Building a grand chateau in turn-of-the-century Ottawa could only begin with the vision of a strong and ambitious individual. Charles Melville Hays, an American who ventured to Canada as the General Manager of the Grand Trunk Pacific Railway of Canada, had that vision. Hays wanted to extend the Grand Trunk Railway to the West Coast and build several railway stations and deluxe hotels in all the major cities along the way.
Unfortunately, Hays never had the chance to see his dream come true. Days before the hotel was scheduled to open on April 26, 1912, the new president of the railway was returning from England on the ill-fated Titanic. Hays perished on April 14, 1912 and the grand opening was delayed until June 1, 1912. Hundreds of people flocked to see Sir Wilfrid Laurier, Canada's seventh Prime Minister, officially open the hotel.
To commemorate Canada's sesquicentennial year, Fairmont Château Laurier has adapted the original first class menu served on the Titanic. The original menu was an astounding eleven courses; however our Executive Chef has put a modern day spin on these classical favourites.
Prices are per person.
Minimum 50 people. Table decor from $17 per person.
Vegan: V | Vegetarian: VG | Nut Free: NF | Gluten Free: GF | Dairy Free: DF | Contains Dairy: D
Vegetarian (VEG) | Vegan (V) | Gluten-Free (GF) | Dairy-Free (DF) | Nut-Free (NF) | Contains Nuts (N) | Contains Dairy (D) | Kosher (K) | Halal (H)
Adaptation of the First-Class Menu RMS Titanic
Oyster a la Russe, East Coast Oyster, Vodka Vinaigrette, Caviar – GF
Consomme Olga, Beef Consomme Infused with Port Wine, Glazed Carrot and Celery Root Julienne – GF
Beef Lili, Seared Beef Tenderloin, Truffle Wine Jus, Anna Potatoes or Roast Duck, Carrot Puree, Chateau Potatoes, Apple Pan Jus – GF
Watercress Salad with Roasted Squab, Asparagus Vinaigrette – GF
Titanic Dessert Trio Experience, Waldorf Pudding, Chocolate Éclairs, French Vanilla Ice Cream