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Dinner Menu
DINNER MENU

Breakfast
BREAKFAST

Chef
CHEF

Special Occasions
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
$28

Poached Shrimp ( G )
Pickled Carrots, Cucumber Gelee, Tomato, Kalamata Tapenade
$13

Wild Boar Swedish Meatballs
Wild Boar Swedish Meatballs, Caramelized Onion Demi, Lingonberry Sauce
$11

  Charcuterie Plate
Chef’s Selection of Charcuterie, Crackers, Cornichons
$14

 Slow Cooked Escargot
Garlic Buttered Escargot, Mirepoix, Served on Grilled Sourdough
$12

Bagna Cauda ( G )
Shrimp, Seasonal Vegetable, Radish, French Beans, Baguette
$12

 

Second Course

French Onion Grantinee ( G )
$9

Soup du Jour
$8

Blue Boar Salad ( V, G )
Mixed Greens, Tomato, Manchego Cheese, White Balsamic Vinaigrette
$9

Kalette & Mushroom Salad ( V,G )
Wild Boar Lardons, Sweety Drops, Tomato, Lemon- Apple Vinaigrette
$12

Red Lentil Salad ( V,G )
Cucumber, Tomato, Pecorino, Roasted Peppers, Zucchini, Pommery Mustard Dressing
$12

 

Third course

Filet Mignon
Crab and Spinach Stuffed Portobello, Cherry Tomato Confit, Bearnaise Sauce
$39

Seared Salmon ( G )
Potato Crusted Salmon, Roasted Brussel Sprouts, Roasted Tomato Pesto
$32

Rack of Lamb
Lamb Sweetbreads, Kale, White Bean, Honey Vinegar Demi
$39

Coq Au Riesling
Frenched Chicken Legs, Asparagus, Mushroom Ravioli
$30

Bucatini Pasta ( V )
Winter Squash, Roasted Carrots, Pecorino, Wild Arugula, Pine Nuts
$30

Jaeger Schnitzel
Sautéed Spaetzle, Asparagus, Forest Mushroom Gravy
$30

Roasted Whole Trout ( G )
Brussel Sprout Leaves, Red Onion, Fingerling Potato, Lardons, Lemon Zest Oil
$30

Wild Boar Bourgignon
Carrots, Pearl Onion, Fingerling Potato, Pappardelle Pasta
$30

Bavarian Pork Shank
Sauerkraut, Potato Gnocchi, German Mustard Sauce
$32

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

Roasted Brussel Sprouts
Proscuitto, Garlic, Chili Flakes
$6

Bucatini Mac & Cheese
Heber Valley Cheddar
$7

Seasonal Vegetable
Bagna Cauda Oil, Lemon Zest
$5

 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: reservations@theblueboarinn.com