CATERING
Let our team help you choose
the best Pan Pacific hotel
for your event.
Pan Pacific Whistler Mountainside
A Whistler landmark for over 15 years, Pan Pacific Whistler Mountainside’s ski-in/ski-out accommodation will take
your breath away with its stunning views and unbeatable location. Enjoy a lodge-style ambience and well-appointed
suites that are perfect for coming home to after your meetings or mountain adventures.
Pan Pacific Whistler Village Centre
Luxuriate in an exquisite private residence-style retreat that is the full-service, award-winning Pan Pacific Whistler
Village Centre. Spacious all-suite accommodation, complimentary continental breakfast buffet, a salt-water lap
pool and two hot tubs with mountain views await.
CATERING MENU
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MENUS
FROM THE CHEF
The catering team at Pan Pacific
Whistler has one goal – to make
your event memorable from start to finish.
Whether for a board meeting, informal gathering
or a picture perfect wedding, our mission is
to offer our clients and guests quality products
which we believe in. Our streamlined event
menus give you the ability to mix and match,
as well as customize.
If there is something you would like information
about that isn’t in this catering package, please
just let us know. Our objective is to plan and
deliver your event the way you envision it.
Warm regards,
Chef Michael Guy
CATERING MENU
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Reception Platters & Presentations
Serves 10 to 15 guests.
Fruit – Fresh sliced fruit and berries.
$43
Seasonal Vegetable Platter – Served with buttermilk ranch and hummus. $35
Bruschetta Station – Grilled baguette, crostini, focaccia, and a bowl of tomato bruschetta
garnished with fresh basil and parmesan.
$30
Antipasti – Grilled banquette, crostini, focaccia, marinated eggplant, zucchini, peppers,
fennel, accompanied with hummus and tapenade.
$55
Crab & Artichoke Dip – Two crocks with warm bread and chips. $34
Meats – Smoked and cured meats accompanied with pickles, olives and mustards.
$45
Cheese – Selection of artisan cheeses with compote, onion jam, bread and cracker basket.
$50
Oysters on Ice – Fresh shucked oysters on ice served with traditional garnishes. Minimum 4 dozen at $3 each.
$144
Seared Tuna – Sashimi grade pacific tuna, seasoned and seared rare, served with ponzu sauce, wasabi, soy, and pickled ginger cucumber sesame salad.
$90
Hors D’oeuvres
Minimum 3 dozen. Priced by the dozen.
Beet tartare with crème fraiche. $24
Ancho Chicken Skewers with cilantro and lime yogurt. $30
Crispy Dubliner Mac and Cheese with buffalo sauce. $25
Corn and Blue Cheese Risotto Ball with hazelnut pesto. $26
Wild Mushroom Risotto Ball with garlic aioli. $26
Chorizo Banger Pogo with chipotle aioli. $30
Guinness Banger Pogo with dijonnaise. $30
Mini Salad of B.C. Tomato Gems with house made herb pesto and bocconcini. $34
Chicken Wings by the pound, with bbq, buffalo or salt and pepper. $18
Mini Quiche. Choice of spinach artichoke or chorizo goat cheese. $24
Cup of Soup. Choice of squash [GF] or creamy mushroom. $18
Seared Prawns with caramelized garlic, chili and fresh herbs. $38
Seared Scallops with maple butter. $65
Sweet and Sour Pork Skewers with peanuts and scallions. $24
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Breakfast
Includes coffee and tea.
Continental – Bakery basket with cream cheese, house made jam, fresh fruit platter. $15 /person
Minimum 10 guests.
Village – Bakery basket, sliced fruit platter, scrambled eggs, bacon, hash browns.
Minimum 18 guests.
$22 /person
Mountain – Bakery basket, yogurt granola parfait, sliced fruit platter, bacon, sausage,
scrambled eggs, hash browns. Minimum 18 guests.
$26 /person
Breaks
Minimum 10 guests.
Quick snack – Selection of fresh vegetables with buttermilk ranch dip, warm naan bread,
red pepper hummus, includes coffee and tea.
$12 /person
Sweet snack – Assorted cookies, chocolate brownies and cold milk. One cookie and
one brownie each, includes coffee and tea.
$12 /person
Power snack – Small bag of house made granola, one cliff bar and includes a Gatorade.
$10 /person
Euro snack – Soft pretzels with warm cheese sauce and a selection of smoked and
cured meats with fresh bread, onion jam, includes coffee and tea.
$14 /person
Boxed to Go
Minimum 10 guests.
BREAKFAST
Continental – Muffin, granola and yogurt parfait, fresh apple, juice [orange or apple].
$18 /person
Morning sandwich – Choice of egg, tomato and cheese on English Muffin or bacon, egg, cheese on English Muffin, with a piece of fruit and juice [orange or apple].
$18 /person
LUNCH
Choice of sandwich – Lemon Caper Albacore: On ciabatta with arugula and tomato.
$22 /person
Grilled Vegetable: Marinated vegetables, hummus, goat cheese, greens on focaccia.
Ancho Chicken: Ancho corn salsa, chimichurri, cheddar, bacon and buffalo sauce in a wrap.
Italiano: A selection of meats, cucumber, arugula, dijonnaise and provolone on ciabatta.
Accompanied with a fresh apple, cookie and San Pellegrino soda.
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Lunch Buffet
Includes coffee and tea. Minimum 12 guests.
Mexican – A build your own burrito buffet which includes tortilla soup, Caesar salad,
roasted ancho chicken, spice rubbed beef, sautéed chili lime veg, tomato baked rice,
churros and spiced chocolate.
$28 /person
Burger – 6 oz Beef prime rib patties on a bun alongside a full topping bar, spice
roasted wedge potatoes and a mixed garden salad. Vegetarian option available.
$26 /person
Italian – Minestrone soup, Italian vegetable platter, meat lasagna, vegetarian lasagna,
and tiramisu.
$29 /person
Pizza – Fresh Ceasar salad with house made dressing and 4 slices of pizza per guest,
finished off with a fresh baked chocolate chip cookie.
$22 /person
Traditional: Pepperoni, salami, red peppers and mushrooms.
Margherita: Tomato, basil and bocconcini.
Loaded Meat: Pepperoni, salami, bacon, ham and chorizo.
Vegetarian: Peppers, onion, spinach, mushroom and artichokes.
All lunch buffets can be offered as a lighter dinner option.
Sandwich Buffet
Includes coffee and tea. Minimum 12 guests.
Includes roasted beet and arugula salad, 1 ¼ assorted sandwiches per guest and chocolate Guinness cake squares. Add a freshly made soup for $6.50 per guest.
$22 /person
Sandwiches
Italiano: A selection of meats, cucumber, arugula, dijonnaise and provolone on ciabatta.
Grilled Vegetable: Marinated vegetables, hummus, goat cheese, greens on focaccia.
Ancho Chicken: Ancho corn salsa, chimichurri, cheddar, bacon and buffalo sauce in a wrap.
Lemon Caper Albacore: On ciabatta with arugula and tomato.
Taste of Dubh Linn Gate
Lunch includes Corned beef, braised cabbage and mash. Start with our clam chowder
and house made soda bread. Includes a platter of our house made Guinness cake squares,
coffee and tea.
Works well as a dinner option.
CATERING MENU
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$29 /person
Dinner
Minimum 24 guests.
Build your own buffet – Choose one soup and one salad [or two salads], one grain,
two proteins and one dessert. Includes coffee and tea. See below for upgrade and
enhancement options.
$57 /person
SOUPS
Roasted tomato [V. GF].
Spiced butternut squash [V. GF].
Vegetable minestrone [V.GF].
UPGRADE YOUR BUFFET
Creamy mushroom. Add $1.50 per guest.
Beef and barley. Add $1.50 per guest.
Corned beef and vegetable. Add $1.50 per guest.
Clam chowder. Add $2 per guest.
[V.GF] = Vegetarian, gluten free.
SALADS
Garden vegetable of mixed greens with fresh herb and seasonal vegetables.
Caesar salad with romaine hearts, house made dressing, parmesan, croutons, bacon and lemon.
Roasted beet with baby arugula, goat cheese and grain mustard dressing.
Roasted potato salad with bacon, mustard, confit shallots and fresh herbs.
UPGRADE YOUR BUFFET
Artisan pasta salad with herb vinaigrette, feta cheese, olives and grilled vegetables. Add $2.50 per guest.
Panzanella salad with focaccia, mozzarella, tomatoes and seasonal vegetables. Add $2.50 per guest.
VEGETABLES
Honey glazed root vegetables with herb butter.
Kale and Swiss chard cooked with garlic and shallot butter.
Spiced carrots with fresh herbs.
UPGRADE YOUR BUFFET
Maple glazed local rainbow carrots. Add $3.50 per guest.
Broccolini cooked with garlic, chili butter and parmesan. Add $4 per guest.
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HEARTY SIDES
Smashed potatoes with garlic, onions, herbs and butter.
Spiced basmati rice.
Ginger chili jasmine rice.
Spanish rice with roast garlic, tomato and spices.
Creamy Yukon gold buttermilk mashed potatoes.
UPGRADE YOUR BUFFET
Potato gratin with cream, herbs, Dubliner cheese and parmesan. Add $3.50 per guest.
Warm Israeli couscous with seasonal vegetables and yogurt dressing. Add $3.50 per guest.
PROTEINS
Roast marinated whole Rossdown farm chicken.
Chicken tikka masala. Vegetarian option available.
Red Thai pork curry with vegetables and cilantro. Vegetarian or chicken option available.
Slow roasted southwestern pork, pulled and garnished with chimichurri sauce and fresh lime.
Maple glazed wild coho salmon.
UPGRADE YOUR BUFFET
Braised beef in red wine sauce with mushrooms, bacon, shallots and herbs. Add $5 per guest.
Seared Arctic char with lemon, herbs, and capers. Add $6.50 per guest.
DESSERTS
Traditional New York cheesecake served with berry sorbet and shaved dark chocolate.
Rich chocolate mousse cups with whipped cream, chocolate cookie crumbs and white chocolate.
Lemon meringue tart in a glass with crushed shortbread, crispy meringue and fluffy lemon curd.
Chocolate Guinness cake with Bailey’s icing and Guinness gelato.
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Plated Dinner 1
Includes coffee and tea.
$45 /person
STARTER
Mixed green salad with seasonal vegetable garnishes and grain mustard vinaigrette.
ENTRÉE [your choice of one]
Roasted chicken with confit shallots, green beans, roasted potatoes and mushroom cream sauce.
Seared wild coho salmon with herbed potatoes, root vegetables and saffron ginger broth.
DESSERT
Rich chocolate pyramid with dulce de leche sauce.
Plated Dinner 2
Includes coffee and tea.
$55 /person
STARTER [your choice of one]
Spiced butternut squash soup with whiskey cream.
Beet salad with candied nuts, goat cheese cream, fresh herbs and vinaigrette.
ENTRÉE [your choice of one]
Seared wild steelhead salmon with baby rainbow potatoes, seasonal vegetables and mushroom broth.
Grilled 8 oz AAA sirloin steak with mixed mushrooms, broccolini, buttermilk pomme purée and
caramelized shallot jus.
DESSERT
Butterscotch rosemary crème brûlée.
Plated Dinner 3
Includes coffee and tea.
STARTER [your choice of one]
Wild mushroom veloute of sautéed wild mushrooms with thyme crème fraiche.
Winter greens of hearty lettuces with roasted grapes, candied nuts, stilton cheese and confit
shallot vinaigrette.
ENTRÉE [your choice of one]
Lamb sirloin with yam puree, roasted root vegetables and a goat cheese cream.
Cream and mushroom braised chicken with local rainbow carrots, sunchoke and potato mash.
DESSERT
Rich chocolate pyramid with dulce de leche sauce.
CATERING MENU
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$65 /person
Plated Dinner 4
FOUR COURSE STEAKHOUSE STYLE$75 /person
Includes coffee and tea.
SALAD
Caesar salad with romaine hearts, house made dressing, parmesan, croutons, bacon and lemon.
STARTER [your choice of one]
Bouillabaisse made from BC seafood with potatoes and fennel.
Beef carpaccio with parmesan, dijonnaise, olive oil, cracked pepper, arugula salad.
ENTRÉE [your choice of one]
Seared rare albacore tuna with broccolini, corn, spring onion Israeli couscous risotto and corn broth.
10 oz AAA Beef striploin with potato gratin, sautéed chard, candied carrots and a port jus.
DESSERT
New York style cheesecake with raspberry sorbet and berry compote.
Taste of BC Dinner
Beautiful British Columbia is a province made up of a wide variety of landscapes.
From the rich west coast marine ecosystems to the wine vineyards of the Okanagan;
deserts, lakes, oceans and fertile farm lands consistently inspire us to forage and
maintain positive relationships with our suppliers and farmers. Our Chef will create
a custom menu from locally sourced, in-season BC ingredients to ensure your guests
enjoy the Best of BC. At Pan Pacific Whistler, a partnership between nature and
craftsmanship can create the most memorable experiences.
CATERING MENU
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Seasonal
From the Bar
LIQUOR
HOST BAR
CASH BAR
Spirits [1 oz]
Captain Morgans White | Jim Beam | Smirnoff | Gordons Gin | Baileys | Cuervo Gold | Canadian Club
$6
$7
Premium Spirits [1 oz]
Crown Royal | Bacardi 151 | Makers Mark | Grey Goose | Tanqueray Ten
$7
$8
DOMESTIC BEER [bottle]
Coors Light | Budweiser
$6
$7
INTERNATIONAL BEER [bottle]
Corona | Stella
$7
$8
NON-ALCOHOLIC BEER [bottle]
O’Doul’s Amber Ale | O’Doul’s Lager
$4
$5
CIDERS [bottle]
Growers Pear Cider | Growers Apple Extra Dry Cider
$6
$7
ADDITIONAL BEVERAGES
Bottled Water [bottle]
$3 $3
Sparkling Mineral Water [bottle]
$3.50 $3.50
Assorted Soft Drinks [can]
$3.50
$3.50
Assorted Fruit Juices [bottle]
$3.50
$3.50
Regular or Decaffeinated Coffee
$3
$3
Specialty Teas
$3 $3
CATERING MENU
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Wine List
WHITE
GLASS [6 oz]BOTTLE
Peller Estates White Okanagan Blend, BC
$8.25
$32
Calona Vineyards Pinot Gris, BC
$9.25
$36
Okanagan Vineyards Chardonnay, BC
$9.25
$36
Jackson-Triggs Reserve Sauvignon Blanc, BC
$9.25
$36
Wayne Gretzky Pinot Grigio, BC
$11.25
$45
Kim Crawford Sauvignon Blanc, NZ
$15.25
$55
Peller Estates Okanagan Cabernet / Merlot, BC
$8.25
$32
Casillero Del Diablo Cabernet Sauvignon, CHILE
$9.25$36
Tamari Malbec, ARGENTINA
$9.25$36
Okanagan Vineyards Cabernet / Merlot, BC
$9.25
$36
Inniskillin Pinot Noir, BC
$11.25
$45
Robert Mondavi Private Selection Cabernet Sauvignon, CA
$11.25
$45
Dreaming Tree Merlot / Zinfandel, CA
$15.25
$55
RED
CHAMPAGNE AND SPARKLING WINE
Henkell Trocken Piccolo, GERMANY [200ml]
–
$9
Sumac Ridge, Steller’s Jay Sparkling Wine, BC
–
$60
Inniskillin Riesling Icewine, BC
–
$65
Veuve Clicquot, Ponsardin Brut Champagne, FRANCE
–$120
Wine by the bottle that is not listed above is available for order for host bar only.
Please ask your Guest Experience Manager for more details.
We reserve the right to substitute any unavailable product for a similar one of the
same value. Should liquor consumption be below $300 [not including service and
tax charges] within a 3 hour period, a bartender charge of $100 will apply.
Prices are subject to 5% GST, 10% Liquor PST and 18% service charge.
Menus and pricing are subject to change without notice.
CATERING MENU
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MEETING VENUES
Meetings at Pan Pacific Whistler
Village Centre
MEETING
ROOM
SQUARE
FEET
CLASSROOM
THEATRE
ROUNDS
OF EIGHT
BOARD
ROOM
U-SHAPE
HOLLOW
SQUARE
RECEPTION
Gallery A
590
25
50
40
18
22
30
60
Gallery B
330
12
25
16
12
–
16
25
Gallery
A&B
920
–
–
40
–
–
–
85
Pacific
Bistro
860
–
–
40
–
–
–
60
Pacific
Lounge
750
–
40
–
20
–
–
35
GALLERY A & B
PACIFIC BISTRO
GARDEN TERRACE
CATERING MENU
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Meetings at Pan Pacific Whistler
Mountainside
MEETING
ROOM
SQUARE
FEET
CLASSROOM
THEATRE
ROUNDS
OF EIGHT
BOARD
ROOM
U-SHAPE
HOLLOW
SQUARE
RECEPTION
Pacific
Suite
650
–
20
–
10
–
–
40
Singing
Pass
650
–
30
–
24
–
–
40
PACIFIC SUITE
SINGING PASS
CATERING MENU
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Audio Visual Packages
BOARDROOM DATA PROJECTION SYSTEM
First Day
Additional Days
$200
$100
Includes:
Toshiba LCD projector | 80 in. Projection Screen | Cables to connect to laptop
TV AND DVD PACKAGE
First Day
Additional Days
$90
$60
Includes:
Premium Quality DVD Player | 35 in. or 52 in. Monitor
THEATRE PACKAGE
First Day
Additional Days
$250
$175
Includes:
Toshiba LCD projector | 80 in. Projection Screen | DVD Player
Audio Visual Equipment
SCREENS
80 in. Projection Screen
$40 /day
VIDEO EQUIPMENT AND ACCESSORIES
Premium quality DVD player
35 in. or 52 in. television
LCD projector
Teleconference [setup & rental fee]
$30 /day
$60 /day
$200 /day
$150 /day
LECTURE AND CONFERENCE ACCESSORIES
Flip chart with regular paper and markers
$20 /day
Flip chart with markers [no paper]
$10 /day
“Post it” flip chart paper
$75 /day
Easel$10 /day
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Policies & Procedures
ALL FUNCTION AGREEMENTS ARE SUBJECT TO THE POLICIES OF PAN PACIFIC WHISTLER.
To maintain food and beverage safety and quality, all food and beverage served in the Hotel is to be provided by
the Pan Pacific Whistler, with the exception of wedding cakes, for which a labour charge of $25 will be applicable
if you wish us to cut and serve the cake.
In accordance with B.C. liquor laws, all alcoholic beverages consumed in licensed areas must be purchased
by the hotel through the B.C. Liquor Distribution Branch. Liquor service is not permitted after 1 AM [12 AM on
Sundays and holidays].
In accordance with Whistler noise bylaws, events on the Garden Terrace must end by 10 PM or be moved indoors.
Food and beverage prices are guaranteed for six [6] months from the date menus are distributed. Prices can be
fixed up to one [1] year prior to your event with prior arrangements. Please anticipate a minimum 5% increase in
menu pricing for the period of 183 to 365 days in advance of your planned date.
MENU AND WINE SELECTIONS
One set menu is requested for all guests.
Final selections must be arranged 2 weeks prior to your event.
Any food events requested after 9:30 PM and prior to 6:30 AM are subject to additional labour charges.
Menu pricing and room rental subject to change.
EVENT GUARANTEES
The Hotel requires an approximate guest count 14 days prior to your event. It is the sole responsibility of the client
to advise the final guarantee to the Hotel, 72 hours prior to the event. The Hotel will prepare and set 5% above
the guaranteed number. In the event no guarantee is received by the Hotel, the original contracted number will be
charged, or actual number of guests served, whichever is greater.
The Hotel reserves the right to provide an alternative banquet room best suited to the group’s size, should the
number of guests attending the banquet differ greatly from the original expected number.
SERVICE CHARGES AND TAXES
All food and beverage service is subject to a 18% service charge.
Current government sales tax is 5% and is applicable to all charges including service charge.
PAYMENT
A non-refundable deposit is required to confirm the event on a definite basis. The balance of the estimated
charges is due 30 days prior to the event. Payment may be made by a certified bank draft or cheque, cash
or credit card.
LABOUR RATES
Chef carving/cooking or serving at a food station [per 2 hours].
Additional labour charges on Canadian Statutory Holiday.
$200 /chef
$10 /guest /meal
CANCELLATION
Events cancelled within 30 days are subject to a cancellation fee of full meeting room rental and fifty percent
[50%] of the contracted food and beverage revenue. Outside of 30 days prior to the event, the deposit is
refundable only when the hotel is able to resell the same room for the same original dates. Events cancelled
within two weeks will be charged 100% of the estimated revenue.
ALL CANCELLATIONS MUST BE SUBMITTED IN WRITING.
CATERING MENU
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