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The Farm Restaurant

The Farm Dining Room Farm Beef Dish The Farm Scallops Farm Chicken Waffle Tacos
The Farm  Open: Year-round, hours vary by season
Location: Ski Beach, across from the base of Red Pine Gondola
Hours: Open for dinner daily from 11:30 am - 4:30 pm for lunch and aprés ski and from 5:00 pm - 9:00 pm for dinner.  
Phone: 435.615.8080
Cuisine: Fresh, Prepared from Scratch, Sustainable fare

The Farm was named the "Best New Restaurant" in Utah in February 2012 by Salt Lake Magazine and offers fresh, prepared from scratch, sustainably-raised fare. Whenever possible, we strive to source from local farms and purveyors.

Make a reservation with OpenTable

Lunch Menu


Salads and Soups

Butternut Squash and Brussels Sprouts 
Toasted pumpkin seeds, dried cranberries, crispy bacon,
grilled chicories, Slide Ridge Honey vinaigrette

Winter Lettuces and Herbs 
pine nuts, shaved roots, fine herbs, buttermilk dressing

Zoe’s Pickled Beets and Kale 
Gold Creek feta, toasted walnuts, preserved fig vinaigrette

Country Pate 
red pepper relish, grain mustard, dried fruit confit, grilled bread

Utah Blue Cheese and Apple 
arugula, grilled red onions, pecans, olive oil, saba

Harvest Soup 
locally sourced, seasonally inspired

Braised Oxtail Onion Soup 
Beehive Barely Buzzed Cheddar Crostone

Bison Chili 
Gold Creek smoked cheddar, scallions

Large Plates

Turkey Meatloaf 
cornbread stuffing, Brussels sprouts, orange braised cranberries, gravy

BBQ Brisket Sandwich 
crispy onions, Heber Valley Back Jack cheddar, toasted Stone Ground bun,
coleslaw, Farm fries or salad

Crispy Chicken Livers & Smoked Cheddar Grits 
jar of house pickles, caramelized onion jus

Grilled Rainbow Trout
shaved mushrooms, wild arugula, crispy potatoes,
oven roasted grape tomatoes, dill-yogurt dressing

Buttermilk Fried Chicken Sandwich 
house bread & butter pickles, applewood smoked bacon, shredded romaine,
tomato, roasted garlic aioli, Stone Ground bun, Farm fries or salad

Sugar House Herb Roasted Pork Loin Po’boy 
red pepper relish, grain mustard mayonnaise, shredded romaine, tomato,
crispy onions, Stone Ground Hoagie roll, Farm fries or salad

Farm Potato 
bison chili, Beehive smoked habanero cheddar, bacon,
BBQ brisket, chive-sour cream, fried shallots

Farm Burger O’ the Day 
served on a toasted bun baked daily by Stone Ground Bakery

**Consuming raw or undercooked meats, poultry, seafood or eggs may
increase the risk of food-borne illness, especially if you have certain medical conditions.

Après Ski Menu


Winter Lettuces and Herbs 
pine nuts, shaved roots, fine herbs, buttermilk dressing

Zoe’s Pickled Beets and Kale
Gold Creek feta, toasted walnuts, preserved fig vinaigrette

Harvest Soup 
locally sourced, seasonally inspired

Bison Chili 
Gold Creek smoked cheddar, scallions

Farm Burger O’ the Day 
served on a toasted bun baked daily by Stone Ground Bakery

Farm Potato 
bison chili, Beehive smoked habanero cheddar, bacon, BBQ brisket,
chive-sour cream, fried shallots

Crispy Chicken Livers & Smoked Cheddar Grits 
jar of house pickles, caramelized onion jus

Buttermilk Fried Chicken Sandwich 
house bread & butter pickles, applewood smoked bacon,
shredded romaine, tomato, roasted garlic aioli, Stone Ground bun, Farm fries or salad

**Consuming raw or undercooked meats, poultry, seafood or eggs
may increase the risk of food-borne illness, especially if you have certain medical conditions.

Dinner Menu


Small Plates

Farm Cheese 
pickled pears, tender greens, toast

Country Pate 
red pepper relish, grain mustard, dried fruit confit, grilled bread

Bison Chili
Gold Creek smoked cheddar, scallions

Braised Oxtail Onion Soup 
Beehive Barely Buzzed cheddar crostone

Local Charcuterie Board 
selection of Creminelli salumi, grain mustard,
fruit confiture, pepper relish, house pickles and grilled bread

Butternut Squash and Brussels Sprouts   
Toasted pumpkin seeds, dried cranberries, crispy bacon,
grilled chicories, Slide Ridge Honey vinaigrette

Zoe’s Pickled Beets and Kale
Gold Creek feta, toasted walnuts, preserved fig vinaigrette

Maple Glazed Pork Belly 
Sweet potato spoon bread, port soaked cranberries

Winter Lettuces and Herbs 
pine nuts, shaved roots, fine herbs, pickled tomatoes, buttermilk dressing

Large Plates


Pan Braised Half Chicken and Dumplings 
heirloom carrots, split peas, sage veloute

Club Steak 
Beehive Promontory scalloped potatoes, garlic rapini, caraway jus

Idaho Sturgeon 
cider and bacon braised cabbage, smoked cauliflower puree, stewed tomatoes

Koosharem Steelhead Trout 
house made handkerchief pasta, matsutake mushrooms, broccolini, truffled leek cream

Beef Tenderloin 
cottage fries, Creminelli pancetta, Brussels sprouts, cipollini onions, mushroom jus

Sugar House Herb Brined Tomahawk Pork Chop 
Roasted hash of butternut squash, rutabaga, turnip, and shelling beans,
buttermilk onion ring, pickled mustard seed gastrique

Clark’s Farm Lamb Shank 
creamy celeriac, heirloom carrots, lacinato kale, pickled pearl onions, thyme braisage

Roast Stew of Winter Squashes 
celery root , pearl onion, carrot, sage, kale, potato

Broccoli Casserole 
Beehive Promontory Cheddar, Stone Ground sourdough,
egg noodle, wild mushrooms, Oregon truffles, fine herbs

Crispy Vegetable Marrow  
basil sprouts, marsala mushroom puree, savoy spinach, brown sugar

**Consuming raw or undercooked meats, poultry, seafood or eggs
may increase the risk of food-borne illness, especially if you have certain medical conditions.

Dessert Menu


Slide Ridge Honey Cake 
caramelized pears, toasted almonds

Green Apple Cobbler
candied peanuts, vanilla bean ice cream, caramel

Derby Pie 
chocolate ice cream, bourbon cream

Doughnuts 
sugar glazed, chocolate glazed

The Farm on New Year's Eve

$90 per person; $120 with wine pairings

Amuse Bouche

1st Course


Wild Matsutake Mushroom Soup
shaved black Oregon truffles, sage froth
or
Salad of Local Beets and Pears
whipped Gold Creek feta, crispy country ham,
wild rucola, port plumped cranberries,
toasted pumpkin seeds, Slide Ridge honey dressing

2nd Course


Koosharem Steelhead Trout
allium textures, celeriac, radish,
heirloom carrots, vin blanc
or
Idaho Sturgeon
black trumpet mushrooms, braised kale and bacon ravioli,
butternut squash, fine herbs, pan jus
or
Wheat Berry “Risotto”
oven dried tomatoes, leeks, basil,
Gold Creek aged parmesan

3rd Course


Clark’s Farm Lamb Saddle
cider braised red cabbage, marble potato confit,
roast lamb reduction
or
Colorado Bison Ribeye
caramelized Brussels sprouts, applewood bacon,
baby turnips, potato gratin, Oregon truffle sauce
or
Smoked Spaetzle
crispy onions, wild mushrooms, roast broccoli
Beehive Promontory cheddar

Dessert


Eggnog Cheesecake
brandy soaked cherries, spiced pecans
or
Chocolate Pate
caramel sabayon, candied peanuts

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