At the Fairmont Banff Springs’ newest restaurant, executive chef jW Foster’s menu features Alberta’s best meats and produce, carefully sourced from local farms and organic producers. 1888 Chop House is focused on prime, Canada‘s top grade, steaks and chops, hand cut in-house and grilled on cherry wood. There is a diverse seafood and fish selection, and inventive starches and other accompaniments. Seasonal vegetables are always in abundance.
The trendy chop house concept is juxtaposed with elements from the past, such as art and décor inspired by railway travel, and a name that evokes the hotel’s opening year. Before your meal, take a seat at the cocktail bar that overlooks the Castle in the Rockies’ lobby. The dress code is smart casual.
Starters: Seasonal Soup; Black Angus Beef Tartare; Roasted Bone Marrow; West Coast Crab Cake; Fresh Oysters
Salads: Chopped Salad; 1888 Caesar Salad
Seafood: Chef’s Feature Seafood Composition; West Coast Grilled Ahi Tuna
Chef’s Feature Game Prime Cut: chestnut, parsnip, braised cabbage, smoked berry jus
Market Squash: carrot, walnut, toasted pepitas, pumpernickel, apple surette
RVH Farms Chicken Breast; Brant Lake Wagyu Beef Short Rib
Brant Lake Wagyu Striploin 12 oz
Benchmark Black Angus Porterhouse 21 oz
Black Angus New York Striploin 12 oz; Back Angus Ribeye 18 oz, dry aged 55 days
Dry Aged Tomahawk Ribeye: 60 oz, recommended for two people
All Prime steaks and chops are served with house butter or natural jus
Prime Cut Sauces: Whiskey Peppercorn Sauce; Béarnaise Sauce; Chimichurri