Utah's only Forbes five-star Hotel & Spa

7700 Stein Way | P.O. Box 3177
Park City, Utah 84060
Tel - (435) 649-3700 | Res - (800) 453-1302
Email - info@steinlodge.com
DESIGN BY TravelClick

Restaurant

Restaurants in Park City

Four-Star dining awaits guests of the Stein Eriksen Lodge Deer Valley at the Glitretind restaurant in Park City. Open daily for breakfast, lunch and dinner and Sunday brunch, a warm, luxurious environment is framed by stunning surrounding views of Deer Valley Resort. Executive Chef Zane Holmquist focuses on seasonal menus and fresh, local, sustainable ingredients for his award-winning dishes. Sommelier Cara Schwindt is charged with selecting, purchasing, and pairing the wine for seasonal menus. 

For reservations at Glitretind, call 435-645-6455.

Holiday Reservations

Thanksgiving:  Thursday, November 27th, 2014. 

Reservations begin on October 1, 2014. 
We will serve our traditional Thanksgiving Day Buffet in the Glitretind in the Main Lodge ($75 adults & $25 kids 5-12) and will feature live music in the Troll Hallen Lounge from 11am-3pm and 4pm-8pm.  Reservations will be available from 11:00am until 7:00pm.   Credit cards and phone numbers will be required to make a reservation. $50/per person will be assessed for cancellations within 48 hours of the event for all out of house guests and within 24 hours of event for all in-house guests!  The regular Troll Hallen menu will be available.  Room service will offer the Room Service dinner menu along with a special Thanksgiving Dinner option.

 

Christmas Eve:  Wednesday, December 24th, 2014. 

Reservations begin on November 1st, 2014.
There will be two seating’s with a special prix fixe holiday menu available in the Glitretind. The first seating will begin between 5:30pm until 6:00pm ($140 adults, $30 kids menu) and the second seating will begin between 7:30pm until 8:00pm ($155 adults, $30 kids menu).   A children’s menu will be available for both seating’s.  There will be entertainment from 6pm-9pm.  Credit cards and phone numbers will be required to make a reservation. $50/per person will be assessed for cancellations within 48 hours of the event for all out of house guests and within 24 hours of event for all in-house guests!  Room service will offer the regular Room Service dinner. The Troll Hallen Lounge will have very limited service available.

 

Christmas Day:  Thursday, December 25th, 2014.

Along with our fabulous buffet, Stein’s will have Christmas Carolers singing throughout the day for our guest’s enjoyment.

Reservations begin on November 1st, 2014.
We will be serving our traditional Christmas Day Buffet in the Glitretind in the Main Lodge ($75 adults, $30 kids 5-12).  Reservations will be available from 11:00am until 2:45pm.   The special Christmas Night buffet will begin at 5:00pm and reservations are available until 7:30pm ($80 adults, $35 kids 5-12). Credit cards and phone numbers will be required to make a reservation. $50/per person will be assessed for cancellations within 48 hours of the event for all out of house guests and within 24 hours of event for all in-house guests! The regular Troll Hallen menu will be available in the Troll Hallen Lounge.  Room service will offer the regular Room Service dinner menu.

New Year’s Eve:   Thursday, December 31st, 2014.

Reservations begin on November 1st, 2014.
This year’s New Year’s Eve celebration will feature a harpist, a band, dancing and decorations. A prix fixe dinner menu will be offered in the Glitretind Restaurant. The 1st seating ($175/person) begins at 6:00 and will feature a 4-course menu and a special Kid’s Menu ($50/per child) as well.  The 2nd seating ($225/person) begins at 8:00 and will feature a 5 course menu.  No Kid’s Menu will be available for the 2nd seating.  Guests will be required to pre authorize (with signed confirmation) to create reservations. All reservations will need a signed faxed or emailed credit card authorization form in order to hold the reservation. The cancellation policy will be 100% of the deposit within 72 hours.

 

New Year’s Day Buffet: Thursday January 1st, 2015

Reservations begin on November 1st, 2014.
We will feature our world famous Sunday Brunch with a number of New Year specialties.  ($50 Adults/$25 Kids)  $50/per person will be assessed for cancellations within 48 hours of the event for all out of house guests and within 24 hours of event for all in-house guests. (Reservations available from 11:30 – 3:00pm)

 

Easter Day Buffet: Sunday, April 5th, 2015.

Reservations begin on March 1st, 2015.
Adult pricing will be $50 and Kids pricing will be $25.   $50/per person will be assessed for cancellations within 48 hours of the event for all out of house guests and within 24 hours of event for all in-house guests.

Glitretind Breakfast Summer

Download Menu

BREAKFAST SELECTIONS

MOUNTAIN CONTINENTAL BREAKFAST     14
raspberry yogurt muffin, housemade granola topped with greek yogurt summer berries, juice & coffee

GLITRETIND BREAKFAST     16
two eggs cooked to order, choice of maple glazed bacon, idaho ham or country sausage, breakfast potatoes, your choice of breakfast bread

EGG WHITES & PESTO     15
heirloom tomatoes & avocado hash

NORWEGIAN POTATO & BACON PANCAKE     16
our chef’s signature breakfast with poached eggs, jarlsberg cheese sauce

EGG WHITES & PESTO     15
heirloom tomatoes & avocado hash

NORWEGIAN POTATO & BACON PANCAKE     16
our chef’s signature breakfast with poached eggs, jarlsberg cheese sauce

STEIN’S OMELET     18
Choice of three of the following:
ham, bacon, sausage, smoked salmon, peppers, onions, asparagus, wild mushrooms, tomatoes, spinach, utah goat cheese, white cheddar cheese, emmenthaler cheese, chef felix’s fire-roasted salsa.  served with breakfast potatoes, your choice of breakfast bread

BUTTERMILK PANCAKES OR BANANA NUTELLA CAKES WITH CRISPY BACON     18
served with butter & vermont maple syrup

HAM & EGG SANDWICH     18
local cotta ham, fried eggs, basil hollandaise sauce, chorizo dust on toasted baguette

SOUTHWEST EGG BAKE     17
chorizo, sweet & yukon gold potato hash, pasilla peppers, local pepper jack cheese, fried eggs & cilantro sour cream

MCCANN’S IRISH OATMEAL     12
plumped blueberries, crisp raspberries

STEIN’S HOUSEMADE GRANOLA     10
vanilla greek yogurt, strawberries

ASSORTED COLD CEREALS     4

OPEN FACED SMOKED SALMON BAGEL     16
dill cream cheese, boiled egg, tomato & cucumber

CROISSANT, TOAST, PASTRY OR MUFFIN     3

MAPLE BACON, COUNTRY SAUSAGE OR HAM     6


Glitretind Lunch Summer

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SALADS & APPETIZERS

PICKLED BLUEBERRY & SWEET STRAWBERRY SALAD     8
arugula, utah smoked feta cheese, blueberry vinaigrette

STEIN’S GARLIC CHEESE FRIES     7
yukon gold potato wedges, garlic, herbs, asiago cheese, olive oil, chef zane’s fry sauce

GARDEN TOMATOES     13
local gold creek farms parmesan cheese, balsamic vinegar, spiced pine nuts

SHRIMP DEVILED EGGS     13
horseradish cream, norwegian smoked salmon, toasted rye bread

THE PICNIC     21
cotto ham asparagus rolls, pimento cheese, pickled watermelon rind compressed watermelon, b&b pickles, baby potatoes in ranch, toasted white bread

CASHEW HUMMUS     12
crudité vegetables, curry cashews

SANDWICHES

Sandwiches served with your choice of house cut fries, baby greens with three peppercorn vinaigrette & spicy walnuts, or quinoa salad with arugula pesto & pumpkin seeds

HOT SMOKED WILD SALMON REUBEN     20
beer spiced sauerkraut, thousand island dressing, on rye bread

LAMB MEATBALL TORPEDO     17
tomato roasted pepper sauce, utah feta, tzatziki sauce, on a hoagie roll

STEIN’S BURGER     17
8 ounce angus burger, aged white cheddar, crispy fried onions, on sheepherder roll

FRIED EGG BLT     13
over-medium egg, daily’s bacon, garden tomato, lettuce, mayonnaise, on wheat bread

ROSEMARY GRILLED CHICKEN THIGH     15
orange rosemary habanero jam, arugula, on ciabatta bread

GRILLED HEIRLOOM TOMATO     14
housemade ricotta, baby basil, murray river salt, served open face on rustic bread

HOT BEEF SANDWICH     17
shaved double r ranch new york, red dragon cheese spread, mustard ale, horseradish, spicy dipping jus, served on a baguette

SPECIALTIES

CAESAR SALAD     11
asiago croutons, puttanesca relish
GRILLED CHICKEN     14
GRILLED SHRIMP     16

GRILLED NEW YORK COBB SALAD     19
watercress, romaine, baby tomato, avocado, bacon, egg, blue cheese, traditional cobb dressing

CORN & MUSSELS     15
charred summer corn, peppadew peppers, corn broth, served with cornbread

CHICKEN SCHNITZEL     20
mashed potatoes, chow-chow, black pepper milk gravy

SEARED MAINE SEA SCALLOPS     24
grilled asparagus, romesco sauce, smoky spanish almonds

DESSERT

CHOCOLATE TRIO     7
malted milk chocolate custard, dark chocolate cake, caramelized white chocolate gelato

RICOTTA CHEESECAKE     7
compressed watermelon, candied basil, watermelon & white balsamic granité

RHUBARB & RASPBERRY     7
linzer cookie, vanilla brûlée, rhubarb raspberry sorbet

ASSORTED SEASONAL GELATOS & SORBETS     6

SIX PIECE BOX OF HOUSEMADE CHOCOLATES     13
created with the world’s finest chocolates

 BEVERAGES

DOWN HILL ICED COFFEE      15
baileys irish cream, coconut rum, frangelico, coffee, whipped cream

LINDEMANS FRAMBOISE     12
raspberry lambic, brussels belgium, 12oz 4%abv

PORTER BRÛLÉE     16
duschutes black butte porter, frangelico, tuaca, kahlua, brulee cream topping

RASPBERRY BOMBE     16
lindemans framboise, stolichnaya razberi, chambord, fresh raspberries, whipped cream, tea cookie.  served on the rocks

ALANA TOKAJ FURMINT     25
tokaji, hungary, 2006

PAPPY VAN WINKLE’S 15 YEAR, KENTUCKY     78
tasting notes: buttery candy sweetness, caramel, soft juicy oak

EXECUTIVE CHEF ZANE HOLMQUIST
EXECUTIVE SOUS CHEF JONATHON MILLER
EXECUTIVE PASTRY CHEF ANN GILES


Glitretind Dinner Summer

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FIRST COURSE

SUNCHOKE & CELERY SOUP     11
toy box heirloom tomatoes, celery leaves, basil

CARROTS & HEIRLOOM GREENS     9
quinoa-granola, carrot vinaigrette, pumpkin seed oil

FARMER JONES BABY ROMAINE SALAD     9
charred peach, smoked feta, utah honey vinegar, macadamia nut brittle

HEIRLOOM TOMATOES     12
pickled green tomato relish, white balsamic, basil, mizithra cheese

DUNGENESS CRAB LYONNAISE      19
frisée, house-cured bacon, soft egg, crisp shallot, banyuls vinegar

GRILLED ASPARAGUS PANZANELLA     13
gold creek parmesan, pine nuts, focaccia, egg white

BUFFALO CARPACCIO     15
snow cap bean & peppadew salad, watercress, rhubarb mustardo

MAINE SEA SCALLOP     15
hen of the woods & chanterelle mushrooms, coppa

BRAISED WAGYU SHORTRIB     14
corn pudding, popcorn, herb salt

MAIN COURSE

UTAH LAMB T-BONE     37
lamb & sweet potato croquettes, shishito peppers, mole

COBIA & WARM GAZPACHO     30
heirloom tomatoes, cucumber, oregano

HONEY & LAVENDER POULET ROUGE CHICKEN     29
fingerling potato salad, fennel slaw, tomato marmalade

DOUBLE R RANCH TENDERLOIN     39
fingerling potato-broccolini-cipollini hash, sauce valois, blackberry aigre-doux

BUFFALO FLANK STEAK     35
mashed cumin cheddar potatoes, heirloom tomatoes, chimichurris

WILD KING SALMON     33
cauliflower gratin, cauliflower rice, baby savory greens, preserved lemon

DUCK & WAFFLES     38
duck breast & leg confit, pepper wild rice waffles, heirloom carrots, honey wine maple gastrique

FREEKEH & SUMMER BEETS     27
celery root, chive pistou

DESSERT

PISTACHIO CHERRY NAPOLEON     9
pistachio nougatine, poached cherries, goat cheese mousse

CANTALOUPE SEMIFREDDO     9
stewed summer berries, honeydew granité, almond biscotti

STRAWBERRIES & NUTELLA     9
fried nutella pudding, marinated strawberries, strawberry swirl gelato

CHOCOLATE TRIO     9
malted milk chocolate custard, dark chocolate cake, caramelized white chocolate gelato

RICOTTA CHEESECAKE     9
compressed watermelon, candied basil, watermelon & white balsamic granité

RHUBARB & RASPBERRY     9
linzer cookie, vanilla brûlée, rhubarb-raspberry sorbet

SAFFRON PANNA COTTA     9
saffron custard, marinated peaches, ruby peach sorbet

SIX HANDMADE CHOCOLATES     9

EXECUTIVE CHEF ZANE HOLMQUIST
EXECUTIVE SOUS CHEF JONATHON MILLER
EXECUTIVE PASTRY CHEF ANN GILES


Kids Summer

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ENTREES

GRAPES & SLICED APPLES     5
peanut butter

STRAWBERRIES & NUTELLA     5

BROCCOLI & CARROT CHIPS     5
ranch dressing

CHEESE OR PEPPERONI PIZZA     8
tomato sauce, mozzarella cheese

CLASSIC HOT DOG     10
all beef hot dog with crispy fries & pickle

GRILLED CHEESE & CREAMY TOMATO SOUP     10
white bread, cheddar cheese

GRILLED BURGER WITH CHEESE     10
white cheddar cheese, crispy fries

PIGTAIL PASTA WITH RED SAUCE & MEATBALLS     12
asiago cheese

CHICKEN FINGERS     12
ranch or barbecue sauce, crispy fries

GRILLED BREAST OF CHICKEN     12
steamed broccoli & carrots

DESSERTS

S’MORES IN A JAR     6
graham cracker crust, housemade milk chocolate pudding, toasted marshmallow fluff

PEANUT BUTTER & JELLY SUNDAE     6
peanut butter cookies and strawberry jam


For reservations by phone call 435-645-6455