Dinner Menu

Three Course Meal

Build your own meal by choosing an appetizer, entrée & a dessert 69

Add an extra appetizer or dessert 10
Add suggested 3 course wine pairing 39

Getting Started

Foraged Mushroom Soup 14 gluten free

Pickled chanterelles, crème fraiche
Castello di Gabbiano Pinot Grigio, Piemonte Italy

Harvest Room clam Chowder 16

Ocean Wise seafood, pancetta, pepper ash oil
Château St. Jean Chardonnay, California, USA

Stracciatella & Beet 17

Walnut & beet hummus, citrus ferro, olive oil
Seven Terraces Sauvignon Blanc, Marlborough, New Zealand

Harvest Room Green Salad 16 gluten free

Winter greens & torn purple kale, manchego cheese, roasted butternut squash, pomegranate, puffed sorghum, MAC honey balsamic

Fairmont Private Label Chardonnay, BC, Canada

Scallop 23

Sunchoke, chanterelles, bacon parsley gremolata, almond dukkah
Ricasoli Albia Rose, Toscana, Italy

Smoked Duck Croquettes 23

Curried squash puree, shaved manchego, chimmichuri
Cloudy Bay Pinot Noir, Marlborough, New Zealand

Main Event

Heritage Beef Tenderloin 46

Buttermilk pomme purée, morels, salt baked beets, charred onion
Beringer Founders Estate Cabernet Sauvignon, California, USA

Alberta Bison 42

Short rib, corn grits, swiss chard, glazed buttered turnips
Sterling Cabernet Sauvignon, Napa Valley, USA

Lamb Loin 42

Leek ash crust, asparagus, fondant potatoes, fire roasted red pepper puree, almond dukkah 
Gabbiano Chianti Classico Riserva, Italy

Cornish Hen 39

Baked squash & fingerling hash, glazed carrots, mojo verde
Fairmont Private Label Chardonnay, BC, Canada

Pan Seared Salmon 39

Celeriac puree, charred brussels & corn succotash, pancetta, chimmichuri
Cloudy Bay Sauvignon Blanc, New Zealand

Risotto gluten/nut free

Ocean Wise seafood, shells & scallop, acquerello rice, young parmesan 42

Seven Terraces Sauvignon Blanc, Marlborough, New Zealand
OR
Roasted butternut squash, crispy sage, acquerello rice, young parmesan, toasted pine nuts 39

Château St. Jean Chardonnay, California, USA

Sacchetti nut free 40

Black truffle & ricotta, sunchoke cream, brown butter, shaved radish, chive
Mission Hill Estate Pinot Noir, BC, Canada

Cauliflower & Lentil gluten/vegan/nut free 39

Roasted cauliflower, savory lentil doughnut, eggplant puree, pomegranate, chimmichuri
Henry of Pelham Riesling, Ontario, Canada

Chateaubriand for 2, 16 oz 95

Roasted fingerling potatoes, garlic, asparagus, taro chips, red pepper ketchup

Harvest Room Board
120 for 2 people

Fairmont Mac is proudly celebrating farmers and local sustainable food, through menu tasting all on one board. Our chefs will create a grand platter of 3 local meats or Ocean Wise seafood from our seasonal menu completed by chef’s choice of seasonal vegetables and sauces. Great for sharing. It is really Grand!!

Excellent for sharing

Sides

+ Buttermilk mash 8
+ Roasted fingerlings 8
+ Asparagus 8
+ Sautéed mushrooms 8

Sweet Surrender

Chocolate Crunch Cake 15

Taylor Tawny Fladgate

Toffee Pudding, Candied Ginger,
Grand Marnier Toffee Sauce, Vanilla Ice cream 13

Mac Signature Scone Crumble 13

Errazuriz Late Harvest Sauvignon Blanc, Chile

Burnt Honey Ice Cream 13

J.P. Chenet Ice Sparkling, France
Henry of Pelham Riesling, Ontario, Canada

Fruit Salad 13

J.P. Chenet Ice Sparkling, France

book your reservation

Please book your reservation online by clicking on the Reserve Now button or calling the Restaurant directly at (780) 429 6424