The "Cascade" Room provides the ideal setting for your function. Here we host receptions and banquets for 25 to 100 people (maximum of 120 for tour groups).

Large windows with a view of Cascade Mountain allow for ample natural light while the decor is reminiscent of Swiss heritage, similar to that of our main dining room.

While during the summer the room is often booked by tour companies, corporate functions and convention dine-arounds can comfortably be accommodated other times of year. Many ski clubs have held their farewell-to-Banff banquet at Ticino's "Cascade" Room.

Planning an event? Your event doesn't have to be held in the "Cascade" Room. We can serve your party in the restaurant, depending on the time of the year. You may also buy out the whole restaurant for your function, for a certain minimum consumption.

Group Lunch Menus   *  Group Dinner Menus  *  Lobster Menu

• all items include soup of the day or a house salad (to be determined in advance) and a Chef's or your choice of dessert (to be determined in advance), coffee or tea;
• main-course (except fondues) include two fresh vegetables and the Chef's or your choice of rice, pasta or daily potato (one to be determined in advance);
• prices are per person and 15% gratuities and tax will be added.

SALAD

1. SALAD PLATE WITH SHRIMPS AND SCALLOPS ON SESAME DRESSING
2. SALAD PLATE WITH SAUTEED CHICKEN AND MUSHROOMS ON BALSAMIC HERB DRESSING

PASTAS

1. SEAFOOD TAGLIATELLE WITH SHRIMP, SCALLOPS, SALMON AND MUSSELS ON HERB CREAM SAUCE
2. SPAGHETTI WITH MEAT SAUCE AND GRILLED VEGETABLES
3. SAUTEED CHICKEN ON PEPPERCORN SAUCE OVER PENNE RIGATE
4. NOODLES WITH VEAL TIPS ON WILD MUSHROOM SAUCE

MAIN-COURSES

1. BAKED SALMON FILLET ON LEMON PEPPER CREAM SAUCE
2. PORK LOIN MEDALLIONS ON LEMON CREAM SAUCE
3. CHICKEN BREAST ON CURRY SAUCE AND FRESH FRUIT
4. BEEF STROGANOFF WITH BELL PEPPERS, MUSHROOMS AND PICKLES ON A PAPRIKA CREAM SAUCE
5. GRILLED SIRLOIN STEAK WITH MELTED HERB BUTTER
6. CHICKEN BREAST WITH BACON, TOMATOES AND FRESH HERBS SERVED ON FOCACCIA BREAD

• all items include soup of the day or a house salad (to be determined in advance) and a Chef's or your choice of dessert (to be determined in advance), coffee or tea;
• all meat main-courses include two fresh vegetables and the chef's or your choice of pasta, rice or daily potato ( to be determined in advance )
• prices are per person and 15% gratuities and tax will be added.
• 10% surcharge for choices of 2 or 3 items, # 3 and #13 can NOT be chosen for choices !!!

MEATS

1. VEAL PICCATA ON TOMATO SAUCE AND SPAGHETTI
2. VEAL CUTLET ON LEMON CREAM SAUCE
3. PORK NECK ROAST ON PORCINI MUSHROOM SAUCE
4. CHICKEN BREAST ON A LEEK CREAM SAUCE
5. CHICKEN BREAST WITH A LIGHT GOAT CHEESE, BREADED IN HAZELNUT CRUMBS
6. SLICED CHICKEN BREAST ON SUN DRIED TOMATO AND BASIL CREAM SAUCE
7. ROASTED DUCK BREAST ON APPLE CIDER SAUCE
8. ROASTED LEG OF LAMB PROVENCALE ON A GRAINY MUSTARD SAUCE
9. BONELESS LAMB LOIN WITH DATES, FIGS AND PORT WINE BUTTER
10. BEEF STROGANOFF WITH MUSHROOMS IN PAPRIKA CREAM SAUCE
11. NEW YORK CUT OF ALBERTA BEEF ON GREEN PEPPERCORN SAUCE
12. BEEF TENDERLOIN ON RED WINE SAUCE AND HERB BUTTER
13. ROASTED PRIME RIB OF BEEF ON MUSHROOM ROSEMARY SAUCE
14. VENISON MEDALLIONS WITH GLAZED PEAR AND CARAMELIZED CHESTNUTS

FISH

1. SALMON FILLET IN LEMON PEPPER CRUST ON YOGURT DILL SAUCE
2. SNAPPER FILLET ON BELL PEPPER AND GREEN ONION BEURRE BLANC
3. PACIFIC HALIBUT MEDALLION ON ROASTED RED PEPPER SAUCE
4. RAINBOW TROUT WITH SHRIMP AND CHIVES ON WHITE WINE SAUCE
5. ARCTIC CHAR WITH SAUTEED SHIITAKE MUSHROOMS ON BRANDY SAUCE
6. WHOLE ATLANTIC LOBSTER WITH MELTED LEMON AND HERB BUTTER

FONDUES

1. CUBES OF ALBERTA BEEF COOKED IN OIL
2. SLICED STRIP LOIN OF ALBERTA BEEF AND SHRIMP COOKED IN BROTH ( CONSOMME )
3. SEAFOOD FONDUE WITH SALMON, SHRIMP, HALIBUT AND SCALLOPS COOKED IN A FISH BROTH

APPETIZERS

May we recommend the following appetizers to complement your selection and expand to a 4-course dinner:

1. SMOKED AND MARINATED SALMON WITH SHRIMP
2. AIR DRIED BEEF, COPPA AND SWISS CHEESE
   ( garnished with baby pickles, cocktail onions and tomato )
3. VEAL STUFFED RAVIOLI ON SAFFRON SAUCE WITH ARUGULA PESTO
4. HOME MADE GNOCCHI WITH BUTTER AND SAGE
5. HOT SMOKED DUCK BREAST ON GNOCCHI WITH WALNUT SAUCE
6. MIXED GREEN SALAD WITH WARM SCALLOPS AND SHRIMP
7. SWISS CHEESE FONDUE ( GRUYERE & EMMENTHAL )

DESSERTS
( The chef's choice is always a special dessert nicely presented, however, you can choose your own ) !

ICE CREAM PARFAIT

FRESH FRUIT PIE IN SEASON

FRESH FRUIT SALAD WITH ICE CREAM

CHOCOLATE MOUSSE

IN HOUSE MADE ICE CREAM

TIRAMI SU

BLACK FOREST CAKE

WARM CHOCOLATE AND ALMOND CAKE

CREME CARAMEL

Soup of The Day

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Mixed greens with House Dressing

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Whole Fresh Lobster served with
Lemon butter
Two fresh vegetables
Rice of Potatoes

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Chef's surprise dessert

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Coffee or Tea

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Note:
* - Choices of main-course can be served with a 48 hour pre-count notice and a 10% surcharge to the above prices. Certain items are NOT suited for choices. Please check with us.

   - We will always honor the occasional fish or vegetarian dinner instead, without any additional cost.

We would like to emphasize that we are not at all limited to the menus you see here. Our Chef would be delighted to listen to your ideas and cater to whatever occasion or special need you might have.

HOME || AMBIANCE || WHO WE ARE || LOCATION || RESERVATIONS || MENUS || BANQUET ROOM
GROUP & BANQUET MENUS || EVENTS || PHOTOS || BREAKFAST

Ticino Swiss-Italian Restaurant
415 Banff Avenue, Box 1536
Banff, AB, T1L 1B5
Phone: 403/762 3848
Fax: 403/760 2519
Email: info@ticinorestaurant.com

© Copyright Ticino Swiss-Italian Restaurant