Menus

The Ranchmen's Club emphasizes globally inspired and locally created cuisine featuring local and seasonal products prepared by Executive Chef Kenneth Titcomb and the Ranchmen's Club culinary team. 

Members and their guests receive the dining experience and gourmet cuisine they deserve and expect as a member of a fine private club. We offer a first class dining experience, wheather you are looking for something new and exciting, or a classic, we are sure to provide something to suit your tastes.

Explore our Menus:

Breakfast

A.E. Cross Lunch

A.E. Cross Dinner

Wolves Den Lunch

Wolves Den Dinner

Feature Cocktails & Dessert

Desserts & Digestifs

Catering Menu

The Ranchmen's Club is pleased to provide unpriced menus for members and their guest upon request.

About the Chef...

Kenneth Titcomb was born in Winterthur, Switzerland and came to Canada as a young child. His passions, even from a young age, included skiing and more importantly, cooking. His first kitchen job was at the Old Columbia Ice Fields Tea House as a line cook. From there he knew he wanted to travel the world and learn from the top culinary minds of his time. His journey started with the Westin Hotels in Edmonton. Then, he went back to Switzerland to get international experience starting at the Hotel Sourie in Haute-Nendaz, then moving to one of the top ranked Hotels in Europe, the 5 Star Gauer Hotel in Bern, capital of Switzerland.

When he came back to Canada, he landed in Ottawa at the Westin Hotel as a Sous Chef, then the Pan Pacific in Vancouver where he personally cooked for Prince Charles and Princess Diana. Next the Four Seasons Hotels in Edmonton, Beverly Hills and Boston. After being in the States, he came back to Alberta and started as Executive Chef at the Relais & Châteaux, Post Hotel in Lake Louise where he received numerous write-ups in magazines, books and newspapers. It was then he was recruited at the Ranchmen's Club in 1994.

Kenneth Titcomb has been recognized for his culinary excellence as a past member of the Alberta Culinary Team, supported Team Canada and Culinary Arts Shows in Edmonton (Gold). Kenneth has been a member of the Chaîne des Rôtisseaurs since 1990 (Bailliage du Alberta South). Chef Titcomb's focus is on providing the Ranchmen's Club members and their guest with highest quality food using the freshest ingredients available. 

Bon Appétit!