Menu Category: Build Your Own Plated Dinner
All plated meals are priced per item ordered.
All plated meals comes with 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 guests must have the same choice of starter, entrée and dessert.
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)
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 (Contains Peanuts) 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 (Contains Peanuts and Nuts) 16
Salted Peanut Crumble, Raspberry Jam
Blueberry Maple Mousse (GF) 15
Blackberry Insert, Maple Fudge, Whipped Cream
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 +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
(add Garlic Shrimp + 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/Contains Nuts) 44
Orange Braised Endive, Pea Puree, Grilled Corn & Summer Squash Succotash
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/DF) 19
Cucumber and Red Romaine Bouquet, Pear Compote, Pistachio brioche
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
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/Contains Nuts) 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
Squash Orange Soup V/GF/Contains Nuts 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