| Casa Nova combines the finest facilities and amenities with flawless five-star service affording our guests the utmost luxury and convenience. Whether you imagine a world-class ski experience, a spa vacation or a luxurious escape from the outside world, Casa Nova will respond to your needs. Pre-arrival, we ascertain your preferences and prepare a customized CasaNova experience. Our on-site estate manager and concierge devotes full-time attention to every aspect of your stay. |
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| Holiday Weeks, Spring Break |
$99,000 |
| Early & Mid Winter |
$81,000 |
| Season Opener & Early Spring |
$65,000 |
| Sundance |
$151,000 |
| Late Winter |
$88,000 |
| Summer |
$38,000 |
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| Services Included with Casa Nova’s All Inclusive Rates |
| In keeping with the European model of a catered ski chalet, our staff devotes full-time attention to providing flawless, five-star service during the length of your stay. Our goal is to provide our guests with a level of luxury and service, an experience, unlike any other in North America. Visit SkiCasaNova.com for additional rates and contact our concierge for a list of suggestions to help you customize your stay. |
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Casa Nova’s on-site Concierge can assist you with any possible request at any time, day or night. From getting the best seats at local restaurants or entertainment events to arranging for all sorts of extraordinary off-site excursions, our concierge is always available to help with any needs, no matter how large or small.
Our housekeeping staff provides daily maid service as well as evening turndown service. They are always discreet, efficient and available to fulfill any special requests you may have.
For the length of your stay at Casa Nova, guests receive complimentary ski passes to Deer Valley Resort and the private, patrolled trails of Deer Crest. Our concierge can also arrange to have top of the line ski equipment delivered and fitted in the privacy of our Ski Lodge, located just five feet from our private groomed run on the #1 Ski Resort in North America, Deer Valley.
Casa Nova’s chauffeured, luxury, 4WD SUVs provide guests with airport transfers and shuttles to off-site activities. If you have special transportation needs, including renting a limousine or helicopter, our concierge can fulfill your request.
Our executive chef, Meryl van der Merwe, specializes in the preparation and service of world-class, gourmet cuisines from around the world. Meryl has defined five-star cuisine and service in her many years working in some of the world’s finest homes and yachts. With an emphasis on fresh, local ingredients Meryl will delight you with her artistry. She also enjoys satisfying many special requests and dietary goals you might have during your stay at Casa Nova. Take a peak at some of Casa Nova’s sample menus. |
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| For additional information and to book your Ultimate Ski Holiday or Summer Escape, contact: |
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| *These rates are for guests up to 14 people for 7 nights and will need to be adjusted for additional guests and nights. © Casa Nova 2009. |
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Meryl van der Merwe | Classically trained at the Pacific Institute of Culinary Arts (Vancouver) and in various kitchens and galleys throughout the South of France and the Mediterranean, Chef Meryl van der Merwe has spent ten years traveling the globe, providing “seven-star service” to royalty, heads of state, industry leaders and celebrities. Following her apprenticeship at Victoria & Alfred Hotel (Cape Town), she served as stewardess, sous chef and executive chef on mega-yachts in Europe, the Middle East, the Caribbean and Oceania. Chef van der Merwe also brings a wealth of experience in European chalet service, having served as chef and food/beverage manager for a dozen chalets in Chamonix and Méribel (3 Vallais). She brings a diverse set of experiences to Casa Nova, offering guests an unparalleled international gourmet experience.
Chef Meryl has a great deal of experience serving as chef to many different people with a vast array of palates and dietary needs. As a result, in addition to possessing expertise in many classic cuisines of the world, Chef Meryl is very well versed in specialized menus and cooking styles, including fat-free, low-fat, sugar-free, reduced-sugar, sodium-free, low-sodium, gluten-free, lactose-free, vegetarian, vegan and raw food. In addition, Chef Meryl has had a great deal of experience cooking within the guidelines of the Atkins Diet, the South Beach Diet and the Weight Watchers Program. |
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Sliced Marinated Beef Tenderloin with Shitake Mushrooms, Noodle Medley and Sweet Chili/Sesame Asian Glaze
Trio Tuna Tartar: Pacific-Style, Slightly Spicy Served on a Thin Slice of Marinated Pineapple;
Mediterranean Style with Capers, Tomato Concasse; and Herbed Crouton Eastern Style with Mango Coulis and Papadom
Shitake & Oyster Mushroom Dumplings with a Hazelnut Pesto Broth and Chiffonade of Spinach and Scallions
Julienne Green Papaya & Green Mango Thai Salad with Shrimp, Peanuts, Bean Sprouts, Cilantro, Mint
with a House Sweet & Sour Asian Dressing
Thai Beef & Mango Salad with Marinated Strips of Beef, Mango, Romaine, Peanuts, Cucumber, Grape Tomatoes,
Cilantro, Mint with a House Sesame/Sweet Chili Dressing
Fresh Pan-Seared Halibut with Caramelized Ginger and Thai Basil Reduction Served with Baby Bok Choy,
Shitake & Oyster Mushroom Udon Noodles
Almond-Crusted Fresh Halibut with a Mandarin Orange/Ginger Reduction Served with a Shitake/Seaweed Slaw,
Asparagus and Wasabi Mashed Potatoes
Grilled Sockeye Salmon with Matsutake Ginger Broth (Low Carb)
Baked Hoisan Halibut with a Potato & Asiago Crust Served with a Plum& Ginger Sauce and Wok-Fried Vegetable Medley
Salmon with Spring Onion, Cilantro & Ginger Jus with Coconut Rice Pilaf & Tropical Salsa
Nori-Wrapped Wild Alaskan Salmon with Whipped Wasabi Potatoes, Shitake Slaw and Lime/Ginger Jus
Lemongrass Crème Brûlée
Fried Chocolate Spring Rolls served with Ginger-infused Crème De Banana Liquor
Roasted Pineapple with Clove, Star Anise and Cinnamon Syrup
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Bouillabaisse
“Cappuccino” of Wild Mushrooms
French Onion with Gruyère Cheese Crostini
Salad Nicoise
Truffle-Dressed Scallops with Mixed Greens and Avocado/Blood Orange Vinaigrette
Poached Lobster with New Potatoes, Arugula and Vanilla/Lemon Vinaigrette
Moules Mariner (Mussels in Cream White Wine Sauce)
Pumpkin & Amaretto Ravioli
Saffron & Langostine Risotto
Sole Meunière au Beurre (Lemon Butter Sauce)
Loup au Sel (Salt Encrusted Whole Baked Sea Bass)
Saffron Red Mullet with Ratatouille
Steamed Fillet of Dorade with Rice Pilaf & Vegetable Medley
Salmon Filet with Provençale Tomato, Haricots Vert with a Bacon/Bordeaux Sauce
Pesto-Encrusted Rack of Lamb with Potato Gratinée, Vegetables and Roasted Garlic & Red Wine Jus
Grilled Veal Chop with Wild Mushroom Risotto, Baby Vegetables and Demi-Glace
Filet of Beef with Shoestring Potatoes, Asparagus and Béarnaise Sauce
Prosciutto-Wrapped Pork Tenderloin with Spaghetti Vegetable, Pomme Anna and a Port/Cherry Sauce
Magret de Canard with Sweet Potato Compote, Asparagus and Red Wine & Fig Reduction
Citrus Posset with Butterscotch Drizzle
Vanilla Bean Crème Brûlée
Apple Tart-Tin with Cinnamon Ice Cream
Cream Stuffed, Chocolate Topped Profiteroles
Chocolate & Raspberry Torte
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Rolled Sushi
Fresh Sashimi
Assorted Tempura
Mixed Seafood Hot Pot
Mixed Seafood and Vegetable Bento Box
Cold Soba Noodle with Dipping Sauce
Nabayaki Udon
Yakisoba
Pork Dumplings
Yakitori
Salmon & Tofu Balls
Crumbed Skewers
Pork & Vegetable Soup
Five-Flavored Fried Rice
Sukiyaki
Glazed Beef & Vegetable Rolls
Teriyaki Chicken
Okinawa Slow-Cooked Pork
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| Selection of Chilled Fresh Salsas with Tortillas Chips
Fish & Squash Blossom Soup
Quesadillas
Pork Empanadas
Mini Tostadas
Fresh Ceviche
Enchiladas Tapatias
Huachinango Yucateco (Yucatecan-style Whole Snapper)
Carne Asada
Oaxacan Mole Negro de Puerco
Pine Nut Flan with Fried Plátanos
Corn Pudding with Chiles in Cream
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Roquefort Cheese & Fig Crème Brûlée
Pan-Seared Diver Scallops with Spiced Sweet Potato Puree, Arugula & Caramelized Pecan Vinaigrette
Tuna Tartar Wonton Taco with Spicy Avocado Aioli
Scallops Constantine with Marinated Zucchini Ribbons and Apple, Cinnamon, Sultana Warm Slaw
Fresh House Wild Mushroom Ravioli with Portobello Mushroom& Parsley Broth
Braised Lamb Shank with Moroccan Style Vegetables and Raisin, Mint Couscous
Chicken Roulade Stuffed with Goat Cheese, Pine Nuts & Sun Dried Tomatoes Served with a
Wild Mushroom Bread Pudding, Haricots Vert & Dijon Beurre Nantaise
Poached Organic Chicken “Sous Vide” Stuffed with Asparagus & Goat Cheese Served with
Spaghetti Squash & Roasted Red Pepper Coulis (Atkins)
Black Angus Beef Tenderloin Stuffed with Blue Cheese Served with a Thick Potato Rosti,
Sautéed Spinach & Chanterelle Mushroom Sauce
Sockeye Pesto Salmon Salad with Baby Green, Grape Tomatoes, Cucumber & Japanese Seaweed Slaw
with a Sesame/Lime Vinaigrette
Black Cod Wrapped in Rice Paper with Shitake & Oyster Mushroom Sauce with Cilantro Mashed Potato
Fennel & Caraway Crusted Tuna Steak with Celeriac Puree,
Sweet & Sour Endive & Grainy Dijon Sauce
Chocolate Trio Surprise
Fillo Wrapped Sour Cream Cheesecake
Raspberry Risotto
Chocolate Ravioli Pasta with Vanilla Crème Anglaise
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Samosas
Dutch-Style Split Pea Soup
Chilled Pickled Fish
Peri-Peri Chicken Livers
Strandloper Seafood Soup (Light Broth with Cape Malay Indian Spices)
Eastern Chicken Briyani
Lamb Babootie
Venison Curry Potjiekos Pot
Biltong Crusted Halibut with a Tabbouleh-Style Salad and Tomato & Onion Chutney
Grilled Ostrich Medallion Served with Potato Cake, Spinach and a Big Cabernet Sauvignon Red Wine Reduction
Braised Breast of Guinea Fowl Wrapped in Bacon with a Mild Curried Butternut Risotto
Cape Brandy Pudding
Koeksisters
Malva Pudding
Milk Tart Served with Butternut & Mascarpone Ice Cream
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Mixed Olives & Spanish Cheeses
Assorted Cured Meats
Fried Calamares with Fresh Aioli
Assorted Marinated Fish (Sardines, Mackerel & Anchovies)
Tortillas De Patatas
Pinto de Pisto Ibericos con Brie (Iberian Ratatouille with Sausage & Brie on Toast)
Cojonudo (Fried Quail Egg & Chorizo on Toast)
Pan con Tomato, Ajo y Jamon (Tomato, Garlic & Smoked Hamon Toast)
Caravaca’s Sandel (Spicy Sausage & Hamon Toast)
Sombrero de Setes (Mushroom Smoked Ham, Green Pepper & Mayo on Toast)
Croquettes (Deep Fried Potato & Ham Ball)
Gambas (Prawns with Garlic & Chopped Chili)
Pinchomoruno (Spicy Pork or Chicken Kebab)
Tigres (Spicy Stuffed Mussels)
Paella de Valencia (Calamari, Shrimp, Mussels, Clams, Chorizo & Chicken with Saffron Rice)
Braised Calamari in Salsa de Tomato served with Saffron Rice
Lechazo Asado (Roast Leg of Lamb) served with Baby Roasted Potatoes
Albondigas (Meatballs in Salsa Tomato) served with Vegetable Rice Pilaf
Gambas (Prawns with Garlic & Chopped Chili) served with Spanish Rice
Rajo (Pork Tenderloin seasoned with Garlic & Parsley) served with Herbed Fingerling Potatoes
*** All Mains served with Seasonal Vegetables
Assorted Churros with Cinnamon & Sugar or Chocolate
Traditional Flan (Baked Egg Custard)
Chocolate or Fresh Fruit Mousse
Assorted Fresh Fruit
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Som Tam(Papaya Salad)
Yam Wun Sen (Spicy Glass Noodle Salad)
Tom Yum Goong (Hot & Sour Shrimp Soup)
Tom Kha Gai (Spicy Chicken & Coconut Soup)
Plaa Nin Laat Prik Bai Horapa (Whole Fried Chilli & Basil Fish)
Tort Man Plaa (Thai Style Fish Cakes)
Satay Neua (Beef Satay)
Selected Curries (Red, Green, Yellow, Penang), with Chicken, Fish, Beef or Pork
Mee Grob (Cripy Rice Vermicelli Noodles)
Pad Thai (Peanut, Vegetable & Shrimp Noodle Dish)
Fried Rice
Khanom Maw Gaeng (Baked Mung Bean Cake)
Khanom Kluay (Steamed Banana Cake)
Khaaw Neow Dam Piak (Black Sticky Rice Pudding)
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