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To begin creating your Custom Menu, please select the menu items you wish to add to your basket. You have the option to select each menu item individually, or you can 'Select All Items' for that given meal period by using the button at the bottom of the page. You can also "Select All Menus" by using the button at the top left of the meal period column.

Plated Lunch

Based on a three course meal. Please select one starter, entrée and dessert. All of our lunches are served with a selection of Rolls with Whipped Butter and Dip of the Day HC Valentine Sumba Artisan Coffee, Decaffeinated Coffee and a selection of our Fairmont Teas.

Vegan: V | Vegetarian: VG | Nut Free: NF | Gluten Free: GF | Dairy Free: DF | Contains Dairy: D

Starters

Light Pommery Lemon Dressing, Spiced Walnuts

Candied Black Olives, Sherry Shallot Vinaigrette

Roasted Butternut Squash and Orange Segments with Scallions, Chili and Balsamic Reduction

Shaved Apples, Lemon Vinaigrette, Pecorino and Pine Nuts

Cider Vinaigrette, Roasted Pears, Toasted Walnuts

Shaved Parmesan, Broiled Onions, Lemon Dressing

Baby Romaine, Classic Caesar Dressing, Parmesan Crisps

Horseradish spiked Caesar Dressing, Bacon Bits, Parmesan and House-made Crouton

Shaved Vegetables, Herbed Balsamic Dressing

Soups

Crumbled Blue Cheese and Chives

Coriander, Candied Ginger, Toasted Sesame Seeds

Topped with Crispy Bacon and Fried Chick Peas

Entrées - Sea

Olive Oil Baked Potato Slices, Grilled Radicchio, Red Pepper Coulis

Roasted Mushrooms and Leek Ragout, Rutabaga Mash, Lemon Thyme Beurre Blanc

Entrées - Land

Baked Parmesan Potato Gratin, Sweet Garlic Broccoli Rabe

Bordelaise Sauce, Shiitake and Cipollini Confit, French Green Beans Roasted Fingerling Potatoes

Entrées - Air

Lemon Roasted Fingerling Potatoes, Stewed Tomato and Butternut Squash, Mint Raita

Fingerling Potatoes, Seasonal Vegetables, Red Pepper Jus

Entrées - Vegetarian, Vegan and Gluten Free

Caramelized Onion and Mushroom, Butternut Squash, Roasted Peppers, Artichoke and Cauliflower, Root Vegetable Puree and Salsa Verde

Crisp Tofu Wafers, Green Pea and Cashew Risotto, Braised Kale

Honey and Cumin Dressed Lentils, Manitoba Wild Rice,
Oven Roasted Roots, Saffron Fused Tomato Coulis, Fried Lentil Crunch

Desserts

with Berry Coulis

with Cinnamon Whip and Caramel Sauce

Raspberry Coulis, Strawberry

with Toasted Coconut Chips

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