New Year’s Eve Dining: Make 2015’s Last Bite One to Remember

By Pam's Plate Dec 21, 2015
Before the calendar flips to 2016, before we get an eyeful of magazine covers touting cleanses and diets, before you guiltily dig out your dusty gym membership, let’s feast like we deserve it. Let’s dine like we skied pow all day. Let’s enjoy the epic meals our ski town chefs have prepared and toast to another great year in the mountains.
New Year’s Eve Dining: Make 2015’s Last Bite One to Remember

From O-Town to Happy Valley to the slopes of Park City, here are some suggestions for a New Year’s Eve to remember—that is, if you pass on that “last glass” of champagne. Cheers!


Communal (Provo)

After enjoying the slopes at Sundance, head down canyon to this award-winning spot where fresh, local ingredients are stars. A three-course, pre-fixe menu starts with a blini with house smoked salmon tartare and sustainable caviar. Next up, celery root bisque with grilled shrimp or seared scallops with grapefruit, fennel, avocado. Truffled mascarpone stuffed pasta with parmesan broth is followed by sous vide New York strip steak with creamy greens, potato gratin & red wine butter sauce. Reservations required. 801.373.8000. $68/person


Zucca Trattoria (Ogden)

Break out your Gatsby fashionand toast to 2016 in “1920’s 25th Street Prohibition Style” at this Ogden hot spot. After kicking it Snowbasin, Powder Mountain or Nordic Valley, drop down for an early dinner or stay late and party. Five p.m.- 8:00 p.m.: Seven-course dinner, $60/person, $30 wine pairings. Nine p.m. – Midnight: Seven-course dinner, 1920s party in the atrium, with live music by the TIM DANIELS band. $80/person, $40 wine pairings. Reservations suggested, 801.475.7077



The Aerie is offering a prix fixe menu featuring lobster bisque, braised veal osso buco, port wine-poached forelle pear and much more. Reservations required. The Lodge Bistro is offering a special à la carte menu featuring beef tenderloin satay, orange and beet salad, spinach & bacon stuffed ribeye and much more. Reservations recommended, 801.933.2181. 




350 Main

Not your usual prix-fixe menu, this one begins with your choice of one of six appetizers like tuna tower with avocado and wasabi cream, roasted Colorado elk sausage or chilled seafood ceviche with cream and crispy plantains. The second course six more selections like Utah trout with pumpkin seed crumble, grilled Shetland Islands salmon with lobster-drawn butter and bootleg togarashi dusted venison loin. There are of gluten free options, such as crispy fried chicken with apple jam. Desserts abound. $120/per person. Reservations: 435.649.3140, ext. 101


Hyatt Escala Lodge

I found the feast. Venison, prime beef tenderloin, salt-crusted sea bass, duck confit, Niman Ranch prime short-rib ravioli, spinach cannelloni and San Marzano tomato sauce. Room for sides? Roasted asparagus, brown sugar butternut squash and parmesan-whipped potatoes. Seafood lover?  Oysters, stone crab claws, seafood ceviche tostadas, New England lobster rolls and beat-cured salmon. Lobster and roasted tomato bisque, roasted parsnip and leek veloute soup, plus salads and a decorate-your-own cupcake station. Served 6 to 10 p.m., after which you can roll into bed to watch the ball drop. Reservations: 435.940.1234. $135/adults, $45/children ages 2-12


The Mariposa (Deer Valley)
Utah’s No. 1-rated restaurant for food and service by Zagat is serving lovely choices. Begin with Maine lobster chowder, nori and sesame seared ahi tuna, wild mushroom beggar’s purse OR aged Gruyere and chive soufflé. Then enjoy lemon thyme gnocchi, quail saltimbocca, or burrata with fresh basil and heirloom cherry tomatoes, before savoring your choice of entrée: harissa and fresh herb-crusted Niman Ranch lamb chops, pan-roasted scallops or seared bison fillet. For dessert, enjoy caramelized pear and chevre. Reservations: 435.645.6715. $125/person


Glitretind (Deer Valley, Stein Eriksen Lodge)

Ring in the season at Deer Valley’s famed Stein Eriksen. This year’s celebration will feature a harpist, a band, dancing and decorations, plus a prix-fixe menu served in two seatings. The first seating, starting at 6 p.m is $185/person and will feature a four-course menu and special kids menu ($50). The second seating begins at 8 p.m. and $235/person. It will feature a five-course menu. No kids’ menu will be available during the second seating. Reservations: 435-645-6455



Park City’s newest restaurant beckons revelers with a delectable meal kicked off with kampachi tartare with crispy potatoes, passion fruit puree, chives and Snake River caviar. Next, enjoy risotto with winter truffles, pan-roasted steelhead trout with gold rice, field peas and lobster butter, and sous vide wagyu strip with wild mushrooms and marrow. For dessert, chocolate chestnut cheesecake and pomegranate ice cream. Reservations: 435.615.7700. $125/person.  $75 optional wine pairing. $65/children ages 5 to 12


Powder at Waldorf Astoria (Canyons)

You can count on amazing food at Powder and it’s a chic mountain spot to kick off your NYE.  Dinner starts with a champagne toast and chilled shigoku oysters, then squash bisque with an intermezzo of lemon sorbet. Entrée selections include pan-seared Utah trout, braised buffalo short rib or Mary’s Organic chicken. Dessert features a trio: dark chocolate mousse, burnt banana and peanuts. Dinner is from 4 to 10 p.m. Reservations: 435.647.5566. $105/person. Children’s menu available