Mariposa

The Mariposa

Location: Silver Lake Village - mid-mountain
Dining Type: Fine Dining
Business Hours: Currently Closed. 2013 - 2014 Service will resume on December 6, 2013

Rated the #1 restaurant in Utah in the Zagat Restaurant Guide, The Mariposa’s intimate setting including crackling fireplaces sets the mood for an extraordinary dinner at Deer Valley’s premier dining establishment. Savor The Mariposa's tasting menu, dining the way chefs love to, exploring and tasting as many of the offerings as you desire. Each menu item is a tasting size portion, allowing you to enjoy multiple selections. Four courses are suggested plus a dessert, but the choice is yours. Should you desire a more traditional à la carte dinner of heartier portions and fewer courses, every item may be scaled up, doubled or tripled in size. Vegetarian specialties and gluten-free options are available. To complement your meal, pair wines from our list which consistently receives the Wine Spectator Award of Excellence. Wine pairings are suggested below and may be ordered as three ounce tastings or five ounce wines by the glass.

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

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

Click here to view our vegan options

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,
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 and aji chile vinaigrette, cilantro emulsion 16

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

Hand-Made Shrimp Ravioli

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

Garnatxa Blanca, Vinedos de Ithaca, “Odysseus”, Priorat 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”, Rías Baixas 2011

Tomatillo and Chile Crusted Sturgeon Fillet

roasted red pepper and black bean sauces, salad of frisée, micro herbs, local sweet corn,
heirloom cherry tomato wedges 19

Garnatxa Blanca, Vinedos de Ithaca, “Odysseus”, Priorat 2009

Salads...

Braised Niman Pork Belly, Baby Spinach, Grilled Gala Apples

julienne red pepper and onion, Dodoni feta, dijon~tarragon vinaigrette (v) 16

Pinot Gris, Chehalem, “3 Vineyard”, Willamette Valley 2010

Hearts of Romaine

young romaine hearts, caesar dressing, local edam, white anchovies, rosemary crostini 12

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

Buratta, Fresh Basil and Heirloom Cherry Tomatoes

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

Pinot Gris, Chehalem, “3 Vineyard”, Willamette Valley, Oregon 2010

(v) - vegetarian
(v v) - vegan

...and Such

Maine Lobster Chowder

smoked paprika, chives 16

Chardonnay, Calera, “Thirty-Fifth Anniversary Vintage”, Central Coast 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 Gruyere Tart

watercress salad, muscat reduction (v) 12

Riesling, Domaine Weinbach, “Cuvee Theo”, Alsace 2008

Wild Mushroom Beggar’s Purse

beaujolais reduction sauce, explorateur cheese, baby greens 14

Pinot Noir, Soter Vineyards, “North Valley”, Willamette Valley 2009

Fried Green Tomato

melted 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 2009

(v) - vegetarian
(v v) - vegan

Prime Meats

Quail Saltimbocca

pan-roasted boneless quail breast, house-cured white truffle prosciutto, fresh sage leaves,
miso-braised kale and mushrooms, cabernet reduction, crispy smoked shallots 18

Zinfandel, Carol Shelton, “Rocky Reserve”, Rockpile 2010

Roasted Organic Chicken Breast

lemon~thyme beurre blanc, chèvre mashed potatoes, sautéed chard and baby spinach 14

Pinot Grigio, Livio Felluga, Friuli, Italy 2009 or Pinot Noir, Simčič, Slovenia 2008

Niman Ranch Beef Short Rib

Pontack sauce, chèvre-mashed yukon gold potatoes 20

Zinfandel, Ridge Vineyards, “Geyserville”, Sonoma 2009

Grilled Niman Ranch 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 Medallion

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

Pinot Grigio, Livio Felluga, Friuli, Italy 2009 or Pinot Noir, Simčič, Slovenia 2008

Niman Bear Lake Lamb Chop

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

Syrah, Shafer Vineyards, “Relentless”, Napa 2007

Seared Bison Fillet

topped with foie gras and cipollini onion, st. andré cheese, yam~parsnip~yukon gold potato gratin,
red wine reduction sauce 26

Merlot, Milbrandt Vineyards, “The Estates”, Wahluke Slope 2010

The Mariposa