Fall and winter… time for rich, indulgent, cozy, stick-to-your-ribs comfort foods. This time of year, the mountains call us to slow down and gather close — to thaw out beside the fire, share stories from the day’s adventures, and fill our plates with hearty, soul-warming dishes. From braised meats and roasted root vegetables to simmering stews and decadent desserts, our menu celebrates the season’s simple pleasures: good food, good company,

and the magic of a Revelstoke winter!

Small Bites

Entrées

ACC Platter

A selection of cured meats, Canadian and imported cheeses, preserves, marinated olives, homemade pickles, spiced walnuts, dips, and mustards. Accompanied by freshly baked breads, crostinis, and artisanal crackers.

Sourdough Focaccia

Freshly baked sourdough focaccia, served with whipped maple truffle butter.

Welsh Rarebit

A rich and savoury twist on the classic — sharp cheddar and ale melted over toasted sourdough, finished with a drizzle of chorizo oil and a spoon of bright, tangy piccalilli to cut through the richness.

Whipped Ricotta

Okanagan ricotta whipped with citrus zest and cracked pepper. Accompanied by sliced Mortadella, hot honey, confit tomato, pistachio dukkah, and crostini.

Beef Tartare

Minced AAA Beef, dressed with pickled shallot, lemon, caper and fresh parsley. Topped with confit egg yolk. Accompanied by ethos gin marinated olives and home made potato and sweet potato chips.

White Bean Hummus

Creamy white bean and rosemary hummus topped with smoked olive tapenade, paprika oil, and pumpkin seed dukkah. Served with warm, stone-baked flatbread.

Brie Brulee

Brie cheese, topped with hone, brown sugar and torched. Accompanied by chilli roasted grapes, house made house pickles, and warm sourdough bread.

Capicola a la Canadiana

Thin-sliced capicola served with warm apple fritters, a drizzle of maple and chilli oil, and a dusting of pecorino. Sweet, salty, and just a little spicy.

Beef and Game

Choose your Meat...

Stirling Silver Beef Tenderloin
Stirling Silver Ribeye
Bison Flat Iron
Bison Tenderloin
Venison Tenderloin

Choose your sauce...

Wild Mushroom Demi-glace
Peppercorn Brandy Cream
Chimichurri
Spice Ash Aioli

Additional Add-ons...

Argentinian Prawns
Seared Scallops
Lobster Butter

Duck Duck Cous-Cous

Seared duck breast, accompanied by spiced cherry gastrique. Accompanied by Israeli couscous stick Mac and cheese with confit duck, and braised red cabbage.

Wild Boar Belly

Slow braised wild boar and wild mushroom ragu in a smoky tomato sauce. Served over homemade gnocchi and parsnip fondue.

Steelhead Trout

Seared Lake Lois steelhead, wild mushroom chorizo antipasto, green pea puree, and chorizo oil.

Halibut

Seared Halibut steak, served with grilled broccolini, buttery mini potatoes, parsnip fondue, and chilli crisp.

Tuscan Chicken

Seared chicken supreme, accompanied by a creamy sundried tomato sauce with garlic, white wine, spinach, grainy mustard and pecorino romano.

Beef Short Rib

Stout braised boneless short rib, accompanied by creamy oak polenta, roasted root vegetables, and bacon Demi-glace.

Wild Mushroom Gnocchi

Wild mushrooms cooked in confit garlic and white wine. Served with herbed cream sauce, crispy pecorino romano, and sourdough baguette.

Sides
Included with entrée

Duck Fat Fondant Potato

Potato Pave Gratin

Fondue Mashed Potato

Smashed Potato with Chili Garlic Oil

Roasted Beets with Chimichurri

Kombu and Citrus Glazed Carrots

Fresh Greens

Citrus and Fennel

Orange and grapefruit segments, shaved fennel, fresh mint, fresh basil, arugula, toasted pine nuts and goats cheese. Drizzled with a burnt lemon vinaigrette.

Cauliflower and Chickpea

Smoky roasted cauliflower tossed with crispy chickpeas, lemony tahini dressing, fresh parsley, and a pop of pomegranate. Bright, hearty, and just the right balance of comfort and crunch.

ACC Caesar

Crisp kale tossed with sourdough croutons, double-smoked bacon, maple confit garlic dressing, and pecorino Romano. A bold, winter-ready twist on the classic Caesar.

Squash and Farro

Roasted butternut or delicata squash with farro, baby kale, pumpkin seeds, goat cheese, and dried cranberries, dressed in a maple-sherry vinaigrette. A satisfying winter salad with sweet, nutty, and tangy layers.

Dessert

Chocolate Ganache

Smoky-sweet rosemary ganache in crisp pâte sucrée, topped with smoked sea salt and hazelnut praline, with cranberry gelée and rosemary tuille.

Seasonal "Passion Flakey"

Flakey pastry, layered with vanilla cream and seasonal fruit compote. Dusted with powdered sugar and tipped with whipped cream.

Lavender Panacotta

Silky lavender panna cotta, finished with a drizzle of honey and a sprinkle of ginger shortbread crumble. Lightly floral, sweet, and warmly spiced

Maple Pie

Imagine a butter tart... but holy moly. I didn't think that could get much better. Accompanied by Lemon creme fraiche and Canadian whiskey soaked currants.

Menu