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Marmot Basin has had a menu makeover.
The Caribou Grill, in the lower chalet, has changed up its offerings to include more healthy options and have more food made fresh on site.
鈥淲e have more homemade items from scratch for a fresher and healthier feel,鈥� said Chef David Woolgar.
Woolgar and his team have been perfecting this year鈥檚 menu using last year鈥檚 items, SkyTram favourites and incorporating new ideas.
New items include a tuna poke bowl, a roasted winter vegetable and goat cheese pasta, and an assorted dessert menu.
The wings have been changed to drumsticks for a meatier dish.
And there are still heavier winter warmers too, like a ragu with mashed potatoes and vegetables, the 6-ounce sirloin Big Davey burger and the mountain-favourite bison burger - with the buns changed to golden brioches.
Woolgar said his favourite items on the menu are the classic fish and chips and the new Clamato Caesar salad - a fresh romaine, caper and bacon salad tossed in housemade pink caesar dressing made with clamato juice and served with a fried parmesan cheese crusted breadstick.
The Caribou Grill menu has healthy vegan options and winter power bowls - and the kitchen can accommodate most items for allergies.
And there are sharing appetisers like the Green Goddess spinach dip, Tres Hombres nachos and roasted red pepper hummus.
鈥淚t鈥檚 an amazing shareable menu, great for two people,鈥� said Woolgar.
