The Summit Table
Where mountain ingredients tell their story
Look, I'll be straight with you - our head chef Marcus gets a little too excited when local foragers show up at the back door. But that's exactly why people keep coming back.
We're not trying to be fancy for the sake of it. The menu changes based on what's actually good right now - wild mushrooms in fall, fresh trout from the streams, game that roams these mountains. You know, the stuff that actually belongs here.
Pair that with our sommelier's wine collection (she's got connections throughout BC and beyond), and you've got yourself an evening worth remembering. Floor-to-ceiling windows mean you're watching the peaks change color while you eat. Can't really beat that.
Menu shifts with the seasons, but here's what we're loving right now
Think seared scallops with pine nut butter, wild mushroom tartlets, or our beet carpaccio that converts non-believers
Alberta beef aged just right, BC salmon that came in this morning, or braised short rib that'll make you quiet for a minute
Our pastry chef's chocolate torte is borderline ridiculous
Okanagan Valley favorites plus some unexpected bottles from France and Italy
Cocktails made with local spirits and herbs from our own garden
We open at 7 AM for hotel guests and locals who know what's up. Eggs Benedict that's become kind of legendary, fresh-baked pastries from our kitchen, and coffee that's strong enough to face whatever mountain adventure you've got planned.
Weekend brunch runs 'til 2 PM - that's when things get interesting with our chef's specials and bottomless mimosas (yeah, we do that).
Breakfast
7:00 AM - 11:00 AM
Lunch
12:00 PM - 3:00 PM
Dinner
5:30 PM - 10:00 PM
Bar
11:00 AM - 11:30 PM
Got a group? We've got a private room that seats up to 20. Custom menus, dedicated service, the whole deal. Perfect for birthdays, anniversaries, or that business dinner where you actually want to impress someone.