Chimayo Restaurant, located in Park City, has founded a progressive movement to create a fusion of Southwestern food and French-American cooking techniques, presenting dishes that are unlike any other type in the world.
Appetizer courses are as varied as the entrees, featuring dishes of vegetables, seafood, cheeses, and delectable meats. An executive pastry chef has crafted the dessert menu, assembling a variety of desserts focused around different fruit and presenting the perfect way to end a delicious meal.
Various tortilla, gazpacho, or corn soups and salads of crisp arugula, prairie greens, and avocados populate the first course. The entrees feature more hearty dishes, some heavy on seafood. Halibut, scallops, salmon, and shrimp all figure heavily alongside the choices of lamb, steak, and chicken.
The dessert menu features orange creme brulees, coconut parfaits, selections of fruit sorbets, and a delectable chocolate fondue fit for four. Coffee drinks and cordials can also well supplement this scrumptious experience.
A large selection of wine has been cultivated, showcasing wines from Spain, Chile, Argentina, France, New Zealand, and Australia. Chimayo is also proud to feature a selection from the Pacific coast of America, offering a healthy selection from California, Washington, and Oregon.
A variety of beers and spirits are also available, but Chimayo holds their selections of tequila in special regard. No fine-dining, Southwestern establishment would be complete without an expansive tequila reserve and this establishment has tequilas of different styles and agings to complete the Southwestern experience.
