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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

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.

RESERVE

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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