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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


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


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


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


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.


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.


The Menus


Farm fresh, locally raised, sustainable.


Book on OpenTable.

Reservations are strongly recommended and can easily be made through OpenTable, by sending us an e-mail or by phoning our dining reservations team at 1 403 762 6860. For groups of 12 or more please contact us directly. 

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