Wildflowers are in full bloom, the weather is warming up and Utah’s treasured summer days are right around the corner. Here at Victory Ranch, we’re ready to welcome the change in season with exciting new additions to the The Freestone Lodge—including the entirely new summer menu crafted by Victory Ranch Executive Chef, Adam Price. With much thanks to our members for taking the time to provide survey feedback, which informed our latest menu additions, we are thrilled to reveal new dishes that will provide more vegetarian, fish and wellness-focused options as well as center around the sourcing of high quality, local ingredients when available.
Whether dining al fresco beside wood-burning fire pits or within the restaurant’s rustic chic interiors, The Freestone Lodge provides a space that inspires memorable moments spent over divine tastes and good company. Here, Executive Chef, Adam Price takes pride in each and every dish served—and we have a feeling our new additions are sure to become a signature staple of summertime at Victory Ranch. Here’s a taste of what members can expect.
ANCIENT GRAIN BOWL
Freekah, barley, farro, asparagus, tomato, local Heber Valley Aggiano
Pairing especially well with a table set al fresco, this farro dish is a flavorful and nutritious offering that perfects a summer evening. And, you won’t want to miss out on a taste of the local Heber Valley Aggiano.
KAMAS LITTLE GEMS
Avocado, shaved radish, chive, Slide Ridge Honey vinaigrette
Healthy never sacrifices flavor at the Freestone Lodge. Sit down to the delightful, light and fresh tastes of locally-sourced green lettuce, fresh radish and avocado dressed with a honey vinaigrette using Utah’s Cache Valley Slide Ridge Honey.
Fresh bouquet of assorted vegetables, green goddess
Refresh after a warm day spent in the Utah sun with this delectable and nourishing plate. An offering that will certainly impress, this artfully-presented dish combines the divine simplicity of colorful vegetables with a complimentary green goddess dip.
The Freestone Lodge, newly-equipped with a 1600-degree broiler, will offer a wider range of top quality USDA Prime grade beef, heirloom Durac pork and local Utah lamb on our expanded Butcher’s Block menu. Gather for Chef Adam’s hearty and inventive new offerings, or order up the signature classics—did we mention the popular baby back ribs will be back for summer?