QUARTERMASTER MENU

Menus update regularly, reflecting seasonal harvests and local providers. Here is a sample Quartermaster menu:

🧀 Starters

• Smoked Olives

  Peruvian peppers, tomatoes, and focaccia.

• Chicken Liver Mousse

  Served with krunch mustard, grilled baguette, rotating pickles, and house ferments.

• Trout Belly Mi Cuit

  With smoked carrot top soup, fiddleheads, herb Parisien gnocchi, morels, and Grana Padano.

• Sablefish “Wings”

  Sablefish collars glazed with gochujang and maple, served with spruce aioli.

• Tamarind Spiced Crisps

  Pork rinds, crispy chicken skins, puffed beef, and buttermilk ranch.

• Tanto Latte Burrata

  Beets, smoked croutons, basil, prosciutto, and burnt maple vinaigrette.

• Icelandic Arctic Char Crudo

  Served with buttermilk vin rouge, trout caviar, chili oil, dill pollen, and fronds.

• Pan-Seared Scallop

  Paired with shishito peppers, almond miso purée, corn nut chili crunch, and red endives.

• Grilled Romaine Salad

  With almond “yogurt,” grapes, pistachios, and smoked chili vinaigrette.

• Crispy Pig Ear Salad

  Scallion ginger vinaigrette, spicy rice cakes, and broccoli salad.

• Polenta Cubes

  Herb aioli and shaved Parmesan.

🍽️ Entrées

• Pacific Cod

  Served with shallot, caper & brown butter sauce, panzanella, pickled cherry tomatoes, mizuna, day-old bread, and balsamic brown butter dressing.

• Pork Cheek Schnitzel

  Accompanied by white wine buttered leeks, mustard greens, fingerling potatoes, sweet & sour onions, and chimichurri-braised radishes.

• Gochujang Roasted Cauliflower

  Served with summer squash, pine nuts, smoked zucchini baba ganoush, and polenta.

• Steak Frites

  Alberta beef striploin or 63 Acres tenderloin with red wine jus, fermented shishito butter, and beef fat fries.

• K(Fried)C(hicken)

  Three pieces with butterleaf lettuce, corn, blue cheese and sumac dressing, spiced pecans, cornbread, and burnt honey.

• Duck Breast

  Served with ancient grain “risotto,” herb purée, beets, cherries, and savory granola.

🍷 For the Table

• Roasted Broccoli

  With tomato harissa vinaigrette, labneh, and olive oil.

• Grilled Baby Carrots

  Yogurt, black pepper, and burnt honey.

• Butter Braised Radishes

  With chimichurri and sweet garlic purée.

• Beef Fat Fries

  Crispy fries cooked in beef fat. Yes—beef fat. Served with ketchup.

• Confit Fingerling Potatoes

  Roasted with garlic and rosemary.

🍰 Desserts

• Kleina

  Icelandic pastry with roasted white chocolate caramel and citrus zest.

• Vanilla Cheesecake

  Topped with blueberries, stained-glass sugar, and brown butter graham crumb.

• Chocolate

  Crème fraîche sorbet, cocoa sablé, white chocolate zest, spiced cocoa nibs, and coffee sponge.

• Beeswax Sorbet

  Served with honey yogurt sponge cake, bee pollen streusel, burnt honey tuile, and yogurt cream.

🍷 Dessert Wine

• Mt. Boucherie Ice Wine

  Rich and bold with aromas of cassis and chocolate, finishing with dark fruit notes.

• Bin No. 27 Port

  Deep flavors of blood orange, black plum, smoke, and spice.

☕ Coffee & Tea

• Holm Coffee Roastery (Revelstoke)

  Roasted locally with tasting notes of chocolate, black fruits, and toffee.

  Options: Espresso, Americano

• Banff Tea Co. (Banff)

  Loose-leaf teas including Earl Grey, Peach Green, Peppermint, Raspberry Rooibos, and more.

  Pot of tea available

🍸 Cocktails

• Corpse Reviver II

  Bright and crisp with gin, Lillet, and Cointreau.

• White Negroni

  A bittersweet and lighter take on the classic, with gin, Lillet, and Chiaro.

• Brooklyn

  Bold and boozy with rye, amaro, and herbaceous notes.

• Bijou

  Botanical, crisp, and slightly sweet, made with gin and Chartreuse.

• Cacao Old Fashioned

  A cacao twist on the classic rye cocktail.

• Division Bell

  Smoky, tart, and citrusy with mezcal and Aperol.

• The Ritz

  Fizzy and fresh, with Cognac, Cointreau, and maraschino.

• Meadow Flower

  Light and refreshing with tequila and floral yuzu notes.

• Daisy Cutter

  Vodka-based with citrus, herbs, and Lillet for a bright finish.

🥂 Non-Alcoholic Cocktails

• Not Moscow Mule

• Not G&T

• QM Shirley

All spirit-free, house-made alternatives with full flavor.

🍷 Wines by the Glass

Sparkling

• Blue Mountain Brut

• S’Milka Rosé

White

• Unsworth Pinot Gris

• Clos Du Soleil Sauvignon Blanc

• Tantalus Chardonnay

• Martin’s Lane Riesling

Red

• Tantalus Maija Pinot Noir

• Roche Nuances Merlot/Cab

• Bordertown Cabernet Sauvignon

📖 See the current Quartermaster menu on their website

Here’s what diners consistently rave about at Quartermaster Eatery in Revelstoke, along with insights into the venue’s ambiance:

🌟 Customer Favorites

• Sticky Maple Duck Wings

Praised as a fall-off-the-bone must-order starter, featuring rich maple glaze and tender meat that leaves diners licking their fingers.

• Elk Chorizo Salad

Balanced greens and spicy, smoky elk chorizo, often described like fine jerky—clean, fresh, and beautifully executed.

• Artisan Fire-Grilled Bread

The perfect companion to starters: thick, doughy slices served with addictive red pepper sauce. Many guests say they couldn’t get enough of it.

• Bone‑in Tenderloin & Ribeye

Generous, locally sourced cuts that visitors frequently return to enjoy—known for their quality, flavor, and presentation.

• Venison or Bison (Tartare/Crudo)

Highlight dishes expertly recommended by servers and celebrated by reviewers for their flavor balance and plating.

• Seasonal & Executive Specials

Other standout recommendations include dishes such as daily catch seafood plates and chef-crafted items like Peruvian chicken—especially noted by repeat guests.

🏔️ Atmosphere & Dining Experience

• Many reviewers describe Quartermaster as intimate and casually sophisticated, with an upscale yet comfortable ski‑lodge vibe.

• The service is frequently noted as attentive and friendly, providing guidance on menu pairings without pressure.

• Ingredients are sourced locally and seasonally, with everything made in‑house—from condiments to desserts. This commitment earns consistent praise in reviews.

📋 Summary Table

🪵 Overall Vibe

Quartermaster is often called a destination dining experience in Revelstoke—where sophisticated, meat-forward cuisine meets approachable comfort. The space marries Japanese-influenced minimalism with rustic lodge touches for a polished, warm environment. Patrons frequently characterize the vibe as both elevated and relaxed, ideal for date nights, celebrations, or a refined dinner out.

This menu was last updated: 3 days ago.