Mountain Dining Done Right
We're not gonna pretend our food comes from some fancy imported place. Everything on your plate starts right here - our garden, local farms, and the wild country around us.
We're not gonna pretend our food comes from some fancy imported place. Everything on your plate starts right here - our garden, local farms, and the wild country around us.
Marcus didn't learn to cook in some big city culinary school. He grew up hunting with his grandfather and foraging these exact mountains we're sitting on right now.
After spending fifteen years in Vancouver's restaurant scene, he came back home and realized something - the best ingredients were always right here. Wild mushrooms that pop up after the rain. Brook trout from streams you can only reach on foot. Herbs that grow where they want, not where we plant 'em.
His philosophy's pretty simple: let the ingredient be what it is. Don't mess with it too much. Respect where it came from.
Our menu changes with what's actually available - not what we wish was available. November means root vegetables, late-season game, and preserves we put up all summer.
Local deer, aged two weeks, seared hard and fast. Comes with chanterelles we picked last week, roasted root vegetables from the garden, and a juniper berry reduction that'll make you think twice about regular beef.
Marcus says: "The venison's from a hunter who knows these woods better than anyone. The deer lived wild, ate clean, and you can taste the difference."
Wine Pairing:
2019 Okanagan Pinot Noir - earthy, doesn't overpower the meat
Caught this morning from streams about an hour's hike from here. Pan-fried in butter with wild garlic, served whole because that's how it should be. Comes with foraged greens and potatoes roasted in duck fat.
Marcus says: "If the trout's fresh enough, you barely need to do anything. Little butter, little heat, don't overthink it."
Wine Pairing:
BC Chardonnay - crisp and clean, lets the fish shine
Whatever mushrooms are up right now - could be chanterelles, porcini, or lobster mushrooms depending on the week. Cooked into risotto with local cream and aged parmesan. Finished with truffle oil and wild thyme.
Marcus says: "This dish changes every time I make it. The forest decides what goes in it, not me."
Wine Pairing:
Italian Barbera - earthy enough to match the mushrooms
The leanest, cleanest meat you'll ever eat. Grilled medium-rare (trust us on this), served with a huckleberry reduction we made back in August. Sided with roasted parsnips and Brussels sprouts from the garden.
Marcus says: "Elk's tricky - there's no fat to save you if you overcook it. But done right? Nothing else comes close."
Wine Pairing:
BC Merlot - bold enough to stand up to the game
Look, we could stock wines from France or California, but why would we? British Columbia's making some of the best wines in the world right now, and most people outside BC have no clue.
Our cellar focuses on Okanagan and Similkameen Valley wineries - small producers who care more about the wine than the marketing. We've got about 200 bottles down there, and every single one has a story.
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Merlots and Pinot Noirs that'll change your mind about Canadian wine. These aren't your grandpa's ice wines.
Crisp Chardonnays and aromatic Rieslings that pair perfectly with our trout and lighter dishes.
Ask about our reserve list - small-batch wines we've been holding onto for the right people.
Venison, elk, and wild boar need bold reds that won't get pushed around.
Try: BC Merlot or Syrah
Light fish wants light wine - nothing too oaky or heavy.
Try: Unoaked Chardonnay
Earthy dishes need earthy wines with some age on them.
Try: Aged Pinot Noir
Our berry tart and chocolate torte pair perfectly with late-harvest wines.
Try: Ice Wine or Port
Our dining room's got floor-to-ceiling windows looking straight into the forest. Depending on when you're here, you might see deer, the occasional bear, or just trees doing their thing.
The fireplace runs all season - yeah, even in summer when the nights get cold. There's something about eating wild food next to an actual fire that just feels right.
We do two seatings - 6pm and 8:30pm. Reservations are pretty much required, especially on weekends. And if you've got dietary stuff, let us know ahead of time. We'll figure something out.
Dinner Service: 6:00 PM - 9:30 PM
Wine Tastings: By Appointment
Private Events: Contact for Details
Make a ReservationBook your table now. Our menu changes with the seasons, so what's available today might be gone tomorrow.
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