11:00am – 4:00pm everyday
“Fescues will be closing for the season on October 13th, 2013 Check back for updates on our reopening in April 2014”
A Menu With Something for Everyone To Love. Stop by for a hearty breakfast, tasty lunch or early dinner at Fescues Restaurant at Big Sky. Enjoy a full menu of food and drink in quiet, comfortable surroundings. The atmosphere may be soothing and serene, but the food is livelier than you might expect.Start your day with juice, fresh fruit, or even a gourmet pastry. Enjoy a steaming fresh, hot cup’o'Joe to get your blood flowing for those early morning tee times. For lunch, take your choice of sandwiches, salads or soups. We even serve low carb selections for those who are counting carbs along with their strokes.
Libations are served at your table or you can settle your golf bets in our full service bar. Fescues is a happy place, filled with a very unique group of people who all have something in common: the good fortune to have experienced Big Sky Golf.
The Fescues Restaurant patio at Big Sky is the most scenic patio in the Sea to Sky corridor. You’ll see many amazing views and might even catch a glimpse of an avalanche tumbling down Mt. Currie at any given time.
Big Sky is also home to the best golf and dine specials in the Pemberton Valley, Wednesday and Sunday nights starting May from as low as $59. After your round, you can enjoy the wonderful sights and sounds of our 3 Plasma Screen TV’s – the perfect place to catch the game or the final round on Sunday.
Visit Fescues Restaurant at Big Sky today and enjoy the splendid spring and summer nights on the heated patio or cool off on those hot summer days under one of our patio misters. Fescues at Big Sky, the perfect place to accommodate up to 120 people for special events and weddings.
*Please note we are only open for full breakfast Friday through Sunday
What others have been saying about Fescues:
“If you’re up in Whistler holidaying, it’s worth a trip to Fescues
for the meal alone even if you don’t play golf. Check it out.”
Mark Hood – North Shore News