Courses 4  ||  Price $105  ||  Time(s) Available Dinner 
Dietary Identifier(s) N/A  ||  Allergen(s) Contains Eggs  ||  Substitutions Available No

Course 1

Fry Bread Tacos with Braised Bison Short Ribs  |  Barbacoa  |  Pickled Berries  |  Sage

Course 2

Smoked Bone-In Pork Chop  |  Black Garlic Purée  |  Taber Corn Succotash  |  Artisan Pickles  |  Cranberry Sour Fluid Gel

Course 3

Palate Cleanser – Spruce Tip & Borage Sorbet

Course 4

Carrot & Pear Cake  |  Parsnip & Honey Ice Cream  |  Haskap Berry Fluid Gel  |  Sweet Grass Caramel

Recommended Pairings

(Course 1) Folding Mountain Lager – $9.00
(Course 1 & 2) Bridgeland Old Fashioned – $16.00
(Course 2) Folding Mountain Alpine Cranberry Sour – $10.00
(Course 4) Bridgeland Limoncello (3oz) – $12.00
(Course 4) Artisano Cafe Latte (mocktail) – $7.00

Featured Producers

• Noble Premium Bison (Rocky View County) bison
• Bokey Blooms Farms (Sturgeon County) haskap berries
• Chronicle Specialty Coffee Roasters (Calgary) coffee
• Folding Mountain Brewery (Yellowhead County) Alpine Cranberry Sour
• Foraged on Property spruce tips
• Grown in Estate Garden borage
• Good Morning Honey (Parkland County)
• Irvings Farm Fresh (Round Hill) pork chop
• Taber Corn Farm (M.D. of Taber) corn
• West Country Mills (Bentley) flour

Located in Overlander Mountain Lodge, just outside the East Gates of Jasper National Park, sweeping mountain views and elevated, farm to table dining, is what people come to experience at Stone Peak Restaurant.

With organic produce from the Robson Valley, and select meats from Alberta producers exploring natural flavours that re-introduce the senses to everything they’ve been missing.

Owned by the Griffiths family for 27 years, Overlander and Stone Peak are both the best kept, and least kept, secret of the Rockies. Word of mouth, rather than extensive advertising, brings couples and families to the lodge, cabins and chalets that surround the restaurant. And once here, guests seldom leave without making plans to come back.

The reason is that nothing here is more important than guest experience. And from the rooms, to the view, to the food served in the dining room, it’s a philosophy that’s built around the people who come here to experience this one of a kind, home away from home.

Cliff Hohl is a seasoned chef with extensive experience across Canada and internationally. He has worked in fine dining and luxury settings, including the 5-Diamond Ponte Vedra Resort in Florida and the Michelin-starred Wedgewood Hotel in Vancouver under Chef Lee Parsons. Cliff’s journey has taken him to the Okanagan, where he mastered food and wine pairings, and to New York’s iconic James Beard House, collaborating with chefs in Brooklyn and Harlem. 

Keep reading…