Dinner Buffets

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

Hearth & White Split Buns, Olive Oil, Balsamic Vinegar, Fresh Butter

Salad Station, Deepwater Farms Greens, English Cucumber, Cherry Tomatoes, Shredded Sweet Carrot, Maple Balsamic

Tuna Nicoise, Green Beans, Fingerling Potatoes, Heirloom Tomatoes, White Anchovy, Boiled Eggs, Kalamata Olive Tapenade (GF/DF)

Charcuterie Platter and Quebec Foie Gras Mousse, Seasonal Compote, Baguette, Pickles

Pan Seared Walleye, Corn and Edamame Bean Succotash, Charred Lime, Fingerling Potato, Charred Scallion Vinaigrette (GF/DF)

High River Boneless Osso Bucco, Celeriac, Apple Cider Jus (GF/DF)

Herbed Gluten Free Lentichietti, Cauliflower Soy “Cream”, Mushroom Bacon, Purple Kale, Vegan Parmesan (V/GF/DF)

Applewood Smoked Cheddar Potato Gratin (V/GF)

Roasted Root Vegetables (V/GF/DF)

JPL Sticky Toffee Pudding, Vanilla Ice Cream

Selection of Seasonal Mini Pastries

HC Valentine Regular & Decaffeinated Coffee

Fairmont Lot 35 Teas

Salad Station, Garden Greens, Chopped Lettuce & Wedges, English Cucumber, Cherry Tomatoes, Shredded Sweet Carrot, Honey Mustard Dressing

Roasted Sweet Potato and Jicama Salad, Roasted Red Onions, Peppers, Charred Carrots, Chipotle Aioli (VEG/GF)

Sopressata & Orichietti Pasta Salad, Wild Arugula, Roasted Peppers, Grilled Red Onion, Touch of Caesar

Freshly Baked Breads & Rolls

Black Eyed Peas Baked Beans

Maple Glazed Seared Salmon, Corn and Edamame Succotash, Maple Glaze (GF/DF)

Marinated Fire Grilled Alberta Beef Shoulder Tender (GF/DF)

Slow Cooked Baby Back Pork Ribs, Canadian Rye BBQ Sauce (GF/DF)

Lemon Mustard Mushroom Infused Potato Salad (GF/DF)

Ancho Lime Infused Corn on the Cob (Seasonal) (GF)

Grilled Vegetable Medley (V/GF/DF)

Pastry Chef’s Selection of Sweets and Treats

HC Valentine Regular & Decaffeinated Coffee

Fairmont Lot 35 Teas

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