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SPO7EZ CATERING

The SLCC’s in-house Catering Department specializes in local seafood, free range game meat and, of course, bannock, baked fresh daily. We use traditional ingredients that are prepared and presented with a modern flair. All-inclusive menu packaging allows us to work with you in seamless ease from menu planning to on-site event execution. In the spirit of First Nations’ traditions, our intention is to provide a gathering place where the focus is honouring your special event with a fantastic feast.

 

Contact: SLCC Catering & Events
E-mail: banquets@slcc.ca 

SLCC In-House Catering Menus

Morning Welcome Breakfast

BREAKFAST BUFFET (minimum 20 people)
$39 per person

Fresh Fruit Salad
Natural Yogurt
Granola
Mixed Berry Compote
Selection of Cereals (gluten free option included)
Scrambled Eggs
Pan Fried Potatoes
Maple Smoked Bacon
Pork Sausage
Baked blueberry & Fried Bannock
Orange Juice
Spirit Bear Coffee, Decaffeinated Coffee & Teas

Cheakamus Breakfast/Brunch

BRUNCH BUFFET (minimum 15 people)
$42 per person

Green smoothie
Fresh fruit salad
House made pancakes with maple syrup
Frittata, caramelized onion, tomato, mushrooms
Smashed Potatoes
Maple Bacon
Baked Blueberry Bannock

Spirit Bear Coffee, Decaffeinated Coffee & Teas

Lunch - Rubble Creek Light Buffet

Rubble Creek Lunch Buffet (minimum 15 people)
$39 per person

Mixed green salad, served with maple berry vinaigrette
Seasonal Quinoa Salad
Lil’wat Venison Chili with cheese, sour cream & green onions
Squamish Salmon Chowder
Cheese & onion bannock
Assorted squares & freshly baked cookies
Spirit Bear Coffee, Decaffeinated Coffee & Teas

Lunch - Alpine Meadow Soup & Sandwich Buffet

SOUP & SANDWICH LUNCH BUFFET (minimum 15 people)
$33 per person

Seasonal Soup of the Day
Selection of Chef Prepared Sandwiches
Assorted Squares and Freshly Baked Cookies
Spirit Bear Coffee, Decaffeinated Coffee & Teas

Add ons, priced per person:
Cheese & Onion Bannock $2.50
Mixed Green Salad with Maple Berry Vinaigrette $5
Three Sisters Quinoa Salad with Apple Vinaigrette $5

Lunch - Ancient Cedars Hot Buffet

HOT LUNCH BUFFET (minimum 20 people)
$55 per person

Cheese & onion baked bannock
Mixed greens, served with maple berry vinaigrette
Ancient grains salad, served with mixed mushrooms & cranberries
Cedar plank salmon, baked with fresh dill
Roast chicken thigh, served with corn & watercress
Assorted Squares and Freshly Baked Cookies
Spirit Bear Coffee, Decaffeinated Coffee & Teas

Dinner - West Coast Feast

West Coast Feast Buffet (minimum 25 people)
$105 per person

Starters

Warm baked cranberry-rosemary bannock
Mixed greens, served with maple berry vinaigrette
Seasonal Quinoa salad

Hot Station

Mixed market vegetables
Garlic scented smashed Pemberton potatoes
Cedar Plank West Coast Salmon, baked with fresh dill
Wild mushroom & bean stuffed zucchini, cauliflower puree and arugula pesto

Chef Attended Carvery
(chef fee of $150/chef applicable; 1 chef per 75 guests recommended)

Canadian AAA bottom round roast beef
Canadian AAA Beef Tenderloin ($12 per person surcharge applicable)
Served with horseradish, Dijon mustard & red wine jus
Herb Verde Grilled Chicken Breast ($5 per person surcharge applicable)

Dessert Station

Warm Mixed Berry Crumble
Cocoa Mocha Mousse (Vegan & Gluten free)
Freshly brewed Spirit Bear Fair Trade Coffee, Decaffeinated Coffee & Teas

Dinner - Stl'a7áshen Family Style

Stl’a7áshen – To Gather, To Feast, To Dance
Family Style Dinner (minimum 20 people)
$115 per person

Warm Baked Cranberry-Rosemary Bannock

Select 1 Salad:

Quinoa & Citrus Salad
cherry tomatoes, cucumber, pickled shallots, greens tossed in a thyme-citrus vinaigrette

Heirloom Tomato Salad (seasonal)
wild arugula, strawberries, pickled onions, feta, balsamic reduction

Local Beet Salad
BC beets, curly endive, whipped goat’s cheese, candied pecans, apple & spruce-tip vinaigrette

Roasted Squash & Kale Salad
roasted apples, Dijon vinaigrette, seasoned pumpkin seeds

Select 2 Main Dishes:

Cedar Plank West Coast Salmon
fresh dill

Grilled Chicken Breast
herb verde sauce

Grilled NY Striploin
Red wine jus

Grilled Zucchini
stuffed with foraged wild mushrooms & beans; cauliflower puree & arugula pesto

Oven Roast Black Cod
maple marinade with garlic cream & spinach

Braised Bison short ribs ($5 per person surcharge applicable)
Red wine jus

Select 3 Side Dishes:

Fresh Market vegetables

Warm Ancient grains salad
mixed mushrooms and cranberries

Smashed Pemberton potatoes
garlic scented

Wild Mushroom Parmesan Risotto

Seasonal Three Sisters Medley
squash, beans, corn

Select 1 Dessert:

Warm mixed berry crumble
Cocoa mocha mouse (vegan & gluten free)
Assorted squares

Spirit Bear Coffee, Decaffeinated Coffee & Teas

Dinner - Salish Plated Menu

Salish Plated Dinner – minimum 20 people
$130 per person

Cranberry-Rosemary Baked Bannock, whipped smoked salt butter

Select 1 Starter:

Quinoa & Citrus Salad
cherry tomatoes, cucumbers, pickled shallots, greens tossed in a thyme-citrus vinaigrette

Marinated Beet and Carrot Salad
arugula, orange & tarragon yogurt dressing, toasted hazelnuts

Roasted Squash Soup
caramelized apples, crème-fraiche, chives

Heirloom Tomato Salad (Seasonal)
wild arugula, strawberries, pickled onions, feta, balsamic reduction

Select 2 Main Dishes:

Grilled Chicken Breast
salsa verde, smashed potatoes, seasonal vegetables

West Coast Cedar Roasted Salmon
dill-butter sauce, ancient grains pilaf, carrots

Braised Beef Short Ribs
pomme puree, seasonal vegetables,  Red wine jus

Grilled Zucchini
stuffed with foraged wild mushrooms & beans; cauliflower puree & arugula pesto

Select 1 Dessert:

Canadian Maple Crème Brule (gluten free)
Blueberry Cheesecake
Cocoa Mocha Mousse (vegan & gluten free)
Apple Cinnamon Cake, served with warm raisin-pecan sauce

Served with Spirit Bear fair trade Coffee, Decaffeinated Coffee & teas

Dinner - Spo7ez Plated Menu

Spo7ez Plated Dinner
$156 per person

Homemade Cranberry-Rosemary Baked Bannock, whipped smoked salt butter

Select 1 Starter:

Creamy Wild Mushroom and Parsnip Soup
truffle cream, herbs

Heirloom Tomato Salad (seasonal)
wild arugula, strawberries, pickled onions, feta, balsamic reduction

Local Beet Salad
BC beets, curly endive, whipped goat’s cheese, candied pecans, apple & spruce-tip vinaigrette

Select 2 Main Dishes for your guests to choose from for course 2:

Black Cod
braised fennel, cauliflower puree, seasonal squash

Grilled AAA Beef Tenderloin
roasted Pemberton potato, charred onions, arugula, pickles, shaved parmesan

Pan Fried Halibut
lemon dill beurre blanc, accompanied by ancient grains & broccolini

Grilled Zucchini
stuffed with foraged wild mushrooms & beans; cauliflower puree & arugula pesto

Select 1 Dessert:

Canadian Maple Crème Brulee (gluten free)

Okanagan Cellar Poached Pear
lemon hazelnuts crumble

Seasonal Pumpkin Pie
maple ice cream

S’mores Tarts
Graham cracker crust, dark chocolate mousse, toasted marshmallows

Served with Spirit Bear fair trade Coffee, Decaffeinated Coffee & Teas

Rivers & Mountains Canapes & Platters

Grazing Platters have a minimum order of 15 guests

Salish Seafood Platter $22 per person
Cold smoked West Coast salmon, poached shrimp, chilled garlic-marinated calamari and traditional candied salmon

Wild Game Platter $18 per person
Bison salami, duck rillette, smoked venison loin, elk terrine, served with Saskatoon mustard sauce, pickled vegetables and bannock wedges.

Fruit Platter $7 per person
Seasonal fruits and berries

Raw Vegetable Platter $7 per person
Broccoli, carrots, cucumber, red pepper, celery and cherry tomatoes served with buttermilk ranch dip

West Coast Cheese Board $15 per person
assorted fine BC cheeses, mixed pickles, raisin-pecan chutney, fruit garnish and bannock wedges

Dip Trio with Artisan Bread $10 per person
Roasted red pepper hummus, spinach dip and spicy carrot dip; served with a selection of breads

Cold Passed Hors d’oeuvres – priced per dozen, minimum order of 3 dozen per item

Garlic hummus, marinated tomatoes on cucumber  $45
Honey roasted beets, dill crème fraiche, bannock crisp $45
House cured smoked salmon, with cream cheese on crispy bannock $55
Seared Albacore tuna, lemon nori gremolata $56
Bison tenderloin tartare, chives; served on potato chips $56
Smoked trout bruschetta $55

Hot Passed Hors d’oeuvres – priced per dozen, minimum order of 3 dozen per item

Wild boar bacon & potato croquettes $56
Prawn skewer with maple glaze $56
Braised elk bannock slider $60
Venison meatballs with mojo picon salsa $56
West Coast salmon, scallions & potato cakes, dill crème fraiche $56
Grilled chicken skewer with rosemary & honey mustard $56
Vegetarian spring rolls with sweet chili sauce $50
Vegetarian pakoras $45
Mini crab cakes with caper aioli $60
West Coast salmon skewers with maple-pepper glaze $56
Breaded cauliflower bites with spicy aioli $50

Chef Carvery Station

Chef Attended Carvery Stations
Available as enhancements to your buffet menus
Carver fee of $150/chef is applicable – 1 chef per 75 guests recommended

The Carvery
served with caramelized onion & herb baked bannock

Free Range Brined Turkey Breast $18 per person
with gravy, Dijon mustard, homemade cranberry sauce

AAA NY Striploin $22 per person
beef demi-glaze, horseradish, mustard

Dessert Menu

Dessert Menu
Priced Per Person, Served as a buffet, Minimum order 20 guests

Canadian Maple Crème Brulee (gluten free) $9
Blueberry Bannock Bread Pudding $9
Okanagan Cellar Poached Pear, lemon hazelnuts crumble $7
Seasonal Pumpkin Pie, xusem whip $7
S’mores Tarts, graham cracker crust, dark chocolate mousse, toasted marshmallows $7
Coconut Mocha Mousse $5
Cake Cutting Service $3 per person

Snack Menu

Snack Menu
Served as buffet, minimum 1 dozen order

Green Smoothie $8 (250ml) (vegan)
Power Ball $54/dozen (vegan, gluten free)
Assorted cookies $54/dozen
Sliced banana bread $54/dozen
Chocolate brownies $60/dozen (gluten free)
Mixed berry scone with lemon icing $60/dozen
Seasonal flavor muffin $54/dozen
Cinnamon sugar bannock pieces $10/dozen
Whole fruit $4/piece
Fresh sliced fruit platter $7/person

Late Night Snack Menu

Late Night Snacks
Minimum order 3 dozen, items priced per 1 dozen

Smoked Cheddar Grilled Cheese with spicy ketchup $48
Vegetarian Spring Rolls with sweet chili sauce $50
Chicken Wings salt & pepper $55
Mini Poutine $55
Rustic Three Cheese Flatbread drizzled with buffalo ranch $48
Mini Vegetarian Quiche $55
Breaded Cauliflower Bites with spicy aioli (gluten free) $45
Assorted chocolate bars $3 each
Individual Bags of Hard Bite Chips $3

Beverages

Wine by the Bottle (750ml)

SPARKLING
Steller’s Jay Brut, Okanagan Valley, BC $70

WHITE
Nk’Mip Dreamcatcher, White Blend, Osoyoos, BC $65
Hester Creek, Pinot Gris, Golden Mile Bench, BC $55
Mission Hill Estate Winery, Chardonnay, 5 Vineyards, Okanagan Valley, BC $55
Fort Berens, Pinot Gris, Lillooet, BC $60
Quails’ Gate, Chardonnay, West Kelowna, BC $70
Oyster Bay, Sauvignon Blanc, Marlborough, NZ $60

RED
Hester Creek, Merlot, Golden Mile Bench, BC $55
Indigenous World Wines, Hee Hee Tel-Kin (Red Blend), Okanagan Valley, BC $55
Mission Hill Estate Winery, Cabernet Merlot, 5 Vineyards, Okanagan Valley, BC $60
Fort Berens, Meritage, Lillooet, BC $90
Blasted Church, Cabernet Sauvignon, West Kelowna, BC $90
Kettle Valley, Pinot Noir, Naramata, BC $80

Beer & Cider ($10)

Whistler Brewery Pilsner (355ml)
Steamworks Flagship IPA (355ml)
Heineken (330ml)
Corona (355ml)
Lonetree Dry Apple Cider (355ml)

Liquor (1oz, $11)

Indigenous World Spirit Vodka
Indigenous World Spirit Gin
Indigenous World Spirit Whiskey
Bacardi White Rum
Captain Morgan Dark Rum
Canadian Club Rye Whiskey
Jack Daniels Bourbon
Jose Cuervo Tequila

Liqueur (1oz, $11)

Amaretto Disaronno
Bailey’s Irish Cream
Cointreau
Grand Marnier
Kahlua

Non-Alcoholic Selection 

Bottled Juice
Canned Soda Beverages
Sparkling Water
In-house brewed “LOVE ME” iced tea (5 Litres per order) ; lightly sweetened
Spirit Bear Fair Trade Coffee & Paisley Organic Tea Station
Hot Apple Cider Station
Hot Chocolate Station
O’Doul’s Amber Ale Non-Alcoholic Beer

Terms & Conditions
For your event; you can choose either a cash bar (paid by your guests) or host bar (you will be charged on consumption, no minimum). Specialty items, that are not on the list above, can be ordered in upon request; they are marked up to hospitality standards and  prepayment for requested quantities are required in full and these orders must be submitted minimum three weeks in advance of event.
Due to our liquor license, specialty liquor which is pre-paid for and unused or liquor purchased at the SLCC during the event cannot be taken off the premises.
Bartenders are charged extra per event at $50/hr (4hrs minimum).

The Fine Print:
INCLUDED IN ALL IN-HOUSE CATERING ARRANGEMENTS

  • All plates, cutlery, crockery & glassware for meal & bar service
  • Black linen for buffet & bar service tables
  • Folding banquet chairs and round banquet tables

 

NOT INCLUDED WITH IN-HOUSE CATERING

  • Bartenders – charged at $50/hr (minimum 4hours)
  • Server Staff – charged at $35/hr (minimum 4hours)
  • Chef Labour for Action Stations – charged at $150/chef
  • Guest Table Linens and Napkins
  • Rental Equipment

 

CATERING TERMS

  • Prices may fluctuate according to market value and are not secure until deposit has been paid
  • These are sample menus and may change depending on availability of ingredients
  • Upon confirmation of your booking a 40% deposit is required for your catering, along with a returned signed event order
  • An 19% banquet event fee, before taxes, applies to all food and beverage
  • Menu Selections, Special Dietary Requirements & Final Numbers to be confirmed 2 weeks prior to the event
  • Final catering payment and 100% of estimated liquor costs to be paid 2 weeks prior to the event
  • Post-billing within 72 hours of event for all beverages consumed and/or any incidentals incurred during the event, if over estimation made for liquor – this will be refunded.

 

ALL CONFIRMATIONS TO BE SENT TO OUR IN-HOUSE CATERING DEPARTMENT: BANQUETS@SLCC.CA

PREFERRED CATERING PARTNERS

We are proud to offer a wide variety of catering options to choose from. Our preferred catering partners create memorable events based on unique culinary experiences. Our catering partners will work directly with event and wedding planners to arrange all food and beverage, event details and seating arrangements.

Fairmont Chateau Whistler

The Fairmont Chateau Whistler defines mountain luxury offering unsurpassed guest service, exceptional dining, and Fairmont Gold – Fairmont’s exclusive lifestyle hotel experience. Creating delectable feasts for groups of 10 to 1,000. The Fairmont Chateau Whistler’s renowned culinary team, led by Executive Chef, Isabel Chung, present fresh and inspired menus. Served with the backdrop of Whistler’s most unique settings, classic Fairmont cuisine sets the perfect tone for an unforgettable event.

Contact
Christine Boyle
Director of Catering & Conference Services
Fairmont Chateau Whistler
1-604-938-2079
Christine.Boyle@Fairmont.com

www.fairmont.com

Four Seasons Resorts Whistler

Four Seasons Resorts Whistler has partnered with the Squamish Líl’wat Cultural Centre to provide catering services since their opening. Our Executive Chef has created menus that use First Nations traditional ingredients and methods of preparation to reflect the philosophy of the Centre to preserve and share the First Nations culture. This combined with the exceptional service of Four Seasons will give your guests a truly unique experience.

Contact
Georgia Seretis
Director of Catering and Conference Services
Four Seasons Resort Whistler
1-604-966-2666
georgia.seretis@fourseasons.com
www.fourseasons.com/whistler

Whistler Cooks Catering Company

Selecting plenty of ingredients from the region’s fertile valleys, Whistler Cooks culinary team uses a fresh approach with the very best local harvest each season. With expertise in corporate, event, venue and social catering, our success has grown from the strong connections we have with clients and the personal touches we’ve added to our service.

Contact
Vanessa Atkinson
Sales Team, Whistler Cooks Catering
1-604-938-8835
cater@whistlercooks.com
www.whistlercooks.com

The Westin Resort & Spa, Whistler

At The Westin Resort & Spa, Whistler our aim is to provide nutritious options that contribute to your overall well-being without compromising flavour, taste or satisfaction. Our Executive Chef, Elliot Brass is dedicated to sourcing responsibly and locally to deliver inspired culinary experiences. The Squamish Lil’wat Cultural Centre is a spectacular venue, perfectly paired with Westin’s exceptional catering services will ensure your event is memorable.

Contact
Heather Murray
Senior Meeting & Event Manager
The Westin Resort & Spa, Whistler
604-935-4395

Heather.Murray@westinwhistler.com
westinwhistler.com

Collective Kitchen

The Collective Kitchen

Contact
John Ferris
Owner, Head Chef
The Collective Kitchen
(604) 698-8647
info@thecollectivekitchen.ca
www.thecollectivekitchen.ca

Culinary Gallery