St. Bernard's

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. St. Bernard’s also serves one of the best breakfasts in Big Cottonwood Canyon, so if you’re visiting Solitude, make plans to enjoy an enchanting meal. Reservations are strongly encouraged.

Wednesday Wine Dinners at St. Bernard’s.

Join Chef Michael Richey as he prepares a multi-course, prix fixe menu complete with expert wine pairing*s.
$40 per person, plus wine pairings.
Reservations strongly encouraged. 801.535.4120

Winter Operating Hours

7:30 AM – 10:00 AM (breakfast)
5:30 PM – 9:00 PM* (dinner)
Phone: 801.535.4120
*closed Tuesdays, except for holidays

Menu

Soup, Small Plates, and Salads

Soup of the Day $9
Chef’s creation of the day
Warm Gougeres $6
Made with Beehive cheddar
Wagyu Steak Tartare $12
With shallot, caper, Dijon, and farm egg
Caviar Pillows $12
With gold potato, sour cream, American sturgeon caviar
Blue Crab Roll $14
Crab salad stuffed in toasted brioche
Grilled Caesar $12
Focaccia croutons, Parmigiano Reggiano, dressed with house-made Caesar

Entrees

(All entrees come with one side served family style)

Sole Gratin $22
With root vegetable veloute
Tombo Tuna $25
With citrus olive relish
Seared Sea Scallops $29
With curry beurre fondue and cilantro
Pan-Roasted Chicken $29
Roasted half chicken with mushroom ragout
Roasted Lamb Rack $29
With minted carrot jus
Roasted Quail $26
With a huckleberry pan sauce
Snake River Farms Grilled Wagyu Bavette $31
With roasted shallot and natural sauce

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

Breakfast Menu 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.