Blue Boar Inn


Dinner Menu



Special Occasions


Summer 2016 (subject to change)

First Course

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

Seared Scallops ( G )
Grapefruit Brulee, Avocado, Red Onion, Orange Blossom Vinaigrette

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

  Soft Boiled Egg
Soubise Sauce, Fingerling Chips, Caviar

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

Corriander Cured Gravlax ( G )
House Cured Gravlax, Pickled Onion and Cucumber, Pumpernickel Toast


Second Course

French Onion Grantinee ( G )

Soup du Jour

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

Baby Iceberg Salad ( V,G )
Radicchio, Poached Pear, Gorgonzola Crumble, Fig Balsamic 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 )
Artichoke, Summer Squash, Fingerling, Olives, Meyer Lemon Emulsion

Rack of Lamb
Ratatouille Timbale, Dauphinoise Potato, Lamb Demi

Duck Breast
Cherry Wood Smoked, Alplermagronen, Brocollini, Sour Cherry Puree

Bucatini Pasta ( V )
Eggplant Ragu, Oven Roasted Tomato, Pecorino Crostini

Holsteiner Schnitzel
SSautéed Spaetzle, Asparagus, Fried Egg, Citrus Buerre Blanc

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

Venison Medallion ( G )
Sweet Potato Rounds, Grilled Radicchio, Fig Mostarda

Shrimp and Scallop
Black Olive Risotto, Orange Zest Gremolata

( 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: