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
Evening Dining Room Hours and Schedule for 2008:
- For our guests in the lodge, we are always open 7 days/week for breakfast, 365 days/year.
- Winter/Spring 2008 Evening Hours: Open 5 days/week - Wednesdays thru Sundays until mid *June, 2008.
- *Spring 2008 Evening Dining Closure: We will be closed for 10 days starting April 27th & reopening on May 9th, 2008.
- Summer 2008 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.
Chef Thomas outside the Edgewater
Dining room
Winter Dining Room Menu
Some video of Edgewater's Chef Thomas showing us some of his cooking secrets:
*Also available on Itunes
To Start
*An assortment of breads and garlic butter is served with
your dinner
The Chef’s freshly made Soup of the Day
The Classic - Caesar at the Edge,
Sun dried tomatoes, garlic croutons, shaved parmesan
Edgewater House Salad
Light seasonal greens, a visually pleasing array of roma tomatoes,
peppers enlivened with olive oil, balsamic, sesame oil, and garlic
dressing
Pan Seared Camembert
Served with black fig mousse, deep fried parsley, roasted garlic, spicy
cranberry sauce,
mango chutney, and salad garnish
Coquille St. Thomas
Roasted black garlic tiger prawns, scallops, oven baked with swiss
grayere and mango slice
Traditional Escargot
Sauteed in garlic, baked with basil pesto and a sprinkle of parmesan
Prawns Sambal Oelek
Black Tiger Prawns in a spicy garlic, cilantro ginger sambal sauce with
cooling greens
British Columbia Smoked Salmon
Smoked salmon, greens, capers, onion, and horseradish
Seafood and Pasta
Portabello Vegetarian Pasta
Pasta of the Day with assorted vegetables, Portabello mushroom, basil
pesto,
and cambozola cheese
Daily Pasta Creation - Chef’s Choice
Please ask your
server
Asparagus Ravioli with Smoked Salmon
Ravioli in a chive pinot gris lime cream sauce with fresh parmesan,
peppers,
capers, and smoked BC salmon
Queen Charlotte Islands Sablefish
A delicacy. Smooth, grilled, and in a light citrus
bell pepper wine reduction,
with capers and red onion
Filet of Wild BC Salmon
Grilled to perfection then baked and served with lime and herbs and
topped with a feather light béarnaise. Never over cooked!
Prawns and Scallops
Tiger Prawns and succulent Scallops sautéed with fresh
ginger, mango, Sambuca, garlic and cilantro
Poulet A L’Edge
Boneless Fraser Valley chicken breast, breaded, and infused with
pistachio camembert,
sun-dried tomatoes, and a pesto vinaigrette
*All seafood is served with lemon lime risotto and vegetables
Entreés from the land
Fresh Australian Rack of Lamb
Marinated, grilled, and encrusted with Dijon mustard garlic crust, and
seven herb essence
Grilled Venison medallions - The house
specialty.
Farm raised fallow venison medallions with mushroom port demi glace
Heidelberg Schnitzel
Prime centre cut pork loin with Chef’s
Hunter
Add Cambozola cheese
mushroom sauce
New York Steak
Prime cut, AAA Alberta beef - grilled, and served with sage garlic
butter and roasted red onion
Chateau Briand (for two)
A Lavish spectacle served on Platter for two. Grilled
l.ocal Venison roasted
with Shitake mushroom port sauce
Surf and Turf
A treat for all senses with venison medallion and mushroom port
demiglace
and filet of salmon with feather light Béarnaise
*All meats are served with trio potato puree and vegetables
