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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.

 

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 

SLCC In-House Catering Menus

Morning Welcome Breakfast

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

Cheakamus Breakfast/Brunch

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

Lunch - Rubble Creek Light Buffet

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

Lunch - Alpine Meadow Soup & Sandwich Buffet

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

Lunch - Ancient Cedars Hot Buffet

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 - West Coast Feast

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

Dinner - Stl'a7áshen Family Style

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

Dinner - Salish Plated Menu

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

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, 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 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)  $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

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 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 $45

Chicken Wings salt & pepper $48

Mini Poutine $48

Rustic Three Cheese Flatbread drizzled with buffalo ranch $48

Beverages

Sparkling Wine

Steller’s Jay Brut $55

Xusem Berry Sparkling Toast (by the glass) $12

Wine by the Bottle

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, Pinot Noir, 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

Steamworks Flagship IPA

Heineken

Corona

Lonetree Dry Apple Cider

 

 

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 (3hrs 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

  • Bar Tenders – 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 18% administration 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, 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

regine.varley@westinwhistler.com
marriot.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