Fireside Dining reservations are sold out from December 20 to 31, 2023. Reserve now to secure your spot and indulge in an unforgettable dining experience.
Fireside Dining offers favorites from the European Alps in the mountains of Deer Valley. The alpine inspired menu features four courses, including the guest favorite, raclette cheese, served from stone fireplaces. Specialty cocktails and a full bar are available, as well as specially selected wine and imported beer to complement our cuisine.

Reserve a horse-drawn sleigh ride, available Wednesday through Saturday, for $50 (up to 6 guests) starting Friday, December 15, or enjoy an adventurous trek before dinner on snowshoes. Access the Empire Canyon Lodge easily by car via Marsac Avenue. Complimentary evening valet parking is provided, as no public parking is available. We are currently accepting evening dining reservations for the 23/24 winter season. You can make reservations online or by calling 435-645-6632 between 9 a.m. and 5 p.m., daily.

23/24 Pricing
Adult: $110 | Child: $48 | 4 & Under: Free

Opens December 15, 2023
5:45 - 9 p.m., Wed. - Sun.

Empire Canyon Lodge
9200 Marsac Avenue
Park City, UT 84060

See on map


Dining Menu


Arugula and Baby Kale*
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

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

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

Menus and prices are subject to change. *Served on rotation bi-weekly.

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

Menus and prices are subject to change. *Served on rotation bi-weekly.


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

Menus and prices are subject to change. *Served on rotation bi-weekly.




Menus and prices are subject to change. *Served on rotation bi-weekly.

You Might Also Enjoy