St. Bernard's

Summer Operating Hours

Opens May 30th
Thursday - Saturday 5 PM - 9 PM

Make A Reservation

Featuring a menu full of local, gourmet ingredients and a first-class wine list, St. Bernard’s is Solitude’s fine-dining restaurant. Located inside the Inn at Solitude, Chef Michael Richey serves his fare fireside in a wonderful setting with breathtaking views of Solitude’s mountain. If you’re visiting Solitude, make plans to enjoy an enchanting meal. Reservations are strongly encouraged.

Menu

Soup, Small Plates, and Salads


Soup of the Day $9
Chef’s creation of the day
Salad of the Day $8
Chef's creation of the day
Warm Gougeres $6
Made with Beehive cheddar
Beehive Cheddar Mac n Cheese $11
With bread crumbs and chives
Caviar Pillows $12
With gold potato, sour cream, American sturgeon caviar
Gruyere and White Wine Fondue $14
With pickles, pearl onions, and grilled bread. Add Bratwurst $3
Wagyu Mini Burgers $16
Topped with truffle onion relish and cheddar

Entrees


Solitude Chicken Hash $21
With braised kale, cherry tomatoes, and mascarpone cream sauce
Seared Walleye $22
With braised bok choy and root vegetable veloute




Hand-Cut Pasta $23
With leeks and house-made tomato sauce
Sicilian Braised Rabbit $24
With hand-cut pasta, mixed mushrooms, and soft garlic cream sauce
Seared Salmon Fillet $24
With creamed corn and zucchini fondue
Spiced Quail $26
Stuffed with Moroccan couscous, almonds, and huckleberries
Grilled Colorado Rack of Lamb $29
With minted carrots

Smoked Pork Loin $29
With braised greens, spiced apples, and chimichurri
Snake River Farms Grilled Wagyu Ribeye $35
With whipped potatoes, roasted shallot, and natural jus

Sides

(All sides $6 - $9 for a double portion)

Chef’s Daily Vegetable
Minted Carrots
Soft Polentav
Buttermilk Whipped Gold Potatoes
Hand-Cut Fries
Roasted Parsnips with Bacon and Sage
Cauliflower Bagna Caulda

Wine Menu

Meet The Chef

Michael Richey Chef Michael Richey was recently a finalist for the The People’s “Best New Chef” Award, sponsored by Food & Wine magazine, the Chef de Cuisine at BIX and Sous Chef at Foreign Cinema in San Francisco. Michaels experience in Utah includes the position of Executive Chef at Pago - SLC, Sous Chef at the Treeroom at Sundance, Sous Chef at The Aerie at Snowbird and the Sous Chef at the Globe restaurant in Salt Lake City.