Menu Available: 5:30pm to 9:30pm

Course 1

STONE PEAK SUMMER SALAD
Green Beans, Pickled Gem Tomato, Cucumber, Dandelion Greens, Pea Tendrils, Salted Zucchini, Overlander Creamy Dressing

Course 2

GRILLED BISON STRIPLOIN
Confit Garlic Mashed Potato, Charred Broccoli Crown, Fine Herb & Juniper Jus

Course 3

PANNA COTTA
Grilled Peach Consommé, Caramelized White Chocolate & Oat Crumb, Berries, Vanilla

Recommended Pairing: Folding Mountain Wild Mountain Hefeweizen – $9

Featured Producers:

• Wild Game Consultants bison striploin
• Foraged Greens – Overlander Mountain Lodge
• CE Robson Organics Vegetables

Menu Available: 5:30pm to 9:30pm

Friday, August 11 – 7:00am to 11:00am; 5:00pm to 9:00pm
Saturday, August 12 – 7:00am to 11:00am; 5:00pm to 9:00pm
Sunday, August 13 – 7:00am to 11:00am; 5:00pm to 9:00pm
Monday, August 14 – 7:00am to 11:00am; 5:00pm to 9:00pm
Tuesday, August 15 – 7:00am to 11:00am; 5:00pm to 9:00pm
Wednesday, August 16 – 7:00am to 11:00am; 5:00pm to 9:00pm
Thursday, August 17 – 7:00am to 11:00am; 5:00pm to 9:00pm
Friday, August 18 – 7:00am to 11:00am; 5:00pm to 9:00pm
Saturday, August 19 – 7:00am to 11:00am; 5:00pm to 9:00pm
Sunday, August 20 – 7:00am to 11:00am; 5:00pm to 9:00pm

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.

After more than 20 years in British Columbia, and four tours in Europe with Culinary Team B.C., former Whistler Chef Dean Hossack now makes his home at the Overlander Mountain Lodge on the edge of Jasper National Park.

For Dean, the move to Alberta returned him to his cooking roots. Having graduated from SAIT in the mid-90s, the chef lately completed the Certified Chef de Cuisine program—a long-held goal and, until recently, Canada’s highest culinary accreditation— through NAIT.

With experience ranging from resorts, hotels and member clubs in the Okanagan, to Whistler Mountain and the 4 Diamond Nita Lake Lodge in Whistler’s Creekside, Dean brings a farm-to-table approach to his dishes.

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