The restaurant also shares a favorite drink recipe.
St. Regis Deer Valley, one of Park City’s most luxurious properties, has launched a new Summer menu at RIME, featuring elevated starters, entrées and craft cocktails to savor as you enjoy the breathtaking scenery. It’s the best of both worlds – exploring one of the most activity-laded area of Deer Valley Resort while sampling world class cuisine.
Begin your Deer Valley adventure with a day filled with fun – daily guided hikes are offered, as well as lawn games like croquet, archery, volleyball and giant Jenga. Or relax and rejuvinate at the St. Regis’ Remède Spa. On Thursday Nights, Dive In Movies are presented at their two-tier infinity pool. Take the funicular to the Deer Valley Music Festival or the Grand Valley Bank Community Concert Series. At dusk, witness the famed champagne sabering!
As twilight falls, begin your culinary adventure with one of RIME’s fresh, light starters: Santa Barbara spot prawns with cream corn, smoked tomato and basil, octopus a la plancha with barbecue spice, yogurt and summer beans, or chilled corn crab soup with sourdough, lump crab, heirloom tomatoes and basil. Vegetarians will appreciate the black truffle pizza with fontina cheese, chicory and chives. There is also an unrivaled seafood list with oysters, lobster and ceviche.
The impressive entrée list includes roasted Maine halibut with herbs, potato puree and summer squash, and Snake River wagyu with swiss chard, crispy potato and garlic puree, as well as the finest cuts of meat: an eight-ounce Niman Ranch Steak, a 22-ounce Rib Eye, or 32-ounce dry aged porterhouse. Sides include roasted broccoli with fried garlic, sherry and orange, carrots with honey, pistachios and yogurt or fries with truffle oil.
Don’t miss the new summer cocktail menu, with selections like the Fire and Brimstone with El Jimador, jalapeño, Hellfire bitters and lime, Ruby Slippers made with Tanqueray 10, St. Germain, red grapefruit juice and rosemary and Summer Thyme, concocted with Ketel One vodka, thyme-lemonade and Fever Tree club soda (recipe included below).
The new RIME Summer menu was created by St. Regis Deer Valley’s new Executive Chef Alex Malmborg, in collaboration with Chef Matthew Harris.
Ingredients
- 3/4 ounce lemon juice
- 1 ounce simple syrup
- 1 sprig of thyme
- 1.5 ounces Ketel One Vodka
- 2 ounces Fever Tree club soda
- 3 dehydrated lemon wheels
Instructions
- Add Lemon Juice, Simple Syrup and Sprig of Thyme to a Boston Shaker and shake vigorously.
- In a Collins glass, build dehydrated lemon wedges and ice for preferred display.
- Add vodka and double strain the lemonade mix over the top.
- Fill with club soda and garnish with a dehydrated lemon and a sprig of thyme using an acrylic clothespin.
