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Dinner Menu
DINNER MENU

Breakfast
BREAKFAST

Chef
CHEF

Special Occasions
SPECIAL OCCASIONS

 

Summer 2015 Menu (subject to change)

First Course

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

Salmon Rillette ( G )
Sliced Red Onion, Capers, Baguette, Cucumber
$11

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

  Duck Confit ( G )
Corn, Mushroom, White Polenta, Fried Scallions
$12

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

Seared Diver Scallops ( G )
Granny Smith Apple Puree, Apple Slaw, Shaved Radish
$12

 

Second Course

French Onion Grantinee ( G )
$9

Soup du Jour
$8

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

Poached Shrimp ( G )
Gazpacho, Tomato, Cucumber, Red Onion Relish   
$13

Baby Iceberg ( V,G )
Gold Creek Farms Bleu Cheese, Pancetta, Pickled Red Onion, Hard Boiled Egg, Herb Buttermilk Dressing
$12

Blistered Sweet Peppers
Olive Oil, Garlic Chips
$5

Bucatini Mac&Cheese
Heber Valley Cheddar
$5

Roasted Brussel Sprouts
Prosciutto, Garlic, Chili Flake
$5

 

Third course

Filet Mignon
Melted Gorgonzola Cheese, Potato Rounds, Caper- Pepper Compote
$38

Seared Salmon ( G )
Potato Crusted Salmon, Roasted Brussel Sprouts, Roasted Tomato Pesto
$30

 Duck Breast ( G )
Wilted Arugula, Polenta Cake, Blackberry Gastrique
$32

Rack of Lamb (G)
Ratatouille, Grilled Fingerlings and Olives, Lamb Jus
$38

Bucatini Pesto ( V )
Zucchini and Squash, Cherry Tomato, Roasted Peppers, Basil Pesto
$30

Schnitzel
Sautéed Spatzel, Red Cabbage, Grilled Asparagus, Citrus Beurre Blanc
$29

Baked Haddock ( G )
Fava Beans, Chorizo, Baby Spinach, Leeks, Tomato, Saffron Broth
$30

Cornmeal Crusted Trout
Fricassee of Chick Pea, White Bean, Kale and Apricot, Pancetta, Grilled Lemon
$30

Pork Chop ( G )
Corn Potato Cake, Braised Leeks, Light Demi
$32

*Vegetarian option available ( V )
*Gluten-Free option available ( G )

 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: reservations@theblueboarinn.com