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.
COVID-19 HEALTH & SAFETY PROCEDURES FOR THE SLCC
Keeping us all healthy & safe is priority during the COVID-19 pandemic. The SLCC recognizes we all feel differently about the new norm. To make sure everyone feels safe when visiting our centre, we’ve developed health & safety precautions to protect guests and staff at the SLCC. There are hand sanitizer and hand washing facilities available to guests.
Contact: SLCC Catering & Events
E-mail: banquets@slcc.ca
BREAKFAST BUFFET
$39 per person
Fresh Fruit Salad
Natura Yogurt
Granola
Mixed Berry Compote
Selection of Cereals (gluten free option included)
Scrambled Eggs
Pan Fried Potatoes
Maple Smoked Bacon
Pork Sausage
Bannock Trio: Baked cheddar & onion, baked blueberry & Fried
Orange Juice
Spirit Bear Coffee, Decaffeinated Coffee & Teas
BRUNCH BUFFET
$42 per person
Green smoothie
Fresh fruit salad
House made pancakes with maple syrup
Frittata, caramelized onion, tomato, mushrooms
Smashed Potatoes
Maple Bacon
Spirit Bear Coffee, Decaffeinated Coffee & Teas
Rubble Creek Lunch Buffet
$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
SOUP & SANDWICH LUNCH BUFFET
$33 per person
Seasonal Soup of the Day
Selection of Chef Prepared Sandwiches
Fresh 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
Penne pasta salad, tomato chutney & basil pesto $5
HOT LUNCH BUFFET
$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
Grilled chicken thigh, served with corn & watercress
Mixed Berry Crumble
Spirit Bear Coffee, Decaffeinated Coffee & Teas
Dinner Buffet
$102 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 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 ($3 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
Stl’a7áshen – To Gather, To Feast, To Dance
Family Style Dinner
$120 per person
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
Indigenous World Winery 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 ($8 per person surcharge applicable)
Indigenous World Winery 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)
Blueberry cheesecake
Spirit Bear Coffee, Decaffeinated Coffee & Teas
Salish Plated Dinner
$130 per person
Homemade 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
Cedar Roasted Salmon
dill-butter sauce, ancient grains pilaf, carrots
Braised Beef Short Ribs
pomme puree, seasonal vegetables, Indigenous World Winery red wine jus
Grilled Zucchini
stuffed with foraged wild mushrooms & beans; cauliflower puree & arugula pesto
Select 1 Dessert:
Canadian Maple Crème Brulee (gluten free)
Blueberry Cheesecake
Cocoa Mocha Mousee (vegan & gluten free)
Apple Cinnamon Cake, served with warm raisin-pecan sauce
Served with Spirit Bear fair trade Coffee, Decaffeinated Coffee & teas
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
Grazing Platters have a minimum order of 15 guests
Salish Seafood Platter $22 per person
Cold smoked West Coast salmon, poached shrimp, citrus-cured scallops and traditional candied salmon
Wild Game Platter $18 per person
Bison salami, duck rillette, bison bites, 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 severed with buttermilk ranch dip
West Coast Cheese Board $15 per person
assorted fine BC cheeses, mixed pickles, raisin-pecan chutney, fruit garnish and bannock crisps
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 rounds $45
Honey roasted beets, dill crème fraiche, bannock crisp $45
House cured smoked salmon, with cream cheese on crispy bannock $48
Seared Albacore tuna, lemon nori gremolata $54
Bison tenderloin tartare, chives; served on potato chips $55
Smoked trout bruschetta $48
Hot Passed Hors d’oeuvres – priced per dozen, minimum order of 3 dozen per item
Wild boar bacon & potato croquettes $53
Seared Albacore tuna with lemon seaweed $53
Prawn skewer with maple glaze $53
Braised elk bannock slider $55
Venison meatballs with mojo picon salsa $53
West Coast salmon & sweet potato cakes, dill crème fraiche $48
Grilled chicken skewer with rosemary & honey mustard $48
Vegetarian spring rolls with sweet chili sauce $45
Vegetarian pakoras $35
Mini crab cakes with caper aioli $58
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
Priced Per Person, Served as a buffet, Minimum order 20 guests
Canadian Maple Crème Brulee (gluten free) $6
Blueberry Bannock Bread Pudding $6
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 $2.50 per person
Snack Menu
Priced per person, served as buffet, minimum 12 guests
Green Smoothie $8 (250ml) (vegan)
Power Ball $4.50 (vegan, gluten free)
Whole fruit $3
Mixed berry scone with lemon icing $5
Seasonal flavor muffin $4.50
Cinnamon sugar bannock pieces $4.50
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 $45
Chicken Wings salt & pepper $48
Mini Poutine $48
Rustic Three Cheese Flatbread drizzled with buffalo ranch $48
Wine by the Bottle (750ml)
SPARKLING
Steller’s Jay Brut $55
ROSE
Indigenous World Wines, Red Fox Rose, Okanagan Valley BC $70
WHITE
Hester Creek, Pinot Gris, Golden Mile Bench BC $55
Indigenous World Wines, Hee Hee Tel-Kin (White Blend), Okanagan Valley 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
Kettle Valley, Semillon Sauvignon Blanc, Naramata BC $70
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 $80
Blasted Church, Cabernet Sauvignon, West Kelowna BC $75
Kettle Valley, Pinot Noir, Naramata BC $75
Beer & Cider ($9)
Whistler Brewery Pilsner (355ml)
Steamworks Flagship IPA (355ml)
Heineken (330ml)
Corona (355ml)
Lonetree Dry Apple Cider (355ml)
Liquor (1oz, $10)
Indigenous World Spirit Vodka
Indigenous World Spirit Gin
Bacardi White Rum
Captain Morgan Dark Rum
Canadian Club Rye Whiskey
Jack Daniels Bourbon
Jameson Irish Whiskey
Johnnie Walker Red
Jose Cuervo Tequila
Liqueur (1oz, $10)
Amaretto Disaronno
Bailey’s Irish Cream
Cointreau
Grand Marnier
Kahlua
Non-Alcoholic Selection
Bottled Juice
Canned Soda Beverages
Sparkling Water
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.
Bar tenders are charged extra per event at $50/hr (4hrs minimum).
The Fine Print:
INCLUDED IN ALL IN-HOUSE CATERING ARRANGEMENTS
NOT INCLUDED WITH IN-HOUSE CATERING
CATERING TERMS
ALL CONFIRMATIONS TO BE SENT TO OUR IN-HOUSE CATERING DEPARTMENT: BANQUETS@SLCC.CA
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
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, Brad Cumming 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
Regine Varley
Director of Catering and Event Management
The Westin Resort & Spa, Whistler
604-935-4317
The Collective Kitchen
Contact
John Ferris
Owner, Head Chef
The Collective Kitchen
(604) 698-8647
info@thecollectivekitchen.ca
www.thecollectivekitchen.ca
