Our Executive Chef Peter Hughes has been busy sourcing some wonderful ingredients and designing new menus for this winter at Bighorn. With an emphasis on local provenance, Peter has even foraged chanterelle mushrooms from the grounds! He will also be using BC seafood (including smoked sablefish, Qualicum Bay scallops and Pacific halibut), Okanagan cherries, Boulder Mountain huckleberries and organic Penticton chicken.
Our menus are designed to delight the tastebuds but also fuel a day’s epic heliskiing in epic mountains around Revelstoke. Peter works hard to create healthy, balanced meals with a touch of luxury and maximum taste. After all, every night is a celebration when you have been skiing perfect powder all day long!
Check out a sample dinner menu:
Starter
Smoked sablefish Cullen Skink with leeks and parmesan
Main course
Roast ‘Tomahawk’ rib of beef steak served table side with 10 hour smoked beef brisket and shin of beef cottage pie
Dessert
Naramata peach Melba with berries and raspberry sable biscuits