This upscale restaurant where the cuisine reflects the Fairmont Jasper Park Lodge‘s take on Northern Italian fare is suitable for a special night out. ORSO serves timeless rustic fare and regional specialties plus familiar starters that are transformed into exciting taste sensations by the expert chefs. Pastas are handmade, and organic produce from nearby Twin Meadows Farms is featured.
The dining room is contemporary and bright, with rustic regal accents typical of the historic Jasper Park Lodge. Patrons are treated to stunning views of Lac Beauvert with its famous Mount Edith Cavell and Whistlers Mountain backdrop through impressive floor-to-ceiling windows and from the heated patio.
Breakfast Buffet; The Classic; Eggs Benedict; Buttermilk Pancakes; Waffles; Three-Egg Omelette; French Toast; Breakfast Poutine
Appetizers: white anchovies (peppers, almonds and fried sage); arancini (bocconcini stuffed arborio with pomodoro sauce); salmon crudo (brown butter, cress and puffed amaranth); antipasti (artisan meats and cheeses)
Salads: romaine hearts (house pancetta, breadcrumbs and classic Caesar dressing); Caprese (aged balsamic, fior di latte, basil); Twin Meadows’ zucchini and greens (pine nuts and parmigiano reggiano)
Spaghetti: Mayerthorpe boar meatballs, grana Padano and basil
Ravioli (mushroom, Gorgonzola sauce, walnut); Gnocchi Ripieni (OKA stuffed pasta, house sausage, kale and prosciutto)
Lobster Tagliatelle (breadcrumbs, olive oil); Penne (fire-grilled vegetables, pine nuts, aglio e olio)
Risotto: seared scallop, corn agrodolce and grilled scallion
Chicken Suprema (maionese, kale, banana potato); Orso Brasato (lamb shank or veal, with polenta, porcini and tomato sott’olio); Rabbit Saltimbocca (fingerling potatoes, pickled mushrooms); 10-oz Alberta Bistecca (Twin Meadows’ fingerlings, braised cippolini and barolo jus)
Conchiglie (taggiasche olives, steelhead trout and bagna càuda); Cacciucco (clams, scallops and shrimp in San Marzano tomato broth)
Enhancements: asparagus in brown butter; prawns with olives; kale with garlic and pepperoncini; fingerling potatoes; Brussels sprouts
Breakfast: $24 to $32
Dinner Mains: $25 to $90 (that two can share)
Drinks: wines $55 to $325, $12 to $18 by the glass, eight choices