Dinner Winter 2011/2012 Menu (subject to change)
First Course
Fondue for Two
Gruyere & Emmental Cheese, Apples, Cornichons, Sourdough Bread, Pearl Onions
$28
House Cured Gravlax
Hard Boiled Egg, Capers, Shallots, Pumpernickel Toast, Gravlaxsas
$11
Pan Seared Heber Valley Juustalipia Cheese
Poached Egg, Sautéed Kale, Garlic Chips
$11
Rabbit Loin “Cordon Blue”
Rabbit Loin Wrapped in Ham, Gruyere Fondue, Bacon & Onion Muffin
$13
Slow Cooked Pork Belly
Cauliflower Puree, Brussel Sprout Leaves, Cider Gastriuqe
$12
Venison Carpaccio
Three Peppercorn Venison, Manchego Cheese, Smoked Tomato Compote
$12
Second Course
French Onion Grantinee
$9
Soup du Jour
$8
Blue Boar Salad
Mixed Greens, Tomato, Manchego Cheese, White Balsamic Vinaigrette
$9
Seared Scallops
Roasted Beet Salad, Fresh Greens, Horseradish Cream
$12
Smoked Salmon
Fresh Greens, Shaved Asparagus, Avocado, Honey Vinaigrette
$12
Third course
Filet Mignon
Green Onion Potato Cake, Grilled Scallion, Forest Mushroom Butter
$38
Chilean Sea Bass
Rock Shrimp with Basil, Tomato, and Garlic on Pappardelle Pasta
$33
Seared Chicken Breast
Sautéed Mixed Greens, Celeriac Puree, Preserved Lemon & Olive Jus
$29
Butternut Squash Risotto
Radicchio, Asparagus, Manchego Cheese, Truffle Oil
$26
Wild Boar Tenderloin
Yukon Gold Rounds, Bleu Cheese Mousse, Huckleberry Conserve
$30
Schnitzel nach Wiener Art
Breaded Pork Cutlet, Sautéed Spatzel, Lemon and Caper Beurre Blanc
$28
Grilled Whole Trout
Edamame & Red Quinoa, Herbed Cheese Stuffed Piquillo Pepper, Truffle Vinaigrette
$30
Boneless Lamb Loin
Saffron Risotto, Roasted Red Bell Peppers, Pistachio Gremolata
$32
Braised Kurobota Short Rib
Carrot & Potato Gnocchi, Buttered Carrots, Brussel Sprouts
$30
Executive Chef
Eric May
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