Powder at Waldorf Astoria Park City Offers Exciting Summer Menu

May 7, 2026/Izzy Pierce/

As the snow melts and the mountains turn a vibrant green, the culinary team at Waldorf Astoria Park City is embracing the change of pace. Executive Chef Stuart Roger has officially unveiled the summer 2026 menu at Powder, offering a thoughtful collection of dishes that celebrate local purveyors and light, seasonal flavors.

Since arriving in Park City a year ago, Roger has spent his time investigating local produce and building relationships with Utah vendors. “As a chef, we always try to adapt to the place we cook,” Roger said. “For summer, we are focusing on light flavors, extra virgin olive oil and the best of the season’s produce.”

A flat-lay view of an upscale spread of small plates on a dark wooden table. The spread includes a loaf of focaccia topped with dark fruit on a wooden board with a honeycomb-shaped butter pat, a bowl of creamy dip topped with caviar and seeds, a sliced avocado dish in a white bowl with oil and sprouts, a plate of crudo garnished with herbs, and a side of toasted sourdough bread.
Powder at Waldorf Astoria

New Summer Menu

Appetizers and Starters

  • Rosemary Focaccia: House-made with figs and olive oil, served with a unique honey pine needle butter.
  • Sunflower Seed Hummus: Topped with toasted sunflower seeds and caviar, served with traditional Navajo-style fry bread.
  • Avocado Burrata: Features fresh avocado, aged balsamic, olive oil and serrano chili on toasted sourdough.
  • Mountain Trout Crudo: Raw trout marinated with orange, elderflower, olive oil and scotch bonnet chili.

Main Courses and Sides

  • Lobster Ravioli: Stuffed with ricotta and mozzarella and finished with a cayenne-spiced lobster reduction cream sauce.
  • Roasted Sea Bass: Encrusted with mountain spices—coriander, mustard, black pepper and cumin—served with honey-soy glazed summer vegetables.
  • Mountain Millet Tagine: A plant-based and vegan entrée featuring organic Native American millet, artichokes, olives, kumquats and fresh mint.
  • Flame Red Badger Beets: A side dish of house-made labneh paired with roasted and raw beets focused on peak seasonal flavor.
An overhead, high-angle shot of a gourmet soup or foam dish served in a small white bowl, which is centered within a large, wide-rimmed copper-colored plate. The dish is garnished with delicate green herbs and sits on a dark, rustic wooden table with a prominent grain.

Desserts

  • Sourdough Ice Cream: A collaboration with Heber-based Hawk and Spiral, topped with local honey, sea salt and extra virgin olive oil.
  • Lemon Cello Tiramisu: A bright, house-made twist on the classic Italian dessert.
  • Lavender Vanilla Creme Brulee: A traditional custard infused with floral summer notes.
  • Summer Strawberry Pavlova: Served with a sophisticated green cardamom ganache.
Dessert at Powder at the Waldorf Astoria in Park City

To experience these seasonal flavors, visit Powder at the Waldorf Astoria Park City at 2100 Frostwood Blvd. The restaurant is open daily from 7 a.m. to 10 p.m. Sunday through Thursday, and until 11 p.m. on Friday and Saturday.

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Izzy Pierce

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