Culinary Journeys Start Here
Honest ingredients from nearby farms, cooked with respect and served with warmth. That's what we're about.
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Trained in Lyon, travelled through Southeast Asia, and ended up falling for the Canadian Rockies. Elena's been leading our kitchen for the past six years, and honestly? We couldn't imagine anyone else.
She's got this thing about knowing where everything comes from - she'll drive an hour just to pick up wild mushrooms from a forager she trusts. During summer, you'll catch her checking out the herb garden before breakfast service.
"I cook what makes sense for the season," she says. "No point forcing asparagus in November when you've got gorgeous root vegetables right outside."
Executive Chef since 2018
We've got three spots, each with its own vibe. Whether you're dressed up or just came off the slopes, there's a table for you.
This is where Elena really shows off. Tasting menus that change every few weeks, wine pairings that actually make sense, and yeah - you'll wanna dress nicely for this one.
Our main spot - open from breakfast till late. Comfortable, flexible, and the menu's got something for everyone. Kids love it here, and so do the adults after a long hike.
Grab a drink, order some snacks, watch the sunset. That's pretty much the deal here. We've got craft cocktails and local beers, plus those mountain views that never get old.
Menus shift with what's available - that's just how we roll. Here's what's been showing up on plates lately. Prices and dishes might change because, well, that's what happens when you work with fresh seasonal stuff.
Foraged mushrooms from up the mountain, roasted garlic, truffle cream. Comes with sourdough that's baked this morning.
Super fresh tuna, citrus ponzu, microgreens from our greenhouse. Light, clean, perfect before a heavier main.
Layers of roasted beets with local goat cheese, candied walnuts, arugula. Looks fancy, tastes even better.
Chef's choice of cured meats, cheeses, house pickles, and preserves. Great for sharing (or not, we don't judge).
Eight ounces of grass-fed beef, roasted fingerlings, seasonal vegetables, red wine reduction. Cooked however you want it.
Wild Pacific salmon fillet, brown butter cauliflower puree, crispy kale, lemon beurre blanc. People come back for this one.
Creamy arborio rice, mixed mushrooms, parmesan, truffle oil. Vegetarian and ridiculously satisfying.
Slow-cooked duck leg, braised red cabbage, parsnip mash, cherry gastrique. Rich and worth every calorie.
Elena puts together a seven-course journey that changes based on what's at its peak. Wine pairings optional but recommended. Give us 48 hours notice, and we'll take care of dietary stuff.
We've got about 300 labels in the cellar - mix of BC wines, classic French bottles, and some interesting finds from unexpected places. Our sommelier Marcus can steer you right, whether you're into bold reds or something more delicate.
Not sure what you want? Just tell him what you're eating and he'll figure it out. That's literally his favorite thing to do.
Ask About Our Collection
Look, we're not gonna claim everything's within a 50-mile radius because that'd be impossible up here. But we try our best to work with nearby farmers and producers who actually care about their craft.
Vegetables come from Pemberton Valley when they're in season. Salmon's wild-caught from BC waters. Beef's from Alberta ranchers we've known for years. The fancy imported stuff? Yeah, we've got some of that too - you can't get everything locally, and we're honest about it.
Summit House needs reservations, the others are first-come-first-served. Either way, we'll make room for you.