Courses 3 || Price $69 || Time(s) Available Dinner
Dietary Identifier(s) N/A || Allergen(s) Contains Eggs || Substitutions Available Limited
Course 1
Roasted Tomato Bisque with Wild Life Classic Gin | Basil Pesto Focaccia | Mountain View Canola Oil
Course 2
AAA Alberta Beef Striploin | Beef Short Rib Croquettes | Roasted Pepper Relish | Pea Mousseline | Marsala Jus
OR
Bison Canneloni | Bison Ragù | Béchamel | Marinara Sauce | Mozzarella | Parmigiano Reggiano
Course 3
Lemon & White Chocolate | Lemon-mint Marmalade | Organic Oat Streusel (Gluten Free)
OR
Tiramisu | Mascarpone Cream | Ladyfingers | Organic Locally Roasted Coffee
Recommended Pairings
Grizzly Paw Grumpy Bear Honey Wheat Ale – $10.00
Berry Bramble, made with Wild Life Distillery Black Berry Gin – $16.00
Featured Producers
- Alberta Beef
- Alberta Cheese Company (Calgary) Fior de Late
- Broxburn Vegetables (Lethbridge County) tomatoes
- Galimax Trading (Nobleford) seasonal vegetables
- Mans Organics (Coaldale) eggs
- Mountainview Farming (Keoma) canola oil
- Phoenix Farms (Nobleford) yellow columba potato
- Prepak Meats (Calgary) bison
- Sylvan Star Cheese (Red Deer County) Truffle Gouda
- Vital Green Farms (Picture Butte) organic milk and cream
- Wild Life Distillery (Canmore) Wildlife Classic Gin
Welcome to La Terrazza, where you can enjoy authentic Italian cuisine with an Alberta twist, prepared by our passionate kitchen team, If that excites your appetite, visit La Terrazza to enjoy these specialty dishes, a fine wine selection and decadent desserts – the perfect conclusion to a day in the Rockies.
La Terrazza’s panoramic windows and glass ceiling provide some of the most spectacular views in Banff, from Sulphur Mountain to Mount Norquay. Start your dinner with a cocktail by the fireplace in the warm & welcoming lounge.
La Terrazza is where you can take your time while you savour the amazing food and enjoy the panoramic view of the Rockies.
Santosh Sahoo, CCC, is a Red Seal Certified Chef with over 25 years of experience working across India, Dubai, the United Kingdom, and now the Canadian Rockies. He is a Certified Chef de Cuisine (CCC) and a member of the Canadian Culinary Federation.
He has spent most of his career in hotels and high-volume operations, including The Oberoi Hotels & Resorts, Fairmont Hotels & Resorts, Banff Centre for Arts and Creativity, Calgary Winter Club, and now the Banff Park Lodge Hotel Collection. These experiences have shaped his approach to cooking—focused on consistency, strong leadership, and creating memorable guest experiences.
Currently the Executive Chef at Banff Park Lodge, Santosh leads the culinary team across multiple outlets, with a focus on approachable, elevated mountain dining. His menus highlight Alberta ingredients while reflecting the global influences he has gained throughout his career.
He is passionate about supporting local producers, reducing food waste, and building menus that make sense for both the guest and the environment. For him, cooking is about balance—between flavour, sustainability, and a strong sense of place.
What made you want to be a chef?
“Growing up in India, food was always a big part of family life. I come from a family of restaurateurs, so being around kitchens and hospitality felt natural from an early age. What really drew me in was how food brings people together. Over time, working in different countries, I started to appreciate how every culture tells its story through food — and that’s what has kept me in this profession.”