard
– Truffle mac & cheese croquette – Caramelized onion tart, pine nut crumble, fennel slaw – Mushroom tart, asiago cheese, garden herbs
– Vegetable spring rolls – Vegetable samosa, mint chutney – Stuffed cremini mushroom, lentils & spinach, crumb, vegan cheese
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PASSED CANAPES – Smoked duck, horseradish cream, toasted brioche – Smoked mushrooms, goat cheddar snow, choux – Caramelized onion tart, pine nut crumble, fennel slaw
SALADS IN MASON JARS – Potato salad, cornichons, parsley, shallots, mustard, apple cider vinaigrette – Baby greens & frisee, cucumbers, tomatoes, white balsamic dressing – Alberta grain salad, roasted vegetables, herb vinaigrette
APERO – Local & house made charcuterie – Hot smoked steelhead trout – Small producer cheeses – Chutney, grapes, house mustard – House pickled vegetables – Baguette, rye, brioche
CARVING STATION – 24 hour slow roast Alberta prime rib, Vancouver Island sea salt rubbed – Burli buns, pan jus – Horseradish, house mustard
MAIN DISHES – Lamb donair, mini pitas, hummus, baba ganoush, sweet garlic sauce – Beef meat balls, smoked tomato sauce, garlic bread, asiago – Roasted Alberta heirloom carrots, local honey
DESSERTS – Red velvet cupcakes – Alberta honey cakes – Apple cinnamon bread pudding – Tanariva chocolate mousse
Minimum 50 guests required. Includes 1 Chef per 100 guests
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COLD – Vegetables & dips – Cabbage & apple slaw, cilantro, lime dressing – Potato salad, whole grain mustard, chives, vinegar – Tortilla chips, cheddar cheese sauce, salsa, green onion, jalapeno
HOT – Pogo corndogs & veggie corndogs, honey mustard – House made sausage rolls – Chicken wings, spicy, bbq, blue cheese dip – Smoked bbq brisket, cornbread – Jalapeno cream cheese poppers, tomato jam
DESSERTS – Two-bite brownies – Mini apple pies – Frozen ice cream favourites – Sliced watermelon
Minimum 20 guests required
All enhancement stations serve 20 guests per order. Reception stations must be ordered in conjunction with other reception menus or added to your dinner buffet.
360 per station
– Edamame hummus, vegan black bean hummus, roasted pepper dip, olive tapanade – Pita chips, mixed olives, marinated feta, caraway-sumac lavosh
550 per station
– Chilled jumbo prawns, shucked oysters, scallop ceviche, snow crab claws, poached mussels – Hot smoked steelhead trout, lemon wedges – Horseradish cocktail sauce – Remoulade, lime mustard sauce, red wine mignonette
385 per station
– Yukon potato fries, sweet potato fries, waffle fries, cheese curds, poutine gravy – Beef Chili, Montreal smoked meat, duck confit, sautéed peppers, onion, pepperoni – Ketchup, roasted garlic aioli Vegan gravy available upon request, 5 days notice required
540 per person
– Steamed BBQ pork buns, har gaw, sui mai, vegetable spring rolls, chicken spring rolls, shrimp & egg fried rice – Ginger beef, Chinese bbq chicken, green onions, sesame seeds, sriracha sauce
– Pork carnitas, spiced rubbed chicken, crispy cod – Cauliflower, adobo marinade – Warm mini flour tortillas, roasted tomato salsa, guacamole, jack cheese, sour cream, lime, shredded iceberg, pickled onion
500 per station
– Paella pans filled with chicken, shrimp, mussels, clams, lobster, chorizo, peas, garlic, peppers, tomatoes, saffron rice
450 per station
– Sesame teriyaki chicken – Sweet & sour shrimp – Mongolian style beef – Carrot salad, golden raisins, sesame, rice wine, vinaigrette – Cucumber , chili & onion salad, chopped cashews, bibb lettuce, pineapple salsa, crispy wonton strips
– Chicken & andouille gumbo – Vegetarian sausage jambalaya – Crawfish ettoufee Louisiana dirty rice – White fish po’boy rolls – Hush puppies
– Sticky sushi rice – Ahi tuna poke, terriyaki beef, chicken karaage, mapo tofu – Pickled ginger, edamame, seaweed, sesame seed, mango – sweet potato, crispy chickpea, kale chiffonade, cilantro, crispy wonton – Sesame dressing, yuzu vinaigrette, kewpee mayo, sriracha
21 per person
– Potato salad, cornichons, parsley, shallots, mustard, apple cider vinaigrette – Romaine, bacon, croutons, parmesan dressing – Napa cabbage salad, mint, red onions, sherry dressing – Arugula, spinach, butter leaves – Shoots, tomatoes, cucumbers, red onions, seeds – Lemon vinaigrette, cider dressing, balsamic vinaigrette
29 per person
Includes a chef for 2 hours – Gemelli, gnocchi, tagliatelle, rice penne – Tomato sauce, alfredo sauce, pesto – Marsala braised beef, grilled chicken breasts, garlic shrimps – Mushrooms, sundried tomatoes, roasted red peppers, sweet onions – Olives, spinach, broccoli, zucchini – Parmesan , asiago, bocconcini, chili flakes – Cheesy garlic bread, focaccia
22 per person
– Canadian mussels – White wine, onions, garlic, leeks, parsley, lemon – Tomato sauce, garlic, chili flakes, parsley – Garlic bread
185 per board
Venison, salami, coppa, chimney sticks, bison sausages, prosciutto, house cured ham, speck, baguette, pickled vegetables, condiments
Serves 10 guests
5 varieties of assorted small farm cheese producers, baguette, grapes, chutney
125 per platter
Ripe melons, market fruits
Seasonal raw & pickled vegetables, buttermilk herb dip, hummus
76 per dozen
Horseradish cocktail, remoulade sauce, lemon
On the half shell, freshly grated horseradish, mignonette sauce, tabasco, lemon wedges
160 per platter
Lemon, capers, onions, remoulade sauce, baguette
Roast turkey & cheddar, ham & swiss, egg salad
120 per dozen
18 per person
Buffalo, Jamaican jerk, bourbon bbq, carrots & celery sticks, blue cheese, ranch (4 chicken wings per person)
2100 per station
Jus, horseradish, house made buns Serves 100 guests
70 per bowl
Peanut free Serves 10 guests
Freshly popped
30 per bowl
– House made kettle chips, chili salt – Mini pretzels, & Waldhaus mustard – Toritlla chips & salsa – Whole wheat pita chips & tzatziki
All sweet ending stations serve 25 guests per order.
460 per station
– Fresh market berry tarts – Chocolate ganache tarts – Apple crumble pie – Lemon brulee tarts – Pumpkin pies
Choice of two: – Creamy milk chocolate – Hazelnut milk chocolate – White chocolate – Bittersweet dark chocolate – Ruby chocolate Served with strawberries, pound cake, brownies, pretzel rods, marshmallows, rice crispy squares
390 per station
– Salted caramel chocolate bites – Pistachio and cherry financier – Pear almond tarts – Lemon meringue tarts
80 per dozen
– Chocolate cupcake – Red Velvet Cupcake – Carrot Cupcake – Lemon Cupcake – Vanilla Raspberry Cupcake
78 per dozen
– Salted caramel chocolate bites – Pistachio and cherry financier – Pear almond tarts – Lemon meringue tarts ( Can be stationed or tray served)
400 per station
– Mexican donuts (churros), abuelita chocolate – Fried noodles, caramel sauce – Donut holes, cinnamon sugar dusted
– Assorted meringue, vanilla, strawberry, pistachio, lemon – Bourbon vanilla diplomate cream, lemon curd, strawberry mascarpone, pistachio ganache – Raspberry compote, chocolate sauce, caramel sauce, vanilla custard sauce – Sprinkles, chocolate shavings, vanilla crumb, dried berries
All of our plated dinners include bakery fresh artisan rolls, butter & fresh coffee, decaffeinated coffee & LOT 35 signature teas.
Pre-selected entrée choice is an additional $5 per person charge and selections are due 5 days in advance of your event, to a maximum of 3 choices.
All prices are subject to 5% GST. 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.
120
Plated dinner featuring some of our signature dishes from the Castle’s restaurants
GRAPES CHARCUTERIE| BAR | CELLAR – house smoked & cured meats, small producer cheeses, mustards, chutney, pickled vegetables, baguette served family style
WALDHAUS RESTAURANT – House smoked trout, fingerling, frisée, orange mustard dressing
THE VERMILLION ROOM – Soupe a l’oignon, caramelized onions, sherry, baguette
CASTELLO ITALIANA – Caprese, Alberta tomatoes, basil pesto, sea salt, buffalo mozzarella
1888 CHOP HOUSE – Smoked Alberta beef tenderloin, bacon crumble, mushroom, Madeira jus
CASTELLO ITALIANA – Tiamisu, mascarpone mousse, lady fingers, chocolate, coffee liqueur
3 COURSE 96 per person 4 COURSE 115 per person
Speak to your Conference Service Manager for additional course pricing
SOUP – Creamed cauliflower, parmesan crisp – Maple roasted carrot and brie, chips – Roasted tomato and mascarpone soup, sourdough croutons – Roasted parsnip and pear, chips – Sweet potato and vegan yogurt, toasted coconut – Butternut and local cider, spiced apple
SALAD – Market baby greens, cherry tomatoes, cucumbers, pickled onions, radishes, white balsamic dressing – Caesar, romaine, parmesan cheese, croutons, bacon, garlic & lemon dressing – Kale, spinach & frisee, poached pears, candied pecans, sherry vinaigrette – Seasonal mixed greens, butternut puree, goat cheese, sunflower seeds, citrus vinaigrette – Arugula & radicchio, poached Okanagan apple, smoked blue cheese, candied walnuts, sherry vinaigrette – Frisee & arugula, ricotta, caramelized beets, spiced pumpkin seeds, cider honey vinaigrette – Vegan roasted baby beets, mixed greens, sweet pea puree
CHEESE – Selection of three Canadian cheeses, grapes, dried fruit, house made baguette
COLD APPETIZERS – Smoked Tofino albacore tuna loin & tartare, pea shoots, charred baguette, lemon aioli – Sweet potato & Alberta potato terrine, caramelized apple puree, arugula & radish salad – Local duck rillettes & house smoked breast, Saskatoon berry chutney, baguette, shoots – Steelhead trout tartare, smoked & rillettes, pickled cucumber salad, bannock croutons, herb aioli – Vegan mushroom & chestnut pate, tarragon, fermented cranberries – Vegan mushroom & chestner pate, savoury seed crumble, fermented cranberries, frisee
HOT APPETIZERS – Slow braised Alberta beef short rib, whipped parsnip, chimichurri – Seared scallop, pork belly lardon, cauliflower puree, sherry gastrique, shoots – Roasted butternut squash ravioli, duck confit, herb crème fraiche, rich duck glazed – Warm mushroom tart, chestnut puree, pickled shimeji, balsamic glaze
PALATE CLEANSER – Saskatoon berry & local honey nectar – Cranberry & prosecco – Lime & mint Served in martini glass Served on an ice brick+$13 per person – minimum 7 days advance notice Served on a Maple Leaf Ice Brick +$18 per person – minimum 7 days advance notice
ENTREES The following plated dinners are accompanied by market heirloom vegetables Land – Truffle butter roasted chicken breast, mashed fingerling potatoes, charred heirloom carrots, buttered green beans, natural jus – Alberta beef tenderloin, red fox mushrooms, asparagus, beef tallow mash, Okanagan cabernet jus – Slow braised beef short rib, Alberta farro, cipollini, squash, charred Brussel sprouts – Frenched pork chops, creamy polenta, garlic broccolini, apple mustarda, pan glaze – Slow braised farms lamb shank, merguez cannellini bean cassoulet, grilled rapini – Birch syrup glaze duck breast, duck, confit, yam puree, radish, asparagus, cherry jus – Ginger bread crusted venison loin, golden beet puree, glazed turnips, dark chocolate jus Sea – Slow roasted steelhead trout, potato rosti, buttered green beans, fennel watercress slaw – Seasonal west coast white fish, warm lentil salad, fennel, radish, preserved lemon emulsion – Soy and maple glazed white fish, cauliflower puree, king mushrooms, asparagus, citrus emulsion (seasonal) Vegetarian – Goat cheese & herb croquettes, warm lentil & pea salad, charred butternut, apple slaw – Caramelized onion tart, pine nut crumble, green house tomato chutney, fennel & mustard seed slaw – Butternut squash ravioli, sautéed wild & cultivated mushrooms, truffle butter sauce, fresh herbs – Fondant potato medallion, porcini mushroom, asparagus, sauce soubise Vegan – Cured & smoked eggplant tenderloin, red fox mushrooms, asparagus, olive oil mash, Okanagan cabernet vegan jus – Crispy tofu steak, shiitake mushroom, Yu Choi, sticky rice cake
DESSERTS – Strawberry cheesecake, shortbread crumble, mascarpone cream, strawberry pearls – Infinite vanilla, Vanilla dacquoise, vanilla cream, ivory ganache, vanilla mousse, cookie crumble – Pear caramel slice, Dulce chocolate cream, caramelized pears, blood orange yolk – Chocolate sour cherry tart, Chocolate crisp, chocolate cremeux, cherry confit – Citrus blast, Coconut & lime mousse, lemon curd, green tea coconut sponge – Vegan orange almond cake, apple jam, fresh seasonal berries
To add to your Plated Set Menu Dinner.
– Slow Roasted Alberta Beef Tenderloin – $25 – Pan Seared Steelhead Trout – $15 – Lemon Garlic Marinated Shrimp – $20 – Herb Marinated Chicken Breast – $10 – Braised Alberta Beef Short Rib – $15 – Butter Poached Lobster Tail – $35
THE VERMILLION ROOM – PRIME RIB – $25 – The Vermillion Room’s 45 day dry aged prime rib, roasted garlic whipped potatoes, braised local carrot, horseradish cream, au jus
1888 CHOP HOUSE – $30 – 1888 Chophouse’s bison tenderloin, Beef tallow whipped potatoes, local farmed heirloom vegetables, braised cipollini onion, brandy peppercorn cream sauce
CATELLO ITALIAN – $15 – Castello’s veal parmesan & gemelli pasta tomato coulis, parmesan cheese, basil, parsley
THE VERMILLION ROOM – $18 The Vermillion Room’s beef bourguignon, house bacon, mushrooms, red wine jus, roasted potatoes
All of our dinner buffets include bakery fresh artisan rolls and butter and fresh coffee and decaffeinated coffee and LOT 35 signature teas.
A minimum of 50 guests is required. Price includes 2 Chef attendants for 2 hours.
195
– Venison, pâté, wild mushroom pâté, smoked bison, venison salami, house smoked duck breast – House made baguette, chutney, house mustard – Grain and lentil salad, tomatoes, cucumbers, herb vinaigrette – Green pea, radish salad with mint vinaigrette – Potato salad, cornichons, parsley, shallots, mustard & rosemary vinaigrette – Baby greens & kale, white balsamic dressing & sherry vinaigrette – Bison tartare, house kettle chips, pickled egg yolk – Clear duck & sherry consommé, ribbon vegetables – Bison, partridge & foie gras tourtiere, orchard fruit ketchup – House smoked boar belly & house game sausage, braised red cabbage – Braised wild game stew, mushrooms, pearl onions, Saskatoon berry, rosemary – Brown butter mashed potatoes – Gemeli pasta, foraged mushroom, braised salsify, ramp, garlic scape pesto – Charred carrots, beets, squash, onions – Dry aged Alberta beef hip – Roasted garlic, bone marrow butter, jus – House mustard, sea salt, burli buns – Deep dish apple & rosemary pie – Seasonal crumble – Warm sour cherry chocolate cake – Saskatoon berry & pear frangipane tart – Carrot cake
160
– Baby greens salad, white balsamic dressing, lemon vinaigrette – Grain salad, roasted vegetables, herb vinaigrette – Potato salad, whole grain mustard, chives, vinegar – Cabbage & apple slaw, cilantro, lime dressing – Local smoked & cured meats, artisan cheeses – Pickled vegetables, chutney – House baked buns, buttermilk biscuits, corn bread – BBQ spiced roasted whole chicken – Herb & citrus cedar roasted steelhead – Stout braised beef stew, mushrooms, pearl onions, rosemary – Jumbo Prawn Provençale – Rice, lentil, farro, charred corn, cranberries, herbs – Seasonal heirloom vegetables – White cheddar mashed potatoes
Choice of two Alberta farm carving stations: – Alberta pig porchetta, chimichurri, house mustard – 35-day aged hip of beef, horseradish, mustard, rosemary jus – 35-day aged AAA bone in rib-eye, horseradish, mustard, jus – Alberta small farm bone in leg of lamb, mint jus, mustard
– Chocolate verrines – Lemon cheesecake – Alberta honey cake – Saskatoon berry tart – Chocolate raspberry cake
105
Create your own dinner buffet includes: – Charcuterie & cheese board – Raw & pickled vegetables, buttermilk dip, hummus – Roasted Alberta potatoes, seasonal vegetables, rice pilaf
In addition to your selection of the following: 1 soup, 3 salads, 3 main dishes & 3 desserts Additional items can be added +$8 per additional item, per person
SOUPS – Minestrone, garlic croutons – Maple carrot, brie emulsion, carrot chips – Parsnip, cider, spiced pear, candied pecans – Slow roasted tomato, mini grilled cheese croutons – Seafood chowder – BC mushroom consommé, shiitake, kale, daikon -Alberta potato and leek chowder, bacon, sourdough croutons
SALADS – Tomato baby bocconcini salad, olive oil, aged balsamic vinegar – Green pea, radish salad, mint vinaigrette – Cabbage & apple slaw, cilantro, lime dressing – Grain salad, roasted vegetables, herb vinaigrette – Baby green salad, white balsamic dressing & lemon vinaigrette – Potato salad, whole grain mustard, chives & vinegar – Caesar salad, garlic dressing, croutons, parmesan, bacon
MAIN DISHES Land – Slow roasted Alberta beef striploin, caramelized onion, red fox fungi, chimichurri – Slow braised beef short rib, warm farro & brussels sprout salad, tomato concasse, red wine reduction – Smoked chicken breast, wilted kale, charred peaches, Rye jus – Roasted chicken legs, roasted garlic cream sauce, parsley salad – Overnight roasted pork loin, maple mustard glaze – Braised pork belly, mixed beans cassoulet, double smoked bacon – Alberta beef cottage pie, Yukon gold potato, sourdough bread gratin Sea – Canadian seafood Newburg, buttery puff pastry – Hot smoked steelhead trout, edamame bean & corn succotash Vegetarian – Spinach and ricotta manicotti, tomato coulis, mozzarella – Cavatappi pasta, charred broccolini, preserved lemon, roasted garlic cream
DESSERTS – Strawberry Bavarian cream coupe – Lemon tarts – Carrot cake bites – Crunchy mango chocolate cake – Saskatoon berry bread & butter pudding – Strawberry yogurt mousselines – Chocolate raspberry cakes – Profiteroles – Red velvet cupcakes
175
A minimum of 60 guests A maximum of 200 guests
Step back in time to the 16th century England & enjoy an evening of merriment. Under the guidance of the King’s Lord, Chamberlain and the bagpiper, the tone is set for a truly memorable evening. Loyal footmen deliver one King’s Crown load to each table: the loaf is portioned into piece and the lucky soul who recieves the piece containing “the jewel” (dried fruit) will be crowned the head of the table. Menu prices include both Lord Chamberlain & bagpiper plus a maximum of 8 head table costumes. Menu prices also include Fairmont Banff Springs costumed service staff. Menu served family style.
– King’s crown loaf (dried fruit token) – Whole seasonal fruit – Farmhouse cheese board – Prawns, dauce egre sauce – Lamb scotch broth with barley and swede – Roasted chicken legs with garlic, lemon and parsley – Grilled mint scented lamb chops – Slow & low smoked BBQ pork ribs – Buttered Alberta Kennebec potatoes – Honey & rosemary roasted root vegetables – Dundee cake, apple wellington
Enhance the Feast – $23 – Spit roasted whole Alberta pig
A minimum of 100 guests
MARITIMES – Seafood chowder – New Brunswick potato salad, cornichons, shallot, mustard emulsion – Chop Salad, red onion, tomatoes – Lamb & beef donair, pita, sweet sauce – East Coast Mussels, wine, butter, garlic, parsley, grilled focaccia – Red wine chocolate steamed pudding – Maritimes blueberry apple cobbler Décor: miniature lighthouse, lobster traps, nets & seashells
QUEBEC & ONTARIO – Split pea & ham soup – Seasonal greens, Niagara peninsula vinaigrette – Assorted local cheeses & charcuterie, mustards, chutneys, grapes, fresh bakery bread – Cast iron tourtière, buttery crust, orchard fruit ketchup – Duck poutine, confit, curd, foie gras port sauce – Small producer heirloom vegetables – Strawberry & rhubarb tarts – Pudding chomeur Décor: cascading fountain, wrought iron fencing, urns & topiaries
MANITOBA, SASKATCHEWAN, ALBERTA – Quinoa & wild rice salad, high bush cranberries, roast sweet potatoes – Green pea, radish salad, mint vinaigrette – House ham, venison salami, bison sausages, baguette – Smokehouse BBQ brisket – Rotisserie Hutterite chicken, honey lemon jus – Peaches & cream “skillet” corn bread, cilantro – Roasted Kennebec potatoes, butter & thyme – Smoked cheddar mac & cheese – Alberta honey cake – Saskatoon berry bread & butter pudding Décor: hay bales, wagon wheel, saddle & antique farm equipment
BRITISH COLUMBIA & TERRITORIES – Cold smoked gravlax of steelhead trout – Poached shrimp salad, lemon zest, fennel, tarragon – Cedar planked & birch syrup roasted steelhead trout – West coast white fish casserole, beluga lentil, tomato onion jam, pickled sea asparagus – Seasonal vegetables – Minted nanaimo bar – Cherry pie Décor: ice carved Inukshuk, snowshoes, Rundle rock, faux snow drifts, “diamonds” & “gold”
Experience an unrivaled evening surrounded by unique décor bringing together these diverse regions of Canada, including 10 centerpieces of wrought iron animals on greenery & berries with candles. Speak to your Conference Service Manager for additional décor enhancements.
165
Minimum of 100 guests
PASSED CANAPES – Smoked duck, horseradish cream, toasted brioche – Prawn ceviche, avocado mousse – Smoked mushrooms, goat cheddar snow, choux
GRAPES CHARCUTERIE | BAR | CELLAR – Torched raclette cheese, warm potato salad, gherkins, speck – Rillette, pâté, salumi, prosciutto – Canadian small cheese producers, chutney – Pickled vegetables, mustard. baguette
WALDHAUS – Obatzda, speck, pretzel crostini – DIY spätzle station, pulled chicken, bratwurst sausages, chicken gravy, sautéed green onions, shredded gruyère cheese – Cedar roasted steelhead trout, herb & lemon marinade
1888 CHOP HOUSE – Signature beef tartare, egg yolk, crispy potato skins – 35-day aged bone in prime rib, bone marrow butter
CASTELLO ITALIANA – Tomato baby bocconcini salad, olive oil, aged balsamic vinegar – Black truffle & parmesan grissini sticks – Tagliatelle, forest mushrooms, ricotta, tomatoes, parmesan
THE VERMILLION ROOM – Tarte au chocolat & caramel, macarons, tarts aux citrons brulée
Following prices include one Chef attendant for 2 hours, additional Chefs are 75 per hour, per Chef. Chef attended stations must be ordered in conjunction with a dinner buffet and are not to be substituted for dinner.
1550 per station
Apple sage mustarda, chimichurri (serves 75 guests)
1400 per station
– Stanley’s smokehouse BBQ sauce – Slider buns, corn tortilla, corn & pickled onion succotash – Red cabbage slaw
Jus, horseradish, house made buns
– Sumac and harissa rubbed, mint jus (serves 20 guests)
375 per station
– Cranberry sauce – Brioche stuffing – Sage gravy (Serves 25 guests)
740 per station
Bone out, honey aioli (serves 50 guests)
675 per station
Natural pan jus (serves 20 guests)
Lemon thyme butter sauce (serves 25 guests)
800 per station
– Jus – Horseradish – Yorkshire pudding (serves 25 guests)
600 per station
– Chilled soba noodle salad – Yuzu-apple ponzu (serves 15 guests)
425 per station
– House BBQ sauce – Buttermilk biscuits (serves 25 guests)
For groups when the host is paying for all beverage consumption. Host bar pricing does not include GST or the 20% surcharge.
Guests purchase their own beverages from a cashier/ bartender, provided by the Hotel. Cash bar prices do include GST and the 20% surcharge.
It is the policy of Fairmont Banff Springs to serve alcoholic beverages in a responsible and professional manner at all times. Fairmont Banff Springs will adhere to all applicable laws and regulations as they pertain to the service of alcohol to under age or intoxicated persons. The hours of alcoholic beverage service at Fairmont Banff Springs are 10:00 am to midnight, for event functions.
For when guests are hosting a reception in their suite and is arranged with our In-Room Dining department. A charge of $7 per person includes appropriate glassware, cocktail napkins, ice & garnishes. If a bartender is required for a function, a labour charge of $120 will apply.
NOTE: Any reception on a hotel guest floor in a guestroom must end by 11:00 pm.
If you would like to speak to the hotel sommelier about pairing wines with your menu selections, or additional selections available from our extensive cellars, please speak to your Conference Services Manager.
A minimum sale of $400 per bar, per hour are required or a labour charge of $120 per bar will be applied. Host bar prices do not include surcharge and GST.
If you are looking for a signature cocktail to match your events theme, our in-house mixologists can present various options for you to choose from. Please speak to your Conference Services Manager for more information.
Finlandia Vodka Beefeater Gin Bacardi White Rum Canadian Club Rye The Famous Grouse Scotch Arette Blanco Tequila Jim Beam Rye Martini Rosso Vermouth
Please speak to you CSM if you would like to add the sparkling wine to your bar.
Chandon Blanc de Noir (750ml)
Tito’s Vodka Plymouth Gin Bacardi White Rum Bacardi 8 Year Rum Lot 40 Rye Chivas Regal Scotch Casamigos Silver Tequila Maker’s Mark Bourbon Martini Rosso Vermouth
159
Moet & Chandon Brut (750ml)
13
Belvedere Vodka The Botanist Gin Bacardi White Rum Bacardi 8 Year Rum Casamigos Resposado Tequila Woodford Reserve Bourbon Macallan Double Cask 12
163
Veuve Cliquot Brut (750ml)
10
Cellar Selection
Kahlùa Bailey’s Irish Cream Hennessy VS Grand Marnier Campari Amaro Montenegro Aperol Cointreau Disaronno Jagermeister Martini Dry Sec Martini Rosso Sambuca
6
Assorted Soft Drinks and Juices
Sparkling Mineral Water – (350ml)
70
All punches serve 25 guests per order
150
* Please speak to your Conference Services Manager to confirm seasonal availability
1.5oz Oloroso Sherry 1oz Vodka 0.75oz Pasteurized Lime Juice 0.25oz Simple Syrup Garnish: Dehydrated Lemon Disk
* Please speak to your Conference Services Manager to confirm seasonal availability.
Banff Springs Signature drink 1.5oz Rundle Gin 0.5oz Lillet Blanc 0.5oz St. Germain 3 Dash Plum Bitters Garnish: Lemon Zest on Rim
21
2oz Makers Mark 0.25oz Giffard Caramel Cognac 2 Dash Angostura Bitters Garnish: Dehydrated Orange disk
2oz Bulleit Rye 0.75oz Antica Formula 0.25oz Amaro Nonino 1 Bsp Campari 2 Dash Angostura Garnish: 2 Morello Cherries on a skewer
20
1oz Gin or Vodka 0.5oz Pasteurized Lemon Juice 0.75oz Honey Water* 2 oz Sparkling wine Garnish: Dehydrated Lemon Disk
1oz Gin 0.75oz Campari 0.5oz Aperol 0.75oz Sweet Vermouth Infused w/Coffee Beans Garnish: Lemon zest
(Please speak to you CSM if you would like to add the sparkling wine to your bar.)
112
Tito’s Vodka Plymouth Gin Bacardi White Rum Bacardi 8 Year Rum Lot 40 Rye Chivas Regal Scotch White Casamigos Silver Tequila Maker’s Mark Bourbon Martini Rosso Vermouth
196
Belvedere Vodka The Botanist Gin Bacardi White Rum Bacardi 8 Year Rum Casamigos Resposado Tequila Woodford Reserve Bourbon Macallan Double Cask 12 years Martini Rosso Vermouth
200
Vegetarian (VEG) | Vegan (V) | Gluten-Free (GF) | Dairy-Free (DF) | Nut-Free (NF) | Contains Nuts (N) | Contains Dairy (D) | Kosher (K) | Halal (H)
Loxton Sparkling (Australia) 29 Ariel Chardonnay (USA) 45
59
Canella Prosecco DOC (Italy) 68 Chandon Blanc de Noir (USA) 85 Trius Brut (Canada) 90
Bruno Paillard Première Cuvée Brut (France) 188 Dom Pérignon Brut 2009 (France) 485 Moët & Chandon Brut (France) 159 Veuve Clicquot Brut (France) 163
CedarCreek Estate (Canada) 68 Coltorenzio Lumo (Italy) 77 Gustave Lorentz Organic (France) 96 Kettle Valley Blush (Canada) 90 Mission Hill, Estate Series (Canada) 63
Cakebread Sauvignon Blanc (USA) 125 Château Argadens (France) 82 Domaine Delaporte Sancerre (France) 89 Lake Breeze (Canada) 77 Mission Hill, Estate Series (Canada) 63 Whitehaven (New Zealand) 72
Sparr Reserve (France) 71 St. Urban-Hof “Urban” (Germany) 63 Vineland Semi Dry (Canada) 68
J. Drouhin Macôn Villages (France) 68 Louis Jadot Chablis (France) 108 Mission Hill, Estate Series (Canada) 63 Rombauer Carneros (USA) 144 Sonoma Cutrer (USA) 95 Wente Morning Fog (USA) 72
CedarCreek Estate, Gewurztraminer (Canada) 63 Honoro Vera Blanco (Spain) 63 Paul Mas, Viognier (France) 63
Honoro Vera Rose (Spain) 63 Mission Hill Estate Series, BC (Canada) 63 Peyrassol, Provence (France) 84
Galil Mountain Viognier 58
Frog’s Leap (USA) 111 Masserua Surani Heracles Primitivo (Italy) 71 Ridge East Bench (USA) 85 Wente Beyer (USA) 77
Château Gadou Grande Lignée (France) 68 Luigo Bosca Reserve (Argentina) 68 Tinto Negro Limestone (Argentina) 72
Culmina Hypothesis (Canada) 160 Mission Hill Estate Series, Cabernet & Merlot(Canada) 63 Montes Alpha M (Chile) 221 Osoyoos Larose Le Grand Vin (Canada) 143
Joseph Drouhin, Bourgogne (France) 72 Oyster Bay (New Zealand) 65
Blasted Church (Canada) 92 Duckhorn Decoy (USA) 116 Zenato Sansonina (Italy) 132
Beaulieu Vineyards (USA) 113 Fox Glove (USA) 86 Joseph Phelps (USA) 220 Kettle Valley Barber Vineyard (Canada) 131 Merryvale Starmont (USA) 139 Montes Alpha (Chile) 79 Stag’s Leap (USA) 159
Barossa Valley Estate (Australia) 63 Château de Jau (France) 68 Château de Beaucastel Châteauneuf-du-Pape (France) 210 Eberle (USA) 116 Mission Hill Reserve Shiraz (Canada) 80 Montes Alpha (Chile) 74 Thomas Goss (Australia) 80
Foxen (USA) 128 Joie Farm (Canada) 99 Joseph Drouhin, Bourgogne (France) 72 Louis Latour (France) 117 Oyster Bay (New Zealand) 72 Sokol Blosser Dundee Hills (USA) 109
Carpazo Brunello di Montalcino 145 Castello di Querceto Cignale Super Tuscan 185 Castelvecchi Chianti Classico Capotondo 77 Massolino Barolo 110 Querciabella Mongrana Super Tuscan 95 Zenato Amarone Classico 139
Château J. Maltus Teyssier Saint-Émilion 140 Château Larose Pergason Haut Médoc 174 Château Perron Lalande de Pomerol 100
Galil Mountain Cabernet Sauvignon 58
Ariel Cabernet Sauvignon (USA) 45
All prices are subject to change & will be confirmed no more than sixty days prior to the event.
Fairmont Banff Springs is proud to partner with Encore Global throughout our entire hotel. Please visit https://www.encoreglobal.com or contact 403-762-1740.
All live or recorded entertainment is subject to a RESOUND Charge and a SOCAN (Society of Composers, Authors and Music Publishers of Canada) charge, which is automatically applied to function invoices. Please speak with your Conference Services Manager for applicable fees.
A minimum sale of $400 per bar, per hour are required or a labour charge of $120 per bar will be applied.
Please coordinate all shipping to the hotel to arrive no more than 3 days prior to your event. The Hotel is not responsible for damage to or loss of any articles left on the premises, prior, during or following an event. All shipped materials should be labeled with the hotel’s shipping form supplied by your Conference Services or Catering Manager.
Bands and DJs are not permitted to play above 85 decibels.
The contract holder will be responsible for any incurred damage(s) by outside vendors. It is required that all vendors are in suitable attire and maintain a professional image while on property. All items must be picked up immediately following the event unless alternate arrangements have been made.
Requests for additional staff will incur a labour charge of $40 per hour, per person with a 3 hour minimum charge.
In order to ensure the success of your function, it is necessary that the Hotel be notified of the exact number of guests attending a function a minimum of 4 days prior to the event. This will be considered the minimum guarantee. If no guarantee is received by the required date, the contracted number of guests will be applicable or the actual number of guests in attendance should this number be greater than the contracted number. Should the number of guests attending the functions differ greatly from the original number quoted, Fairmont Banff Springs reserves the right to provide an alternative function room that will more appropriately accommodate the group’s size.
In order for us to ensure the availability of all chosen items, your menu selections are required two weeks prior to the function date. To ensure that all catering requirements stipulated are confirmed by both parties, we ask the client to sign a copy of the Banquet Event Orders and return copies to the Conference Services and Catering office a minimum of 7 days prior to the event.
No outside food and beverage will be permitted into the Hotel by patrons, vendors or guests, without special permission from the Hotel prior to the event. The Hotel reserves the right to charge for this service. NOTE: Wedding cakes are the only exception.
Fairmont Banff Springs is not responsible for damages to, or loss of, any articles left in the hotel prior to, during, and following any function by the client and / or delegates. Fairmont Banff Springs reserves the right to inspect and control all private function rooms. Liability for damages will be assessed accordingly. Fairmont Banff Springs further reserves the right to require security should conditions warrant justified cause, for either or both parties contracting said functions.
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.
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