Menu

15

Belvedere Vodka
The Botanist Gin
Bacardi Gran Reserva 10 yr. Rum
Casamigos Anejo Tequila
Woodford Reserve Bourbon Whiskey
Knob Creek Rye
The Macallan Double Cask 12 yr. Scotch

7

6

12

12

Tito’s Handmade Vodka
Plymouth Gin
Bacardi 8 yr. Rum
Casamigos Silver Tequila
Maker’s Mark Bourbon
Lot 40 Rye
Chivas Regal Scotch

10

Finlandia Vodka
Bacardi White Rum, Bacardi Dark Rum, Captain
Morgan Spiced Rum
Beefeater Gin
Sauza Hornitos Plata (Silver) Tequila
Canadian Club Whiskey
Jim Beam Rye
The Famous Grouse Scotch
Martini & Rossi Vermouth

12

10

9

8

6.5

8

7

8

6

Priced per bottle

6.5

Priced per bottle

6.5

7

Freshly brewed regular and decaffeinated
coffees and Fairmont’s exclusive Lot 35 teas
Priced per person

34

*minmum of 8 guests required

seasonal fruit salad with berries

chef’s selection of assorted breakfast pastries (croissant, mini muffin, danish) with butter and preserves

greek yogurt, fresh berries, hemp seeds and Fairmont honey

46

  *minimum of 8 guests required

scrambled farm fresh eggs

smoked bacon and pork sausage

crispy local potato with scallion

toaster station, assorted breads, butter and preserves

seasonal fruit salad with berries

local BC berry smoothie

36

Tomato, shaved parmesan and arugula on artisanal bread

Chefs selection of breakfast pastry

Seasonal fruit salad with berries

36

Ham and cheese on croissant

Chefs selection of breakfast pastry

Seasonal fruit salad with berries

38

Cheese and cured meats with crackers, pickles and chutney

Hard boiled eggs

Seasonal fruit salad with berries

36

Chia seed parfait with steeped with oat milk, maple, preserve and fresh berries

Chef’s selection of breakfast pastry

Seasonal fruit salad with berries

6.5

6.5

11

steeped with oat milk, maple, house preserve, berries

7

14

With capers, lemon and red onion

9

With berries

16

Croissant, mini muffin, danish with butter and preserves

14

Local farm fresh egg, artisanal bread, cheddar cheese, and back bacon

6.5

4.5

11

Smoked bacon, pork sausage, chicken and apple sausage

10

Greek yogurt, house preserve and fresh berries

45

Soft-shell corn tortillas x 3

Chicken chorizo and egg scramble

Spiced roasted tomato sauce, fresh pico and guacamole

Crispy local potatoes and scallions

Seasonal fruit salad with berries

29

Seasonal fruit and berry salad

Individual pastry plate (croissant, mini muffin, danish) with butter and preserves

Greek Yogurt, fresh Berries hemp seeds and Fairmont honey

42

Quinoa

Sunny side up eggs

Kale, mushroom, scallion, hemp seeds and nutritional yeast with tomato and local greens and romesco sauce

Seasonal fruit salad with berries

46

Globe signature back bacon benny

House hollandaise

Olive oil steeped tomato and local greens

Seasonal fruit salad with berries

40

Scrambled farm fresh eggs

Smoked bacon & pork sausage

Crispy local potato with scallion

Olive oil steeped tomato and local greens

Seasonal fruit salad with berries

29

Mint, honey dew and hemp seed smoothie

Beet and blueberry with bee pollen smoothie

Date chocolate and oat milk smoothie

Maple roasted assorted nuts

White chocolate cranberry clusters

25

Hummus, cucumber, marinated olives, house pickled vegetables, and sun cured tomato, quinoa tabbouleh, crisps and naan

24

House kettle chips with French onion dip, buttery parmesan popcorn, and tortilla chips with guacamole and Pico de Gallo

31

Cold brew coffee

Coffee cake

Chocolate dipped biscotti

Chocolate covered espresso beans

Dark Chocolate dried fruit drops

55

Grilled grape chutney

54

Chives and Caviar

58

Shoyu dressing

55

57

Blue cheese and pear relish

53

57

Tart Shell

54

Pecorino and Truffle

58

Korean bbq sauce marinade

54

Citrus Soy

58

Blackberry jus

56

58

Habanero aoli

135

*minimum of 20 guests required

garden greens and romaine

on the side selections: bacon bits, radish, olive oil poached tomato, nutritional yeast, hemp seeds, blueberries, carrots, chick peas, chef’s choice dressings

pasta salad with kale, capers, goat cheese feta, with charred scallion pesto

baby heirloom tomato and mozzarella platter

with accompaniments: balsamic, extra-virgin olive oil, fresh basil, pesto

sliced cured meats, salamis and pate with pickled vegetables, house-made chutney, mustards

baked brie with spiced Fairmont honey and drunken cherries (hot)

chef’s assorted breads and crackers

smoked salmon, both hot and cold

with accompaniments: chopped egg, pickled red onion, capers, lemon

seared sliced albacore tuna, cured tomatoes, serrano chili, olives, garlic lemon oil

grilled octopus ceviche platter with tomato, red onion, cucumbers, with house kettle chips

peppered Stanley Park Lager steamed mussels (hot)

dill chili garlic steamed clams (hot), with baguette

sliced CAB striploin with mushrooms and onions

with accompaniments: natural au jus, pommery mustard, creamed horseradish

seasonal vegetable medley

whipped potato

torched cedar-bough seared steelhead salmon, stone fruit relish, herbed israeli couscous

wild mushroom ravioli truffled cream sauce

mini seasonal crème brulees

seasonal cheesecake

fresh fruit salad with chopped mint

warm strawberry white chocolate bread pudding (hot)

seasonal mousse topped with meringue

95

*minimum of 12 guests required

garden greens and romaine

on the side selections: bacon bits, radish, olive oil poached tomato, nutritional yeast, hemp seeds, blueberries, carrots, chick peas, chef’s choice dressings

quinoa salad, olives, olive oil poached tomatoes, goat cheese feta, kale, scallions

farmer’s market crudité with chili yogurt dip and house hummus, grilled naan bread

sliced cured meats, salamis, pate with pickled vegetables, house-made chutney, mustards

chef’s hand-selected cheese board with dried and fresh fruits and house chutney

chef’s assorted breads and crackers

seared steelhead salmon lemon caper brown butter sauce

rosemary honey mustard roasted chicken breast, charred squash, au jus

braised short rib, caramelized onion and mushroom ragout

roasted cauliflower, toasted almond and pepper romesco sauce

maple truffle roasted carrots

buttermilk whipped potato

mini seasonal crème brulee

brownies

seasonal cheesecake

77

chef’s assorted breads and crackers, butter

FIRST COURSE

roasted cauliflower soup, with apple sage scented cream, double smoked bacon lardons

MAIN COURSE

local herb roasted turkey

crispy brussel sprouts and carrots

whipped potato

traditional stuffing

cranberry relish

house gravy

DESSERT COURSE

dark chocolate cheesecake with house honey comb, orange crème anglais

75

Goat cheese, shallots and sun cured tomatoes. Topped with a pea, lemon and fennel salad

with seasonal anglais

75

Toasted pumpkin seeds, butternut squash puree, baby roasted potatoes, caper brown butter sauce

91

Quinoa with edamame, mushroom truffle scented broth finished with pickled radish

96

Roasted shallot potato and parmesan pave, grilled asparagus, peppercorn port jus

91

Whipped potato, pickled blackberries and mustard seed, Grilled asparagus natural jus

80

Smoked Gouda whipped potato, creamed corn, grilled broccoli and natural jus

79

Baby potatoes, oven roasted tomatoes and fresh fennel and dill salad finished with chili oil

Vegan

drunken dates, roasted cashews, goat cheese and castelvetrano olives

with olive oil poached tomatoes crispy capers and shaved parmesan

blueberries, nutritional yeast,  pea shoots, roasted corn, edamame and herb vinaigrette

Truffle Crème, Shimeji Mushrooms

62

FIRST COURSE

butternut squash soup, brown butter, apple sage scented cream

MAIN COURSE

local herb roasted turkey

crispy brussel sprouts and carrots

whipped potato

traditional stuffing

cranberry relish

house gravy

DESSERT COURSE

buttertart pie with cinnamon cream

52

  *minimum of 8 guests required

roasted tomato basil soup

seasonal green salad, cucumber tomato and shaved carrot with herb vinaigrette

Chef’s selection of assorted sandwiches:

• beet hummus, pea shoots and greens dressed in truffle vinaigrette, roasted corn, and nutritional yeast on a wrap
• shaved turkey, horseradish mustard, apple jam, market greens, artisanal bread
• ocean-wise tuna salad, celery, dill, green onion, market greens with a charred lemon aioli, artisanal bread

seasonal fruit salad

Fairmont signature cookie

54

*minimum of 8 guests required

Globe signature mushroom soup

seasonal green salad, cucumber tomato and shaved carrot with herb vinaigrette

crushed local potato salad, roasted garlic, lemon and chives vinaigrette

Chef’s selection of assorted sandwiches:

~         fennel sausage, mortadella, pesto, shredded greens, pepperoncini, cured tomato mayo

~         cucumber, peppered cream cheese, local pea sprouts on artisanal multigrain

~         roasted chicken, spiced aioli, smoked gouda cheese, lettuce and cucumber on baguette

seasonal fruit salad

Chef’s assorted dessert squares, brownies

41

kale, cannellini bean with olive oil poached tomato dressed with charred lemon, nutritional yeast

house kettle chips

assorted macaroons

46

quinoa with pickled radish, cucumber, edamame, avocado, fresh chilies and shoyu dressing

local green salad with herb vinaigrette

seasonal cheesecake

42

penne pasta with kale, capers, dill, scallion and cucumber

house kettle chips

berry and fresh fruit salad

42

quinoa with corn, tomatoes, olives, and feta cheese dressed in charred lemon, harissa sauce

local green salad with herb vinaigrette

Globe chocolate cake

65

*minimum of 12 guests required; for groups 8-11 guests, add $5 per person

Dungeness crab bisque

house specialty Granville island lager beer bread with bee pollen and Fairmont honey butter

candied salmon farro salad with cucumbers, green onions and spiced chili orange vinaigrette

grilled squash platter with BC blueberries and toasted pumpkin seeds balsamic pearls

House garden salad with Naramata cider vinaigrette

ling cod fish cakes with charred lemon and caper, pickle aioli

roasted chicken breast with hot house cherry tomato basil and mint fresh relish

gemelli pasta with grilled ramp pesto, crushed chilies and shaved pecorino

creamed grilled leeks with thyme butter and steamed Chilliwack baby potatoes

green beans with fresh lemon and brown butter pine nuts

seasonal fruit salad

warm bannock with Fairmont honey drizzle and blackberry compote

drunken cherry pavlova

chocolate cake with seasonal anglais

58

  *minimum of 12 guests required; for groups 8-11 guests, add $5 per person

sweet corn bisque

focaccia and aged balsamic with EVOO

tender greens, peas, roasted apple and roasted broccoli, sherry vinaigrette

kale and cabbage salad, dried cranberries, toasted pumpkin seeds, celery and green onion honey lime vinaigrette

hot cedar plank Louis lake steelhead salmon, peppered blackberry relish

cider basted chicken breast, natural jus

gnocchi with olive oil steep tomatoes, sautéed dark leafy greens, and brown butter toasted pine nuts in a creamy rose sauce

sea salt roasted Local baby potato tossed in a lemon roasted garlic herb oil

herb roasted cauliflower with romesco sauce

seasonal fruit salad

seasonal cheesecake

52

Globe@YVR Signature Mushroom Soup

Seasonal Green Salad with Cucumber, Tomato, Shaved Carrot and Herb Vinaigrette

Selection of Sandwiches:

• Fennel Sausage, Mortadella, Pesto, Shredded Greens, Pepperoncini, Cured Tomato on Baguette
• Cucumber, Peppered Cream Cheese, Local Pea Sprouts on Artisanal Multigrain Bread
• Roasted Chicken, Spiced Aioli, Smoked Gouda Cheese, Lettuce and Cucumber on Baguette

Seasonal Fruit Salad with Berries

Home-style Cookie

with seasonal anglais

58

Roasted garlic cream sauce, Olive oil dried tomatoes, castelvetrano olive pesto, bitter greens tossed with fresh lemon and parmesan snow

72

Parmesan creamy polenta, pearl onion and wild mushroom succotash, heirloom carrots gremolata

62

Smoked Gouda whipped potato, creamed corn, grilled seasonal vegetable and natural jus

58

Israeli couscous sautéed with shallots, spinach and corn with a yogurt mint and cucumber sauce

with spiced pumpkin seeds

62

Penne with a white wine chili butter sauce, garlic and shallots, blistered tomatoes and anchovy crumb

62

Kim Chi fried rice

Garlic oil infused eggplant

Lime pickled cabbage and black sesame seed slaw

crispy capers, charred lemons, olive oil steeped potato

Balsamic pearls, goat cheese, roasted apple and pumpkin seeds

with truffle oil

42

Seasonal green salad with cucumber, tomato, shaved carrot with herb vinaigrette.

Select one sandwich

Fennel sausage, mortadella, pesto, shredded greens, pepperoncini, cured tomato mayo on baguette

Or

Cucumber, peppered cream cheese, local pea spouts on artisanal multigrain

Or

Roasted chicken, spiced aioli, smoked Gouda cheese, lettuce and cucumber on baguette

Or

Smoked salmon, caper cream cheese, shredded lettuce and red onion and a bagel

Whole seasonal fruit

Chocolate chip cookie

10

12

10

8

6

40

priced per dozen

7

Should any guests in your group have known food allergies, please inform us of the names of these guests and the nature of their allergies a minimum of 72 hours in advance of the event date, so we may take the necessary precautions when preparing their food. We undertake to provide, on request, full information on the ingredients of any items served to your group. These guests must identify themselves to our staff. Should this information not be provided, you indemnify and hold us forever harmless from, and against, any and all liability or claim of liability for any personal injury that should occur.

Menu prices are quoted in Canadian Funds and are subject to change without notice; final menu prices are guaranteed no more than 30 days prior to an event.

The public performance of recorded music in conjunction with events such as receptions, conventions, exhibi­tions, or other similar events may be subject to certain legally mandated tariffs (which may change from time to time) based on capacity of the function room and the event activities.

SOCAN www.socan.ca (Tariff 8 – Music licensing fee collected for the Society of Composers, Authors and Music Publishers of Canada)

Re:Sound www.resound.ca (Tariff 5 – Royalties collected for Public Performance of Sound Recordings) fees.

Fees collected are licensing fees and/or distributed as royalties to the original artist, and do not represent any revenue for the Hotel. Current fees are as follows:

Room Capacity 1-100 guests:

Events without Dancing: $22.06 SOCAN + $9.25 Re:Sound

Events with Dancing: $44.13 SOCAN + $18.51 Re:Sound

Room Capacity 101-300 guests:

Events without Dancing: $31.72 SOCAN + $13.30 Re:Sound

Events with Dancing: $63.49 SOCAN + $26.63 Re:Sound

Signage may only be displayed directly outside your designed meeting/function room. We reserve the right to remove any displayed material that is deemed unsightly, untidy, or not of a professional nature. We do not permit any article(s) to be fastened to hotel property. The use of tacks, tape, nails, screws, bolts or any other item that may cause damage to floors, walls, ceilings, or hotel property is prohibited. The organizer is responsible for any damage by their invited guests or independent contractors during the time the premises are under their control.

All food and beverage functions are subject to a mandatory 18% surcharge, of which 70% is a gratuity that is distributed to the Hotel’s banquets team and, as appropriate, other non-supervisory and non-managerial Hotel staff in the line of service, and the remaining 30% is retained entirely by the Hotel (and not distributed as wages, tips or gratuities to any Hotel employee).

Event F&B surcharges are subject to change without notice and, depending on the Hotel’s location, may be subject to sales or other taxes.  If you or your attendees wish to provide an additional tip to the Hotel’s staff, please feel free to do so.  The mandatory surcharge, and any applicable taxes, will be posted to your Master Account

Food and beverage, meeting and function room rental, in-house audio-visual services and service charges are subject to the following taxes:

Goods & Services Tax (GST)                              5%

Provincial Liquor Tax                                       10%

Provincial Sales Tax (PST)                                7%

Service Charge (taxable)                                   18%

Food                                                                      5% (GST)

Carbonated, Sweetened Beverages                12% (GST + PST)

Beverage, Alcohol                                              15% (GST + Liquor Tax)

Meeting & Function Room Rental                   5% (GST)

In-House Audio / Visual                                  12% (GST + PST)

Please note that all of the above service charges, taxes, fees, levies and/or assessments may change without notice.

Any events for persons under the age of 19
years must have 1 security officer per 100
guests, one of which must be female, for the
duration of the event.

• Bartender: A complimentary bartender is provided for event bars. In the event that consumption falls short of $500 net revenue per bar, a charge of $150 per bar will apply
• Bar Cashier: $30 per hour, per cashier (4 hour minimum)
• Changes to Room Setup on day of event which differ from those pre-arranged with the Catering Representative in advance of the event: $250 per meeting or function room

We require the guaranteed number of guests attending the function in writing a minimum of 72 hours in advance of the event. This will be considered the minimum guarantee and may not be reduced. We will be prepared to set up to 5% above the guaranteed number of events for up to 200 persons and 2% for events with 200 persons or more. In the event that a guaranteed number has not been received by the Hotel, the number will be based on the previously discussed attendance or the actual number attending, whichever is greater

Outside food and non-alcoholic and alcoholic beverages are not permitted to be brought into function rooms. All food and beverage served in function rooms must be provided by Fairmont Vancouver Airport, with the exception of Wedding Cakes, for which a cake cutting/serving fee will apply.

In accordance with B.C. liquor laws, all alcoholic beverages consumed in licensed areas must be purchased by the Hotel through the BC Liquor Distribution Branch. Liquor service is permitted from 11:00am and 1:00am (12:00am on Sundays and holidays). We reserve the right to refuse beverage service to individuals in accor­dance with “Serving it Right” and BCLB safe service regulations.

Fairmont Vancouver Airport is pleased to receive and aid in the handling of boxes and packages. Please prear­range any shipments directly with your Event Representative. Due to limited storage facilities, we are unable to accept shipments any earlier than 2 days prior to your event. Please coordinate the pick-up of items immedi­ately following your event.

All deliveries must be properly labeled with the name of the group, the group contact, hotel contact, number of boxes, function room name and date of your event. Deliveries must be made to our Receiving/Loading dock at the following address:

Fairmont Vancouver Airport, 3311 North Service Road, Richmond BC, V7B 1X9

Should you require assistance with your boxes, packages or freight, a handling fee will be levied of $8.00 per box for transportation within the hotel. The Hotel will not receive or sign for C.O.D. shipments.

Fairmont Vancouver Airport is not responsible for damage to, or loss of, any articles on the premises during or following an event.