Catering At The Chateau

Choice of Pre-Selected Entrées
A selection of entrées for sit-down meals may be offered to your guests. Selections are comprised of three choices. Place cards and detailed seating plans are required to designate entrée selectionsto the banquet staff and are to be provided by the guest. An exact count of the number of guests and/or each entrée is required with your guarantee of attendance three business days prior to the event.

Choice of Entrées for Tableside Selection
For a tableside selection of courses, please allow for a set first course of soup, salad or appetizer before a choice of two second courses, three entrées, and two desserts. If you would like to build your own plated dinner menu, please note that a surcharge will be applied for tableside selection menus.

SILVER PLATED MENU

Appetizer

Beef Carpaccio, Goat Cheese, Micro Greens

Soup  

Leek & Potato Soup, Tyrol Bacon, Chives

Ice  

Champagne Sorbet 

Entrée  

Beef Medallion, Caramalized Onion Jam, Morel

Chocolate Ganache & Raspberry Syrup
Almond Genoise, Macadamia Nut Brittle
~
Freshly Brewed Regular & Decaffeinated Coffee, Assorted Teas

PACKAGE PRICE: $200.00 per person
Host Bar package & ½ bottle of Cellar Selection wine for
dinner per guest
1 Hour Reception with Chef’s Choice Canapés (1 hot & 2 cold)

GOLD PLATED MENU  

Appetizer  

Smoked Scallop, Cured Duck Breast, Celeriac Salad

Soup  

White Parsnip Cream & Smoked Chicken

Ice  

Lemon Thyme Sorbet 

Entrée  

Slow Roasted AAA Alberta Beef Tenderloin, Merlot Demi 

or 

Swiss Chard Wrapped Pheasant Breast,

or 

Pistachio Crusted Salmon, Riesling Butter Cream Sauce

Dessert  

Spiced Rhubarb Cake, White Chocolate Ice Cream, Strawberry Compote
~
Freshly Brewed Regular & Decaffeinated Coffee, Assorted Teas

PACKAGE PRICE: $235.00 per person
Host Bar package & ½ bottle of Cellar Selection wine for
dinner per guest
1 Hour Reception with Chef’s Choice Canapés (2 hot & 2 cold)

PLATINUM PLATED MENU

Carpaccio of Beef, Shaved Parmigiano Reggiano
Rocket Greens, Truffle Vinaigrette 

Soup  

King Boletus Bisque, Mushroom Ragout, Puff Pastry Dome 

Ice  

Spiked Orange & Basil Sorbet Ice Plate 

Entrée  

Roasted Beef Tenderloin, Merlot Jus, Roasted Garlic Mousseline
Béarnaise Sauce Served at the Table

or 

Maple Wood Smoked West Coast Sable Fish, Beluga Lentils

or 

Butternut Squash and Hazelnut Stuffed Guinea Fowl

Dessert  

Warm Maple Toffee Pudding
Dried Cranberry Ice Cream, Sortilege Caramel Sauce
~
Freshly Brewed Regular & Decaffeinated Coffee, Assorted Teas

PACKAGE PRICE: $275.00 per person
Host Bar package & ½ bottle of Cellar Selection wine for
dinner per guest
1 Hour Reception with Chef’s Choice Canapés (3 hot & 3 cold)

Package Upgrades

FOOD UPGRADES

Late Night Snacks: $25.00 per person
Chef's selection of late night favorites.

BEVERAGE UPGRADES

Deluxe Upgrade: additional $10.00 per person
Sparkling Wine, Deluxe Spirits, Beer, Cellar Selection Red & White Wine

Champagne Upgrade: additional $40.00 per person
Champagne, Deluxe Spirits, Beer, Cellar Selection Red & White Wine

Wedding Cakes

Our Executive Pastry Chef and team welcome the opportunity to showcase their talents by creating a truly beautiful and unique wedding cake for your special day. We will be happy to replicate a design of your choice and provide a customized quote based on the design requested and the number of servings. Remaining cake can be packaged and refrigerated for pick up the following day. This is a complimentary service. Please note that a wedding cake is the only item that may be brought into the hotel through an outside supplier. If you would like our kitchen to cut and serve your externally catered wedding cake as a dessert, there is an additional cost of $4.50 per person. If you would prefer to have our kitchen cut and tray your externally catered wedding cake, there is an additional flat charge of $50.00.

Menu Tasting
Please speak with your Wedding Specialist to request additional information about menu tastings. Please note we limit tastings to wedding cakes and plated dinner items only.

Beverage Service*

Host Bar
Recommended for wedding groups when the host is paying for all liquor consumption, plus 18% gratuity charge and applicable taxes.

NOTE: A bartender charge of $40.00 per hour (minimum of three hours) will be applied if sales are less than $250.00 per hour. Includes liquor, beer, wine, soft drinks and juice.

Cash Bar
Recommended when guests purchase their own tickets from a cashier/bartender provided by the hotel. Cash bar prices include 18% gratuity and applicable taxes.

NOTE: A bartender and a cashier charge of $40.00 per hour (minimum of three hours) will be applied if sales are less than $250.00 per hour. Includes liquor, beer, wine, liquors, port, cognacs, soft drinks and juice.

Dry Bar
Recommended when guests are hosting a reception in their suite. A charge of $5.00 per person includes appropriate glassware, cocktail napkins, ice and garnishes. Each additional refresh is charged $3.00 per person. A minimum charge of $50.00 applies. Please speak to your Wedding Specialist as noise restrictions on guest floors vary by season.

Pricing
The hotel will provide complete arrangements including bartender, ticket seller, mix, glasses, ice and condiments as required.

Corkage
Group corkage charge of $50.00 per bottle applies. Special event liquor license may be required in accordance with associated regulations. Please speak with your Wedding Specialist for more details. Homemade wine is not permitted.

REHEARSAL DINNER, MORNING BRUNCH
& GIFT OPENING

Rehearsal Dinner
The Fairmont Chateau Lake Louise would be thrilled to help you host your wedding rehearsal dinner. A rehearsal dinner is a wonderful way to share a private meal and celebrate with close friends and family the night before the wedding. Please speak with your Wedding Specialist to inquire about rehearsal dinner options at The Chateau.

Morning Brunch & Gift Opening
Start your first day as a married couple at the Fairmont Chateau Lake Louise while enjoying a delicious brunch with your friends and family. Please speak with your Wedding Specialist to inquire about hosting a morning brunch.

BRUNCH BUFFET

Cold  

Organic Salad Greens, Swiss Dressing
Herb Vinaigrette & Ranch Dressing
Romaine Lettuce
Croutons, Bacon Lardons, Shaved Parmesan, Caesar Dressing
Baby Potato Salad, Grainy Mustard Vinaigrette
Tomato & Cucumber Salad
Smoked Salmon
Red Onions, Capers, Lemon, Horseradish Cream
Freshly Sliced Fruit & Fruit Sections 

Hot  

Carved Alberta Top Sirloin, Rosemary Jus
Horseradish & Assorted Mustards
Roasted Pork Loin, Apple Fig Sauce
Traditional Eggs Benedict
Enhance with Smoked Salmon (add $2.00 per person)
Scrambled Eggs
Smoked Bell Pepper Hash
Crisp Bacon & Pork Sausages
French Toast, Berry Compote & Peach Compote
Whipped Cream, Maple Syrup & Whipped Butter 

From The Chateau’s Pastry Kitchen  

Chocolate Cake
Linzer Tart, Lemon Meringue Tartlets
French Apple Tart
White Chocolate & Passion Fruit Brûlée
Individual Lemon Poppy Seed & Strawberry Mousse Trifles 

Assorted Croissants  

Assorted Danishes & Muffins
Dark Rye, French, Whole Wheat &
Müesli Breads with Butter, Honey & Jam 

Chilled Orange, Grapefruit & Apple Juice 

Freshly Brewed Regular & Decaffeinated Coffee
Fairmont Signature Teas

Note: A minimum of 25 guests are required or a $5.00 surcharge per guest will apply. Additional charge of $75.00 per hour for each carver required, minimum 2 hours (one carver for every 75 people).

PACKAGE PRICE: $55.00 per person

*Note: It is the policy of The Fairmont Chateau Lake Louise to serve alcoholic beverages in a reasonable and professional manner at all times. The Fairmont Chateau Lake Louise will adhere to all applicable laws and regulations as they pertain to the service of alcohol to under age or intoxicated persons. Under no circumstances are guests allowed to leave the function space with a drink. The hotel corridors are not licensed by
the Alberta Gaming & Liquor Commission.

Costing & Estimates
Menus and wine selections must be confirmed within 30 days of your wedding day. Once your final menu and beverage requirements have been confirmed, your Wedding Specialist will prepare an estimate for your wedding.

For your initial budgeting purposes please anticipate the following:
• One bottle of wine (750 ml) serves 5 glasses.
• One bottle of sparkling wine or champagne serves 6 champagne flutes.
• Estimate a minimum of 1/2 bottle of wine per person for dinner, and 1/3 of a bottle per person for lunch.
• Estimate a minimum of 6 pieces of hors d’oeuvres per person, based on a one hour reception before main meal.
• Estimate two drinks per person for the first hour of a reception, one drink per hour for each hour after that.
• Anticipate 20-30 minutes for each course to be served, for an enjoyable dinner service.