The Alpine Table
Where mountain bounty meets culinary artistry
Look, we're not gonna throw around fancy culinary jargon here. Our chef Marcus worked in Vancouver for twelve years before deciding he'd had enough of the city pace. He came up here because, honestly, the ingredients speak for themselves when you're this close to the source.
We get our greens from Pemberton Valley farms - sometimes they're literally picked the same morning. The trout? Caught by locals who've been fishing these waters longer than we've been open. Our venison comes from ethical hunts right here in the Coastal Mountains.
The menu changes with what's actually available, not what some corporate office says should be "seasonal." Some nights we'll have something spectacular that wasn't even planned - that's just how it works when you cook with what the mountain gives you.
Reserve Your TableReal people who care about what lands on your plate
Executive Chef
Spent his twenties working kitchens in Montreal and Vancouver before realizing the best food doesn't need to be complicated. Just needs to be real. Marcus still forages wild mushrooms on his days off - you'll probably taste them in Thursday's risotto.
Pastry Chef
Sarah's grandmother taught her to bake in Krakow, and she brought those old-world techniques here. Her sourdough starter is older than some of our staff. Don't skip dessert - she makes a huckleberry tart that's worth the extra hour on the hiking trail tomorrow.
Head Sommelier
James knows his Okanagan Valley wines like the back of his hand. He's got opinions about BC vintages that he'll share whether you ask or not (in the best way). Won't push the pricey bottles either - he's more interested in finding what you'll actually enjoy.
Sous Chef
Anita keeps the kitchen running when Marcus gets too excited about some new ingredient he found. She's the organized one, the reliable one - and her curry-spiced cauliflower app is secretly the most popular thing on our menu right now.
This menu's accurate as of last week, but Marcus tends to swap things around based on what looks good at the market. If you've got your heart set on something specific, maybe call ahead.
Chanterelles Marcus found near Alta Lake, crème fraîche, house-made bread
$16
Whatever's fresh this week, hazelnuts, aged goat cheese, maple vinaigrette
$14
Pan-seared, seasonal vegetables, dill butter, crispy fingerlings
$38
Juniper-rubbed loin, root vegetables, huckleberry reduction
$46
Arborio rice, truffle oil, parmesan, whatever mushrooms looked good
$32
Red wine reduction, garlic mash, grilled asparagus
$42
Buttery crust, local berries, vanilla bean cream
$12
BC maple syrup, torched sugar top, shortbread
$11
Rich, not too sweet, raspberry coulis
$13
Meringue, whipped cream, whatever fruit's ripe
$12
We're pretty proud of our BC wine collection. James has relationships with vintners across Okanagan Valley - some of these bottles you won't find anywhere else. We've also got a decent selection from California, France, and Italy if that's your thing.
Selection changes weekly but we always have a couple whites, a rosé, and a few reds available. $12-18 per glass.
From Mission Hill to Tantalus, we've got the valley covered. Bottles range from $45 to... well, there's a $220 Bordeaux-style blend that's incredible.
French Burgundies, Italian Super Tuscans, some interesting stuff from Oregon. James picks these personally.
Let James do a pairing menu with your meal. Three wines matched to your courses for $38 additional.
We're pretty busy on weekends, so booking ahead is smart. Weeknights are usually easier.
Dinner Service
Wednesday - Sunday: 5:00 PM - 10:00 PM
Kitchen closes at 9:30 PM
Weekend Brunch
Saturday & Sunday: 9:00 AM - 2:00 PM
Walk-ins usually okay for brunch
Closed
Monday & Tuesday
Marcus and the team need a break too
Restaurant Direct Line:
(604) 555-8920
For large groups (8+ people) or private dining inquiries, calling's probably easier than the form.
Smart casual works fine. You'll see everything from nice jeans to dress clothes. Just maybe not your ski gear, yeah?
Saturday and Sunday mornings are pretty special. Eggs Benedict with smoked salmon, sourdough French toast, proper coffee. Gets busy around 10:30 AM.