It’s also possible to order off the menu. It is much more robust than most “free” breakfasts, as well as a higher quality – like the maple encrusted bacon. For those staying the night, the buffet is included. They are worth saving room for.īreakfast at Stein comes in two forms. Only these are Korean sweet potato doughnuts with sesame chocolate sauce, pickled Asian pear, and miso-shiso ice cream. And it’s pricey – with a half bottle of Cab running about $100.ĭessert was a delightful twist on breakfast – doughnuts. The extensive wine list on the one hand is a connoisseur’s dream on the other hand it’s a bit overwhelming. The scallops, perfectly tender in the middle, were some of the best ever, according to an aficionado of this shellfish delicacy. It was rich and cooked exquisitely, but a salad or soup should have been ordered first because it wasn’t enough to be an entrée. Fortunately it was possible to order the mushroom risotto (also not light) off the Glitretind menu. Troll Hallen’s “lighter choice” for a vegetarian was mac and cheese. Stein Eriksen Lodge has two choices for dining – Glitretind is more high-end and described as being like a three-hour experience, whereas Troll Hallen is more casual, with what the establishment calls lighter choices. The Honig Cabernet was a nice pairing with all the food on the table.ĭoughnuts for dessert at Troll Hallen at Stein Eriksen Lodge are delightful. Seasoned perfectly, pieces sliced easily off the bone.Ĭhoices for wine are plentiful, with selections from throughout the world. It is served with savoy cabbage, cannellini beans, tomato concasse and basil. The Sugar House herb brined tomahawk pork chop comes from a farm outside of Salt Lake City. It was so incredibly rich and satisfying fabulous comfort food on a winter night. This ensemble had Emmenthaler, truffle, caramelized onions, crispy shallots and black chanterelles. In many ways it is like a fancy mac and cheese. The herbed Spätzle pays homage to the chef’s German roots. JT, the waiter, is delightful and patient with answering questions about the menu and the area – as well as keeping the wine glasses full. The ricotta is spread on the bottom, is light and not overpowering. It includes whipped honey ricotta, toasted walnuts, frisée, and pickled mustard seeds. The roasted beets and honey is refreshing. Fortunately the dressing was not overbearing, but instead added a delectable tanginess. The apple and Brussels sprouts come with toasted pine nuts, Gold Creek Parmesan, kale and a lemon mustard dressing. It’s so soft and light it almost seems whipped. The cheese is made in house with cows milk and the honey is local. Sharing a variety of small plates did not leave enough room to finish the entrees. The menu is divided into small and large plates, with two of the large plates being vegetarian. Sous chef Jackie Assaad at The Farm plates an entree.
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