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Dinner Menu
DINNER MENU

Breakfast
BREAKFAST

Chef
CHEF

Special Occasions
SPECIAL OCCASIONS

 

Winter 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

Wild Boar Salami
Roasted Artichoke Bruschetta, Toasted Baguette, Micro Greens
$11

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

Braised Pork Belly
Frisee & Apples, Brioche French Toast, Bacon-Jalapeno Jam
$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

Pearl Couscous (V)
Cucumber, Tomato, Spinach, Basil, Red Wine 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)
Pearl Couscous, Grilled Vegetables, Artichoke Hearts, Preserved Lemon
$32

Boneless Short Rib
Smoked Grits, Brocollini, Caramel Bourbon Glaze
$36

Rack of Lamb (G)
Potato Dauphinoise, Grilled Scallions, Lamb Reduction
$39

Duck Breast
Pumpkin Spaetzel, Braised Red Cabbage, Light Herb Demi
$33

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

Roasted Cod (G)
Andouille Sausage, Clams, Roasted Fennel, Saffron Broth
$30

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

Seared Scallop
Bucatini Pasta, Asparagus, Parmesan, Caper Buerre 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.

 

 

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