Skip to content

Menu Category: Buffets

All Dinner Buffets include: Coffee, Decaffeinated Coffee and Lot 35 Teas are included.

Maximum service time of 2 hours, each additional hour a $5 per person charge is applicable.

Woodlands Buffet- Minimum 50 guests or $5.00 per person surcharge is applicable.
Showing Off BC and Taste of Canada Buffets- Minimum 75 guests or $5.00 per person surcharge is applicable. They also both require Chef Attended Carver charge of $165 per chef. 1 x Carver per station per 75 people.

Vegetarian (VEG) | Vegan (V) | Gluten-Free (GF) | Dairy-Free (DF) | Nut-Free (NF) | Contains Nuts (N) | Contains Dairy (D) | Kosher (K) | Halal (H)

SHOWING OFF BC

GARDEN TRELLIS
Salads
Pepper Mackerel Salad, smoked peppered mackerel, BC potatoes, arugula, grilled asparagus, pickled red onion, herb vinaigrette
Harvest Grain Salad, blend of seven grains, roast squash, confit duck, kale, cranberries, toasted Agassiz hazelnuts, maple-mustard vinaigrette
BC Beets Salad, roast beets, watercress, frisée, shaved fennel, radish, gem tomato, pink grapefruit dressing

CHILLED STATION
Dips & Spreads
BC mushroom tapenade, lemon-dill hummus, sun-dried tomato-goat cheese dip
Assorted crudités – carrot, celery, cucumber, bell peppers, broccoli, cherry tomatoes
Herb crostini, grilled flatbread

Charcuterie
Selection of local artisan cured & air-dried meats marinated mushrooms, artichokes, pickled vegetables,
horseradish aioli, rooftop honey mustard, Okanagan fruit chutney
In-house made crackers, crostini
Gone Fishin’
Chateau maple hot smoked BC salmon, candied salmon, salmon jerky,
Horseradish crème fraîche, crispy capers, lemon wedges, lime wedges
Bannock crackers

ACTION/CARVING STATION ( $165 PER CHEF REQUIRED – 1 X CHEF PER STATION AT MINIMUM)
Salt Spring Island Mussels
Okanagan – shallots, garlic, fresh herbs, white wine, butter, diced tomato
Whistler – double-smoked bacon, caramelized onions, grainy mustard, Black Tusk Ale, butter
Leg of Lamb, slow-roasted and basted with pomegranate-rosemary glaze, jus
Fraser Valley “Wild” Turkey, bourbon brined, bacon green onion cornbread pudding, pear-bourbon soaked raisin chutney, sage scented gravy

HOT STATION
Roast Wild BC Salmon, In-house maple whiskey glaze, red onion marmalade, warm green bean salad
Local Root Vegetable Crumble, herbs, rooftop honey oatmeal crust

SWEET
Seasonal Fruit Cobblers in Mason Jars
Whistler Snow Shoes tossed with cinnamon sugar

Coffee, Decaffeinated Coffee and Lot 35 Teas

 

Minimum 75 guests. Groups less than 75 guests will be charged $103.00 per person.
Maximum service time of 2 hours, each additional hour a $5 per person charge is applicable.

WOODLANDS

Salads
(Select 5)
Market Salad Station, young greens, cucumber, tomato, carrot ribbons, pumpkin seeds, radish, herb feta, Chateau dressings
Pemberton Potato Salad, English peas, pancetta, crème fraîche vinaigrette
Cold Water Shrimp Salad, soba noodles, bok choy, chili mango vinaigrette
Quinoa Salad, sun-dried blueberries, toasted hazelnuts, maple-mustard dressing
Albacore Tuna Niçoise, green beans, cherry tomatoes, steamed fingerlings, marinated olives, egg, lemon caper vinaigrette
Heirloom Tomato Salad, aged balsamic, onions, arugula pesto, olive oil
Roast Yellow Beets, shaved fennel, orange segments, radish, honey vinaigrette
Panzanella Bread Salad, tomato, fresh basil, olive oil
Broccoli Salad, mango, spiced sesame almonds, ginger dressing

Antipasto
Vegetable Garden, baby carrots, cucumber, tomatoes, peppers, celery, creamy herb dip, blue cheese dip
Pickle Jar, pickled vegetables, marinated mushrooms, olives
Artisan Charcuterie, local artisan hand crafted cured meats, assorted mustards, red onion marmalade, Okanagan Fruit preserve

Entrées
(Select 3)
Cabernet Braised Short Rib, celeriac mousseline, cipollini onions, mushrooms, bacon, thyme jus
Coriander Roasted Cauliflower, sauté of chickpeas, green olives, vine-ripe tomatoes, preserve lemon olive oil
Chicken Parmesan, parmesan whipped polenta, mozzarella, tomato basil fondue
Baked Wild BC Salmon, jasmine rice, fennel, red onion marmalade
Carved Pork Loin, scalloped potatoes, Frangelico soaked apricots, toasted hazelnut butter
Local Root Vegetable Crumble, herbs, rooftop honey oatmeal crust

Dessert
Our Pastry Chef’s Selection of Premier Cakes and Pastries, to include Fruit Flans, Mini Chocolate Mousse and Cream Horns
Artisan Bakery Display & Butter

Coffee, Decaffeinated Coffee and Lot 35 Teas

TASTE OF CANADA

MARITIMES
Seafood Roll, Baby shrimp, celery, green onion, lemon-mayo, soft roll
“Hodegy Podegy” Salad, Baby potato, green beans, heirloom carrot, snap peas, herb crème fraîche
Cod n’ Chips, Tempura battered cod, Chateau chips, tartar sauce

QUÉBÉCOIS
Poutine Station
Baked russet potato wedges
Crispy pork belly, cheese curds, green onion sour cream, cognac scented peppercorn gravy
Montreal Favourite, Mini tourtière with tomato jam

ONTARIO
Holland Marsh Harvest, young greens, cherry tomato, green beans, carrot, radish, pickled red onion, asparagus, cucumber, fennel, crumbled feta, parmesan, pumpkin seeds, almonds, dried cranberries, selection of Chateau dressings
St. Lawrence Market Bun* – carved brined pork loin, sliced cheddar, slider bun

PRAIRIES
Prairie Salad, spelt, spinach, frisée, roast yellow beets, pickled red onion, apple cider vinaigrette
Slow Smoked Alberta Prime Rib* – assorted mustards, creamy horseradish, crusty rolls

BRITISH COLUMBIA COAST
BC Harvest Salad, wild rice, roast squash, watercress, Agassiz BC hazelnuts, Okanagan Ice Wine vinaigrette
Salmon Station
Beet cured gravlax, Chateau maple smoked, candied, jerky
Red onion marmalade, pickled cucumber, horseradish crème fraîche, bannock crackers, lemon wedges
Pacific Coast Mac n’ Cheese
Orecchiette pasta, Dungeness crab, Salt Spring Island brie cream, grilled summer corn, BC hot house gem tomatoes

SWEETS
Coast to Coast
Whistler Snow Shoes, tossed with cinnamon sugar
Nanaimo Bars, maple sugar tarts, butter tarts

Offers Call Book

Book

Are you looking to cancel or modify a reservation? More >