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Freshies Park City menu

The Freshies Park City location was the first bricks and mortar location for the award winning seafood business. The star of the show here are the lobster rolls which we guarantee will put a smile on your face. The business also has a location down in the valley, here’s the Freshies Salt Lake City menu.

Freshies Park City menu

The following Freshies Park City menu is dated September 2018:

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We are not affiliated with this business. Prices, ingredients, nutrition and menu options are provided only as a reference and may be outdated and incorrect. Always confirm prices directly with the listed businesses.

Freshies Park City menu - sea, soups, sides
Freshies Park City menu – sea, soups, sides
Freshies Park City menu - salads, sandwiches, beverages
Freshies Park City menu – salads, sandwiches, beverages

What are the hours for Freshies Park City

Monday 11.00 a.m. – 8.00 p.m.
Tuesday 11.00 a.m. – 8.00 p.m.
Wednesday 11.00 a.m. – 8.00 p.m.
Thursday 11.00 a.m. – 8.00 p.m.
Friday 11.00 a.m. – 8.00 p.m.
Saturday 11.00 a.m. – 8.00 p.m.
Sunday closed

What else should I know about Freshies Park City

Cuisine: Seafood
Don’t miss: Award winning lobster rolls
Reservations: No
Parking: Small lot on site
Alcohol: Beer and wine
Service and atmosphere: Casual, counter service
Seating: Tables, counter area

Where is Freshies Park City located

1897 Prospector Ave, Park City, UT 84060
(435) 631-9861
freshieslobsterco.com

What’s the food like at Freshies Park City

Lobster Roll at Freshies in Park City Utah
Lobster Roll at Freshies in Park City Utah

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Hi, I’m Stuart, nice to meet you!  I’m the founder, writer and wrangler at Gastronomic SLC - Utah's biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune.  I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.

I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years.   I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand.   I started SLC Menu more than a decade ago, as somewhere to house all those hard to find menus I picked up during my food writing travels.