Jack Sam's Restaurant is located just off the lobby with a beautiful view of Little Shuswap Lake. Our Executive Chef has designed menu selections to delight all and provides the fare expected at a world class hotel.
Guests will find delicacies on the seasonal dinner and catering menus which honour the First Nations traditions of the region such as Venison, Cedar Board Salmon Fillet, Buffalo or Elk Ragout, and our traditional "Chicken or Salmon" in Clay (48hrs notice required) to name just a few.
By partnering with local producers, we are happy to offer our efforts towards a locally sourced menu in the spirit of the 100 Mile Diet. The 100 Mile Diet motivates individuals to eat only foods grown within 100 miles from their home. In partnership with Heartland Foods and Farm Tours Cooperative we have adapted our menu to offer delectable dishes prepared using fresh produce and meats from local farmers and growers in season. Join us in eating locally for a global change! Visit www.heartlandfoods.ca for more information.
Jack Sam's Restaurant & Lounge also provides the catering for all Conferences, Meetings, Weddings, Golf Tournaments and all other special events and catered affairs.
Plan your "sports party" in Jack Sam's Sport Bar. Contact email@example.com for more information or to make reservations.
Don't miss our Popular Sunday Brunch!
Every Sunday from 10:00am to 2:00pm.
*Reservations are strongly recommended
|Fresh Fruit Platter||Croissants, Muffins, & Danishes|
|Omelette & Waffle Bar||French Toast & Pancakes|
|Bacon & Banger Sausage||Eggs Benedict|
|Hash browns||Chef's Feature Items|
|Dessert Table||Coffee, Tea, Juice|
Children (Under 5)
Book your Reservations:
250.679.3090 or 1.800.663.4303
* Note special menu and rates for Easter, Mother's Day, Father's Day, Thanksgiving, and New Year's Day
Reservations are REQUIRED for these special dates
Hours of Operation (Summer):
Jack Sam's Restaurant
7:00am - 9:00pm Sunday-Thursday*
7:00am - 9:30pm Friday & Saturday*
11am - 10:30pm Daily*
*Hours of operation may vary according to demand
Page updated March 26, 2013