Peak Dining Experience
Where mountain ingredients meet culinary artistry
Look, we're not gonna hit you with the usual "farm-to-table" speech - though yeah, we do work with local growers and hunters. What matters is this: our chef's obsessed with these mountains, and it shows on every plate.
You'll taste Alberta beef that's been dry-aged in our cellar, foraged mushrooms from the valley trails, and trout pulled from cold streams just hours before service. The menu shifts with what's actually good right now - not what some corporate office decided six months ago.
We've got floor-to-ceiling windows overlooking the Rockies, so you're eating with one hell of a view. Dress code? Smart casual works, but honestly, if you just came off the slopes and you're hungry, we'll feed you. This isn't stuffy - it's just really, really good food in a place that respects the landscape.
Marcus spent fifteen years in Vancouver kitchens before moving to the Rockies - and he'll tell you it was the best decision he ever made. Trained under some of Canada's top chefs, but his real education came from hiking these mountains and learning what grows where.
He's the guy who'll disappear into the forest at dawn looking for chanterelles, then serve them that night with locally milled polenta. Won a few awards along the way (James Beard nominee, Gold Medal Plates), but he's more proud of the relationships he's built with ranchers and foragers around Canmore.
"Cooking here isn't about showing off," he says. "It's about listening - to the seasons, to the land, to what ingredients are trying to tell you." That philosophy's in everything we serve.
Seasonal highlights - the menu changes, but the quality doesn't
14oz dry-aged beauty with roasted marrow butter, crispy fingerlings, and whatever greens looked best at the market this morning
Whole roasted trout with wild mushrooms, herb butter, and grilled asparagus - this one's been on the menu since day one for good reason
Chef's personal foraging finds, Italian arborio, aged parmesan. Vegetarian but nobody's complaining
Herb-crusted rack from a ranch two hours south. Comes with root veg puree and a red wine reduction that'll change your life
70% Belgian chocolate with saskatoon berry compote and vanilla bean cream - yeah, it's rich, that's the point
Our sommelier, Claire, put together a wine list that's got about 300 labels - heavy on BC and Alberta wineries because they're doing incredible stuff right in our backyard. But she's also stocked some serious European bottles for when you wanna celebrate something big.
The bar's got its own vibe. Classic cocktails done right, plus some house creations using local spirits and foraged ingredients. The "Pine & Tonic" sounds weird on paper (yes, there's actual pine in it) but trust us on this one.
Happy hour runs 4-6pm daily - $2 off all wines by the glass and cocktails. It's when the locals show up, which tells you something.
House infusions & classics
BC, Alberta & International
4-6pm daily
Alberta distilleries featured
We've got spaces for whatever you're feeling
Those big windows we mentioned - this is where the view really hits. Seats about 80, perfect for a proper dinner out
More casual, leather chairs, actual fire. Great for drinks and appetizers or a lighter meal when you don't want the full experience
Summer only, obviously. Heaters and blankets for cooler evenings. You're basically eating in the mountains at this point
Private room for up to 12. Kitchen view, custom menu, the whole deal. Book this for anniversaries or when you really wanna impress someone
Mon-Fri: 6:30am - 11:00am
Sat-Sun: 7:00am - 11:30am
Daily: 11:30am - 2:30pm
Daily: 5:30pm - 10:00pm
Daily: 4:00pm - 12:00am
7 courses, wine pairings available. Changes weekly based on what's fresh. Give us 24hrs notice
9am-2pm, buffet-style with live cooking stations. Gets busy, show up early or reserve
Monthly sessions with Chef Marcus. Learn techniques, eat what you make, take recipes home
Dinner reservations are recommended, especially on weekends. We'll confirm within a few hours
Need to book for a larger group or have questions?
(403) 555-0172
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