T-Bone Elk Steak with Turnips &  Fingerling Potatoes – $54 (GF available)
Elk Steak  |  Milk poached Hakurei turnips  |  Smoked black garlic & elk tongue Zingara sauce  |  Fingerling potatoes

Recommended Pairing: 
“Burwood Skyline” – Burwood Distillery Gin, Annex Saskatoon Berry Lemonade, butterfly pea flower float, garnished with saskatoon berry & salted rim – $14

Featured Alberta Farms & Producers:

• Stonepost Farms (Hakurei turnips)
• Wild Ventures Game Farm (Elk)
• Fifth Gen Gardens (Smoked black garlic)

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.

Born and raised in Calgary, Shane attended SAIT in 2006 following his career as a chef for the past 15 years. While working and learning from some of the best chefs in Canada, he competed in multiple competitions including the Jeunes Chaine de Rotisseurs Competition, winning the regional competition and competing in Halifax for nationals. Shane also won the Chef To Be competition in Calgary. Shane has assisted competing chef in the Gold Medal Plates competition and also the Canadian Bocuse d’Or. Shane has traveled extensively including Europe, Thailand, New Zealand, Chile and Hawaii. While travelling, he experienced dining out at Micheline star restaurants. As a red seal journeyman chef, Shane is taking the next step of accreditation and is working on getting his Certified Chef de Cuisine (CCC). Shane has a great passion for the outdoors, healthy lifestyle and farm to table vision for the Stone Peak Restaurant.

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