Locals and visitors continue to make Glitretind and Troll Hallen a must-visit location when in Deer Valley. From hearty breakfasts to ski-in/ski-out aprés and epic dinners, bring your appetite and let the chef’s imagination run wild, taking you on a journey through their Norwegian culinary delights. This Forbes Four-Star restaurant, nestled in the pines in Deer Valley, is luxury dining at it’s best. You are assured to have a memorable meal coupled with exemplary service that Stein Eriksen Lodge is famous for.
Executive Chef Jonathon Miller graciously took us on a tour of the new menu items available this winter season. Specializing in perfectly seasoned and prepared wild game such as their elk tenderloin, always on the menu, but artfully paired with a twist on seasonal vegetables and savory sauces, and the famous Stein Eriksen Lodge wild game chili with buffalo, elk, and wild boar (get the recipe HERE). If the menu seems a bit intimidating, rest assured the staff is fully educated on the menu preparations, straight from the chefs. Not only can they guide you through the menu, but you can be guaranteed perfect wine pairings from their cellar to go with your meal. The wine collection at Stein Eriksen Lodge tops 10,000 bottles and over $1 million dollars in value, one of the largest and most varied collections in the state of Utah.
Shamelessly, we started with the newest aprés appetizer being offered at Troll Hallen, the French onion dip with housemade potato crisps, preserved lemon and Osetra caviar. This ingenious bar snack is elevated to four-star feasting by the salty crunch of caviar and tang of lemon.
Next, Chef Miller brought out two new sandwiches on the Glitretind lunch menu. Kick off your boards and re-fuel with a curried Utah lamb sandwich with cucumber salad, curry labneh sauce served on a Stone Ground “Hawaiian” roll. Or, for a lighter option, try the roasted beet hummus made with cashew and red beet hummus, avocado, orange, and watercress piled on harvest grain toast.
Shortly after our tasty tour of lunch and aprés offerings, we jumped, with both feet, right into what Stein Eriksen Lodge is known for, their meats. This season, don’t miss the rabbit porchetta for a first course. Braised rabbit leg, foie gras, carrots, mushrooms and apple mostarda bring earthy and smoky flavors to the table.
For those who would prefer to partake in the more aquatic of delicacies, Executive Sous Chef Evan Lavalley prepares Maine sea scallops with kabocha squash, pear chip and pear shoyu sauce that will practically make you smell the sea. Chef Lavalley also pairs cobia and lobster with beluga black lentils, blood orange and crystalized lettuce with anise butter sauce, all in one artful preparation.
Back to you landlubbers, Chef Lavalley can do meat too. Try his twist on the southern classic with the Muscovy duck and waffle with fried duck egg, spiced waffle, celeriac purée and maple-ginger jus.
The whole culinary team at Stein Eriksen Lodge, led by VP of Food and Beverage Operations and Corporate Chef, Zane Holmquist, is focusing on seasonal menus and fresh, local, sustainable ingredients for their award-winning dishes. Their knowledgeable sommelier is charged with selecting, purchasing, and pairing the wine for seasonal menus.
Join Stein Eriksen Lodge at Troll Hallen and Glittretind this season and experience their award-winning dishes for yourself!
BREAKFAST 10-11 a.m.
LUNCH 11 a.m.- 3 p.m.
APRÈS-SKI 3-5:30 p.m.
DINNER 6 p.m.- 12 a.m.
DINNER 6-9 p.m.
SUNDAY BRUNCH 11 a.m. – 2:30 p.m.