• Venue access
• Catered appetizers
• DJ / Music
• Photo booth
• Bottomless fun!

• Friday Pub Night: Casual
• Saturday Banquet: Semi-formal (no jeans, no sneakers, no hats)

• Oak Bay High Class of '85 (including those would have graduated with us)
• Additional guests allowed for Pub Night only

• Yes, RVYC upper parking lot available
• Parking in the lower lot is reserved for RVYC members
• Overnight parking permitted

• Yes, at both venues

• Cash/debit/credit bar (non-hosted)
• Bring a credit card to run a tab, but we suggest you pay by debit or cash to avoid RVYC's 2.4% credit card fee
• Tipping policy: Included for food, not for bar service

• Yes, special dietary needs can be noted during registration
• Options available for gluten-free, dairy-free, and other allergies

• No, ecommended taxi service: Blue Bird
• Special arrangements for out-of-town guests, please contact us

• No

• Contact organizers for specific cases

• Smoking outside in designated areas only

• Yes, cash only (receipt provided)

Key
V = Vegetarian
GF = Gluten Free
DF = Dairy Free
SF = Seafood
N = Nuts

Antipasto Platter [V / GF / DF]
Grilled Asparagus, Zucchini, Peppers, Red Onions & Aubergine. Pickled Onions, Spice Green Beans, Kalamata Olives, Chickpeas, Quinoa, Arugula, Balsamic Reduction & Extra Virgin Olive Oil

Breads and Spreads
Artichoke Dip, Hummus & Olive Tapenade. Filoncini, Baguette & Crispy Armenian Flat Bread, Rosemary Scented Extra Virgin Olive Oil, Balsamic Vinegar

Canadian Cheese Platter [V / GF]
Little Qualicum Cheeses, Okra, Champfleury, Saint Pauline, etc.

Charcuterie Platter [GF / DF]
A selection of Cold Cut Meats & Salami, Cornichons, Pickles & Mustards

Crudite and Dip [V / GF]
Seasonal Local Vegetables with Parmesan Ranch Dip

Finger Sandwiches
Assortment of fillings on crustless Portofino Brioche Loaf

West Coast Smoked Salmon [SF]
Crostini, Capers, Red Onion, Whipped Dill Cream Cheese & Lemons