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Menu Category: Buffet

All charges are subject to 5% GST. All food & beverage prices are subject to a mandatory surcharge of which 67% of the surcharge is a gratuity that is distributed to the Hotel’s servers and, as appropriate other staff and the remaining 33% of the surcharge is retained (and not distributed as a tip or gratuity to the Hotel employees) by the hotel.

Vegetarian (VEG) | Vegan (V) | Gluten-Free (GF) | Dairy-Free (DF) | Nut-Free (NF) | Contains Nuts (N) | Contains Dairy (D) | Kosher (K) | Halal (H)

CINQFOIL HIKE BARBEQUE DINNER

Freshly Baked Corn Bread & Bread Rolls

SALADS
Salad Station
Chopped Lettuce & Wedges, English Cucumber, Cherry Tomatoes, Shredded Sweet Carrot, Red Onion, Crumbled Bacon, Shaved Asiago, Croutons, Creamy Caesar, Maple Balsamic, Honey Mustard Dressings

Beetroot Ceviche with Jicama
Golden Beets, Grilled Pineapple, Jicama, Lime, Green Peppers, Spring Onion

Tomato Salad
Hot House Tomatoes With Avocado, Baby Mozzarella, Pickled Onions And Balsamic Vinegar

Country Style Coleslaw
Shredded Cabbage, Sweet Carrot, Scallion

From Our Cast Iron Kettle
Creole Seafood Jambalaya
Lemon Aioli

Baked Black Eyed Peas

Boursin Mac & Cheese

Ancho Lime Infused Corn on the Cob

Grilled Vegetable Medley

From Our Smoker
AAA Smoked Brisket

Slow Cooked Baby Back Pork Ribs
Signature BBQ Sauce

DESSERTS
Selection of Sweets and Treats

Campfire S’mores/S’mores Indoors

HC Valentine Regular & Decaffeinated Coffee
Fairmont Lot 35 Teas

ROCHE BONHOMME DINNER BUFFET

Hearth & White Split Buns
Fresh Butter

STARTER
Salad Station
Fresh Lettuce and Wedges, English Cucumber, Cherry Tomatoes, Shredded Sweet Carrot,
Maple Balsamic

Tuna Niçoises (GF/DF)
Green Beans, Fingerling Potatoes, Heirloom Tomatoes White Anchovy, Boiled Eggs, Kalamata Olive Tapenade

Charcuterie Platter and Quebec Foie Gras Mousse
Seasonal Compote, Crostini and Pickles

ENTRÉE
Pan Seared Walleye (GF/DF)
Corn and Edamame Bean Succotash, Charred Lime, Fingerling Potato, Charred Scallion Vinaigrette

High River Boneless Osso Bucco (GF/DF)
Celeriac, Apple Cider Jus

Herbed Gluten Free Gnocchi (V/GF/DF)
Cauliflower Soy “Cream”, Mushroom Bacon, Purple Kale Vegan Parmesan

Applewood Smoked Cheddar Potato Gratin V/GF

Roasted Root Vegetables V/GF/DF

DESSERT
JPL Sticky Toffee Pudding, Vanilla Ice Cream

Brookies and Blondies

Lemon Tarts

MEDICINE LAKE PLANT BASED BUFFET

Hearth & White Split Buns
Olive Oil and Balsamic Vinegar

STARTER
Salad Station (V/GF/NF)
Assorted Greens, English Cucumber, Cherry Tomatoes, Shredded Sweet Carrot, Maple Balsamic

Bean Salad (GF/V/DF)
Pinto, Garbanzo, Kidney, Edamame and Green Beans, French Shallot, Scallion Red Wine Vinaigrette

Grainy Mustard Mushroom Potato Salad (GF/V/DF)
Roasted Mushroom, Fried Onion, Lemon, Mustard, Fingerlings, Touch of Truffle

Crudité Platter and Edamame Hummus Drizzle (GF/V/DF)
Seasons Finest Vegetables, Nutritional Yeast, Pine Nuts

ENTRÉE
Grilled Cauliflower (GF/V/DF)
Corn and Edamame Bean Succotash, Charred Lime, Charred Scallion Vinaigrette

Vegetable Stufato (GF/DF)
Eggplant, Bell Peppers, Tofu, Canelli Beans, Savory Smoked San Marzano Broth

Herbed Gluten Free Gnocchi (V/GF/DF)
Cauliflower Soy “Cream”, Smoked Mushroom, Purple Kale Vegan Parmesan

Roasted Red Skin and Sweet Potato Medley (GF/V/DF)

DESSERT
Vegan Coconut Panna Cotta

Vegan Chocolate Cake

Vegan Dark Chocolate Mousse

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