Plated Dinner
A 24% service charge on food and beverage will be automatically computed and added to the overall invoice, plus sales tax. Fairmont distributes 65% of the computed service charge to non-managerial service staff.
All Plated Dinners Include Local Artisan Breads and Sweet Butter, Starbucks Coffee and Lot 35 Assorted Teas. Three Course Dinner Price is Shown by Each Entrée and Consists of your Choice of Soup or Salad, Entrée and Dessert. To Select a Four Course Dinner Add $20.00 per Person. A Four Course Dinner Allows your Guests to Select Their Entrée Tableside. If Less than 20 People, a $5.00 per Person Fee Will Apply.
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)
Dessert
Hazelnut, chocolate mousse, chocolate velvet
Vanilla cake, white chocolate mousse, strawberries
Seven layers, butter cream & chocolate ganache
Topped with blackberry, raspberry, blackcurrant, redcurrant
Ganache, Meringue Heart, Raspberry Coulis
SOUPS
Pumpernickel Croutons, Smoked Trout Roe
Lobster
Crispy Pancetta
Candied Pecans, Maple Garnish
SALADS
Smoked Feta
Stracciatella, Sicilian Pistachios, Purple Basil
Treviso, Romaine Hearts, Parmesan, Garlic Croutons
Burrata, Basil Crumble
Fresh Herbs, Citrus Dressing, Fried Shallots
Sultanas, Pecorino, Pine Nuts, Lemon Vinaigrette
HOT APPETIZER SELECTION - Additional $15 Per Person
Goat Cheese Crema, Wild Greens, Sunflower Seeds
Roasted Corn, Tomato Confit, Tomato Ponzu
Strawberry, Marcona Almond, Brioche
Lobster Mushrooms, Lobster, Broth
Soft Scrambled Egg, Trout Roe, Watercress Sauce
Aged Parmesan, Fresh Herbs
FISH SELECTIONS
Foie Gras, Cabernet Sauce
Crispy Forbidden Rice Cake, Chinese Spinach, Black Bean Sauce
Yellow Pepper Puree, King Oyster Mushrooms
Sprouted Rice, Grilled Leeks, Beurre Blanc, Chrysanthemum
Corn Broth, Tomato, Basil Oil
Maitake mushrooms, Parsnip Puree, XO sauce
MEAT SELECTIONS
Eggplant Caponata, Sweet Potato, Pomegranate Chili Molasses
Roasted Carrots, Brassicas, Rosemary Jus
Marble Potatoes, Haricots Verts, Truffle Bordelaise
Charred Corn, Polenta, Tomato Confit
Toasted Farro Salad, Almonds, Cherry
Cipollini Onions, Swiss Chard, Cauliflower Puree
VEGETARIAN SELECTIONS
Ricotta, Walnuts, Green Basil Olive Oil
Farrow, Yakima Apple Melody, Golden Raisins, Walnuts
Vegan
Fall Vegetables, Roasted Tomato Sauce, Shaved Parmesan
Seeds and Sprouts, Vegetables, Foraged Mushrooms, Edible Dirt