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, citrus
1888 Hashbrowns 22
smoked trout roe, tarama, dill
Sidestripe Shrimp 27
buttermilk, watercress, sesame
Hokkaido Scallop Crudo 32
herb paste, daikon, grapefruit, cucumber, rice milk
King Crab Tart 36
sauce américaine, warm custard, kohlrabi, meyer lemon
Québec Foie Gras 30
verjus gelée, rhubarb, chevril
Lamb Tartare 28
eggplant, pink peppercorn, Saskatoon berry, horseradish
Land & Sea
Fava Bean Cappelletti 44
cashew, chanterelle mushroom, lemon, parsley
Atlantic Lobster 65
wild garlic, asparagus, garden herbs, sauce choron
Pacific Halibut 57
burnt leek, courgette, queen olives, anise
Dry Aged Brome Lake Duck 62
Sungold Lamb Loin 64
English peas, whipped yoghurt tart, chamomile, rhubarb
BC stone fruit, nashi pear, sweet potato, nasturtium, endive
Wild Boar Chop 58
almond mole, nectarine, taber corn polenta, coriander
Bison Tenderloin 78
morel mushrooms, beetroot, blackberries, farro
From the Grill
Benchmark Beef 30 Day Aged Porterhouse 150
32 oz
Brant Lake Wagyu Beef New York Striploin 109
Gold 12 oz
Brant Lake Wagyu Beef Tenderloin 99
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 32 | Québec blue cheese 9
A5 Gunma Joshu Japanese Wagyu Striploin 205
6 oz, onion soubise, caramelized onion, fingerling potatoes, périgord sauce
Sides
Maitake Mushroom 15
tamari shoyu, truffle cream
Heirloom Carrots 14
carrot top kimchi, vadouvan, dukkah, labneh
Whipped Potatoes 12
Summer Squash 14
zucchini baba ganoush, sesame, marcona almond
goat butter
Grilled Asparagus 15
alberta honey, gruyere, whey
Charred Broccolini 15
blue cheese, tomato salbitxada
Dessert
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
Textures of Chocolate 18
coffee ganache, caramel, buckwheat, black sesame
Forest Berries & Cream 15
white chocolate, tonka bean, seabuckthorn, birch syrup, almond crunch
1888 Sundae 15
salted caramel, smoked cocoa nibs
buttermilk sorbet, candied ginger
Strawberries & Milk 15
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
The Alps Reviver 29
wild life gin, cocchi americano bianco, rosehip, lemon, peychauds's bitters, champagne, rosewater
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.
