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Show Page 8-WASATCH CANYON REPORTER, November 9- 22, 1994 Dining in the Canyon: : The Lodge Club When Fred Henion became manager of the - Lodge Club restaurant this ‘spring, he inheriteda space that is simple and elegant, -modern and comfortable. two classic entrees, a fillet of single room of the restaurant were all nicely spaced to have privacy in this public place. Our waiter Sam brought us ‘warm bread while we perused salmon and a roast tenderloin of pork. The salmon fillet was prepared with a sesame- the menu and the wine list. What is clear from the beginning is that this chef turned I think of appetizers as social food, meant to get “everyone at the table involved. In this regard the : appetizer choices are good. From the steamed artichoke to the coconut. beer-batter © ‘shrimp the sauces and por- chef/manager is not taking this space for granted. Like the restaurant setting, the menu that Henion has put together will please devotees of both the classic and the nouveau. other occupied tables in the — garlic crust and sprinkled — with black sesame. Ask for. the fish to be lightly cooked if you like it somewhat rare as | do. It is especially nice with | a crust that is just slightly crispy and adds a savory ele- ment to the richness of the fish. The fresh asparagus rel- ish that comes. with the salmon is like a salsa but with tions are conducive to sam-_ a hint of sweetness and a pling and social dipping. The lovely eis to the appetizers do tend to be fish. The tenderloin of hearty, probably because they also serve as the bar menu. If. ‘pork was perhaps my favorite dish of the evening which is a you are hungry, I recommend the smoked chicken quesadilsignificant compliment comla. It is a generous portion of ing from one who rarely eats” | This summer, the Lodge Club produced a bimonthly menu, offering new _ dishes based on seasonal specialties and Henion’s inspiration of the moment. It proved to be a good testing ground - for variations of existing meat. They cooked the ten- menu items as well as com- chicken and cheese between | pletely new compilations. The winter menu represents the most successful creations nished with sour cream, corn, Parmesan crust, cut it into - and roasted chilies. attractive pieces and fanned the slices over a sun-dried cherry compote. The pork was tender and perfectly cooked, a delicious palate for crisp golden tortillas and gar- - derloin in an almond- lighter taste of smoke, try the of the summer. Old favorites such as the rack of lamb entree and the ever-popular For a smoked trout fillet with capers and red onions. — coconut beer-batter shrimp with jalapeno jelly appetizer. We asked Fred for wine recommendations and endure, but Lodge Club regu- he was both enthusiastic and almond-Parmesan crust and — definite about his suggestions. Without a moment’s hesita- tion, Fred told us to have the Fetzer “Barrel Select” chardonnay with our salad. It the compote. Although I was wary about the compote lars will see many new items as well. The restaurant is located on the southern entry - level of the Lodge at ~ is the least expensive of the Snowbird. Typically Fred himself will greet you at the chardonnays on the wine list, _ bursts of taste from the being too sweet or too cherry, the choice of sun-dried cherries gave it an appropriately subtle taste. Washed down with sips of the Shafer “Stags Leap” Cabernet Sauvignon, this combination could have. been a more. than satisfying conclusion to the dinner. But _ of course, we did not sep well as society. The bar is the room’s centerpiece and _ the south-facing side of the _ but accurately a delicious pairing with the salad we chose which was a mixed baby greens with pear slices, walnuts and warn Gorgonzola croutons. The choice of Lodge Club entrees encompasses a — lounge is glass. Guests can broad range of price and taste ordered the rum chocolate from the fettuccine with | roasted sweet peppers, Swiss chard, brown butter and wal- soufflé and the warm berries with honey vanilla ice cream. entrance and lead you | : through the lounge to the restaurant behind it. The lounge is an appealing space for those seeking intimacy as sit at individual tables which line the window and watch — skiers as they come down the Wilbere Ridge. On the opposite side of the room are a nuts for $9.95 to the seared tenderloin of Elk with black- there. 7 The dessert list is short but pleasing. We T highly recommend ordering one of each of these desserts. The warm berries were excellent. Bites of the berries with fireplace and couches. It is a berry sauce for $22.25. comfortable spot to wait to be Pasta, fish, poultry and meat a little ice cream and alternat- seated as wellastosipa are all represented, many of them with unusual prepara- ing tastes of the soufflé drink, although it does seem that Lodge Club patrons favor tions and sauces. We chose _ seemed dangerously decadent after such a meal but if you © and Yhn Thoug bt All We Served Was STtah’s Juiciest, Most came ae DelHclous Think again! At the Steak Ph, we not only serve _ Rerigue steaks, we * serve serions fish # and seafnod, ton. dust taste our succulent, fresh. _ _ from-Alaska salmon; 9 | our serumptions ae our tender, moist Alashan king crab. (8 The only way to make these meals any better is to Ginish with dessert ~ compliments of Snowbird! Give this ad to your server to receive a free Mud Pie dessert at the Steak Pit with each enirée* _ Sopetizers Entrées The sun was Bake Soslops ..., setting and my friend Amy nessed the final reds and oranges of the day as they glowed at the mouth of Little Cottonwood Canyon. The Sampie Menu | Strip Cocalo scoeonen 6.98 | My timing was good the evening I went to the and I were seated at the win- dow. From our table we wit- oe a Oe on scallops, ahrimp and Australian lobster tad; and the bar seats. Lodge Club. Location: The Lodge at Snowbird- Entry 3. Hours & Days vary. Call for current information. have the time and good company, linger over dessert, savor each long lasting Bite and enjJoy. a Lp ge Club. ~ 1865 half crddey ..... se s eaeatp neh Edie EFLARAILIESE * Offer Valid At Any Snicberd Restaurant. One complimentary dessert per entrée (thru 12/15/94). $95 § : & Filet of Sabrent ene 19,50 Australian Lobster Tat 38.00 FRE SIG SPIN os scosseossen 23.45 Stas SOrt Bt oe ces eccscecseeoee 12.95 Senior Discounts avaliable, ; Scoabitnseentessensensaiiemes aetane nm = nner |