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Menu Category: Build Your Own Plated Dinner

All plated dinner meals include freshly baked rolls, butter and HC Valentine Regular & Decaffeinated Coffee, Fairmont Lot 35 Teas served with Soy Milk, Oat Milk, 2% Milk, Coffee Cream.

All plated meals are priced per item ordered. Any additional choices will attract a surcharge of $7 per person.

All prices are based on pre-selected choices. Tableside choices will be charged at $17 per person for each course.

All charges 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 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)

DESSERT

  • Strawberry Rhubarb Tart (VEG) 16
    Sweet dough, Mascarpone Cream
  • Coconut Pannacotta (V/GF) 15
    Textures of berries
  • Garden Carrot Cake (VEG) 15
    Cream Cheese Mousse, Apricot Sorbet, Roasted Pineapple
  • Snickers Bar (N) 15
    Crunch, Caramel, Peanut Nougat, Chocolate Mousse
  • Strawberry & Basil 15
    Vanilla Milk Panna Cotta, Strawberry Sorbet, Basil Fluid Gel
  • Textures of Chocolate 16
    Chocolate Fudge Torte, Milk Chocolate Crème, White Chocolate Crumble
  • Key Lime Tart (VEG) 15
    Dehydrated Basil Meringue, Raspberry Gel, Mascarpone Cream
  • Spiced Pumpkin Cheesecake 16
    Dark Chocolate Mousse, Red Currant Gastrique, Graham Crumbs
  • Chocolate Peanut Butter Bombe (N) 16
    Salted Peanut Crumble, Raspberry Jam
  • Blueberry Maple Mousse (GF) 15
    Blackberry Insert, Maple Fudge, Whipped Cream

ENTRÈE

All entrees accompanied by locally grown, seasonal vegetables.

  • Pork Tenderloin  47
    Butternut Squash Puree, Savory Stuffing Crumble, Stone Ground Mustard Jus, Crushed Rutabaga
    (Upgrade to Pork Loin Tomahawk or Wild Boar Chop Add $7)
  • Salmon & Shrimp (GF) 46
    Horseradish Beluga Lentils, Seared Shrimp, Courvoisier Lobster Cream
  • 12 Hour Braised Alberta Beef Short Rib (GF) 54
    Horseradish Whipped Potatoes, Seasonal Mushrooms, Blasted Church Braising Jus
  • BC Chicken Supreme (GF) 39
    Maple Glazed, Carrot Puree, Smoked Gouda Rosti, Herbed Jus
  • High River Boneless Osso Bucco (GF/NF) 58
    Celery Root, Brown Butter & Citrus
  • Ancient Grain Risotto (V/DF) 35
    Spelt, Faro, Scarlet Quinoa, Arborio Rice, Shaved Fennel, Purple Kale & Charred Carrot
  • Sous Vide Bison Tenderloin (GF/DF) 76
    Sweet Potato Purée, Wild Mushrooms, Black Garlic Jus
  • Sterling Silver Beef Tenderloin (GF) 68
    Creamy Yukon Gold Potato Purée, Maple Glazed Carrots, Red Wine Jus
    Garlic Shrimp Add $14
  • Dukkah Crusted Grilled Cauliflower Steak (V/GF/DF Contains Nuts) 39
    Pistachio, Pea Puree, Charred Orange Vinaigrette, Summer Squash Succotash
  • Dukkah Crusted Chicken (GF/N) 44
    Orange Braised Endive, Pea Puree, Grilled Corn & Summer Squash Succotash

INTERMEZZO

  • Minted Grapefruit  7
  • Pickled Saskatoon Berry  7
  • Limoncello  7

COLD APPETIZER

  • Jumbo Shrimp Cocktail (GF/DF) 23
    Marie Rose Sauce & Baby Lettuce Salad
  • Peach Gazpacho (GF/DF) 28
    Lobster medallion, Guacamole & Charred Scallion
  • House Cured Salmon  20
    Fennel & Beetroot Cured Salmon, Creamy Cucumber Slaw, herb crostini
  • Chicken Liver Mousseline (GF) 19
    Cucumber and Red Romaine Bouquet, Pear Compote, Pistachio brioche

HOT APPETIZER

  • Seared Sea Scallops (GF/DF)  25
    Roasted Corn Succotash, Wild Boar Bacon, Smoked Lentil Purée
  • Roasted Mushroom Ravioli (VEG/NF) 19
    Roasted Oyster Mushrooms, Arugula, Shaved Fennel, Balsamic Drizzle
  • Goat Cheese Tart (VEG) 17
    Leek, Bell Pepper Fricassee, & Slow Cooked Cherry Tomatoes
  • Crispy Soft Shell Crabs 21
    Citrus Aioli with Celeriac & Fennel Slaw

SALAD

  • Panzanella (VEG/NF) 18
    Buffalo Mozzarella, Large Diced Tomatoes and Cucumbers, Red Onion, Focaccia Crouton, Red Wine Vinaigrette
  • JPL Wedge Salad (VEG/GF) 16
    Baby Iceberg, Cucumber Heirloom Gem Tomato, Radish, Blue Cheese, Pink Peppercorn Ranch
  • Jasper Park Lodge Caesar 17
    Crisp Romaine Hearts, Seasoned Bread Crumbs, Crisp Bacon, Lemon, Fried Anchovy, Parmesan Cheese, Caesar Dressing
  • Tangle of Field Greens & Chicories (VEG/GF/N) 16
    Alberta Goat Cheese, Dried Okanagan Cherries, Toasted Pecans, Extra Virgin Olive Oil, Sherry Reduction,
  • Preserved Persimmon & Prosciutto (GF) 18
    Seasonal Lettuce Greens, Mozzarella, Balsamic
  • Mixed Greens (VEG/GF/DF) 15
    Cucumber Basket, Tomato, Shredded Carrot, Toasted Pumpkin Seeds, Honey-Mustard Vinaigrette
  • Spinach, Olive & Feta (VEG/GF) 16
    Roasted Red Peppers, Shaved Red Onion, Toasted Pine Nuts, Baby Frisée, Olive Tapenade Vinaigrette
  • Tomato, Burrata & Basil (VEG/DF) 21
    Fresh Tomatoes, Extra Virgin Olive Oil, Aged Balsamic

SOUP

  • Squash Orange Soup (V/GF/N) 14
    Smoked candied Walnuts, Pepitas, Fresh Herbs
  • Foraged Mushroom Bisque (VEG/GF) 15
    BC Foraged Chanterelles, Porcini Crema, Rosemary, Herbed Virgin Alberta First Press Oil
  • “BLT” Bisque (GF) 13
    Valbella Double Smoked Bacon, Fire Roasted Tomato, Fennel Purée, Popped Lentils
  • “Outlaw Potato” Soup (VEG) 13
    Garlic, Scallion, Alberta Sylvain Star Gouda, Croutons
  • Cauliflower Bisque 13
    Chocolate Rye Croutons, Garden Pea Crème Fraîche
  • Sweet Corn (GF/NF) 14
    Spiced Shrimps, Clamshell Mushrooms, Fingerling Potatoes, Saffron
  • Canadian Yellow Split Pea (GF/DF) 12
    Root Vegetables, Smoked Ham, Fresh Chives
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