Cutting Board Restaurant

“…Meals at the Cutting Board were gourmet. Fresh ingredients and very interesting menu !…”
-Lois H, Ashcroft BC

2020 Update: This season, The Cutting Board Restaurant is offering daily set menus for both breakfast and dinner featuring local ingredients. We will be offering takeout service only, so you are able to choose to take away your meals to the privacy of your Cabin, Teepee or Camp Site or to take your meals onto our patio with stunning canyon views. Please note that all patio tables are limited to a maximum of 6 people per table. Alcoholic beverages are available when dining on the patio.

“…The great food and service continued at the Cutting Board restaurant back on dry land at the Kumsheen resort that sits high above the river with stunning views of the railway threading it’s way through the sheer rock cliffs. I could not recommend this experience highly enough for all people both young and old!…”

-Viki G


We’re very proud to be serving local craft beer from Field House Brewing, cider from Fraser Valley Cider Company, and wine from Fort Berens Estate Winery.

All restaurant meals must be booked and paid for in advance. Please provide any dietary restrictions at the time of booking.

Please notify us at the time of booking if you have any dietary restrictions, as our Chef is happy to accommodate. If you have any questions, please call us at 1 800 663 6667.

Please click on the menu thumbnails above for a larger view.
BREAKFAST: Adult $15, Youth $13, Child (ages 6-13) $8, Tot (5 & under) Free • DINNER: Adult $29, Youth $24, Child (6-13) $10, Tot (5 & under) Free
*All meals are subject to 5% GST and a 10% Gratuity. Reservations must be made in advance.

Please note that the above menus are from the 2019 Season and are for reference only. For the 2020 Season, we are offering a daily menu featuring local ingredients designed by our Chef. 



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With an impeccable safety record and over 200,000 satisfied visitors, making your way to the Kumsheen Resort could be one of the easiest decisions to make, but leaving could very well be the hardest.
‒ John Pigeon. Vancouver 24 Hours Magazine