Build Your Own Plated Dinner

All Dinners Include Valentine Regular and Decaffeinated Coffee, Specialty Blend Lot 35 Teas with Milk, Honey & Honey & Lemon

Any additional choices will attract a surcharge of $7 per person.

All prices are based on pre selected choices. Table side choices will be charged at $17 per person each course.

All food and beverage functions are subject to a mandatory 18% surcharge, of which 12.06% is a gratuity that is distributed to the Hotel’s servers and, as appropriate, other staff, and the remaining 5.94% is retained by the Hotel and not distributed as a tip or gratuity to the Hotel’s employees by the Hotel. Depending on the Hotel’s location, the surcharge may be subject to sales or other taxes, which may change from time to time without notice. If you or your attendees wish to provide an additional tip to the Hotel’s staff, please feel free to do so

Choose 1 Soup or 1 Salad per person

Choose up to 2 Entrees per group

Choose up to 2 Desserts per group

SOUP

Foraged Mushroom Bisque, BC Foraged Chanterelles, Porcini Crema, Rosemary Herbed Virgin Alberta First Press Oil 15

“BLT” Bisque, Valbella Double Smoked Bacon, Fire Roasted Tomato, Fennel Puree, Popped Lentils 13

“Outlaw Potato” Soup, Garlic, Scallion, Alberta Sylan Star Gouda, Croutons 13

Cauliflower Bisque, Chocolate Rye Croutons, Garden Pea Crème Fraiche 13

Sweet Corn Soup, Spiced Shrimps, Clamshell Mushrooms, Fingerling Potatoes, Saffron 14

SALAD

JPL Wedge Salad, Baby Iceberg, Cucumber, Heirloom Gem Tomato, Radish, Blue Cheese, Pink Peppercorn Ranch 16

Jasper Park Lodge Caesar, Crisp Romaine Hearts, Seasoned Bread Crumbs, Crisp Bacon, Lemon, Fried Anchovy, Parmesan Cheese, Caesar Dressing 17

Tangle of Field Greens & Chicories, Alberta Goat Cheese, Dried Okanagan Cherries, Toasted Pecans, Extra Virgin Olive Oil, Sherry Reduction 16

Preserved Persimmon & Prosciutto, Deepwater Farms Lettuce Greens, Mozzarella, Balsamic 18

HOT APPETIZER

Seared Sea Scallops, Roasted Corn Succotash, Wild Boar Bacon, Smoked Lentil Puree 25

Roasted Mushroom Ravioli, Roasted Oyster Mushrooms, Arugula, Shaved Fennel, Balsamic Drizzle 19

INTERMEZZO – seasonal

Minted Grapefruit 7

Pickled Saskatoon Berry 7

Limoncello 7

ENTREE

Mayerthorpe Boar Chop, Butternut Squash Puree, Savoury Stuffing Crumble, Stone Ground Mustard Jus, Crushed Rutabaga 52

Salmon, Horseradish Beluga Lentils, Seared Shrimp, Courvoisier Lobster Cream 47

12 Hour Braised Alberta Beef Short Rib, Horseradish Whipped Alberta Farmed Potatoes, Seasonal Mushrooms, Blasted Church Braising Jus 55

Alberta Chicken, Maple Glazed Carrot Puree, Smoked Gouda Rosti, Herbed Jus 47 (Add Garlic Shrimp 12)

Alberta Beef Tenderloin, Creamy Yukon Potato Puree, Broccolini, Baby Carrots, Red Wine Jus 68

Beef, OKA, Mushroom, Alberta Beef Clod Medallion, Celery Root Puree, Heirloom Vegetables, Duxelle, OKA Raclette, Black Garlic Jus 59

High River Boneless Osso Bucco, Celery Root, Brown Butter & Citrus, Seasonal Vegetables 58

Charred Carrot & Ancient Grains Risotto, Spelt, Faro, Scarlet Quinoa, Arborio Rice, Shaved Fennel, Purple Kale & Baby Arugula 39

Sous Vide Bison Tenderloin, Sweet Potato Puree, Wild Mushrooms, Black Garlic Jus 76

Change Your Beef Cut:

Dry Aged 12oz Ribeye Add 15

10oz Waygu Striploin Add 15

AAA 8oz Beef Tenderloin Add 10

DESSERTS

Bailey’s Milk Chocolate Pyramid, Citrus Confit, Minted Crème Anglais 12

Garden Carrot Cake, Cream Cheese Mousse, Apricot Sorbet, Roasted Pineapple 12

Chocolate Peanut Butter Bombe, Salted Peanut Crumble, Raspberry “Jam” 14

Strawberry & Basil, Vanilla Milk Panna Cotta, Strawberry Sorbet, Basil Fluid Gel 12

Spiced Pumpkin Cheesecake, Dark Chocolate Mousse, Red Currant Gastrique 14

Textures of Chocolate, Chocolate Fudge Torte, Milk Chocolate Crème, White Chocolate Crumble 14

Select All Items Review Your Menu