Fireside Dining

Executive Chef Peter Menteer
Executive Sous Chef Chris Gibson


Salad Station

Arugula and Baby Kale (changes bi-weekly)
smoked blackberries, candied pecans, dried cranberries, raspberry champagne dressing

Gem Salad
pickled shallots, crumbled feta, toasted butternut squash, dried cherries, red onion vinaigrette

Roasted Brussels Sprouts Panzanella
fresh mozzarella, toasted garlic focaccia, Italian vinaigrette

House Pickled Beets*

Curry Pumpkin Soup*
coconut milk foam

Roasted Rutabaga and Lentil Stew*
fresh thyme, black beluga lentils, baby kale, sweet potatoes

Antipasto
roasted yellow squash, grilled zucchini, roasted red onion, grilled eggplant

Deer Valley’s Freshly Baked Bread
caramelized shallot and herb butter



Stews and Specialties

Seared Duck Fricassee*
fresh thyme, fire roasted tomatoes, caramelized cipollini onions, braised fennel, leeks

Seared Trout
caramelized shallot and brown butter beurre blanc

Veal and Mushroom Stew
crimini, hen of the woods, shiitake, chanterelles and oyster, accented with fresh rosemary and lemon

Hand Grated Rosti Potatoes
fresh thyme, crème fraiche



Carvery

Fire Roasted Leg of Lamb
rosemary jus, FSD apple basil jelly

Wild Mushroom Tartiflette*
fresh herbs and Port Salut

Roasted Baby Heirloom Carrots*
brown butter and crispy sage



Desserts

Fondue

Flambe*

Menus are subject to change due to the seasonality and availability of products. Prices are also subject to change due to the fluctuation of market conditions.


*Served on rotation bi-weekly.