


Build Your Own Plated Dinner
All Dinners Include Valentine Regular and Decaffeinated Coffee, Specialty Blend Lot 35 Teas with Milk, Honey & Honey & Lemon
Please contact your CSM for more details regarding course selections based on number of guests.
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.
Vegan: V | Vegetarian: VG | Nut Free: NF | Gluten Free: GF | Dairy Free: DF | Contains Dairy: D
Vegetarian (VEG) | Vegan (V) | Gluten-Free (GF) | Dairy-Free (DF) | Nut-Free (NF) | Contains Nuts (N) | Contains Dairy (D) | Kosher (K) | Halal (H)
Soup
Root Vegetables, Smoked Ham, Fresh Chives
Spiced Shrimps, Clamshell Mushrooms, Fingerling Potatoes, Saffron
Chocolate Rye Croutons, Garden Pea Crème Fraîche
Garlic, Scallion, Alberta Sylvain Star Gouda, Croutons
Valbella Double Smoked Bacon, Fire Roasted Tomato, Fennel Purée, Popped Lentils
BC Foraged Chanterelles, Porcini Crema, Rosemary, Herbed Virgin Alberta First Press Oil
Salad
Fresh Tomatoes, Extra Virgin Olive Oil, Aged Balsamic
Cucumber Basket, Tomato, Shredded Carrot, Toasted Pumpkin Seeds, Honey-Mustard Vinaigrette,
Deepwater Farms Lettuce Greens, Mozzarella, Balsamic
Alberta Goat Cheese, Dried Okanagan Cherries, Toasted Pecans, Extra Virgin Olive Oil, Sherry Reduction,
Crisp Romaine Hearts, Seasoned Bread Crumbs, Crisp Bacon, Lemon, Fried Anchovy, Parmesan Cheese, Caesar Dressing
Baby Iceberg, Cucumber Heirloom Gem Tomato, Radish, Blue Cheese, Pink Peppercorn Ranch
Roasted Red Peppers, Shaved Red Onion, Toasted Pine Nuts, Baby Frisée, Olive Tapenade Vinaigrette
Hot Appetizer
Citrus Aioli with Celeriac & Fennel Slaw
Leek, Bell Pepper fricassee, & Slow Cooked Cherry Tomatoes
Roasted Oyster Mushrooms, Arugula, Shaved Fennel, Balsamic Drizzle
Roasted Corn Succotash, Wild Boar Bacon, Smoked Lentil Purée
Cold Appetizer
Cucumber and Red Romaine Bouquet, Pear Compote, Pistachio Brioche
Fennel & Beetroot Cured Salmon, Creamy Cucumber Slaw, Herb Crostini
Lobster medallion, Guacamole & Charred Scallion
Marie Rose Sauce & Baby Lettuce Salad
Intermezzo (seasonal)
Entrée
Sweet Potato Purée, Wild Mushrooms, Black Garlic Jus
Spelt, Faro, Scarlet Quinoa, Arborio Rice, Shaved Fennel, Purple Kale & Baby Arugula
Celery Root, Brown Butter & Citrus, Seasonal Vegetables
Creamy Yukon Gold Potato Purée, Broccolini, Baby Carrots Red Wine Jus
Maple Glazed Carrot Puree, Smoked Gouda Rosti, Herbed Jus
Horseradish Whipped Alberta Farmed Potatoes Seasonal Mushrooms, Blasted Church Braising Jus
Horseradish Beluga Lentils, Seared Shrimp, Courvoisier Lobster Cream
Butternut Squash Puree, Savory Stuffing Crumble, Stone Ground Mustard Jus, Crushed Rutabaga
Change Your Beef Cut
Our meats are selected from only the top tier of Canadian AAA and Prime beef that has been raised without the use of antibiotics or added growth hormones. The Vintage 67 Dry Aged Ribeye is placed in the aging room, where the enzymatic process begins allowing the” Premium beef” to naturally age, for a minimum of 35 days. Once the aging process is complete, our skilled “Artisans” meticulously hand-trim and portion the perfectly aged beef. The end result of such “preparation mystique” is beef that yields an “enhanced and intensified flavor profile”, a rarity in today’s culinary world.
Our meats are selected from only the top tier of Canadian AAA and Prime beef that has been raised without the use of antibiotics or added growth hormones. The Vintage 67 Dry Aged Ribeye is placed in the aging room, where the enzymatic process begins allowing the” Premium beef” to naturally age, for a minimum of 35 days. Once the aging process is complete, our skilled “Artisans” meticulously hand-trim and portion the perfectly aged beef. The end result of such “preparation mystique” is beef that yields an “enhanced and intensified flavor profile”, a rarity in today’s culinary world.
Our meats are selected from only the top tier of Canadian AAA and Prime beef that has been raised without the use of antibiotics or added growth hormones. The Vintage 67 Dry Aged Ribeye is placed in the aging room, where the enzymatic process begins allowing the” Premium beef” to naturally age, for a minimum of 35 days. Once the aging process is complete, our skilled “Artisans” meticulously hand-trim and portion the perfectly aged beef. The end result of such “preparation mystique” is beef that yields an “enhanced and intensified flavor profile”, a rarity in today’s culinary world.
Desserts
Dark Chocolate Crème, Toasted Graham Crumble
Dehydrated Basil Meringue, Raspberry Gel
Chocolate Fudge Torte, Milk Chocolate Crème, White Chocolate Crumble
Dark Chocolate Mousse, Red Currant Gastrique
Vanilla Milk Panna Cotta, Strawberry Sorbet, Basil Fluid Gel
Salted Peanut Crumble, Raspberry ‘Jam’
Cream Cheese Mousse, Apricot Sorbet, Roasted Pineapple
Citrus Confit, Minted Crème Anglaise