Dining & Cuisine - Myrvalenquinthor Hotel & Spa

Meet Chef Marcus Theriault

Been working kitchens for 22 years now, and honestly? This place still surprises me every morning. The local farmers show up with ingredients I didn't even know existed, and suddenly I'm rethinking everything I thought I knew about mountain cuisine.

My philosophy's pretty straightforward - respect the ingredient, don't mess with it too much, and let the natural flavors do their thing. We're surrounded by some of the best produce, game, and fresh ingredients in Canada. Why would I want to cover that up with fancy techniques?

Everything on our menu has a story. The wild mushrooms? My forager guy found them two hours ago. That trout? Caught this morning from the creek you can see from the dining room. That's how we roll here.

Seasonal Menus

Our menu changes with the seasons - here's what we're serving right now

Amuse-Bouche

Smoked Trout Tartare

Local rainbow trout, cold-smoked over cedar, with pickled fennel and dill oil. Sets the tone for what's coming.

Gluten-Free

First Course

Wild Mushroom Consomme

Foraged chanterelles, porcini, and matsutake in a crystal-clear broth. Took me three days to perfect this one. Worth it.

Vegan Available

Second Course

Seared Scallops

BC scallops with cauliflower puree, brown butter, and hazelnuts. Simple but honestly, these scallops don't need much help.

Pescatarian

Main Event

Alberta Bison Tenderloin

Herb-crusted, served with roasted root vegetables, juniper jus, and wild huckleberry compote. This is what mountain cooking should be.

Chef's Favorite

Dessert

Maple Panna Cotta

Made with organic maple syrup from Quebec, topped with candied walnuts and elderflower. My pastry chef's signature - she won't let me change it.

Petit Fours

House-Made Chocolates & Shortbread

Little sweet bites to finish things off. Perfect with an espresso or cognac.

Complete Tasting Menu: $145 per person

Wine pairing available +$85 | Non-alcoholic pairing +$45

Grilled Sockeye Salmon

$42

Wild BC salmon with asparagus, lemon beurre blanc, and crispy potatoes. Can't go wrong with this one.

Duck Breast

$48

Crispy skin, medium-rare center, cherry gastrique, and parsnip puree. This dish has been on the menu since day one for a reason.

Mushroom Risotto

$36

Arborio rice with wild mushrooms, parmesan, truffle oil. Vegetarian but trust me, meat-eaters order this all the time.

AAA Ribeye Steak

$58

14oz Alberta beef, wood-grilled, with roasted garlic butter and seasonal vegetables. For when you just want a really good steak.

Lobster Linguine

$52

Fresh pasta with Atlantic lobster, cherry tomatoes, white wine, and herbs. Rich but not heavy - I promise.

Venison Loin

$54

Local venison with blackberry reduction, Brussels sprouts, and sweet potato. Game meat done right.

Smoked Salmon Benedict

$24

House-smoked salmon, poached eggs, dill hollandaise on brioche. Weekend favorite, hands down.

Wild Berry Pancakes

$18

Buttermilk pancakes with fresh berries, whipped cream, and real maple syrup. Kids love it, adults love it, everyone's happy.

Steak & Eggs

$32

6oz striploin, two eggs your way, hash browns, and toast. For when you've got a full day on the slopes ahead.

Avocado Toast Deluxe

$19

Sourdough, smashed avocado, poached eggs, feta, microgreens. Yeah, it's trendy, but it's also really good.

Served Saturday & Sunday, 9:00 AM - 2:00 PM

Wine & Spirits Collection

Our sommelier, Claire, spent 15 years working in Napa before moving up here. She's built a collection that's honestly impressive - over 400 labels from BC, California, France, Italy, and some surprising spots you wouldn't expect.

She's really into BC wines right now, and I gotta say, she's opened my eyes. The Okanagan Valley produces some killer stuff that pairs perfectly with what we're cooking. But she's also got some rare Burgundies and Bordeaux if that's your thing.

Sommelier's Picks

2019 Mission Hill Oculus - $180
2020 Painted Rock Red Icon - $95
2021 Tantalus Riesling - $62
2018 Opus One - $485

Craft Cocktails

Mountain Old Fashioned - $18
Whistler Sour - $16
Cedar Smoke Martini - $19
Huckleberry Mule - $15

View Full Wine List Book Wine Tasting

Private Dining Experiences

Want something more intimate? We've got options.

Chef's Table

Sit in the kitchen with us (don't worry, there's AC). Watch the team work, ask questions, taste as we go. Max 6 people. It's like dinner and a show, except the show is us trying not to mess up.

$195 per person

Reserve Now

Wine Cellar Dinner

Dine surrounded by bottles worth more than my car. Claire pairs each course personally. Seats up to 12. Perfect for special occasions or showing off to clients.

$165 per person

Reserve Now