Food & Drink

Return to RIME —Exploring RIME’s Summer 2023 Menu

My wife and I returned to RIME restaurant at the St. Regis Deer Valley last weekend to sample some of the new Summer 2023 menu, created by Executive Chef Pierson Shields in collaboration with Chef Matthew Harris. It didn’t disappoint. 


St. Regis Deer Valley Funicular

To get to RIME you can valet at the upper St. Regis Resort or valet/park down at Snow Park and enjoy the free funicular ride up to the main Resort. RIME features pristinely prepared fresh seafood flown in daily from Hawaii, Maine and Nantucket and sustainably sourced prime meat cuts. New summer starters include Chilled Heirloom Tomato Soup, B.B.Q Octopus or Roasted Bone Marrow, and much more. 

Following our funicular ride we were promptly seated on the RIME patio with breathtaking views of the surrounding Wasatch Range. Guests who prefer indoor seating can enjoy a meal in the spacious and beautifully appointed Dining Room which includes the Chef’s Kitchen. 

Chilled Heirloom Tomato Soup

Our dinner began with Chilled Heirloom Tomato Soup ($12) – essentially a gazpacho with crunchy almonds for texture and flavor, cucumber, chili, mint and strawberries, wherein the chilled heirloom tomato “soup” was poured on top tableside by a server. Quite impressive and a perfect summer starter. 

Sugar Snap Peas

Another sensational starter was one that, frankly, didn’t look too appealing to me on paper. But boy was I wrong! Sugar Snap Peas ($12) are served on a bed of whipped coconut milk with pickled chili, pea shoots, mint, and toasted almond slices. Additional new summer starters include Calamari a la Plancha ($18) with potatoes, olives, mint, and piquillo pepper puree; Roasted Bone Marrow ($18) with lemon, pecorino, parsley, sourdough bread and mustard oil; and B.B.Q. Octopus ($21) with lemon yogurt, sugar snap peas, basil and hot sauce. 

Fresh Baked Sourdough Bread

Be sure to ask for a serving of RIME’s freshly baked in-house sourdough bread with silky whipped butter to enjoy alongside your meal. It is seriously bodacious bread. 

Executive Chef Pierson Shields

This past winter, the St. Regis Deer Valley appointed Pierson Shields as Executive Chef, overseeing all Culinary Operations at the Resort, including RIME, The Vintage Room, the St. Regis Bar, Wine Vault, Brasserie 7452, Astor Bar, Mountain Terrace, the Library, La Stellina, banquets and events. He works in concert with St. Regis Consulting Chef Matthew Harris, and Shields’ fingerprints, creativity, and commitment to local and sustainable fare is all over the new summer menu at RIME. Most recently, Chef Shields served as Executive Chef for Grand Hyatt Vail Resort and Spa, and prior to that was Executive Sous Chef for Hyatt Regency Denver Convention Center. He’s not only supremely talented in the kitchen, but a really nice, charming, and down-to-earth guy. Also in the works at the St. Regis is the new Fire Garden, with an Asian fusion menu and a new outdoor kitchen. Executive Sous Chef Jason Lahrman created the Fire Garden concept and menu. 

Tiger Shrimp Aguachile

One of the delicious new items from the Market Cru section of the RIME menu is Tiger Shrimp Aguachile ($24), a tangy melange of ceviche-style minced tiger shrimp tossed with lime, cucumber, herb oil, garlic, avocado, tomato, and served with crisp root vegetable chips. Additional Market Cru dishes include Hamachi with coconut ash, fried garlic and avocado oil ($18), Yellowfin Tuna Tartare with chives, shallot and toast ($24), Halibut Crudo with scallions, pickled apples, chili and mint ($18), and Classic Steak Tartare with mustard, cornichon, lemon and toast ($24).

RIME is well known for its appealing Land + Sea menu which features temptations such as a 40 oz. Wagyu Tomahawk Niman Ranch Steak ($275), 22 oz Niman Ranch Ribeye ($98), 8 oz. Hawaiian Ahi Tuna ($44), 8 oz. Salmon Filet from Cape Island, British Columbia ($46), and more, including classic sides and sauces to accompany steak and seafood choices. 

Slow Cooked Salmon

One of the new entrees at RIME for Summer 2023 is Slow Cooked Salmon ($48) with carrot puree, heirloom tomatoes and quick-sauteed greens. Additional new summer entrees include Grilled Utah Lamb Chops with smoked chili glaze, king mushrooms, asparagus, sweet onion compote and mint ($56), Roasted Organic Half Chicken with summer bean fricassee, grilled lemon and thyme ($38), and Wagyu Zabuton Steak with confit potatoes, summer greens, and bone marrow glaze ($52). 

Maine Lobster

My mind-blowing entree was a whole Maine Lobster ($58) with smoked Tabasco butter, roasted corn kernels and chanterelles in which the hard work had already been done: the lobster meat had been separated from the shell but served “spatchcocked” in the shell with drawn butter on the side. I don’t really know of any other local restaurants serving whole lobster these days, so this was a real treat. 

St. Regis Deer Valley Wine Vault

The service, as well as the ambiance at RIME are stellar and we were thrilled to be served again by Glenn Mast, our favorite RIME server, as well as to be helped out with wine choices from Sommelier Mitchell Pain, who oversees the 10,000+ bottle wine list at the St. Regis Deer Valley and the Wine Vault, where wine lovers can experience a private dining experience surrounded by vintage wines. 

Chocolate Ganache Cake

For dessert, there are a handful of sweet temptations but none more satisfying than the dense, delicious Chocolate Ganache Cake with blackberries. 

In addition to the new Summer 2023 menu, RIME also offers a tempting selection of summer cocktails like the Mountain Rose, Madame Astor, Sage Advice, Alpine Breeze, and Ginger Margarita. Through the years, RIME has become one of Utah’s most sought-after dining destinations, and with Chef Shields at the helm it just keeps getting better and better. Don’t let the summer pass you by without a visit to at least one of the restaurants and/or bars at the St. Regis Deer Valley.  

Photos by Ted Scheffler & Courtesy St. Regis Deer Valley

Culinary quote of the week: “Too many cooks spoil the brothel.” – Madame Polly Adler  

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