We were seated in this charming Austrian-style decor restaurant by the open French doors with a spectacular view of Sterling express lift and Deer Valley Mountain. With the delightful warm breeze, it seemed as if we were dining alfresco
I was thrilled with the chef’s amuse bouche, as it contained a flavorful heirloom tomato and the tender gnocchi — I had considered ordering — with black Oregon truffle oil.
Next we came a platter of house-cured chartcuterie with bresaola (spiced air-dried beef), Bayonne ham from the Basque region, Italian sweet salami, dauerwurst (cured bratwurst), buffalo mortadella and duck prosciutto with house-made pickled Brussels sprouts!, cherry tomatoes and gherkins, two types house-made mustards (sweet yellow stadium and spicy whole grain) all presented on a wooden platter ($20) and served with a basket of house-baked, warm bread and cheese puffs. This platter could have almost been a meal in itself. But we had only just begun!
For appetizers we shared an a molded caprese salad ($11) with heirloom yellow, orange and red tomato “tartare” topped fresh buffalo mozzarella and quail egg, seasoned with Castelvetrano olive pistou and yummy Reggiano crisps – sort of a cross between flat bread and lavash — and their Thai curry, kefir lime jumbo lump crab cakes ($15) that Janice Fine, the food and beverage manager, had touted correctly: “Goldener makes the best crab cakes in town.”
The finely julienned red and gold beet was my favorite salad with wild arugula, house-made lemon scented ricotta, sugar snap peas, carrots and toasted pistachios and ($11). We also sampled the warmed roasted Utah peach half topped with melted Oregon blue cheese along side tossed greens in a Verjus citronette ($10).
For entrees, the Mishima Farms Waygu beef bavette (a fancy name for flank steak) was cooked to perfection, sliced and served over a flavorful corn and grits base, with asparagus slaw, crème fraiche with cippolini onions and a watermelon gastrique ($38). The deconstructed salmon “chowder” contained with crispy Alaskan salmon, steamed Manila clams in shell, grilled crisp house-cured pork belly and roasted purple and yellow fingerling potatoes served in a light lemon crème ($36). The bland house-made fettucini tossed with Shephards’ chevre goat cheese, tomatoes, asparagus, fennel, cascade range mushrooms needed more seasoning.
Obviously with all this good food, we found ourselves too full for dessert – but being responsible food tasters we shared just one: the salted peanut & chocolate marjolaine – milk chocolate gianduja, slide ridge honey crème fraiche, peanut butter, vanilla buttercream & sea salt ($10).
I recommend this elegant dining experience next time you’re in Park City.
Silver Lake Vlg
7570 Royal Street
Park City, UT 84060