Dinner Menu

 

Summer 2019 (subject to change)

First Course

Fondue for Two ( V ) 
Gruyere & Emmental Cheese, Apples, Cornichons, Ham, Salami, Sourdough Bread, Pearl Onions
$28

Pickled Shrimp (G)
Shaved Onion, Fennel, Citrus Brine
$12

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

Prosciutto Crostini 
Organic Arugula, Shaved Parmesan, Balsamic Glaze, Grilled Ciabatta
$12

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

Smoked Chicken Lollipops
Smoked Frenched Chicken Legs, “The Sauce Boss” Aioli, Micro Greens
$12

 

Second Course

French Onion Grantinee
$9

Soup du Jour
$8

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

Watermelon Fruit Salad
Fresh Watermelon, Oranges, Strawberries, Feta Cheese, Pea Sprouts, Honey Vinaigrette
$10

Wedge Salad (V,G)
Baby Iceberg, Bacon, Crumbled Blue Cheese, Onion, Hard Boiled Egg, Buttermilk Dressing
$12

20% gratuity will be added to party of 6 or larger.

 

Third course

Filet Mignon 
Sautéed Forest Mushroom, Asparagus, Cognac Cream
$39

Seared Salmon (G)
Fried Gnocchi, Diced Red Pepper, Corn-Sage Cream Lemon
$32

“Impossible” Bolognese (V,G)
Gluten Free Rotini
$30

Rack of Lamb (G)
Smoked Cauliflower Romesco, Asparagus, Blackberry Gastrique
$39

Duck Breast
Parmesan Risotto, Grilled Asparagus, Sour Cherry Compote
$33

Holsteiner Schnitzel
Sautéed Spaetzle, Asparagus, Fried Egg, Citrus Buerre Blanc
$30

Roasted Barramundi (G)
Fricassee of Green Beans, Fingerling Potatoes, Grape Tomatoes, Basil Pesto
$30

Double Cut Pork Chop (G)
Kale Potato Hash, Roasted Cipollini Onion, Caramelized Onion Sauce
$32

Seared Scallop
Bucatini Pasta, Pea Sprouts, Green Peas, Citrus Beurre Blanc
$34

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

Roasted Brussel Sprouts
Proscuitto, Garlic, Chili Flakes
$7

Bucatini Mac & Cheese
Heber Valley Cheddar
$7

Sautéed Brocollini
Garlic, Shallots, Grape Tomatoes
$7

 Executive Chef
Eric May

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


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FINE DINING

2019 BEST OF STATE
Best Bed and Breakfast
Best of State Executive Chef
Best Northern European Fine Dining
Best Plated Brunch
Best Inn