Summer has arrived in Sun Valley (yay!) and with it, the beginning of a delicious, fresh season of food.
Right now, there’s no better place to enjoy the tastes of summer than Sun Valley Club Restaurant, especially with the addition of ten new dishes to their already extensive lunch menu.
Grab a comfortable seat on the patio. Sip a swamp water or glass of fine wine and enjoy the sweeping vistas across the Trail Creek Golf Course and up to Dollar and Bald Mountains and beyond. It’s like being at country club except you don’t have to pay dues.
While you relax, Chef Erik Olson and his professional team in the kitchen will prepare for you the tastiest, freshest lunch that emphasizes farm-to-table and local ingredients.
Twice this week, my friends and family have enjoyed lunch at the Sun Valley Club. Our first visit was to celebrate the last day of school and our party of five enjoyed salads including the Club’s famous Crab Louis and a filling and tasty southwest chicken salad, as well as the slider trio, the green chile chicken melt and a falafel lettuce wrap. Everything got a thumbs up.
On the second visit, we decided to change up our tried-and-true favorites to explore the new menu options. But what to choose? Perhaps the shaved prime rib sandwich with havarti, crispy fried onion, grated horseradish and whole grain mustard sauce on ciabatta? The grilled chicken flatbread is also an appealing option with chicken, sorrel pesto, tomato, feta, red onion, arugula, pine nut and parmesan. Something lighter perhaps? An in-season caprese salad with heirloom tomatoes, fresh mozzarella, prosciutto, basil pesto, white balsamic, arugula and shaved parmesan sounds like an early summer winner.
I finally settled on the cold poached salmon salad as it was a sunny, hot day just made for a light dish. It didn’t disappoint. The beautifully presented plate offered a generous serving of poached salmon with a delicate cucumber mint salsa over mixed greens, dotted with avocado and mango. It tasted as great as it looked.
My dining partners both opted for the Rocky Point fish tacos and sung the praises of the cod filets in white corn tortillas with cabbage, baja sauce, pico de gallo, avocado, fresh cilantro and lime.
It was a shame we all had to go back to work as the Sawtooth Putting Course and driving range beckoned nearby. All the Sun Valley golf courses are fully open and it surely looked like everyone was enjoying their time on the beautiful fairways.
In other Sun Valley restaurant news, the Ram Restaurant in the Sun Valley Village reopens for the summer on June 6 and is a wonderful place to enjoy al fresco dining on the patio with a view of the swan pond. More often than not, live music also accompanies a fine meal at the Ram. This summer, along with steakhouse favorites, this wonderful restaurant (my personal favorite) will serve lighter options like halibut cheeks and Divers scallops. Don’t worry, fondue is still on the menu!
At the Konditorei, patio dining is in full swing and the restaurant is now serving locally roasted Lizzy’s Fresh Coffee, all Fair Trade and organic. Three styles – Boulder Blend, Sawtooth Single and Pioneer Decaf are the perfect accompaniment to one of their hand-crafted European style pastries.
And the Roundhouse opens its doors to the most scenic lunch in the Lower 48 on June 21, to coincide with the start of gondola service up Bald Mountain. This is the perfect reward for a hike up the hill or just a great way to spend some time with family and friends surrounded by breathtaking scenery.
It promises to be a succulent summer in Sun Valley!