SLCC In-House 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.



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 is hand sanitizer and hand washing facilities available to guests

We will continue to update this information as the Provincial Health Orders and Protocols change. Many Thanks for your corporation during your event at the SLCC.

April 2022

Contact: Lucinda Sutherland – Manager of Banquets & Events
E-mail: lucinda.sutherland@slcc.ca 

SLCC In-House Catering Menus

Morning Welcome Breakfast

Breakfast Buffet –  $32 per person

30-120 guests


Spirit Bear fair trade Coffee; Paisley organic Teas; Premium Orange Juice

Continental Selection

Trio of bannock – Baked Cheddar & Onion, Baked Blueberry & Traditional Fried

Peanut butter; wild berry compote

Cold cereals (gluten free option included)

Skim & 2% milk

Fresh fruit salad


Hot Items

Scrambled eggs

Pan friend potatoes

Maple smoked bacon

Pork breakfast sausage

Cheakamus Breakfast/Brunch

Brunch Buffet $42 per person
10 – 29 guests

Breakfast / Brunch

Green smoothie or Apple pie smoothie

Fresh fruit salad

Fluffy Pancakes with maple syrup

Frittata made with free range eggs, caramelized onions, tomatoes, mushrooms and arugula

Maple Bacon

Smashed Potatoes with garlic oil and herbs

Spirit Bear fair trade coffee and Paisley organic tea

Ancient Cedars Lunch

Ancient Cedars Lunch

25 – 120 guests

Light Lunch ($23 per person)

Green Salad served with berry vinaigrette

choose from

Lil’wat Venison Chili with cheese, sour cream and green onions


Squamish Salmon Chowder

a piece of whole fruit

Spirit Bear fair trade coffee and Paisley organic tea

Soup and Sandwich Lunch ($31 per person)

Seasonal Vegetable Soup

Selection of chef crafted Sandwiches

(Vegan and Gluten free available on request)

Fresh Baked Cookie

Spirit Bear fair trade coffee and Paisley organic tea

Lunch Side Order add-ons ;

Baked Potato ($2.50 per person)

Cheese and onion baked Bannock ($2.50 per person)

Penne Pasta salad with tomato chutney and basil pestou ($5 per person)

Mixed green salad with berry vinaigrette ($5 per person)

The Lunch Buffet ($54 per person)

Cheese and onion Bannock

Root vegetable salad with aruglua, carmalized onions and aioli

Roasted seasonal vegetables


Rice Pilaf with wild mushrooms and cranberries

Cedar plank Salmon with maple glaze

Grilled buffalo smokies with Chilliwalk corn salsa

Mixed berry crumble

Spirit Bear fair trade coffee and Paisley organic tea

Dinner - West Coast Feast

Dinner Buffet starting at $102 per person
45 – 150 guests


Warm baked bannock
Mixed greens salad
Quinoa salad

Hot Station

Seasonal roasted vegetables
Smashed Pemberton potatoes
Cedar Plank Salmon
Herb Verde Grilled Chicken Breast

Chef Attended Carvery

Triple AAA 3-weeks-aged bottom round roast beef

Triple AAA 3-weeks-aged Stirling Silver Cut Beef Tenderloin ($9 per person surcharge)

Dessert Station

Warm Mixed Berry Crumble

Gluten Free Chocolate Torte ($5 per person surcharge)

Freshly brewed Spirit Bear Fair Trade Coffee and Organic Paisley Teas

Dinner - Stl'a7áshen Family Style

Stl’a7áshen – To Gather, To Feast, To Dance

Family Style Dinner starting at $120 per person
35 – 100 guests

Select 1 Salad

Quinoa & Citrus Salad

baby heirloom tomatoes, cucumber, celery, carrots, orange segments, greens tossed in a thyme and maple vinaigrette

Heirloom Tomato Salad

wild arugula, strawberries, pickled onions, feta, balsamic reduction and Berkshire ham

Local Beet Salad

beet Trio, curly endive, whipped goat’s cheese, honey & apple vinaigrette, candied pecans

Roasted Squash & Kale Salad

roasted apples and red peppers, basil Dijon vinaigrette, puffed wild rice

Select 2 Main Dishes

Cedar plank Kuterra Salmon

maple butter glaze, fresh lemon

Grilled free range Chicken breast

herb verde sauce

Grilled NY Striploin

Indigenous World Winery red wine jus, baby onions

Bison Smokies

roasted corn salsa

Crispy Polenta

BC wild mushrooms, heirloom tomato chutney

Seasonal seafood skewers $10 per person

bee pollen butter sauce

Braised Bison short ribs $8 per person

Indigenous World Winery red wine jus

Confit Brome Lake duck legs $10 per person

sour cherry sauce


Select 3 Side Dishes

Roasted seasonal vegetables

fresh herbs and local honey

Wild rice Pilaf

wild mushrooms, squash and cranberries

Smashed potatoes

fresh herbs, caramelized onions, garlic oil

Grilled BC corn on the cob (summer only)

smoked salt butter

Warm Canadian Prairies barley

wilted kale, seared mushrooms, rosemary

Warm cornbread

buttermilk, jalapenos, whipped honey butter

Homemade baked Bannock

with cheddar cheese and green onion

Dinner - Salish Plated Menu

Salish Plated Dinner starting at $108 per person

50 – 130 guests

Homemade Baked Bannock with cheddar cheese and green onion with whipped smoked salt butter served to each table


Select 1 Starter to be served for course 1 

Quinoa Salad

cucumbers, tomatoes, celery, cranberries with orange and thyme vinaigrette

Marinated beet and carrot salad

arugula, orange & tarragon yogurt dressing, sweet n salty hazelnuts

Roasted squash soup

squash, apples, coconut cream chives

Sweet onion soup

cheesey Bannock, herbs


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

Grilled Chicken Breast

salsa verde, roasted potatoes, seasonal vegetables

Cedar Roasted Salmon

maple glaze, ancient grains pilaf, carrots, herbs and citrus salad

Braised Beef Short Ribs

cheesey mashed potatoes, seasonal vegetables, Indigenous World Winery red wine jus

Crispy Polenta

wild mushrooms, tomato chutney, seasonal vegetables, balsamic reduction


Served with Spirit Bear fair trade coffee and Paisley organic tea

Select 1 Dessert for which will be served at a dessert station for course 3

Canadian Maple Creme Brulee

berry garnish (gluten free)

Sticky Toffee Pudding 

xusum infused whipped cream, caramel

Chocolate Molten Lave Cake

berry coulis, cocoa powder (gluten free)

Dinner - Spo7ez Plated Menu

Spo7ez Plated Dinner starting at $156

35 – 75 guests

Homemade Baked Bannock with cheddar cheese and green onion with whipped smoked salt butter served to each table


Select 1 Starter to be served for course 1 

Carrot and Fennel Soup

fennel broth, pernot, orange oil, pea shoots

Creamy Wild Mushroom and Parsnip Soup

Rising Kneed sourdough croutons, truffle cream, herbs

Heirloom Tomato Salad

wild arugula, strawberries, pickled onions, feta, balsamic reduction, Berkshire ham

Local Beet Salad

beet trio, curly endive, whipped goat’s cheese, honey & apple vinaigrette, candied pecans


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

Beet Stained Salmon

creamed smoked corn, spring peas, grilled fennel, herbs

Grilled Beef Tenderloin

roasted Pemberton potato wedges, charred onions, asparagus, arugula pistou, pickles, shaved Parmesan

Wild Cherry Bark Tea Smoked Halibut

ancient grains, Lillooet honey & citrus gastrique, fire roasted tomatoes, micro-greens

Sweet Potato Gnocchi 

oyster mushrooms, carmalized brussel sprouts, wilted greens, sage & garlic oil

Miso Risotto

Shitake, broccoli, ginger, celeriac cream, black bean cake, beetroot powder, chives

Served with Spirit Bear fair trade coffee and Paisley organic tea

Select 1 Dessert 

Canadian Maple Creme Brulee

berry garnish (gluten free)

Okanagan Cellar Poached Pear

white chocolate mousse, syrup, lemon balm, hazelnuts

Jarred Pumpkin & Maple Pie

whipped coconut cream, caramel brittle, ginger cookie

S’mores Tarts

Graham cracker crust, dark chocolate mousse, toasted marshmallows

Rivers & Mountains Reception Menu

Grazing Platters have a minimum order of 30 guests

Salish Seafood Platter $18 per person

Cold smoked Kuterra salmon, poached shrimp, scallops and traditional candied salmon.

Wild Game Platter $14 per person

Bison salami, duck prosciutto, bison bites noisette salami served with Saskatoon mustard sauce and cedar jelly, pickled veg 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 a house made ranch dip

Quebec Cheese Board $13 per person

assorted fine cheeses, mixed pickles, with fruit garnish and cedar jelly assorted crackers and bannock wedges

Dip Trio with Artisan Bread $13 per person

Roasted red pepper humus, Spinach dip and Creamy ranch severed with a selection of breads

Cold Passed Hors d’Ouevres are priced per dozen with a minimum order of 3 dozen per item

Herb cream cheese and blistered tomatoes on cucumber rounds $38

Avocado & tomato bannock crisp $38

Smoked salmon & cream cheese on crispy bannock $43

Bison tartar with potato chips $48

Hot Passed Hors d’Ouevres are priced per dozen with a minimum order of 3 dozen per item

Mini stuffed bacon and chive baby Yukon potato $38

Ahi crunch roll with Ahi tuna and avocado $46

Prawn skewer with maple glaze $41

Seared bison tenderloin with brie on crispy bannock $51

Poke tuna wonton chips with seaseme $48

Venison chili cups with cheddar $38

Venison meatballs with mojo picon salsa $38

West Coast salmon & sweet potato cakes $38

Kuterra cedar plank salmon skewers with maple glaze $41

Vegetarian Spring Rolls with sweet chili sauce $38

Vegetarian Pakoras $38

Chef Action Stations

Chef Attended Action Stations have a minimum of 50 guests

1 station per 50 guests

Sushi Station

Seasonal availability and price

Please request a quote. Minimum 100 pieces (avg. $1.25/piece)

Pasta Station

Penne and Lingini Pasta $18 per person

choose 2 sauces:

Tomato Basil

White Wine Garlic Cream


served with

Grated Reggiano and cheesey garlic toast


Pasta Add-ons

Sauteed Seasonal Vegetables $3.50 per person

Venison Ragout $4 person

Herb Marinated Chicken Breast $4.25 per person

Hand-peeled Prawns $6 per person

Crispy Pancetta $7

The Carvery

served with cheddar cheese and green onion baked bannock

AAA Dry Aged Baron Beef $14.50 per person

beef demi-glaze, horseradish, Dijon mustard

Free Range Brined Turkey Breast $15 per person

with gravy, Dijon mustard, homemade cranberry sauce,

AAA NY Striploin $18 per person

beef demi-glaze, horseradish, Dijon mustard

Slider Station $20 per person

select 2 options to be served

BC Venison

Buttermilk Free-Range Fried Chicken

Grilled Pork Tenderloin Banh-Mi

Spotted Prawn Roll

Black Bean & Quinoa

Dessert Menu

Dessert Menu

Minimum 30 guests

Cinnamon Sugar Bannock Pieces $3 per person

Assorted Baked Cookie $3 per person

Maple Creme Brulee $4 per person

Seasonal Fruit Platter $5 per person

Coconut Mocha Mousse $5 per person

S’mores Tart $6 per person

Cake Cutting Service $2.50 per person

Snack Menu

Snack Menu

Minimum 6 guests, items priced per person

Green Smoothie $6

Apple Pie Smoothie $6

Chocolate Protein Shake with Almond Milk $7.50

Power Ball $3.50

Crudite served with ranch dressing and beet hummus $5.50

Seasonal fruit and berry platter $6

Whole fruit $2

Mixed Berry Scone with lemon icing $4

Seasonal flavor muffin $3.50

Cinnamon sugar bannock pieces $4.50

Yogurt Parfait  with Granola $7

Late Night Snack Menu

Late Night Snacks

Minimum order 3 dozen, items priced per 1 dozen

Maple Caramel Popcorn  $36

Smoked Cheddar Grilled Cheese $48

Vegetarian Spring Rolls with sweet chili sauce $36

Chicken Wings tossed in Maple mustard sauce $48

Mini Lil’wat Venison Chili Fries $48

Mini Poutine $42

Rustic Three Cheese Flatbread drizzled with Pesto $54

Deep fried Cheese Ravioli with Marinara Sauce $60


Sparkling Wine

Saint Louis – Blank De Blancs Brut, France (by the bottle) $50
Xusem Berry Sparkling Toast (by the glass) $12

Wine by the Bottle


Hester Creek, Pinot Gris, Golden Mile Bench BC $45

Indigenous World Wines, Hee Hee Tel-Kin (White Blend), Okanagan Valley BC $55

Mission Hill Estate Winery, Chardonnay, 5 Vineyards, Okanagan Valley BC $50

Fort Berens, Pinot Gris, Lillooet BC $55

Quails’ Gate, Chardonnay, West Kelowna BC $65

Kettle Valley, Semillon Sauvignon Blanc, Naramata BC $70


Hester Creek, Merlot, Golden Mile Bench BC $45

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 $65

Quails’ Gate, Cabernet Sauvignon, West Kelowna BC $70

Kettle Valley, Semillon Pinot Noir, Naramata BC $75

Beer & Cider ($9)

Whistler Brewery Powder Mountain Lager
Steamworks Flagship IPA
Lonetree Dry Apple Cider

Liquor (1oz, $9)

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, $9)

Amaretto Disaronno
Bailey’s Irish Cream
Grand Marnier

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

For your event; you can choose either a host bar or cash bar. Specialty items, that are not on the list above, can be ordered in upon request; 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 during the event cannot be taken off the premises.

The Fine Print:


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


  • Bar Tenders – charged at $35/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


  • Prices may fluctuate according to market value and are not secure until deposit has been paid
  • 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: Lucinda.Sutherland@slcc.ca (Manager of Events & Banquets)


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.

Lindsay Cathcart
Assistant Director of Catering & Conference Services
Fairmont Chateau Whistler

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.

Georgia Seretis
Director of Catering and Conference Services
Four Seasons Resort 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.

Vanessa Atkinson
Sales Team, Whistler Cooks Catering

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.

Regine Varley
Director of Catering and Event Management
The Westin Resort & Spa, Whistler

Culinary Gallery