Culinary Partners

Our customers would revolt if we took this dish off the menu:

SMITH Restaurant at Inn at the Forks: The Butcher’s Cut: chargrilled CAB petite tender steak medallions, SMITH spiced chips, and smoky aioli, paired with the Juno Shiraz (South Africa).

La Roca: Sizzling hot Shrimp Fajita served with sautéed onions and peppers, Mexican rice, shredded cheese, house-made salsa, and flour tortillas, paired with Sardasol Chardonnay (Spain).

Pizzeria Gusto: Gusto House-Made Meatballs and a bottle of Reassi Sparviere Cabernet Sauvignon/Cabernet Franc (Italy) (featuring Chef Connie Klassen and Amanda McGrath).

Preservation Hall Eatery + Wine Bar: Regulars Melissa Raynard and Alyson Raynard come in for the Buttermilk Fried Chicken with red salad and salt-crusted potatoes and the legendary herb-fed Manitoba Pork Chop with herb spätzle, kraut slaw and mustard crème fraiche, paired with the Staffelter-Hof Riesling (Germany).

Cibo Waterfront Café: A trio of Bruschetta: herbed goat cheese with seared mushroom and chives; apple aioli, granny smith apples, brie, and balsamic drizzle; tomato, basil, and shallot, served with Matua Sauvignon Blanc (New Zealand).

Restö at Thermëa Spa: Croque Nordik: organic red spring sourdough, Finnish mustard, Brandon smoked ham, aged cheddar, Nordik bechamel, and parmesan, paired with a Blackberry Lambrusco Mimosa made with Bertolani Oro Lambrusco (Italy) and house blackberry sorbet (featuring Sous Chef Darnell Banman).

Prairie’s Edge: Beet Fritters with Hummus and Flatbread, paired with Don Ramón Garnacha/Tempranillo (Spain).

Beaujena’s French Table: Foie gras,quail and pistachio terrine, zucchini waffle and beetroot gastrique with sparkling Vergnes Methode Ancestrale (France) (featuring Chef Randy Reynolds).

The VG Lounge at the Fairmont: Cold smoked “ASC” blackened king salmon, garden pea emulsion, asparagus, lentil & charred corn, roasted oyster mushroom fennel pollen first press canola, and petite greens paired with Rafael Cambra Soplo Garnacha (Spain).