With the arrival of the holiday season, new restaurant menus are also appearing on tables around town.
At Dishing, were lucky enough to try the new winter menu at The Farm, located at the base of Canyon Village of Park City Mountain Resort. This inventive and delicious menu comes from the mind of Executive Chef Manuel Rozehnal, who originally hails from a small village in the mountains of Germany. This marks his second season overseeing The Farm menu and kitchen. Luckily for us, Park City drew him in after he missed his roots of his home mountain town in Germany.
The new menu offers delicate and tasteful touch, with Rozenhal’s German roots sprinkled throughout, found in dishes like the amazing herbed spätzle and pear strudle. Of course, the restaurant itself sticks to its roots, utilizing locally sourced ingredients, including delicious meats on their charcuterie board from Creminelli Meats in Salt Lake City.
We especially loved their new amuse bouche given to every guest, a soul-warming oxtail bone broth with hints of orange (it’s delightfully served from a French press). Another item of note was the careful selection of wines by the glass for guests. The management works hard all year long to ensure they provide wines that you can’t find anywhere else in Utah. This means stocking up for months on cases for the winter, just to ensure they have enough. Such selections include the Côtes du Ciel Counoise from Red Mountain, Wash., and the Castello di Trebbio, Chianti Superiore DOCG.
The new winter menu at The Farm is sure to warm your body and belly after a beautiful day on the slopes. Join them daily for lunch and dinner, and be sure to tell Chef Rozehnal danke schön for his delicious creations!
