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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)

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 (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

ENTREE

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

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/DF) 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/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

SOUP

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

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