Mountain Flavors, Refined
We're not just throwing ingredients on a plate here. Our kitchen's where mountain ingredients meet techniques that actually matter.
We're not just throwing ingredients on a plate here. Our kitchen's where mountain ingredients meet techniques that actually matter.
Look, we could tell you about our seasonal menus and farm-to-table philosophy, but honestly? That's become restaurant-speak for 'we buy local stuff.' What we're really doing is working with suppliers who've been in these mountains longer than we have.
The menu changes based on what actually tastes good that week. Sounds simple, right? But it means our chef's constantly tweaking things, sometimes driving our servers a bit crazy when they've gotta learn new dishes. That's just how it goes when you're cooking with the seasons instead of against them.
Executive Chef
Marcus came to us from Vancouver's restaurant scene about four years back, saying he wanted to 'get away from all the noise.' Turns out what he really wanted was to cook with ingredients he could actually trace back to specific farms and foragers.
He's got this thing about mushrooms - spends his days off hiking around looking for chanterelles and pine mushrooms. Half the time he comes back with ideas for dishes that sound weird until you taste them. The man's got a knack for making mountain ingredients feel fancy without being pretentious about it.
Previously worked at Hawksworth, Blue Water Cafe, and spent a year in Lyon that he won't shut up about (in a good way). His tasting menus sell out weeks ahead, fair warning.
These dishes stick around because people keep ordering them. Menu changes with the seasons, but here's what's been hitting right now.
Mains
Braised for 12 hours because that's how long it takes. Comes with roasted root veggies that change based on what the farm sent us. The demi-glace is ridiculous.
Mains
Depends on the catch, honestly. Usually cedar-planked with whatever herbs are growing out back. The fennel puree underneath is weirdly addictive.
Vegetarian
Marcus's personal stash of mushrooms goes into this. Changes every week depending on what he found. Vegetarians actually get excited about this one.
Desserts
Our pastry chef takes this way too seriously. Single-origin chocolate, sea salt from Vancouver Island, served with huckleberry compote. Yeah, it's that good.
We've got about 200 bottles in the cellar, heavy on BC wineries because frankly, Okanagan's producing some seriously good stuff these days. Our sommelier Sarah knows her wines but won't make you feel dumb for asking questions.
BC-focused selection with some international heavy-hitters. Lots by the glass if you're not committing to a full bottle.
Our bartender Alex makes everything from scratch. Even the tonic water. It's a bit much but the drinks are legitimately awesome.
Solid selection of Canadian whiskeys plus some Scottish single malts. Perfect after-dinner situation.
Sarah'll pair wines with your whole meal if you want. Usually 4-5 glasses that actually make sense with what you're eating.
Got a group? We've got a separate room that seats up to 16. It's kinda tucked away with its own entrance, so you're not dealing with the main dining room noise.
Books up pretty fast during ski season, so get on it early if you're planning something. Minimum spend applies but it's reasonable.
Inquire About Private Dining
Breakfast's included if you're staying here. Brunch on weekends is open to everyone.
Buffet style, 6:30-10:30am. Hot stuff, cold stuff, pastries from our bakery. Coffee's actually good - we're not messing around with hotel lobby coffee here.
Included for hotel guests
Saturdays and Sundays, 8am-2pm. A la carte menu with all the brunch hits. The smoked salmon benedict's what most people order. Mimosas flow freely.
Reservations recommended
Need to hit the slopes early? We'll pack you breakfast sandwiches, pastries, good coffee in actual to-go cups. Just tell us the night before.
Order by 9pm previous day
Dinner reservations are pretty much essential, especially Thursday through Saturday. We keep some tables for walk-ins but don't count on it during peak season.
(604) 555-0147
dining@titanforgequinthyros.info
Dinner: 5:30pm - 10pm