Signature Cabin Menus
All Signature Cabin Menus include HC Valentine Regular & Decaffeinated Coffee, Lot 35 Teas with milk, honey & lemon and freshly baked bread and rolls.
Minimum Breakfast 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)
Garden Greens, Mixed Garden Greens, Cucumber, Grape Tomatoes, Shredded Sweet Carrot, Maple Balsamic Dressing (V/GF/DF/NF)
Country Style Coleslaw, Shaved Cabbage, Herbs, Pomery Mustard Dressing (V/GF/DF/NF)
AAA Alberta Beef Rib, Signature Mountain Rub, (GF/DF/NF)
Fire Grilled Cornish Hen (GF/DF/NF)
House Made Bangers (NF)
BBQ Pork Ribs, Served with our Signature Sauce (GF/DF/NF)
Warm Fingerling Potato Salad, Lemon, Cold Pressed Alberta Canola Oil, Pomery Mustard, Fried Onion (V/GF/DF/NF)
Portobello Mushrooms, Extra Virgin Olive Oil (V/GF/DF/NF)
Roasted Vegetables (V/DF/GF/NF)
Pastry Chef’s Selection of Desserts
Tuna Nicoise, Green Beans, Fingerling Potatoes, Heirloom Tomatoes, White Anchovy, Boiled Eggs, Kalamata Olive Tapenade (GF/DF)
Caprese Salad, Heirloom Tomatoes, Fresh Mozzarella, Basil, Aged Balsamic, Extra Virgin Olive Oil (VEG/NF)
Garlic Ham & Garganelli Pasta Salad, Creamy Red Pepper Vinaigrette, Charred Onions (DF/NF)
Charred Alberta Lamb Chop, Tzatziki Dipping Sauce (GF/NF)
Grilled Alberta Pork Chops, Smoked Maldon Salt (GF/DF/NF)
Char Grilled Chicken, Spicy Lemon Garlic Marinade, Fresh Herbs (GF/DF/NF)
Italian Sausage Roll, Fire Grilled, Herbs (GF/DF/NF)
Grilled Ribeye Steak, Rosemary and Garlic (GF/DF/NF)
Season’s Finest Fruit Salad
Alberta Root Vegetable Salad, Roasted Red Onions, Peppers, Chipotle Aioli (VEG/GF)
Peruvian Ceviche, Tomato, Cucumber, Cilantro, Lime (DF/GF)
Chimichurri Marinated Flank Steak, Smoked Sea Salt (GF/NF)
Churrasco Salt Herbs Short Ribs, Salsa Verde Marinated (GF/NF)
Spatchcock Cornish Hen, Salsa Roja (GF/NF)
Fire Grilled Chorizo
Roasted Carrot and Jicama Warm Salad, Lime Dressing, Fresh Herbs (VEG/GF)
Pastry Chef’s Selection of Desserts
Channachaat, Tomatoes, Onion, Chilies, Chaat Masala (VEG/GF)
Indian Tomato Salad, Tomato, Cucumber, Garlic Lemon Dressing (VEG/GF)
Aloo Chaat, Tomato, Cucumber, Cilantro, Lime (VEG/DF/GF)
Chicken Tikka Skewers, Butter Chicken Marinated (GF/NF)
Fire Grilled Lamb Kabob (GF/NF)
Curried Masala Wings (GF/NF)
Salmon Tikka Kebab (GF/DF/NF)
Served with Cucumber Raita and Crunchy Papadons
Pastry Chef’s Selection of Desserts