Blue Boar Inn


Dinner Menu



Special Occasions


Summer 2014 Menu (subject to change)

First Course

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

House Cured Gravlax
Hard Boiled Egg, Capers, Shallots, Pumpernickel Toast, Gravlaxsas

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

  Foie Gras Tartine
Foie Gras Torchon, Grilled Crostini, Wild Arugula, Berry Syrup

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

Sautéed Shrimp
Sweet Corn Risotto and Manchego Cheese


Second Course

French Onion Grantinee

Soup du Jour

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

Lobster Salad
Poached Lobster Tail, Compressed Melons, Citrus Vinaigrette   

Artisan Romaine
Crisp Root Vegetables, Potato Haystack, Parmesan Herb Dressing


 Sides $5

Gruyere, Black Forest Ham, Caramelized Onion

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

Steamed Halibut
Fingerling Potatoes, Seasonal Vegetables, Fish Fumet, Orange Rappe

 Seared Half Chicken
Sage Gnocchi, Glazed Carrots, Brown Butter

Risotto of Day
Local and Seasonal

Sweet Potato Lasagna
Sweet Potatoes, Portabellas, Roasted Red Bell Peppers, Mozzarella, Pesto & Roasted Tomato Sauces

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

Stuffed Whole Trout
Stuffed with Onion, Bacon and Cabbage, Roasted Fingerling Potatoes, Almond Gremolata

Herb Garlic Shrimp & Creamy Polenta
Jumbo Prawns, Creamy Polenta, Breaded Soft Boiled Egg, Red Wine Gastrique

Pork Chop
Wild Mushroom Marmalade, Asparagus, Parsnip Puree, Light Red Wine Demi



 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: