Blue Boar Inn


Dinner Menu



Special Occasions


Winter & Spring 2015/2016 (subject to change)

First Course

Fondue for Two ( V )
Gruyere & Emmental Cheese, Apples, Cornichons, Ham, Salami, Sourdough Bread, Pearl Onions

Poached Shrimp ( G )
Pickled Carrots, Cucumber Gelee, Tomato, Kalamata Tapenade

Wild Boar Swedish Meatballs
Wild Boar Swedish Meatballs, Caramelized Onion Demi, Lingonberry Sauce

  Charcuterie Plate
Chef’s Selection of Charcuterie, Crackers, Cornichons

 Slow Cooked Escargot
Garlic Buttered Escargot, Mirepoix, Served on Grilled Sourdough

Bagna Cauda ( G )
Shrimp, Seasonal Vegetable, Radish, French Beans, Baguette


Second Course

French Onion Grantinee ( G )

Soup du Jour

Blue Boar Salad ( V, G )
Mixed Greens, Tomato, Manchego Cheese, White Balsamic Vinaigrette

Kalette & Mushroom Salad ( V,G )
Wild Boar Lardons, Sweety Drops, Tomato, Lemon- Apple Vinaigrette

Red Lentil Salad ( V,G )
Cucumber, Tomato, Pecorino, Roasted Peppers, Zucchini, Pommery Mustard Dressing


Third course

Filet Mignon
Crab and Spinach Stuffed Portobello, Cherry Tomato Confit, Bearnaise Sauce

Seared Salmon ( G )
Potato Crusted Salmon, Roasted Brussel Sprouts, Roasted Tomato Pesto

Rack of Lamb
Lamb Sweetbreads, Kale, White Bean, Honey Vinegar Demi

Coq Au Riesling
Frenched Chicken Legs, Asparagus, Mushroom Ravioli

Bucatini Pasta ( V )
Winter Squash, Roasted Carrots, Pecorino, Wild Arugula, Pine Nuts

Jaeger Schnitzel
Sautéed Spaetzle, Asparagus, Forest Mushroom Gravy

Roasted Whole Trout ( G )
Brussel Sprout Leaves, Red Onion, Fingerling Potato, Lardons, Lemon Zest Oil

Wild Boar Bourgignon
Carrots, Pearl Onion, Fingerling Potato, Pappardelle Pasta

Bavarian Pork Shank
Sauerkraut, Potato Gnocchi, German Mustard Sauce

( V ) Vegetarian Option Available
( G ) Gluten Free Option Available

Roasted Brussel Sprouts
Proscuitto, Garlic, Chili Flakes

Bucatini Mac & Cheese
Heber Valley Cheddar

Seasonal Vegetable
Bagna Cauda Oil, Lemon Zest

 Executive Chef
Eric May

Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase risk of food borne illnesses.



The Blue Boar Inn
1235 Warm Springs Road Midway, Utah 84049
Phone: 435 654-1400 Toll Free: 888 650-1400 Fax: 435 654-6459 e-mail: