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

Irish Corned Beef and Vegetable Pot Pie

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

Deer Valley Grocery~Café

Root Vegetable Hash 

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

Snow Park Restaurant

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

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.