The Station Restaurant at Lake Louise
Experience the charm of a bygone era at the Station Restaurant. Built in 1910, The Station is the oldest building in Lake Louise. It was restored in 1994 to preserve the heritage character of rustic log walls and leaded windows. Choose to dine in the historic interior dining room with three-hearth fireplace or on the sunny patio overlooking the flourishing heritage garden. Contemporary Canadian cuisine is accented with fresh herbs from the garden. The Station Restaurant is tucked away between the original CPR railway line and the Bow River, so the grounds are a great place to wander pre or post meal (the large lawn even hosts relaxing games of bocce or croquet). The historic dining cars Delamere (1925) and Kilarney (1906) can be booked for special events. There’s an onsite gift shop with railway and Lake Louise collectibles, books and games.
- 3 Onion Soup au Gratin: onions, shallots and leeks in red wine and beef broth, topped with croutons and melted oka cheese
- Salads: Caesar (chicken or prawn option), Spinach with cherry tomatoes, mandarins, goat cheese, spiced candied pecans, bean sprouts and raspberry dressing
- Appetizers: garlic prawns, duo of fried calamari and zucchini, and Mediterranean plate with roasted red pepper hummus, tapenade, mushrooms, prosciutto and crostinis
- Station Burger: 7 oz. of Alberta beef with aged white cheddar and Canadian back bacon; served with mixed greens and handcut fries
- Alberta Bison Burger
- Halibut and Chips
- Grilled Alberta Pork Chop
- Brome Lake Duck Confit: served with wilted baby organic spinach, butternut squash and sundried cherries
- Grilled Free Range Chicken: with rosemary demi-glace; served on braised Puy lentils, black-eyed peas, chorizo sausage and root vegetables
- Farfalle Pasta alla Matriciana: with bacon, mushrooms, artichokes, bell peppers, basil oil and fresh parmesan in a rose sauce
- Wild Mushroom, Yam and Spinach Korma (chicken or prawn option): with naan bread and basmati pilaf rice
- Atlantic Salmon Provencale: topped with basil pesto on ratatouille
- AAA Alberta NY Strip: with Madagascar green peppercorn Cognac sauce; served with roasted garlic and rosemary mashed potatoes
