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The Mariposa

  • Location: Silver Lake Village - mid-mountain
  • Dining Type: Fine Dining
  • Business Hours: Tuesday - Sunday, 5:45 to 9 p.m.
    Currently closed. 2014 - 2015 winter service will resume on December 5, 2014

The Mariposa, rated #1 for food and service in Utah by Zagat, features an intimate setting with crackling fireplaces that sets the mood for an elegant dinner at Deer Valley's premier evening restaurant. Savor a variety of dishes and explore the world of flavors from our small plates menu. Each item is a tasting size portion, inviting you to comfortably enjoy multiple selections.

Vegetarian specialties and gluten-free options are available. To complement your meal, pair one of the many wines from our award-winning wine list.

For larger groups, the Cedar Room accommodates private parties of 13 or more and features special selections The Mariposa menu.

Mariposa Special Menus:
The Mariposa Private Dining Menu
The Mariposa Gluten-free Menu

Free underground evening parking is available for guests of The Mariposa. Click here to view directions to The Mariposa from the underground parking area. Click here to view the Deer Valley Resort Evening Restaurant Map.

Please note: menu selections and prices may change.

Fresh Fish and Seafood

Kumamoto Oysters on the Half-Shell

3.50 each

Oyster Lover’s Bliss

Kumamoto oysters on the half-shell topped with lime-aji chile vinaigrette, vanilla bean crème fraîche
and smoked Quinault River steelhead roe 5.00 each

Vouvray, Domaine des Aubuisieres, "Cuvée de Silex”, Loire Valley 2011

Nori and Sesame Seared #1 Ahi or Fresh Dungeness Crab Meat

pea shoots, cucumber, avocado, wasabi, soy and ginger sauces 16

Chardonnay, Calera, "Thirty-Fifth Anniversary Vintage", Central Coast 2010

Diver Scallop Ceviche

lime-aji chile vinaigrette, cilantro emulsion 16

Albariño, Adega Davide, “Tradición”, 2011, Rías Baixas

Hand-made Shrimp Ravioli

poached white shrimp and housemade artisan brie filling in tender gnocchi dough,
pan-browned and served with tomato confit-cipollini onion ragoût 16

Sauvignonasse, Simčič, Goriska, Bdra 2009

Pan Roasted Sea Scallop

oak-smoked bacon-chive risotto, gala apple, basil and frisée salad, granny smith beurre blanc 19

Chardonnay, Calera, "Thirty-Fifth Anniversary Vintage", Central Coast 2010

Grilled Ahi Fillet

mediterranean olive, roasted pepper and caper vinaigrette, abalone mushroom,
chèvre-mashed yukon gold potatoes 19

Albariño, Adega Davide, “Tradición”, 2011, Rías Baixas

Pancetta Wrapped Monkfish

house-cured pancetta, mustard-pickle beurre blanc, pan-roasted frisée,
chévre-mashed yukon gold potatoes 19

Pinot Gris, Chehalem, "3 Vinyard", Willamette Valley 2011

Soups, Salads...

Maine Lobster Chowder

smoked paprika, chives 16

Chardonnay, Calera, "Thirty-Fifth Anniversary Vintage", Central Coast 2010

Braised Niman Ranch Pork Belly, Baby Spinach, Grilled Gala Apples

julienne red pepper and onion, Dodoni feta, dijon-tarragon vinaigrette 16

Pinot Gris, Chehalem, "3 Vineyard", Willamette Valley 2011

Hearts of Romaine

young romaine hearts, caesar dressing, Rockhill Creamery aged edam,
spanish white anchovies, rosemary crostini 12

Vouvray, Domaine des Aubuisieres Cuvée de Silex, Loire Valley 2011

Buratta, Fresh Basil and Heirloom Cherry Tomatoes

artisan fresh buratta, baby arugula, extra virgin olive oil, aged balsamic vinegar (v) 14

Pinot Gris, Chehalem, "3 Vineyard", Willamette Valley 2010

 

(v) - vegetarian
(v v) - vegan

...and Such

Wild Mushroom Beggar’s Purse

beaujolais reduction sauce, housemade artisanal triple cream brie, baby greens 14

Pinot Noir, Soter Vineyards, "North Valley", Willamette Valley 2010

Lemon~Thyme Gnocchi

beurre blanc, Rockhill Creamery aged edam (v) 12

Vouvray, Domaine des Aubuisieres, “Cuvée de Silex”, Loire Valley 2011

Caramelized Onion and Gruyére Tart

watercress salad, muscat reduction (v) 12

Riesling, Domaine Weinbach, "Cuvée Theo", Alsace 2008

Fried Green Tomato

melted local chèvre, red and green chili sauces, crispy shallots and leeks (v) 10

Vouvray, Domaine des Aubuisieres, "Cuvée de Silex," Loire Valley 2011

Sautéed Wild Mushrooms and Herbed Quinoa

roasted cipollini onions, house-dried tomatoes, mushroom broth (v v) 12

Pinot Noir, Soter Vineyards, "North Valley", Willamette Valley 2010

 

(v) - vegetarian
(v v) - vegan

Prime Meats

Quail Saltimbocca

pan-roasted boneless quail breast, house-cured prosciutto, fresh sage leaves,
miso-braised kale and mushrooms, cabernet reduction, crispy smoked shallots 20

Zinfandel, Carol Shelton, "Rocky Reserve", Rockpile 2008

Roasted Organic Chicken Breast

lemon-thyme beurre blanc, chèvre-mashed yukon gold potatoes, sautéed chard and baby spinach 14

Pinot Grigio, Livio Felluga, Friuli, Italy 2010

Niman Ranch Beef Short Rib

Pontack sauce, chèvre-mashed yukon gold potatoes 20

Merlot, Milbrandt Vineyards, "The Estates", Wahluke Slope 2010

Grilled Niman Ranch Prime Beef Tenderloin Fillet

maple-peppered bacon, crisp potatoes anna, sautéed wild mushrooms, roasted cipollini onions,
rich red wine sauce, horseradish crème fraîche 26

Cabernet Sauvignon, Obsidian Ridge, Red Hills/Lake County 2008

Veal Tenderloin Scaloppine

free-raised veal, lemon-wine-caper pan sauce, chèvre-mashed yukon gold potatoes 24

Pinot Grigio, Livio Felluga, Friuli, Italy 2010

Niman Ranch Bear Lake Lamb Chop

masala-seared boneless loin chop, syrah-mint-juniper jelly, roasted cherry tomato sauce, yam-parsnip-yukon gold potato gratin 26

Cabernet Franc, Puydeval, Languedoc - Roussilion 2010

Seared Bison Fillets

topped with housemade artisanal triple cream brie rolled with seared foie gras and cipollini onion, yam-parsnip-yukon gold potato gratin, red wine reduction sauce 26

Merlot, Milbrandt Vineyards, "The Estates", Wahluke Slope 2010

Desserts

Coconut Risotto Brûlée

coconut sablé, mango sorbet, black sesame florentine 13

Huckleberry Roulade

Deer Valley Meadowlark brie mousse, champagne-huckleberry sorbet, honey lacquered walnuts, huckleberry crunch 13

Warm Gingerbread Cake

caramelized lady apple, apple jack sabayon, cider caramel sauce 13

Fresh Meyer Lemon Tart

wild Maine blueberry ice cream 13

Chocolate Snowball

a flourless, bittersweet chocolate cake with whipped cream 11

Ice Cream and Sorbet Trio

raspberry ice cream, passion fruit sorbet, cocoa nib ice cream and chocolate salami 11

Chocolate~Pear Semifreddo

port poached Forelle pear, exploding chocolate, Poire Williams marmalade 13

Reserve A Table

Or Call

435-649-1000

Phone reservations will open on Monday, November 3, 2014.

Directions