Top of the Lodge
A full buffet or made-to-order breakfast awaits you each morning combined with a four-course a la carte dinner each evening. The Top of the Lodge restaurant is like your dining room, only you don't have to cook and the views overlooking Alta Ski Area may be better. We'll take care of the dishes too.
Croissants: plain & chocolate
Home Fried Potatoes
A la Carte
Eggs any style
Omelettes: create your own
Whole Wheat Pancakes
Lodge guests are treated to their choice of seasonly influenced salads, soups, entrees and desserts to fuel the hungry skier. Reservations are available for dining at Top of the Lodge Restaurant. Inquire at the Front Desk.
All soups are made fresh daily. Ask your server for tonight’s selections!
Hearts of Romaine Caesar – Hears of Romaine, Cherry Tomato, Herbed Crouton, Shaved Parmesan, Caesar Dressing
Mixed Green Salad – Mixed Greens, Spiced Toasted Almond, Champagne Grapes, Shaved Gruyere, Cranberry Vinaigrette
Spinach Salad – Baby Spinach, Applewood Smoked Bacon, Pickled Shallot, Shiitake Mushroom, House Dressing
Iceberg Wedge – Oven Dried Tomato, Roasted Red Pepper, Chives, Applewood Smoked Bacon, Blue Cheese Vinaigrette
Ginger Miso Salmon (GF)
Seared King Salmon Filet with a Ginger Miso Glaze, Served over Seasoned Rice with Stir Fried Vegetables
Seared Chicken Breast (GF)
Chicken Breast with a Lemon Tarragon Pan Sauce, Served with Mashed Sweet Potato and Brussel Sprout Slaw
Parmesan Crusted Pork Chop
Parmesan Crusted Bone-In Pork Chop, Served with Gnocchi and Broccoli Rabe
Wagyu Baseball Steak (GF)
Baseball Cut Sirloin, Served with Duchess Potatoes, Bacon wrapped Grilled Asparagus, Frizzled Onion and House Steak Sauce
The Goldminer’s Burger
Ground Angus Chuck Burger Served on a Pale Ale Pub Style Bun, Cheddar Cheese, Caramelized Onions and Mushrooms, Housemade Pickle, Butter Lettuce, and Tomato. Served with Sweet Potato Fries
Vegetarian Napoleon (Vegan, GF)
Roasted Portobello Mushroom, Eggplant and Seasonal Vegetables on Grilled Polenta Cake and Harissa
Hearty Bolognese Served over Spaghetti, Finished with Fresh Basil, EVOO and Shaved Parmesan
Beef Bourguignon (GF)
Slow Braised Angus Beef Chuck in Red Wine and Beef Stock, Pearl Onions, Crimini Mushrooms and Heirloom Carrot. Served over Garlic Mashed Potatoes with Crispy Baguette
Spinach and Walnut Pesto
Linguini Tossed with a Housemade Spinach and Walnut Pesto, Roasted Tomatoes, Shaved Parmesan and Basil
Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry, or shellfish reduce the risk of food borne illness. Consult your physician or public health official for further information.
Aprés Ski, Cocktails and Tea
Join other lodge guests in the restaurant between 4pm and 5pm for drinks and an assortment of afternoon snacks. Wine, beer, spirits, and espresso beverages are also available for purchase.
This is a great time to meet after skiing, swap stories and enjoy the spectacular view of Alta and Mt. Superior.