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Menu Category: Dinner

LOST LAKE PLATED

Chicken Noodle Soup
or
Vegetable Crudité, creamy ranch dip

Roasted Chicken, mashed potatoes, buttered garden vegetables
or
Spaghetti with Tomato Sauce
Fresh Baked Rolls

Ice Cream, Cookie or Sliced Fresh Fruit
Milk and Juice

RAINBOW PARK BUFFET

Butter Lettuce, creamy herb dressing
Vegetable Crudité, sour cream & dill dip
Creamy Coleslaw, golden raisins

Penne Pasta with Tomato Sauce, Parmesan
Double Cheese Pizza
Ham & Pineapple Pizza
Fresh Baked Rolls & Butter

Sliced Fresh Fruit
Brownies
Milk and Juice

MEADOW PARK BUFFET

Shredded Iceberg Lettuce, sliced tomatoes, cucumbers, assorted dressings
Carrot & Celery Sticks, creamy ranch dip

Chicken Fingers, plum sauce
French Fries, Onion Rings
Fresh Baked Rolls & Butter

Sliced Fresh Fruit
Assorted Cookies, Rice Crispy Squares
Milk and Juice

CHATEAU GRILL

Salads
Corn and Tomato Salad, sweet pepper, red onion, lime dressing
Watercress Salad, watermelon, frisée, champagne vinaigrette
Cole Slaw, cabbage, carrot, green onion, grapefruit vinaigrette
Potato Salad, melted leeks, bacon bits, apple cider dressing

Straight off the Grill
Canadian Beef Rib Eye, Montreal Seasoning
Fraser Valley Free Range Chicken, Chateau barbecue sauce
Baby Back Ribs, apple-whiskey glaze
Whole Salmon on the BBQ, scented with fresh herbs, citrus olive oil, sauce vierge
Vegetables, asparagus, tomatoes, king oyster mushrooms

Personal Touches
Aged Cheddar Biscuits, with rooftop honey butter

Corn on the Cob, sweet butter
Baked Potato, sour cream, chives, cheddar cheese, bacon bits

Dessert
Fruit Cobblers, peach, strawberry-rhubarb
Vanilla Ice Cream
Sliced Watermelon

Coffee Decaffeinated Coffee and Lot 35 Teas
Artisan Bakery Display & Butter

BARBEQUE DINNER

Salads
Caesar Salad, hearts of romaine, herb crouton, in-house made creamy garlic dressing
Heirloom Tomato Salad, tomato, green beans, watercress salad, olive oil, and balsamic dressing
Chef’s Creamy Macaroni Salad, hard-cooked eggs, peas, fresh herbs
Cole Slaw, cabbage, carrot, green onion, grapefruit vinaigrette

Straight Off the Grill
Chicken Burger, marinated chicken breast
Charbroiled Beef Burgers
Vegetarian Burgers
Bavarian Smokies
Grilled Vegetables, asparagus, tomatoes, and king oyster mushrooms

Personal Touches
Sliced tomatoes, red leaf lettuce, red onion, pickles, relish, Ketchup, assorted mustards, cheddar cheese, Swiss cheese

Burger & Hot Dog Buns

Corn on the Cob, sweet butter
Baked Potato, sour cream, chives, cheddar cheese, bacon bits

Dessert
Fruit Cobblers, peach, strawberry-rhubarb
Vanilla Ice Cream

Coffee Decaffeinated Coffee and Lot 35 Teas
Artisan Bakery Display & Butter

Chef attended charge of $165/chef applicable.  1 x carver is required per 75 guests.

DINNER BY DESIGN – 3

Appetizer
Crab Avocado Salad, cucumber, pink grapefruit segments, young greens
Grilled n’ Chilled Prawns, micro greens, horseradish vinaigrette, gem tomatoes, lemon curd
Seafood Cocktail, crab claw, scallop, charred calamari, Meyer lemon aioli
BC Charcuterie, in-house made rillette, local artisan cured meat, Okanagan fruit chutney, micros, mustard seed pearls, snap bread
Lobster ‘Mac n’ Cheese’, pancetta, peas, gruyère cream
BC Hot House Tomato Salad, vine ripe tomato, baby gem tomato, pickled red onion, queso fresco, basil, frisee, black pepper
vinaigrette

Intermezzo
Chef’s Seasonal Palette Cleanser

Entrée
7oz Canadian Beef Tenderloin, BC king oyster mushroom, caramelized onion pomme purée, café du Paris buttered jus
Carved Canadian Beef Striploin Roasted over Fresh Thyme, roast baby BC potatoes, sautéed green beans with shallots,
horseradish jus
Fraser Valley Roast Duck Breast, confit duck cannelloni, carrots, baby heirloom carrot, cherry jus
BC Seafood Bake, prawn, crab, scallop, daily market fish, mussels, clams, potatoes, vegetables, saffron scented tomato broth
Thyme Roasted Rack of Lamb, gnocchi, Mediterranean vegetable bake, natural jus
Juniper Rubbed Venison Loin, sunchoke purée, glazed baby vegetables, Schramm gin jus
Medallion of Veal Tenderloin, pomme fondant, peas, morel cream sauce

Dessert
Strawberry Indulgence, cheesecake, strawberry sauce
Decadent Chocolate Peanut Butter Cake, candied peanuts, chocolate sauce
Lemon Overload, lemon meringue tart, lemon compote, lemon sauce
Whistler Mountain, chocolate mousse, pistachio sauce, fresh berries
Apple Spice Cake, cinnamon ice cream, toffee popcorn
Not Quite a Chocolate Bar, raspberry, milk chocolate, pistachio bar
Roasted Pear, shortbread crumble, mascarpone, berry port reduction

DINNER BY DESIGN – 2

Appetizer
Roasted Butternut Squash Soup, lemongrass scented, coconut foam
Potato Leek Soup, pancetta, herb pesto
Lobster Bisque, cognac crème fraîche
BC Mushroom Risotto Croquette, tomato jam, peppered greens, parmesan
Baby BC Beet Salad, frisée, fennel, tomato, radish, citrus vodka vinaigrette
Spinach & Arugula Salad, roast Okanagan pear, goat cheese, toasted hazelnuts, ice wine vinaigrette

Intermezzo
Chef’s Seasonal Palette Cleanser

Entrée
Grilled New York Steak, steamed lotus rice, ginger flashed vegetables, teriyaki jus
Chicken Duo, red wine glazed breast, roast thigh medallion, fried polenta, braised cabbage, bacon & pearl onions, thyme jus
Roast Wild BC Salmon, Dungeness crab mash, sautéed broccolini, lemon-chive beurre blanc
Bacon Wrapped Pork Tenderloin, asparagus, celeriac-potato purée, calvados jus
Coriander Roasted Cauliflower, sauté of chickpeas, green olive, vine-ripe tomato, preserved lemon olive oil

Dessert
Strawberry Indulgence, cheesecake, strawberry sauce
Decadent Chocolate Peanut Butter Cake, candied peanuts, chocolate sauce
Lemon Overload, lemon meringue tart, lemon compote, lemon sauce
Whistler Mountain, chocolate mousse, pistachio sauce, fresh berries
Apple Spice Cake, cinnamon ice cream, toffee popcorn
Roasted Pear, shortbread crumble, mascarpone, berry port reduction

DINNER BY DESIGN – 1

Appetizer
Roasted BC Mushroom Cappuccino, herb crème fraîche
French Onion Soup, sherry infused, emmental crouton
Tomato Coriander Soup, white beans, cilantro oil
Young Baby Greens, pickled shallot, cherry tomato, green beans, herbed feta and white balsamic vinaigrette
Baby Romaine, pickled baby heirloom carrots, brie, toasted walnuts and tarragon dressing

Entrée
24 Hour Braised Short Rib, celeriac purée, roasted root vegetables, cabernet jus
Roasted Free-Range Chicken Breast, Whistler ale-farmhouse cheddar potato gratin, sautéed green beans, thyme-shallot jus
Fennel Scented Snapper, olive fried gnocchi, sautéed broccolini, tomato-garlic confit
Mediterranean Vegetables Baked in Phyllo, stewed du puy lentils, tarragon, tomato beurre blanc
Grainy Mustard Rubbed Lamb Sirloin, rosemary roasted baby BC potatoes, grilled asparagus, natural jus

Dessert
Strawberry Indulgence, cheesecake with strawberry sauce
Lemon Overload, lemon meringue tart, lemon compote and lemon sauce
Whistler Mountain, chocolate mousse, pistachio sauce and fresh berries
Apple Spice Cake, cinnamon ice cream and toffee popcorn
Roasted Pear, shortbread crumble, mascarpone and berry port reduction

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

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