Feel like your a part of the action at the Players Chophouse lounge!!

Taking place from April 25 – June 30, Dine in Whistler welcomes 33 participating restaurants this year and offers guests and locals alike an extended opportunity to enjoy the vast array of dining options that Whistler has to offer – at exceptionally attractive prices.

Dine in Whistler offers superb value and memorable dining experiences all within the resort’s spectacular setting. Traditional pub fare, authentic ethnic cuisine, as well as unique Pacific Northwest gastronomy showcasing the freshest local produce are all on the menu. Enjoy a casual meal and drinks at one of Whistler’s favourite watering holes, treat your family to an enjoyable, relaxing meal at one of our many family-friendly restaurants or indulge in a memorable affair at one of our highly-acclaimed fine dining establishments.

The program offers three-course meal menu options at four price points: $19, $29, $39 and $49. Each category features new restaurant options and local favourites. From a casual dining atmosphere and menu to select, signature dishes prepared by the resort’s award-winning chefs – it’s all available through the Dine in Whistler program.

“”It’s fantastic to see so many restaurants – more than ever before – participating in the Dine in Whistler program,”" said Wayne Katz, co-president of the Restaurant Association of Whistler. “”The selection of restaurants, each offering exceptional culinary experiences in their own right, is fantastic,”" said Katz.  “”The program really highlights a tremendous cross-section of the Whistler culinary scene and allows guests to experience a taste of everything that Whistler has to offer.”"

New kids on the block, Alta Bistro, Flipside Restaurant, Harajuku Izakaya, The Chinese Bistro and the newly-rebranded BG Urban Grill, as well as Sushi Village, the mix by Ric’s, Boston Pizza, and the Old Spaghetti Factory round out the list of restaurants offering the $19 menu.

Bavaria, Black’s Pub and Restaurant, Champagne Lounge at the Bearfoot Bistro, Crepe Montagne, Cure Lounge & Patio, Dubh Linn Gate Irish Pub, Elephant & Castle Pub & Restaurant, Ric’s Grill, Tandoori Grill and the Brewhouse at Whistler each present a $29 menu option.

Earls Restaurant, 21 Steps, the Edgewater Lodge, La Rua, Nicklaus North Golf Course, Players Chophouse, Quattro and The Keg at the Mountain are offering $39 menu options.

Araxi Restaurant + Bar, Aura Restaurant, the Bearfoot Bistro, Hy’s Steakhouse, Rimrock Café and Whistler Cooks Catering all feature $49 Dine in Whistler menu options.

Creative 5 Eclectic has teamed up with the World Ski and Snowboard Festival for this month’s event – Full Moon at the Fest! Sunday April 17.
C.R. Avery, beat-box poet, punk pianist and outlaw, hip-hop harmonica player headlines the show upstairs at the Chophouse. He blew away the crowd last October at the Whistler Writers Festival and he’s back to do it again under the April moon! With opening act Tall Man of Animal Nation and hosted as always by Stephen Vogler with Rajan Das on standup bass.
Tickets are $10 available at www.wssf.com/estore or at Players Chophouse.
Hope to see you there!
www.cravery.com/
www.myspace.com/animalnation
www.wssf.com/event/creative-5-eclectic

“I’m sure there are poets and writers out there, songwriters and short film makers who are doing great work and could use a venue to get it out into the world,” says Stephen Vogler, host and MC for the monthly event.

Vogler will once again be accompanied by Rajan Das on stand-up bass to kick the night off with a few songs and poems. This month’s featured artists are as yet veiled in secrecy, but will be sure to entertain. And the open mic awaits all those with a tale to spin, joke to tell, song to sing, record to spin, film to screen, guitar to strum … you get the picture.

The featured artist is singer, songwriter and film maker Mike Carter!

For more information, please contact Players Chophouse

parsnip puree, sautéed brussel sprouts, mushroom demi 15

Battered Fish and Chips

catch of the day fresh fish,  shoestring potatoes, coleslaw, traditional tartar 15

Seared Pork Belly

white bean puree, house made potato chips 12

The Chop Burger

8 ounce patty, shredded short rib, shaved foie gras, butter lettuce, crispy onions, served with

blue cheese steak cut fries, chive aioli  26

 Bruschetta

garlic naan, tomato, onion, Kalamata olives, arugula, parmesan 10

SAMPLE – DINE IN WHISTLER MENU

OFFERED DAILY FROM APRIL 26. 2011 – June 30, 2011

Please call for todays current menu!

3 Courses Only – $39

1^st Course

Tuna Poke - albacore tuna, spicy ponzu, wonton crisps, pickled ginger

Or

Fresh Mesclun Mix Salad – goats’ cheese stuffed dates, preserved lemon vinaigrette, pine nut oil

2^nd Course

Rabbit Loin Cassoulet – duck confit, crispy pork belly, navy beans, veal demi, crispy fried quail egg

Or

Shellfish Pappardelle -prawns, scallop, prosciutto, confit garlic, shellfish bisque

Available substitution  for 2^nd course

 Add $6

 10 oz Striploin– locally sourced vegetables, Pemberton Valley mashed potatoes, house jus

 3^rd Course

 Sorbet Trio – house made sorbets

 Or

 Double Chocolate Chip Ice Cream Sandwich – vanilla bean ice cream

 *All items from the tasting menu can be ordered as individual items. 

 Please inform your server if you have any allergies or food sensitivities

Starters

Daily Soup  -  made from scratch using good, clean, fair ingredients

Shellfish Fritters  -  Dungeness crab, crispy coating, jalapeño aioli

Tuna Poke  -   Albacore tuna, spicy ponzu, wonton crisps, pickled ginger

Sweet Onion Flatbread  -   roast red pepper and hummus dips 

Caesar Salad  -   maple smoked bacon, parmesan, classic caeser dressing 

Pemberton Beet  -   orange segments, arugula, fennel, blue cheese, citrus vin  

Tenderloin Carpaccio  -   quail egg, gherkin, cherry tomato, shaved grana padano, Dijon

Pizza 

Prime Rib  -   peach schnapps bbq sauce, onion, ranch crème fraiche

Mediterranean  -   roast red pepper, artichoke, Kalamata olives, goat cheese

Daily Feature  -  Chef’s daily creation

Main Courses

Pork Loin  -  fennel puree, crispy potato cake, spinach, house jus

Grilled Albacore  -  Togarashi rub, warm burdock and daikon salad, miso dressing

Rabbit loin Cassoulet  -  duck confit, pork belly, navy beans, crispy fried quail egg

Shellfish Pappardelle  -   prawns, scallops, prosciutto, confit garlic, lobster bisque

Pesto Pappardelle  -   cherry tomatoes, pine nuts, shaved parmesan, arugula pesto

All Prime steaks are served with your choice of steak cut fries, Pemberton Valley mashed potatoes.

Garlic and goats cheese mashed potatoes available $2

Prime Filet Mignon  -  8oz    our most tender cut and best selling steak                                     

Prime Rib Eye  -  14oz   a well marbled and flavourful cut from the rib section 

Prime New York Strip  -  14oz  the classic ‘steakhouse’ cut, butchered on site 

Chophouse Prime Rib

(Subject to availability)

Slow roasted and served with a Yorkshire pudding,

locally sourced vegetables  your choice of steak cut fries, Pemberton Valley mashed potatoes.

Garlic and goats cheese mashed potatoes available $2

Petite cut                       8oz           

Regular cut                   12oz  

Players cut                    16oz    

Sides $8            

Seared Scallops – parsnip puree  

Artisan Bread –selection of bread, whipped herb butter 

Blue Cheese Steak Frites – local blue cheese, chive aioli

Pemberton Vegetables – an extra side of our local vegetables

Truffle Mac and Cheese – white wine cream reduction, truffle oil

Please inform your server if you have any allergies or food sensitivities

The Players Chophouse is a certified member of the Green Table Network, Slow Food Sea-to-Sky,

Climate Smart, Ecolab ‘Blue’ and supports Ocean Wise Products.

Suggested Temps

Check with your server for our recommendations

Blue Rare: 120-130F, very cool blood red meat, slightly juicy and tends to be very chewy.

Rare: 130 – 145F, cool red centre, grey surface, fairly juicy.

Medium Rare: 145-155F, warm red centre, grey-brown surface, very juicy.

Medium: 155-165F, hot pink centre, grey-brown towards surface, somewhat juicy.

Medium Well: 165-170F, hot thin line of pink with a firm texture, little juice.

Well Done: temp above 170F, grey brown throughout with a very firm to tough texture.

Chicago: charred on the outside and cooked to temperature on the inside.

Pittsburgh: extremely rare on the inside and charred on the outside. Also known as ‘Black and Blue’.

Please be advised that an 18% gratuity will be added to groups of 6 guests or more

Split Entrée charge of $2.50

New Years Five Course Menu

First Course

Fresh Coastal Oysters – poached in champagne and suspended in a celery gelée with vodka cream and caviar

Second Course

Duo of Foie Gras – seared and served on brioche with a rhubarb marmalade paired with an ice wine torchon

Intermezzo

Passion fruit granite

Third Course

Olive Oil Poached Halibut – served on creamed spinach spaetzle with a vodka cream sauce

Veal Osso Bucco – Pemberton mashed potatoes with braised endive and veal demi

Fourth Course

Vanilla bean panna cotta on a white chocolate brownie and a chocolate and caramel tuille

Fifth Course

Assorted cheese served with artisanal bread and preserved fruit

Please be advised that a 17% gratuity will be added to groups of 8 guests or more.

Join us for a spectacular Christmas 2011. Whistler Players Chophouse is proud to offer the highest quality of beef and seafood available. Reserve your table early to avoid disappointment!

First Course

West Coast Chowder – market fish, scallop, potatoes, corn, bacon

Raclette Cheese – boiled potatoes, gherkins, sweet onions, grainy mustard, croustini’s

Intermezzo

Fresh Citrus Granite

Second Course

House Baked Honey Ham – sweet potato mash, vanilla braised carrots, curried mustard

Roast Goose – confit new potatoes, roast chestnut puree, brussel sprouts

Third Course

Plum pudding with hard sauce

Red

The Three Thieves, “The Show”, Cabernet Sauvignon, Sierra Foothills, California, 2008 14

The Three Thieves, “The Show”, Malbec, Mendoza, Argentina 2009 13

Trinchero Family Estates, ‘Zinfatuation’ Zinfandel, Sierra Foothills, California, 2008 11

Sandhill, Gamay Noir Okanagan Valley, BC, Canada, 2008 11

Jacob’s Creek, Shiraz, Barossa Valley, Australia, 2008 10

Tin horn Creek, Oliver, BC, Canada Merlot 9

Inca, Cabernet/Merlot, Argentina 2008 9

Prospect, Rock Wren Pinot Noir, Okanagan Valley, BC, Canada, 2008 8

White

Rodney Strong, Chardonnay, Sonoma, California, 2007 14

Sandhill VQA, Pinot Gris, Okanagan Valley, BC, Canada, 2008 13

Stoneleigh, Sauvignon Blanc, Marlborough, New Zealand, 2008 12

Villa Teresa, Organic Pinot Grigio, Northeast Italy, 20078 11

Calona Vineyards, ‘Artist’s Series’ Unoaked Chardonnay, Okanagan Valley, BC, Canada, 2007 9

Yalumba Y Series, Viognier, Australia, 2005 9

Prospect Winery, ‘Larch Tree’ Riesling, Okanagan Valley, BC, Canada, 2008 8

Bubbles-Dessert wines

Cypes, Summer Hill, Okanagan, N/V 14

Henkell Trocken Piccolo, Germany, N/V 11 

BY THE BOTTLE

Pinot Noir
one of the most finnicky grapes to grow & one of the most delicately beautiful wines to be produced, these wines are abundant with strawberries, red cherries & layers of mild truffle & earthy undertones

Louis Jadot, Bourgogne, Burgundy, France, 2006 73

Schuch, Pinot Noir, Sonoma CA 70

Summer Hill, VQA, Organic Pinot Noir, Okanagan Valley, BC, Canada, 2008 55

Moillard, Hughes le Juste VDP Pinot Noir, Midi, France, 2007 40

Prospect, ‘Rock Tree Wren’ Pinot Noir, Okanagan B.C., 2008 35

Merlot
velvety & fruit driven, merlot is an easy drinking wine to be revered & respected for its ability to be enjoyed alone & compliment a huge variety of flavorful foods

Shafer Vineyards, Merlot, Napa Valley, California, 2006 150

Benziger, Merlot, Sonoma County, California, 2005 90

Tinhorn Oldfield series, Merlot, Oliver, BC, 2006 75

Christian Moueix, Bordeaux, France, 2005 55

Tinhorn, Merlot, Oliver, B.C., 2007 42

Rhone-Style Blends
the perfect combination of rustic & ripe, these wines have gamey, earthy attributes but maintain a fruit-forward complexity that complements our meats, cheeses & ‘bucolic’ fare

E. Guigal Chatauneuf du Pape, Rhone Valley, France, 2003 120

Grant Burge ‘Holy Trinity’, Grenache/Shiraz/Mourvèdre, Barossa Valley, Australia, 2003 100

Whistler ‘The Black Piper’, Grenache/Shiraz/Mourvèdre, Barossa, Australia, 2008 68

Perrin Family Reserve, Grenache/Syrah/Mourvèdre, Cotes du Rhone, France, 2007 55

Zinfandel
erupting with luscious jammy, berry flavors with a medium-bodied texture, red zinfandels delight the palate without overwhelming it with tannins

Orin Swift ‘The Prisoner’, Zinfandel/Syrah, Napa Valley, California, 2006 115

Rosenblum Cellars, California, 2006 85

Cline, Zinfandel, California, Sonoma, 2008 55

Trinchero Family Estates, ‘Zinfatuation’ Zinfandel, Sierra Foothills, California, 2008 54

Wingnut, Sinfandale, California, 2007 50

Shiraz & Syrah
a beautiful grape that is a master of disguise region to region from peppery & robust to slathers of dark fruits & refined tannins, shiraz & syrah is superb in all its forms

Turkey Flat Vineyards, Shiraz, Barossa Valley, Australia, 2006 115

Vasse Felix, Shiraz, Margaret River, Australia, 2006 82

Sandhill, Syrah, , Osprey Ridge, Okanagan B.C., 2008 65

Bili bili, Shiraz, Grampians, Victoria, Australia, 2005 47

Jacob’s Creek, Shiraz, Barossa Valley, Australia, 2006 39

Bordeaux-Style Blends
the most revered of all wine regions, bordeaux grapes grown around the world blend together to create a beautifully powerful but rounded wine bursting with rich, dark fruits, chocolate & lengthy tannins

Mission Hill Oculus, Okanagan Valley, BC, 2006 135

Treana, Cabernet Sauvignon/Merlot/Syrah, Paso Robles, California, 2005 120

Laughing Stock Portfolio, Okanagan Valley, BC, 2007 95

See you Later Ping, Okanagan Falls, BC, 2007 80

La Petales d’Osyoos Larose, Cabernet Sauvignon/Merlot/Cabernet Franc/Petit Verdot/Malbec, Oliver, BC, Canada, 2006 75

Mission Hill ‘5 Vineyards’ VQA, Cabernet Sauvignon/Merlot, Okanagan Valley, BC, Canada, 2007 55

Malbec & Blends
the perfect balance between a the bold cabernet sauvignon & the fruity merlot, these wines are sumptuous with earthy fare such as prime meats

Paul Hobbs/Pascal Toso ‘Magdalena’, Malbec/Cabernet Sauvignon, Mendoza, Argentina, 2005 160

Catena Zapata, Malbec, Mendoza, Argentina, 2007 66

Dona Paula, Malbec, Mendoza, Argentina, 2008 57

The Three Thieves, Malbec “The Show”, Mendoza, Argentina, 2009 55

Alamos Zapata, Malbec, Mendoza, Argentina, 2008 50

Pascal Toso, Malbec, Mendoza, Argentina, 2008 45

Italian Varietals:
from powerful, dark & elegant amarone to the cherry fruit & spice-driven valpolicella, italian wines are complex, romantic & food’s best-friend

Allegrini, Amarone della Valpolicella Classico DOC, Veneto, Italy, 2004 200

Tommasi, Amarone della Valpolicella Classico DOC, Veneto, Italy, 2004 130

Masi Costasera, Amarone, Veneto, Italy, 2006 115

Tenuta dell Ornellaia ‘Le Volte’ IGT, Super Tuscan Blend, Tuscany, Italy, 2007 85

Folonari, Valpolicella Ripasso, Northeast Italy, 2006 55

Villa Antinori IGT, Toscanna, Italy, 2006 75

Red Wines of Interest
all varying in flavors, these wines have a distinctive edge to them & are boldly balanced with fruits & tannins

La Fiole du pape, Grenache/Syrah/Mourvédre, Chateaneuf-de-pape, France 108

Penfolds, Cabernet Sauvignon/Shiraz Bin 389, South Australia, 2005 95

Sandhill Small Lots, Cabernet Sauvingon, Syrah, 2007 90

Pirramimma, Petit Verdot, McLaren Vale, Australia, 2006 85

Concannon, Petite Syrah, Central Valley, California, 2006 55

Sandhill, Gamay Noir, Okanagan Valley, BC, Canada, 2008 50

The Wolftrap, Syrah/Mourverdre/viognier Franschhoek, South Africa., 2008 40

Cabernet Sauvignon
bold notes of black currant & cedar are given structure from firm tannins & smoothed with dark fruits. these wines are rich & meat-friendly

Rubicon Estate Cast Cabernet, Napa, California, 2005 170

Joseph Phelps, Napa Valley, California, 2005 150

Nine North ‘Twenty Bench’, Napa Valley, California, 2006 82

Fuse, Napa Valley, California, 2006 79

Liberty School, Paso Robles, California, 2007 73

De Martino Legado, Cabernet Sauvignon, 2008 62

Angus The Bull, South Eastern Australia, 2007 60

Three Thieves ‘The Show’, Sierra Foothills, California, 2008 58

Killer Cab, Pacific Breeze Winery, Lake County, California, 2007 57

337 , Cabernet Sauvignon, California, 2007 52

Cono Sur, Organic Cabernet Sauvignon, Carmenere, Chile, 2008 45

Hill of Content, Cabernet Sauvignon, Australia, 2005 41

Inca, Cabernet/Merlot, Argentina, 2007 40

Riesling:
wines in which the dual elements of minerality & crisp acidity are intermingled with fresh lemons & limes on the palate

Dr. L, QBA Riesling, Mosel, Germany, 2008 49

Quails’ Gate, Dry Riesling, Okanagan Valley, BC, Canada, 2008 48

Prospect Winery, ‘Larch Tree’ Riesling, Okanagan Valley, BC, Canada, 2008 35

Pinot Gris & Pinot Grigio:
the rich texture of pinot gris & pinot grigio is the focal point of these wines & shows beautifully when consumed with food

King Estate, Pinot Gris, Eugene, Oregon, 2007 69

Bollini, Pinot Grigio Reserve DOC, Friuli, Italy, 2008 50

Sandhill VQA, Pinot Gris, Okanagan Valley, BC, Canada, 2008 49

Villa Teresa, Organic Pinot Grigio, Northeast Italy, 2008 45

Gewurztraminer and Viognier
from luscious rose petal & lychee to honey and pear, these wines are an olfactory sensation the aromas & palate excite & arouse the senses

Sandhill Small lots, Viognier, Osprey Ridge, Okanagan B.C., 2008 65

Mistaken Identity, Organic Gewurztraminer, Salt Spring Island, BC, Canada, 2008 60

Pfaffenheim, Gewürztraminer, Alsace, France, 2005 52

Yalumba ‘Y Series’, Viognier, Barossa, Australia, 2008 50

Sauvignon Blanc
the core of these wines is the crisp acidity harmonious with bursts of grapefruit & citrus

Craggy Range, Sauvingnon Blanc, Malbourough, New Zealand, 2006 78

Staete Landt , Sauvignon Blanc, Malbourough, New Zealand, 2006 67

Pascal Jolivet ‘Attitude’, Loire, France, 2007 62

Kim Crawford, Marlborough, New Zealand, 2008 55

Stoneleigh, Sauvignon Blanc, Marlborough, New Zealand, 2008 46

Chardonnay
one of the most versatile wines, these exemplify the wondrous variety of winemaking techniques & really shine when paired with food

Cakebread Cellars, Napa Valley, California, 2006 125

Rodney Strong, Sonoma, California, 2008 67

Chateau St. Jean, Belle Terre Vineyard, Alexander Valley, 65

Mission Hill Five Vineyards, VQA, Okanagan B.C., 2008 37

Calona Vineyards, Unoaked, Okanagan Valley, BC, Canada, 2007 36

Chenin Blanc
chenin blanc is arguably the most versatile of all wine grape varieties with fragrant, crisp and light flavors.

Qualis Gate, Chenin Blanc, Okanagan B.C., 2008 58

White Blends
an intriguing group of wines, from the most full bodied to the most aromatic & crisp, these all show how minority grapes can excel when blended & create taste explosions

Conundrum, Sauvignon Blanc/Muscat Canelli/Chardonnay/Viognier,

Napa Valley, California, 2007 75

Joie ‘Noble Blend’, Gewurztraminer/Kerner/Pinot Blanc/Pinot Gris/

Ehrenfelser, Okanagan, BC, Canada, 2008 65

Blasted Church, ‘Hatfield’s Fuse’, Gewurztraminer/Chardonnay/Pinot Gris/Ehrenfelser/

Optima/Pinot Blanc, Okanagan Falls, BC, Canada, 2008 49

Rosé
is often off-dry to dry in nature and displays appropriate fresh fruit flavors that lean toward the strawberry and raspberry side of the fruit spectrum. It has been long been acquainted with the sun drenched patio days of summer.

Foile a deux, Melange a Trois Rosé, Napa, California, 2008 40

Peter Lehmann, Rosé, Barossa, Australia, 2007 37

Bubbles
sparkling wine/champagne is the wine for all occasions whether from the official region of champagne or from the renowned wineries of bc, bubbles pair extraordinarily well almost every dish with spicy foods, light meats, cheeses and desserts sparkling wine enhances flavors, excites the palate; and drunk alone it merely is like “tasting the stars” – Dom Perignon.

Dom Perignon, Moet & Chandon, Champagne, France, 2000 300

Moet & Chandon Brut Imperial, Champagne, France, N/V 110

Sumac Ridge ‘Tribute Gold’, Brut, Okanagan Valley, BC, Canada, 2001 80

Cypes, Summer Hill, Okanagan, N/V 66

Henkell Trocken, Piccolo, Germany, N/V 11

Dessert Wines – 2oz

De Bortoli ‘Noble One’, Semillon Botrytis, Australia, 2006 13

Mission Hill, Reserve Late Harvest Riesling, Okanagan Valley, BC, Canada, 2005 14

Quail’s Gate, Riesling Icewine, Okanagan Valley, BC, Canada, 2007 15

Port – 2oz

Buller, Tawny, Victoria, Australia, N/V 10

Quinta do Crasto, Vintage, Duoro, Portugal, 2003 12

Taylor Fladgate, 20 year old Tawny, Duoro, Portugal 15

Desserts

 Oatmeal Winter Ale Cake with spiced cream 8

Chocolate Peanut butter Crème Brûlée 8

Profiteroles with Vanilla Ice cream and chocolate sauce 8

Churros with caramel, eggnog and cranberry sauces 8

Vanilla Bean Ice Cream with caramel or chocolate sauce 6

Fruit Sorbet served on graham cracker crumble 6

Coffee

Espresso 4

Cappuccino 4

Latte 4

Specialty Coffee’s (2oz)

(prices tax inclusive)

Blueberry Tea- Grand Marnier, Amaretto and Orange Pekoe tea 10

Irish Coffee – Jameson Irish Whiskey and cream 10

Baileys Coffee – Baileys and whipped cream 10

Spanish – Kahlua, St. Remy Brandy and whipped cream 10

Monte Cristo – Kahlua, Grand Marnier and whipped cream 10

After Eight – Giffard Menthe Pastille and Crème de Cacao 10

Nut & Honey- Frangelico, honey and whipped cream 10

Polar Bear- Baileys, hot chocolate and whipped cream 10

Ice and Dessert Wines (2oz)

(prices tax inclusive)

Mission Hill –Late Harvest Riesling (BC) 15

De Bortoli “Noble One” – Semillon Botrytis (Australia) 13

Port (2oz)

(prices tax inclusive)

Buller – NV Tawny (Australia) 9

Quinto do Crasto – 2003 Vintage (Portugal) 12

Taylor Fladgate – 20 Years Old Tawny (Portugal) 15

Brandy and Cognac

(prices tax inclusive)

St. Remy Authentic – VSOP Brandy (France) Sgl 6 Dbl 9

Remy Martin – VSOP Cognac (France) Sgl 16 Dbl 24