Starter
1888 House Bread 14
everything seasoning, nasturtium butter
Tomato Salad 24
smoked burrata, red currant, basil
Local Gems 18
marcona almonds, toasted grains, radicchio, winter citrus, fresh herbs
1888 Hashbrowns 22
smoked trout roe, tarama, dill
Hokkaido Scallop Crudo 34
herb paste, daikon, grapefruit, cucumber, rice milk
King Crab Tart 36
sauce américaine, warm custard, kohlrabi, meyer lemon
Québec Foie Gras 32
verjus gelée, stone fruit preserve, cilantro
Lamb Tartare 28
eggplant, pink peppercorn, Saskatoon berry, horseradish
Land & Sea
Acorn Squash 42
smoked white bean, silken tofu, crispy artichoke, spinach, black truffle
Sweet Potato Agnolotti 44
basil, goats milk ricotta, chanterelles, tendrils
Whole Atlantic Lobster MP
parsnip, buttermilk, sea buckthorn, bitter greens
Pacific Halibut 54
celery root, watercress, wild leek, smoked spruce
Dry Aged Brome Lake Duck 62
bc plums, nashi pear, rutabaga, nasturtium, endive
Heritage Pork Chop 56
almond mole, dark fig, taber corn polenta, chervil
Bison Tenderloin 85
morel mushrooms, beetroot, blackberries, farro
From the Grill
Benchmark Beef 30 Day Aged Porterhouse 150
32 oz
Brant Lake Wagyu Beef New York Striploin 106
Gold 12 oz
Brant Lake Wagyu Beef Tenderloin 98
Gold 7 oz
Alberta Beef 60 Day Dry Aged Ribeye 95
14 oz
+Enhancements
bordelaise, chimichurri, béarnaise or house A1
foie gras 24 | lobster tail 27 | Québec blue cheese 9
A5 Gunma Joshu Japanese Wagyu Striploin 205
6 oz, onion soubise, caramelized onion, fingerling potatoes, périgord sauce
Sides
Crispy Sunchokes 15
wild garlic dip, tarragon
Heirloom Carrots 14
carrot top kimchi, vadouvan, dukkah, labneh
Whipped Potatoes 12
goat butter
Grilled Asparagus 15
alberta honey, gruyere, whey
Charred Broccolini 15
blue cheese, tomatillo salbitxada
Dessert
Textures of Chocolate 18
In the summer of 2022, our pastry chef Lloyd Veloso journeyed to Paris and collaborated with Cacao Barry to create proprietary chocolate for Fairmont Banff Springs
The Springs 67.2% Dark
Saint Dominique, Madagascar, and Sao Tome; bitter & red fruit
The Springs 43.2% Milk
Papua New Guinea cocoa; smokiness
Preserved Banana 14
macadamia nut, coconut, honey ice cream
1888 Sundae 15
salted caramel, smoked cocoa nibs
Strawberries & Milk 15
buttermilk sorbet, candied ginger
Cocktails
Kentucky Cigar Room 22
makers mark bourbon, walnuts, amaro sibilla, antica formula, maple, dandelion root and cacao bitters
A Night at the Chalet 24
bacardi 8 rum, goslings rum, dubonnet, orange and cinnamon oleo saccharum, chocolate bitters
The Alpenglow Phenomenon 24
casamigos reposado tequila, beets, cynar, lemon, agave, balsamic reduction, pink peppercorn
wild life vodka, cointreau, blueberry, lavender, lime, blackcurrant bitters, fever tree soda
The Pink Pearl 27
wild life gin, cocchi americano bianco, rosehip, lemon, peychauds's bitters, champagne, rosewater
The Alps Reviver 29
Over a century
in the making.
1888 CHOP HOUSE
A contemporary chop house, the pinnacle of Alberta cuisine.
Creating new classics, 1888’s immersive and interactive dining experience showcases the best of Alberta, paired with a thoughtfully curated wine and spirits collection. A bespoke discovery of the senses through flavors familiar and wild.
SPRING 2024
The Menus
THE 1888 EXPERIENCE
Farm fresh,
locally raised,
sustainable.
