Extraordinary Fare Features Raw Bar, Carvery with Herb-Crusted Prime Rib, Belgian Waffle and Omelette Stations, House-made Desserts and More
Park City, UT (Restaurant News Release) A marvelous and memorable Mother’s Day Buffet at the luxurious St. Regis Deer Valley will be offered Sunday, May 10, 2026 at the Resort’s award-winning restaurant, RIME. Enjoy magnificent views and a curated menu of extraordinary fare created by Executive Chef Matthew Fradera. To sweeten the special day, every Mother will receive a floral gift. The Mother’s Day Buffet, 10:00 AM to 3:00 PM, can be enjoyed for $160 per person and $75 for children 12 and under. Reservations can be made here.
The Mother’s Day Buffet menu teems with elevated and extraordinary selections that range from an Ice Tower and Raw Bar to house made Sushi to the Chef’s Carving Station with Herb-Crusted Prime Rib and Cedar Plank Dill-Marinated Salmon. Breakfast Bites include Belgian Waffle and Omelet Stations. Small Bites include Braised Short Ribs and Shrimp Ceviche. Outstanding Salads, Soups and irresistible Desserts are also featured.
Consider arriving in spectacular fashion via The St. Regis Deer Valley’s funicular, the only at a North American ski resort. The 90-second trip transports guests 230 vertical feet with breathtaking spring views of the Wasatch Range. Or, enter the Resort via its private undulating drive with vistas of the Jordanelle reservoir.
Breakfast Bites include Scrambled Eggs with Crème Fraîche, Applewood-Smoked Bacon and Chicken Apple Sausage. The Omelet Station features Artisan Cheeses, Tomatoes, Spinach, Black Forest Ham and Applewood-Smoked Bacon. The Belgian Waffle Station features Fresh Berries, Nutella, Salted Caramel, Chocolate Fudge and Berry Compote. Accoutrements include Mini Chocolate Chips and Cinnamon Sugar.
The dramatic Ice Tower and Raw Bar features West Coast Oysters, King Crab Legs, Snow Crab Claws, and Jumbo Shrimp with Classic Accoutrements. House Made Sushi includes an assortment of freshly made Chef Rolls and Nigiri with Soy Sauce, Wasabi, and Pickled Ginger.
The Chef-Hosted Carving Station includes Herb-Crusted Prime Rib with Huckleberry and Rosemary Demi-Glace, Béarnaise, and Horseradish Crème; and Cedar Plank Dill-Marinated Salmon.
Small Bites such as Braised Short Ribs with Herbed Polenta Cake and Sage Demi-Glace; Shrimp Ceviche Tostónes with Cilantro and Breakfast Pigs In A Blanket with Pork Sausage are offered.
Salads include a Petite Apple and Walnut; Roasted Beet with Wild Arugula, Dukkah, Goat Cheese and Cara Cara Oranges and a Live-Action Kale Caesar with Parmesan Wheel, Baby Kale and Herbed Croutons. Featured soups are Butternut Squash Bisque with Toasted Pepitas; and Maine Lobster Bisque with Brandy Crème Fraîche.
Side Dishes offered are Boursin and Herbed Potato Purée, Miso Green Bean Shiitake Mushroom Casserole, Lobster Mac and Cheese, Spring Vegetable Medley, and Bacon and Honey Roasted Brussels Sprouts.
Sweet Pastries and Danishes, Pain Au Chocolat, Bread Pudding Muffins, Cinnamon Rolls, and Mini Croissants; and Petite Desserts such as Orange Cinnamon Rolls, Blueberry Lemon Cheesecake Cupcakes, Carrot Cake Bites, Brazilian Honey Cakes, Chocolate Flan, and Chocolate Bread Pudding are made by the Resort’s Pastry Team.
And, the St. Regis Spa will give each Mother a gift card which can be redeemed for a 20% discount for all Treatments including Facials and Massages at the 14,000 SF Spa, a paean to relaxation and renewal.
For reservations, please access SRDVDining.com.
Media Contact:
Mary Lou DiNardo
mldinardo@tkprpublic.com
917-698-3224