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Show nr Adolph Imboden Chamber Member Profile By Shirley Smith A continental menu with each item individually and exquisitely prepared, first class service, beautiful surroundings - all the ingredients for a gourmet dining experience - and all available at Park City's own Adolph's, located at the north end of the golf course and named, in 1975 by Utah Holiday Magazine as one of Utah's 12 best restaurants. Dining at Adolph's is a touch of class, a touch of European flavor and more than just a touch of Adolph himself. Adolph Imboden, Imbo-den, who as Park City knows, is equally at home on the ski slopes or in the kitchen, personally supervises all the cooking, brining to his kitchen expertise gained from years of experience and training - he began working in restaurants at the age of 15 - in Switzerland, Canada and the U.S. A perfect complement to Adoplh, who in addition to being in charge of the kitchen, handles the overall operation of the restaurant, is Fritz Siegenthaler who in his function as maitre d' gives a special feeling of welcome and importance to every guest and as dessert creator a splendid, table-side "flaming show" and some of the most voluptuous desserts this side of the Atlantic. Picture, for instance, strawberries straw-berries or cherries simmered briefly in a brown sugar and butter combination and then flambeed in framboise and poured over ice cream. But Adolph's is not just desserts, of course. For the summer season the day will start early with a continental breakfast for golfers beginning at 7:00 a.m. Lunch will be served from 10-3 and will feature a wonderful variety of sandwiches - crabmeat, avacado, turkey, and many more -all served with fresh fruit and ranging in price from $1.75-53.75. Brunch, a truly exquisite repast, will be served every Sunday from 11-3. Dinners, ranging in price from $4.75 to $14.75, and served from 6-10 will continue to feature the house specialty of rack of lamb with chervil butter, succulent canard a 1' orange, the melt in your mouth veal and beef specialities, each with the perfect sauce or seasoning. New to the summer menu will be a vegetable plate for lighter dining. Start the meal with an appetizer - how about escargot? -and a cocktail from the mini bottle bar or save your palate for the house salad with Adolph's special dressing - just a hint of curry to highlight the flavors. All entrees are served with, in addition, to potatoes or noodles several fresh vegetables cooked jsut to the point of tenderness, hot whole wheat bread and the Continental flair that makes Adolph's something special. We are extremely pleased to have Adolph's in Park City and welcome their Chamber of Commerce Com-merce membership. Call them at 649-7177 for reservations. |