Dinner Buffets
All Dinners Include Valentine Regular and Decaffeinated Coffee, Specialty Blend Lot 35 Teas with Milk, Honey & Honey & Lemon
Minimum Dinner Buffet is 25 people or $5 Per Person Surcharge will apply
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
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)
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