Blue Boar Inn


Dinner Menu



Special Occasions


Winter 2015 Menu (subject to change)

First Course

Fondue for Two
Gruyere & Emmental Cheese, Apples, Cornichons, Sourdough Bread, Pearl Onions

“Pastrami Style” Gravlax
Rye Bread Croutons, Pickled Fennel, Pommery Mustard

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

  Thyme Roasted Bone Marrow
Foie Gras Torchon, Grilled Crostini, Wild Arugula, Berry Syrup

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

Seared Diver Scallops
Butternut Squash Puree, Parsley oil, Caponata


Second Course

French Onion Grantinee

Soup du Jour

Blue Boar Salad
Mixed Greens, Tomato, Manchego Cheese, White Balsamic Vinaigrette

Lobster Salad
Tomato Concasse, Avocado, Cucumber Ribbon   

Scarlett Butter Lettuce
Pickled Red Onions, Gold Creek Farms Bleu Cheese, Chive Buttermilk Dressing


 Sides $5

Tomato and Asiago Cheese

Duck Fat Potato Rounds
Truffle Salt and Thyme

Roasted Brussel Sprouts
Prosciutto, Garlic, Chili Flakes


Third course

Filet Mignon
Herb Roasted Mushrooms, Potato Croquettes, Horseradish Cheddar Fondue

Seared Salmon
Truffled Risotto Cake, Asparagus, Roasted Shallot Jus

 Pheasant “Coq au Vin”
Butternut Squash, Pearl Onions, Brussel Sprouts, Pheasant-Red Wine Reduction

Wild Boar Ragu
Pappardelle Pasta, Wild Boar Sausage, Grated Asiago

Forest Mushroom “Manicotti”
Boursin Cheese, Cherry Mostarda, Mushroom Mornay Sauce

Sautéed Spatzel, Red Cabbage, Grilled Asparagus, Citrus Beurre Blanc

Buffalo Short Rib
Creamy White Polenta, Braised Kale, Maple-Rosemary Glaze

Panko Crusted Trout
Sautéed Spatzel, Brocollini, Whole Grain Mustard Cream Sauce

“Heluka” Pork Porterhouse
Roasted Fall Vegetables, Fingerling Potatoes, Cranberry Gastrique



 Executive Chef
Eric May



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: