St. Patrick’s Day Specials

At Deer Valley Resort, dining is an integral part of a complete vacation experience. From casual, family-friendly cafés and grills, to elegantly rustic restaurants, every Deer Valley dining experience features quality ingredients and creative, fresh preparations with an emphasis on locally sourced products.

St. Patrick’s Day Specials at Deer Valley Resort 

The Brass Tag

AAA

Irish Corned Beef and Vegetable Pot Pie

Cabbage, Yukon Gold potato, heirloom carrots, celery, pearl onions, whiskey glaze ~ $25.00

Deer Valley Grocery~Café

A

Root Vegetable Hash 

Two sunny-side up eggs, Niman Ranch ham, baby spinach, fresh herbs ~ $9.50

Snow Park Restaurant

AAAA

Irish Lamb Stew

Housemade buttermilk rosemary biscuit ~ $11.50

 

Carved Roulade of Lamb Loin

Orange cranberry chutney, colcannon (mashed potatoes with

shredded cabbage), fresh peas ~ $17.50

 

Housemade Lamb Burger

Corned beef, pickled cabbage, green peppercorn bacon, Vermont white cheddar,

dijon mustard sauce ~ $14.00

 

The Natural Buffet will feature assorted Irish salads and toppings

EBS Lounge

AA

Irish Bangers and Roasted Parsley Marble Potatoes

Wasatch Ale bacon cheese sauce, grilled baguette ~ $12.00

Empire Canyon Grill


Housemade Corned Beef and Cabbage

44 Farms brisket, roasted fingerling potatoes, carrots, marble rye bread ~ $16.00

 

Reuben Sandwich

Housemade corned beef, caraway sauerkraut, Swiss cheese,

marble rye bread, Thousand Island dressing ~ $15.00

Deer Valley Resort’s St. Patrick’s Day Potato Salad

Yield: 4-6 Servings

1 pound Brussels Sprouts, cleaned and cut in quarters
1 pound Red Potatoes, medium dice, skin on
1 1/2 Cups Shredded Purple Cabbage
1 Cup Pickled Red Onion, (Recipe Follows)
1/2 Cup – 1 Cup Cider Whole Grain Mustard Vinaigrette (Recipe Follows)
Crispy Bacon Bits for garnish

In a large pot, bring water and 2 tablespoons salt to a boil. Add cut potatoes and cook until half way done – approximately 6-7 minutes. Drain potatoes and rinse under cold water, until cold throughout.
Mix cold potatoes with cut Brussels sprouts and gently toss with small amount of oil, salt and pepper until evenly coated. Spread on sheet pan and roast in oven at 350 for approximately 15 minutes or until golden brown and cooked through completely. Remove from oven and refrigerate until cold.
In large bowl, add cold potatoes and Brussels sprouts with purple cabbage, pickled red onion and vinaigrette. Adjust seasonings as needed.
Garnish with crispy bacon bits.

*This Salad can be made several hours ahead of time and kept in the refrigerator – simply omit the bacon bits until right before serving.

Pickled Red Onions

1 1/2 cup red wine vinegar
1/4 cup water
3/4 cup granulated sugar
1/2 tsp. salt
1/4 tsp. ground pepper
2 red onions, thinly sliced

Bring all ingredients, except onions, to a boil on the stove. Remove from heat and gently pour hot liquid over red onion slices. Be sure that all of the onions are covered in liquid . Allow to cool completely. Once cold, drain liquid from onions.

Cider Whole Grain Mustard Vinaigrette

1/4 Cup Whole grain mustard
3/4 cup apple cider vinegar
1/4 cup apple cider
2 tsp. salt
1 tsp. pepper
1/2 tsp. crushed garlic
1 1/2 cups oil

Whisk together all ingredients except oil. Slowly drizzle oil into mixture as you continue to whisk. The dressing will slightly thicken. Adjust seasonings and flavorings as needed. Store vinaigrette in the refrigerator.

 

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Deer Valley Resort shared INSIDER cheese's Fireside Raclette.

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Fireside Dining at Deer Valley Resort.
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This cheese is melted fireside. Footage Courtesy of The Succulent Bite: www.instagram.com/succulentbite/

Justin Gore, Don Teal and 23 others like this

View previous comments

Tom JermannTake it from a Swiss, the portion is way too big at one time. By the time you are half way thru, the rest of the cheese is cold and rubbery. Also, we never cover our side dishes i.e. steamed potatoes or cornichons and silver onions. Sprinkle a bit of Paprika on the cheese.

3 hours ago   ·  1

2 Replies

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Hilda Leuterio GigioliAlternative, Raclette grill - smaller portion

Attachment2 hours ago
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Earth Storm JacobsNo, you suck showing that to a cheese junkie. I want, bad.

3 hours ago
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Jennifer StebenAmy 'Lore' Good this is one of our faves when we go skiing in Utah. You need this!

2 hours ago

1 Reply

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Cathi Rowland GrangerThe raclette fireplace is Wonderful!!

3 hours ago
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Eric González-PonsKwynn you won't believe this!

3 hours ago

1 Reply

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Chris TilleyThis is the most expensive cheese ever.. great restaurant though

3 hours ago
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Chalese EastmanColtan J. Eastman I'm positive we need to go here...

2 hours ago

1 Reply

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Courtney FrainMary Marisa Saffronia Jason I can't believe we missed out on this.

4 hours ago   ·  1

2 Replies

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Jeff YatesI love the fat free cheese and the veggie sandwich 🥪 was delicious

2 hours ago
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Jennifer Winus-RobinsonVicky Angerthal- put it on the list!!!!

3 hours ago

2 Replies

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Jennifer BawdenAlexandria Caver cheeeeese!!!!

5 hours ago   ·  1

1 Reply

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Jill Catalano TrosoI’ve been there! Amazing Raclette!

5 hours ago   ·  1
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Donna TiptonThis was as good as it looks!

2 hours ago
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Jason ErvinUmmmm You can just bring me a couple of plates of this next time you come in Jennifer Ervin!!

4 hours ago

2 Replies

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Simone AlbertRaclette Patrick Albert. We should have done this while we were there. Have to go back!

1 hour ago
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Naomi P. DupreUMMMMM Travis Dupre!!! Date night in a few weeks???

5 hours ago   ·  1

1 Reply

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Yasmin PixtonDeer Valley Resort what restaurant do I have to book for this?

2 hours ago
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Meredith GorskiThomas A Gorski we have to do this when we go out

4 hours ago   ·  1

1 Reply

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David HolzWay to much fat

5 hours ago
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Emina DugumovicSelma and Lauren check this out if you can. 🧀🍷

46 minutes ago   ·  1
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May L. HarrisEric Harris, I think we need this...

4 hours ago
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McHale ChriswellChristian Jayhawk Chriswell this is in park city!!! I think I'm in cheese heaven

3 hours ago
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Rachel HermanStuart Herman why havent we done this?!

2 hours ago   ·  1
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Joan WakeWe could do that Douglas Wake!

3 hours ago
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