Reception Menu

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We are proud to partner with the Vancouver Aquarium’s Ocean WiseTM program in providing ocean-friendly seafood choices.

Pacific Panache Reception

Passed Hors d'Oeuvres

Bacon-wrapped Pine Nut & Blue Cheese Stuffed Fig
Almond-crusted Goat Cheese
Crispy-fried Oysters, Caper Aioli
Tapenade-stuffed Cherry Tomato
Veal Confit, Mini Strudel
Lamb Kofta Kebab & Spicy Tomato
BC Spot Prawn & Mango Spoons

On Display

Crisp Vegetable Crudités, Creamy Dip
International & Canadian Cheese Board, Baguettes, Biscuits, Water Crackers
Fresh Fruit Array
26~per guest
Minimum 75 guests
Passed hors d’oeuvre quantities are based on 7 pieces per person.
Display items are based on 1 piece per person.

A Taste of Whistler Reception

Passed Hors d'Oeuvres

Vegetable Spring Roll, Sweet Chili Sauce
Dungeness Crab & Spinach Puffs
Spanikopita, Tzatziki
Lavender Duck with Apricot
Miniature Beef Wellington, Truffled Jus
Portobello Mushroom en Croûte, Port Butter
Dungeness Crab Rolls, Spicy Yellowfin Tuna, Cucumber & BC Sushi Rolls, Pickled Ginger, Soy & Wasabi

Chef Attended Pasta Station

Mushroom Ravioli, Parmesan Broth, Sweet Peas, Squash, Baby Carrots, Pine Nuts
Penne Alfredo with Roasted Chicken, Grilled Asparagus, Spinach & Artichokes

Carvery

Carved Top Sirloin of Alberta Beef, Jus
Mini Rolls, Dijon Mustard, Horseradish & Sweet Onions

Sweet Endings

Selection of French Pastries
Callebaut Chocolate Fondue, Wedges of Fresh Fruit for Dipping

39~per guest
(For a minimum of 100 guests)

Grand Reception

Cold On Display

Kappa Maki, Salmon, Spicy Tuna & California Rolls, Pickled Ginger, Wasabi & Soy Sauce
Oyster Station, Traditional Condiments
Bruléed Raspberry Crusted Brie
Vegetable Crudités, Herb Dip
Whole Roasted Sockeye Salmon, Dill Aioli
Red Pepper Hummus, Dungeness Crab, Artichoke Dip & Warm Naan

Hot On Display

Panko Crusted Dungeness Crab Cake, Herb Tartar Sauce
Roasted Vegetable and Goat Cheese Pizza
Peking Duck, Hoisin Sauce, & Julienne Peppers Pizza
Seared Sable Fish Medallions, Leek Fondue, Onion Marmalade

Chef Attended Stations

Pasta

Mushroom Ravioli, Parmesan Broth, Sweet Peas, Squash, Baby Carrots, Pine Nuts
Penne Alfredo with Roasted Chicken, Grilled Asparagus, Spinach & Artichokes

Carvery

Veal Confit in Puff Pastry, Red Wine Jus
Sautéed Chicken Paillards, Artisan Cheese, Bread Pudding, Marsala Sauce
Alberta Beef Roast, Thyme Pinot Noir Reduction

Sweet Endings

Blueberry Almond and Raspberry Petit Fours
Maple Éclairs
Chocolate Dipped Strawberries
Cranberry Truffles

76~ per guest
(For a minimum of 100 guests – alternatively, an added charge of 5~ per guest will apply)

Receptions a la carte

Cold Hors d'Oeuvres

(price per dozen)

Tapenade Stuffed Cherry Tomato 30~
Hoi Sin Chicken Rolls 30~
Ahi Tuna Tartare, Won Ton Crisp 33~
Sun-dried Tomato & Goat Cheese Crostini 30~
BC Spot Prawn & Mango Spoons 33~
Smoked Salmon & Dill Crostini 33~
Prosciutto & Melon 33~
Tequila Lime Baja Scallop Ceviche , Strawberry Relish 36~

Hot Hors d'Oeuvres

(price per dozen)

Nori Tempura BC Spot Prawn, Sweet Chili Sauce 33~
Dungeness Crab Cake, Herb Tartar Sauce 48~
Veal Confit, Mini Strudel 48~
Portobello Mushroom en Croûte, Port Butter 33~
Miniature Beef Wellington, Truffled Jus 42~
Vegetable Spring Rolls, Plum Sauce 30~
Dungeness Crab & Spinach Puffs 33~
Bacon-wrapped Pine Nut & Blue Cheese Stuffed Figs 33~
Roasted Tomato Tart, Balsamico Glaze 30~
Sockeye Salmon Phyllo Purses, Lemon Crème Fraiche 36~

Carving & Chef's Action Stations

All selections on this page include the cost of a Chef to serve and entertain.

A Pair of Roasted Pepper Crust Top Sirloins of Alberta Beef, Freshly Baked Rolls and Condiments, Serves about 75 guests 550~
Two Whole Beef Tenderloins “Wellington”, Serves 40 guests 650~
Two Legs of Lamb, Red Wine Marinade Focaccia Bread & Dijon Mustard, Serves 50 guests 400~
Two Whole Sockeye Salmons Baked in a Salt Crust, Lemon Tarragon Cream, Rye Bread, Serves 50 guests 450~
One Hundred & Fifty Tempura BC Spot Prawns, Green Tea Salt, 450~
Herb-roasted Grain Fed Veal Loin, Chanterelles, Freshly Baked Ciabbatta Rolls, Serves 50 guests 450~
Mustard-crusted Fraser Valley Turkey Breast, Dried Cranberry Jus, Freshly Baked Ciabbatta Rolls, Serves 40 guests 360~

Chef Attended Pasta Stations

Mushroom Ravioli, Parmesan Broth, Sweet Peas, Squash, Baby Carrots, Pine Nuts
Penne Alfredo with Roasted Chicken, Grilled Asparagus, Spinach & Artichokes
We require a minimum of 100 guests for this selection. 14~ per guest

Striking Culinary Displays

Ten Dozen Freshly Shucked Pacific Oysters on Ice, Spicy Caesar, Mignonette & Cocktail Sauces 290~
One Hundred Fennel Poached BC Spot Prawns, Brandy & Cocktail Sauces 275~

Fresh Maki

Kappa Maki, Salmon
Spicy Tuna & California Rolls Pickled Ginger
Wasabi & Soy Sauce
Ten Dozen Pieces 200~

Deluxe Nigri Sushi Assortment

Salmon, Prawn, Ahi Tuna & Hamachi Pickled Ginger
Wasabi & Soy Sauce
Ten Dozen Pieces 360~

Pacific Ocean Harvest Medley

BBQ Sockeye Salmon, Dungeness Crab Claws
Lox Style Smoked Steelhead, Smoked Trout & Indian Candy
Scallops, Mussels & BC Spot Prawns
For a minimum of 50 guests
19~ per guest

Italian Antipasti Display

Prosciutto, Marinated Bocconcini, Asiago & Calabrese Salami
Grilled Peppers & Balsamico Onions
Marinated Olives & Italian Breads
Parmesan Cheese Biscotti
For a minimum of 50 guests
10~ per guest

Local Artisan & Canadian Cheese Board

British Columbia Aged Cheddar, Emmenthaler, Brie, Okanagan Chèvre & Danish Bleu, Walnut Baguette, Biscuits 8~ per guest
Quarter Wheel of Brie Baked in Puff Pastry, Rosemary Thyme Cream, Serves about 25 guests, 165~
Fresh Vegetable Crudités, Herb Dip, 5~ per guest
Platter of Sliced Fresh Fruit & Berries, 5~ per guest
Callebaut Chocolate Fondue, Wedges of Fresh Fruit for Dipping, Serves about 50 guests, 300~