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


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.

Sunday Brunch

Our quintessential brunch dishes and favorites include our world famous maple glazed bacon, our bananas foster, our Double R Ranch prime rib of beef and our steak and eggs benedict with steak sauce hollandaise. Hours in the summer are 11:00am until 2:30pm, Sundays. We feature local two and three piece bands from Mother’s day until mid-October. For beverages we have a selection of over 25 wines by the glass which have been chosen by our sommelier, our selection of local beers and our signature Stein’s Carnivore Bloody Mary and Blueberry Mojito are favorites.



Crab, Tomato & Fennel Bisque

Lemongrass & Parsnip Soup



Assorted Pastries

Caesar Salad

House Smoked King Salmon, Black Pepper Croutons

Steins Red Greens
White Wine Poached Pears, Toasted Macadamia Nuts
Honey Lavender Vinaigrette

Wild Mushroom & Bean Salad
Rabbit Confit, Lima Beans, Peppadew Peppers
Roasted Shallot Vinaigrette

Black Quinoa & Ivory Lentil Salad
Radish, Arugula, Herb Pesto

Scallop, Shrimp & Squid Cous-Cous Salad
Baby Tomatoes, Basil Pesto Dressing

Pickled Beets & Heirloom Carrot Salad
Shaved Fennel, Pea Tendrils, Tatsoi
Champagne Vinaigrette

Poached Salmon
Watermelon, Radish, Dill Crème Fraîche

Fresh Fruit & Berries

Artisan Meat & Cheese Platter

Sushi & Sashimi Platter

Smoked Seafood Platter
Utah Trout, Norwegian Smoked Salmon
Eel, Mussels, Scallops

Cold Seafood
Poached Shrimp, Clams
Herring in Wine & Cream, Crab Claws
Steamed Mussels
Peppadew Peppers, Bacon, Pretzel Croutons

Deviled Eggs


Ginger Pineapple

Snake River Farms Ham
Mango Salsa, Brandy Jus

Omelets &Waffles Made To Order
Berry Crepes

Caramelized White Chocolate Ice Cream


Breakfast Potatoes

Utah Maple Glazed Bacon

Strawberry Hazelnut Pancakes

Plump Blueberries

Steak & Eggs
Steak Sauce Hollandaise

Goat Cheese & Basil Stuffed Chicken
Pea Risotto, Green Peas
Oyster Mushroom Sauce

Grilled Lamb T-Bone
Heirloom Carrots, Butter Poached Fingerling Potatoes
Lamb Jus, English Mint Sauce

Halibut & Herbs
Striped Yellow Beets, Red Beets Quinoa
Champagne Butter Sauce

Braised Wagyu Short Ribs
Green Asparagus, Buttermilk Mashed Potatoes
Globe Carrots, Natural Jus
Yellow Wax & Green Beans
Caramelized Cipollini Onions

Stuffed Roasted Portabella Mushrooms
Roasted Red & Yellow Tomatoes, Feta Cheese
Green Onion Pesto
Yukon Gold Mashed Potatoes


Chef Ann’s Dessert Buffet


Download Menu

The Morning Buffet     24
Selection of Fruit, Pastries, Cold Cereals, Oatmeal, Daily Selection Of Eggs, Maple Glazed Bacon, Quick Breads, Juices & Coffee

Glitretind Breakfast      20
Two Eggs Cooked To Order, Choice of Maple Glazed Bacon, Snake River Ham or Chef’s Breakfast Sausage, Breakfast Potatoes, Your Choice of Breakfast Breads

Chorizo and Potato Egg Bake     20
Utah Chorizo Sausage, Sweet & Yukon Gold Potatoes, Local Pepper Jack Cheese, Fried Eggs, Choice of Breakfast Breads

Norwegian Potato & Bacon Pancake     20
Our Chef’s Signature Breakfast with Poached Eggs, Jarlsberg Cheese Sauce, Cranberries

Stein’s Omelet     20
Choice of Three Of The Following:
Snake River Ham, Bacon, Sausage, Smoked Salmon, Peppers, Onions, Asparagus, Wild Mushrooms, Tomatoes, Spinach, Utah Goat Cheese, White Cheddar Cheese, Fresh Herbs, Chef Felix’s Fire-Roasted Salsa.  Served With Breakfast Potatoes, and Your Choice Of Breakfast Breads

Buttermilk Pancakes or Maple Glazed Bacon & Molasses Butter Cakes     18
Served With Butter & Vermont Maple Syrup

Steak & Egg Sandwich     20
New York Steak, Fried Egg, Steak Sauce Hollandaise, Avocado.  Served on Toasted Baguette.

Grilled Asparagus & Egg Whites     18
Roasted Pepper Sauce, Herb Pistou

Mccann’s Irish Oatmeal     13
Brown Sugar Stewed Apples & Golden Raisins

Stein’s Housemade Granola     13
Lemon, Greek Yogurt & Blueberries

Assorted Cold Cereals    5

Croissant, Toast, Pastry or Muffin     3

Maple Bacon, Country Sausage or Ham     6


Download Menu

Appetizers & Salads

Roasted Beets & Citrus Salad    11
Baby kale, treviso frisee, heirloom beets, Spanish almonds, almond vinaigrette

Stein’s Garlic Cheese Fries    12
Yukon Gold potato wedges, garlic, herbs, Asiago cheese, olive oil, Chef Zane’s fry sauce

Roasted Artichoke & Smoked Feta Dip    14
Crudite vegetables, toasted wheat baguette

Maine Mussels     16
Stewed in local beer, bacon, peppadew peppers, pretzel croutons

Roasted Pear & Utah Bacon Toast     12
Black pepper roasted pears, housemade ricotta, frisee, parsley


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

Spicy Peanut Shrimp    23
Pickled vegetables, cucumber, cilantro, green onion, peanuts, lime, on a soft roll

Lime & Thyme Grilled Chicken Thigh    18
Grilled chicken thighs, lemon chutney, avocado, on ciabatta roll

Stein’s Burger    20
8 ounce Angus burger, aged white cheddar, crispy fried onions, on sheepherder roll

Grilled Utah BeeHive Cheddar Cheese & Pesto    17
Served with creamy tomato soup, multi-grain bread

Hot Beef Sandwich    21
Shaved Double R Ranch New York Beef, Red Dragon cheese spiced with mustard, ale & horseradish, spicy dipping jus, served on a baguette

Lamb Meatball Torpedo   20
Tomato roasted pepper sauce, Utah feta, tzatziki sauce, on a hoagie roll

Green Egg & Ham Sandwich    19
Idaho ham, prosciutto, country ham, fried egg, arugal green onion aioli, on a focaccia roll


Caesar Salad    14    
 Asiago croutons, puttanesca relish

                                    Grilled Chicken    19

                                    Grilled Shrimp    21

Grilled New York Cobb Salad    21
Watercress, romaine,baby tomato, avocado, bacon, egg, blue cheese with Cobb dressing

Stein Eriksen Lodge Wild Game Chili                                   
Buffalo, elk, wild boar, a bit of spice

                                    Half Bowl    17

                                    Full Bowl    22

Roasted Chicken Pot Pie    24
Roasted vegetables, chicken velouté, puff pastry top

Coriander Seared Sea Scallops    27
Ginger roasted heirloom carrots, quinoa, carrot ginger sauce, mint


Download Menu

First Course

Kona Crab & Heart of Palm Soup   16
palm cream, lemon grass

Supergreens & Fennel Salad    13
petite greens, grapefruit, amaranth, pistachio vinaigrette

Farmer Jone's Winter Wedge Salad   13
baby romaine, rogue blue cheese, roasted apples, house bacon

Cauliflower & Parmesan Risotto   14
purple cauliflower, heirloom spinach

Duck Hash   18
sweet onions, farmer beets, duck confit, duck eggs, oaked maple

Roasted Golden Baby Beets    12
onion & fennel pickles, herb purée, goat yogurt, porter poached farro

Braised Buffalo Ribs   16
snowcap beans, horseradish, sage

Maine Sea Scallops    18
lohlrabi miso purée, spicy greens, ginger, tapioca crunch

Foie Gras, Pear & Onions    22
walnut onion bread, ice wine reduction

Main Course

Roasted Utah Lamb Longbone & Belly   43
brussel sprouts, bourbon bonaito, mint oil

Spanish Turbot    41
ivory lentils, house chorizo, marcona almonds

Filet Of Double R Ranch Beef    47
fingerling potato-pancetta-broccolini hash, sauce valois, blackberry aigre-doux

Molasses & Walnut Poulet Rouge Chicken    29
winter squash, celeriac, black kale, pearl onions

Rabbit Porridge  34
roasted loin & confit leg, heirloom carrots, parsnip porridge, chive

Smoky Cobia & Chips   34
caviar gribiche, crispy beans, fennel slaw

Wagyu Sirloin    52
yukon gold mashed potatoes, spinach, wild mushroom ragout

Christmas Limas & Winter Vegetables   27
kohlrabi, celeriac, heirloom carrots, salsify crisps

Rocky Mountain Elk Tenderloin    56
viking potatoes, hazelnuts, huckleberry gastrique, sunchokes


Download Menu


McIntosh Apple Tart Tatin    9
roasted fennel, green apple emulsion, apple fennel paper

Beignets & Coffee   9
sweet cream brûlée, vanilla olive oil powder, chicory coffee gelato

Winter Fruit & Burnt Marshmallow   9
bourbon poached apricot & cranberry, brown butter cake, cranberry apricot sorbet

Chocolate Hazelnut Tart   9
nutella mousse, hazelnut crust, dark chocolate ganache, hot cocoa gelato

Sticky Toffee Pudding   9
date ginger chutney, blood orange reduction, brown butter almond gelato

Tropical Fruit Napoleon   9
coconut cream, caramelized puff pastry, tropical fruit medley, guava shaved ice

Dark Chocolate Sesame Composition   9
sesame semifreddo, dark chocolate cake, deep chocolate sesame gelato, black sesame nougatine

Poached Pear & Lemon    9
citrus shortbread, black currant berry compote, lemon curd, poached pear sorbet

Six Handmade Chocolates    13


Download Menu

Just for Kids

Grapes & Sliced Apple   5
Peanut Butter

Strawberries, Pineapple & Nutella   5

Broccoli & Carrots   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 or Wheat Bread, Cheddar Cheese

Grilled Burger with Cheese   12
White Cheddar Cheese, Crispy Fries

Waffle PB&J   10
Toasted Waffle, Peanut Butter, Strawberry Jam & Chips

Pigtail Pasta with Red Sauce and Meatballs   10
Asiago Cheese

Chicken Fingers   12
Ranch Or Barbecue Sauce, Crispy Fries

Grilled Breast of Chicken   12
Steamed Broccoli & Carrots


Chocolate Banana Pudding in a Jar   6
Chocolate Banana Pudding, Vanilla Wafers, Whipped Cream

Frozen Hot Cocoa Sundae   6
Hot Cocoa Ice Cream, Oreo Crumbs, Marshmallow Fluff, Brownie Bits, Chocolate Sauce

Holiday Buffets


Mother’s Day: Sunday, May 10th, our brunch prices for this event will be $55 for Adults and $25 for Kids (5 to 12 yrs.), children under 5 are free. We are currently taking reservations for Mother’s Day Brunch.  Mother’s Day Bruch hours are 11:00am to 3:00pm.  We will have live music for Mother’s Day Brunch.

Mother's Day Brunch Menu>

Father’s Day: Sunday, June 21st, this year Father’s Day brunch prices will be $45 for Adults and $25 for Kids (5 to 12 yrs.), children under 5 are free. We are currently taking reservations for Father’s Day Brunch.  Father’s Day Bruch hours are 11:00am to 2:30pm.

July 4th: We will celebrate with our Famous Independence Day BBQ. Pricing for this event will be $55 for Adults and $25 for Kids (5 to 12 yrs.), children under 5 are free. July 4 Celebration Hours are 5:00pm to 8:00pm.

Hops on the Hill returns again this summer season
!  Beginning on Tuesday July 28th and continuing every Tuesday evening through September 8th.  Pricing for this event will be $40 for a full tasting. Food-only tickets will be available for $20.  Reception & Tastings will run from 5pm to 6:30pm with a free concert starting at 6pm for all to enjoy.

Chef Zane Holmquist

Utah native Zane Holmquist is the Executive Chef and Food & Beverage Director at Stein Eriksen Lodge Deer Valley. In 1989 Zane participated in Salt Lake Community College’s Culinary Arts Institute culinary apprenticeship program. Zane then moved to New York to study at the Culinary Institute of America in Hyde Park. It was here that he began to develop his own unique style influenced by his Swedish heritage. In 1994 Zane returned to his native Utah and joined the team at Steins in 2000. 

Over the past 13 years, Zane has become a leader in the food industry, winning numerous awards and showcasing his work at the renowned James Beard House in Greenwich Village New York and on NBC’s Today Show. When tasked with creating seasonal menus for multiple restaurants he chooses to source ingredients from local farmers and vendors; creating a truly unique dining experience while supporting Utah’s agricultural community. 

Zane donates countless hours to charity events each year. You will find him at the Taste of the Wasatch and March of Dimes Signature Chef Gala for example. Additionally, Holmquist has instituted an externship program at Steins to develop younger chefs and encourage them to discover their own talents. He regularly hires apprentices from Salt Lake Community College’s Culinary Arts Institute to train in his kitchens. He has been a guest lecturer at the Institute and served as a member of the Salt Lake Community College’s Alumni Council. 

When he is not in the kitchen or donating his time, Zane can be found skiing or biking in this beautiful state he calls home. Most recently he has become an avid triathlete.

For reservations by phone call 435-645-6455