Hearth and Hill Debuts Summer Menu

Hearth and Hill Debuts Summer Menu

Hearth and Hill, Park City’s popular “gathering spot,” invites guests to savor fresh, local tastes of summer with its new lunch, dinner, dessert and beverage menus.  Featuring both longtime favorites and new creations curated by Executive Chef Jordan Harvey, Pastry Chef Jessie Nakoneczny and Bar Manager Daisy Clark, the menus emphasize locally grown or sourced ingredients, a Hearth and Hill hallmark.   

“Serving our guests in the dining room, on our dog-friendly patio, and through our various dine-out options has been incredibly encouraging, and we are thrilled to introduce our new summer offerings in whichever way our guests feel most comfortable,” said Proprietor Brooks Kirchheimer. “We’ve created a wide variety of new snack options, lunch and dinner offerings, decadent desserts and refreshing cocktails that we look forward to sharing all season long.” 

Midday meal options include innovative twists on fresh greens with the Avocado salad (tajin, orange, pepitas and quinoa clusters and cilantro coconut dressing), Roasted Beet salad (pickled strawberry, pistachio and everything spice whipped feta), and Greek Quinoa salad (heirloom tomatoes, cucumber, red onion, olive, feta and pepperoncini vinaigrette). Additional options such as Fish Tacos with blackened halibut, a classic Cuban, and the Bison Patty Melt round out the “feastable” section of the lunch menu.

Start dinner with Cornmeal Dusted Calamari, Shrimp Shumai or Pork Belly Gyoza, or enjoy snacks such as Cheddar Biscuits, Chicken Liver Pate and Tamarind Beets. Feast on Wild Salmon, Korean Fried Chicken, Carne Asada and Mushroom Stroganoff. Close the meal with sweet treats including the Vanilla Waffle Ice Cream Sandwich, Thai Tea Panna Cotta, Strawberry Olive Oil Cake, Black Forest Skillet Brownie or a Loch Ness-ie Monster Float. 

Build-your-own Old Fashioned and seasonal cocktails including the Lavender Margarita, Smoke Show (Mezcal, jalapeno lime, tajin), and Mountain Water (Rum, Curacao, mint, agave, lime, blueberry) are available for sipping anytime of day. An extensive beer and wine list, as well as fun mocktails – Boone’s Bubbles, Jack’s Jubilee and Layla’s Lemonade – accompany Hearth and Hill’s summer beverage menu. 

The health of Hearth and Hill associates and guests is paramount, and the restaurant is committed to helping the community beat the pandemic. Thus, Hearth and Hill is faithfully adhering to all applicable Health Department guidelines and orders.

Summer hours are Monday-Thursday: Noon-8:30 pm; Friday-Saturday: Noon-9 pm; and Sunday: 10 am-8:30 pm. Reservations for either dine-in or dine-out options including take-out, free delivery, frozen items, farmers’ bags, etc. are available on-line or by calling the restaurant at 435-200-8840.

Stuart is the founder, writer and wrangler at several sites including Gastronomic SLC, Utah Now and, The Utah Review; Stuart is a former restaurant critic of more than five years, working for the Salt Lake Tribune and has worked extensively with other local publications from Utah Stories through to Salt Lake Magazine and Visit Salt Lake.