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 Stephen MacKay 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.


SAMPLE SUNDAY BRUNCH MENU-

SOUPS

Crab, Tomato & Fennel Bisque

Lemongrass & Parsnip Soup

 

STARTERS

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

ACTION STATIONS

Ginger Pineapple

Snake River Farms Ham
Mango Salsa, Brandy Jus

Omelets &Waffles Made To Order
Berry Crepes

Caramelized White Chocolate Ice Cream

ENTREES & ACCOMPANIMENTS

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


DESSERT

Chef Ann’s Dessert Buffet

Breakfast

Download Menu

The Morning Buffet
Selection of fruit, pastries, cold cereals, oatmeal, daily selection of eggs, maple glazed bacon, quick breads Juices & coffee  25

Glitretind Breakfast
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  21

Elk Sausage & Potato Egg Bake
Utah elk sausage, sweet & Yukon gold potatoes Local Beehive cheese, fried eggs, choice of breakfast breads 22

Norwegian Potato & Bacon Pancake
Our Chef’s signature breakfast Poached eggs, Jarlsberg cheese sauce, cranberries 21

Stein’s Omelet
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, your choice of breakfast breads  22

Buttermilk Pancakes or Citrus Butter Cakes
Served with butter & Vermont maple syrup  18

Chef Miller’s Pastrami & Egg Sandwich
Snake River Farms beef, fried egg, fry sauce hollandaise, world famous chow chow Served on toasted ciabatta  21

Roasted Squash & Egg Whites
Kale & arugula, herb pistou  18 

McCann’s Irish Oatmeal 13
Chef Ann’s apple & currant crisp

Stein’s Housemade Granola 13
Ginger & maple Greek yogurt, blueberries

Assorted Cold Cereals 5 Open Face Smoked Salmon Bagel 16
Dill cream cheese, boiled egg, tomato &cucumber salad

Croissant, Toast, Pastry or Muffin 3 Maple Bacon, Country Sausage or Ham 6

Beverages
Orange Juice or Grapefruit Juice 6
Apple, Cranberry, Pineapple or Prune Juice 5 
Locally Roasted Millcreek Coffee 4 
Millcreek Espresso 4 
Cappuccino, Latte, Mocha 6 
Hot Chocolate with Whipped Cream 5 
Selection of Harney’s Fine Teas


Lunch

Download Menu

Appetizers & Salads

Roasted Beets & Quinoa Salad 11
Baby kale, arugula, heirloom beets, puffed quinoa, goat cheese 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 15
Crudité vegetables, toasted wheat baguette

Norwegian Crab Deviled Eggs 18
Dungeness crab, pickled beets

Stein’s Roasted Chicken Wings 16
Habanero-citrus glaze, buttermilk-feta cheese dressing 

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 

Lobster, Crab & Fennel Salad 25
Maine lobster, Dungeness crab, Meyer lemon aioli, on a soft bun

Spicy Peanut & Grilled Chicken Thigh 18
Pickled vegetables, cucumber, green onion, peanuts, on banh mi

Stein’s Burger 21
8 ounce Angus burger, aged white cheddar, crispy fried onions, on a sheepherder roll

Grilled Utah Truffle Cheese & Broccolini 18 Served with creamy tomato soup, on multi grain bread

Duck Confit & Caramelized Onion 21
Pulled duck leg, smoked cheddar, charred green onion-jalapeño aioli, on a ciabatta

Utah Lamb Gyro 21
Cucumber, tomato, red onion, lemon tzatziki, on grilled pita

Hot Beef Dip 23
Shaved Double R Ranch New York, Creminelli calabrese, pepper gremolata Spicy dipping jus, on a soft roll

House Bacon & Pimento Cheese 18
Cured pork belly, house-made pimento cheese, B&B pickles, on rustic bread 

Specialties

Caesar Salad 14
Asiago croutons, puttanesca relish Grilled Chicken 20
Grilled Shrimp 23

Ahi & Avocado Chopped Salad 24
Hardboiled egg, garden vegetables, avocado vinaigrette

Stein Eriksen Lodge Wild Game Chili

Buffalo, elk, wild boar, a bit of spice

Half Bowl 18 Full Bowl 24

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

King Salmon & Supergreens 27
Farro, raspberries, blackberries, Spanish almond vinaigrette 


Dinner

Download Menu

First Course

CRAB & CAVIAR SOUP 15
dungeness crab, celery root broth, buckwheat blini

STEIN’S RED GREENS 13
utah goat cheese, brioche crouton, fig-pinot noir vinaigrette

DUCK HASH 18
crisp duck egg, duck confit potato-beet pancake, oaked maple

FARMER JONES’ ROSETTES & PEAR SALAD 13
rosettes greens, walnuts, pear cider vinaigrette

LOBSTER & WAGYU 21
maine lobster, black and blue wagyu, mustard greens, yolk emulsion

WINTER MUSHROOM RISOTTO 14
hen of the woods, parmigiano reggiano, sage

SEARED FOIE GRAS 22
funnel cake, orange celeriac foam, citrus gastrique

MAINE SEA SCALLOPS 17
pappardelle pasta, blood orange & watercress, lemongrass-coconut sauce

BUFFALO SHORT RIB 18
braised red cabbage, sweet potatoes, roasted cipollini sauce 

Main Course

UTAH LAMB LOIN & GARAM MASALA OSSOBUCO 44
cauliflower farro risotto, sheep yogurt

RED SNAPPER CASSOULET 36
pork belly, snowcap beans, white bean purée, charred broccolini

WINTER POULET ROUGE CHICKEN 31
cider braised thigh, fried buttermilk leg, roasted apple, celery root purée

FILET OF DOUBLE R RANCH BEEF 48
okinawa purple sweet potato, crisp onion ring, oxtail hollandaise

STEIN’S RABBIT PORRIDGE 35
roasted loin & confit leg, heirloom carrots, parsnip porridge

HAWAIIAN MERO 41
forbidden purple rice, kabocha squash, asian greens, pomelo-butter sauce

VEAL CHOP 53
smashed fingerling potatoes, hedgehog mushrooms, wagyu butter

FREEKEH & WINTER VEGETABLES 27
rutabaga purée, sunchokes, turnips, petite greens

ROCKY MOUNTAIN ELK TENDERLOIN 59
rye berries, salsify, heirloom carrots, fennel & parsnip relish 


Dessert

Finalé

Coffee & banana 9
olive oil coffee cake, banana coffee brûlée, espresso caramel, 
banana vanilla sorbet

Chocolate, Coconut & marcona almond 9
almond coconut macaroons, dark chocolate almond custard, coconut sorbet

Pistachio & Cherry 9
pistachio cream puff, caramelized pistachios, brandied cherries, warm cherry butter sauce

Apples & Rye 9
caramelized honey napoleon, cider and rye gelée, 
compressed apples, french vanilla ice cream

Donuts & Gelato 9
korean sweet potato donuts, sesame chocolate sauce, 
pickled asian pear, miso-shiso ice cream

Poached Pear 9
orange blossom cake, pear mousse, pear & grape compote, 
créme fraîche whip, mulled wine granite

Citrus & Goat Cheese 9
flourless almond cake, goat cheese mousse, 
chocolate cardamom pudding, fresh citrus, campari wine reduction

Six Handmade ChoColates 13 

 

Kids

Just for Kids

Strawberries & Pineapple   5
Nutella

Grapes & Apples   5
Peanut Butter

Broccoli & Carrots   5
Ranch Dressing

Cheese or Pepperoni Pizza   9
Tomato Sauce, Mozzarella Cheese

Hot Dog Pancakes   11
All Beef Hot Dog with Crispy Fries & Pickle

Grilled Burger with Cheese   14
White Cheddar Cheese, Crispy Fries

Grilled Cheese & Tomato Soup  12
White or Wheat Bread, Cheddar Cheese

Pigtail Pasta with Red Sauce and Meatballs   11
Asiago Cheese

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

Chicken Fingers   13
Ranch Or Barbecue Sauce, Crispy Fries

Grilled Breast of Chicken   13
Steamed Broccoli & Baby Carrots

Desserts

Pop Tars   6

Chocolate Caramel Sundae   6


For reservations by phone call 435-645-6455