Blue Boar Inn


Dinner Menu



Special Occasions


Winter 2016/Spring 2017 (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 ( G )
Soubise Sauce, Fingerling Chips, Caviar

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

Corriander Cured Gravlax ( G )
Shaved Asparagus, Red Onion and Cucumber, Caper Vinaigrette


Second Course

French Onion Grantinee

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

Kallette Salad
White Anchovies, Garlic Croutons, Tapenade Dressing


Third course

Filet Mignon
Shitake and Caramelized Onion Bread Pudding, Confit Tomatoes, Pinot Noir Demi

Maple Glazed Salmon ( G )
Fricassee of Cauliflower, Dried Cranberries, Pistachios and Chopped Parsley

Rack of Lamb
Ricotta Gnocchi, Asparagus, Fried Sage, Lamb Demi

Duck Breast
Parmesan Risotto, Fried Mushrooms, Sour Cherry Glaze

Bucatini Pasta ( V )
Diced Butternut Squash, Wilted Lettuce, Pumpkin Alfredo, Toasted Pumpkin Seeds

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

Roasted Whole Trout ( G )
Dill Roasted Fingerlings, Glazed Carrots, Beet Pesto

Pork Shank Ragu
Orecchiette Pasta, Kale, Dried Currants, Manchego Cheese

Shrimp and Scallop “Scampi” ( G )
Zucchini and Squash “Noodles”, Garlic Herb Crust

( 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: