The Edgewater Restaurant: Whistler's finest best kept secret:
said Bob Howells in Avenues Magazine/Outside Magazine.
David
Butwin
of Gourmet
Magazine said "We loved our time at the Edgewater."
Zagat's Restaurant Survey of New York rates Edgewater Lodge, "One of the area's 'best kept secrets', this 'down to earth' lakefront establishment eschews hype and delivers nothing but 'excellent' service, 'imaginative', 'wonderful', continental dishes ('the venison is to die for'), and 'gorgeous views' of the mountains from the 'prettiest location on the water'. P.S. this 'romantic' destination is also No. 1 for Service and Decor in the Whistler Survey"
"There's 'the scene' and then there's 'the scenery'... an entire world away." said City Food.
The Great Canadian Food Show - Episode 64 - "Après Ski", 2003 was shot at The Edgewater.
*For a virtual 360 degree tour of inside of dining room (on a grey, blustery day), click on above picture
For our guests in the lodge, we are always open 7 days/week for breakfast, 365 days/year.
Evening Dining Room Hours and Schedule for 2008:
- Winter/Spring 2008 Evening Hours: Open 5 days/week - Wednesdays thru Sundays until mid *June, 2008.
- *Spring Evening Dining Closure: We will be closed starting April 27th & reopening on May 10th, 2008.
- Summer Evening Hours: Open 7 days/week for summer period from June 20th until September 27th.
- Fall 2008 Evening Hours: Open 5 days/week from September 28th to *December 20th, 2008.
- *Fall Evening Dining Closure: We will be closed for dinner October 26th & reopening on November 28th, 2008.
The Edgewater
Dining Room Menu
To Start
Prosciutto wrapped Quail
Organic BC quail wrapped in Italian prosciutto, pan seared and served in red wine and apricot reduction
BC Spot Prawns
Served with a light red curry and Thai basil sauce on a bed of sautéed sprouts and snow peas
Venison Carpaccio
Seared rare and sliced thin served with a blueberry red wine reduction
Smoked Salmon Rose
Smoked wild Pacific salmon served on a truffle scented potato latke with dilled lemon double cream.
Seared Ahi Tuna
Lightly seared and thinly sliced, served with a sweet citrus and soy drizzle, crushed cashews and fresh coriander
Grilled Strawberry and Asparagus Salad
Grilled fresh strawberries and grilled tender asparagus with balsamic honey and crumbled goat feta
Shaved Apple and Fennel Salad
Shaved organic apple and fennel napoleon with fresh spring greens and yogurt dressing
Soup Of The Day
Ask your server for the chef’s latest masterpiece
Mains
Portobello Fettucine
Fresh hand made fettucine with portobello mushrooms, sweet summer peas and prosciutto served in a light alfredo sauce with fresh parmesan and chives
Grilled Veggie Lasagna
layers of grilled zucchini, portabello and tomato with fresh basil ricotta and roasted tomato and wine sauce
Wild BC Salmon
Apricot and soy glazed pacific salmon with steamed vegetables and jasmine and wild rice pilaf
Grilled Fresh Scallops with Green Pea Ravioli
Seared scallops on home made green pea ravioli with minted cream
Grilled Halibut
Grilled pacific halibut with a white wine, toasted hazelnut, and cream sauce. Served with fresh chives, new potato, and steamed baby carrots
Stuffed Rack of Lamb
Tender local rack of lamb stuffed with dried apricots and fresh mint. Served with a red currant jus
Grilled Venison
Grilled to perfection, served with a rich red wine and dry blueberry demi-glace
Stuffed Free Range Chicken Breast
Free range chicken breast stuffed with goat’s cheese and roasted pears. Served with a light ice wine demi-glace
Grilled New York Steak.
Served with a red wine demi-glace and sautéed portobello mushrooms
Desserts:
Perfect Crème Brulee
This is the best you will ever have!.
Deep Dark Chocolate and Hazelnut Torte
Very rich. Hard to resist. Made with the highest quality dark calabaut chocolate with a hazelnut filling and toasted hazelnut crust.
French Lemon Tart
A classic!
Fresh Berries
Fresh locally grown berries with a light lemon cream cheese mousse. Heavenly!
