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Dinner Menu
DINNER MENU

Breakfast
BREAKFAST

Chef
CHEF

Special Occasions
SPECIAL OCCASIONS

 

Summer 2016 (subject to change)

First Course

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

Seared Scallops ( G )
Grapefruit Brulee, Avocado, Red Onion, Orange Blossom Vinaigrette
$14

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

  Soft Boiled Egg
Soubise Sauce, Fingerling Chips, Caviar
$13

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

Corriander Cured Gravlax ( G )
House Cured Gravlax, Pickled Onion and Cucumber, Pumpernickel Toast
$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

Baby Iceberg Salad ( V,G )
Radicchio, Poached Pear, Gorgonzola Crumble, Fig Balsamic Vinaigrette
$12

Red Lentil Salad ( V,G )
Cucumber, Tomato, Pecorino, Roasted Peppers, Zucchini, Pommery Mustard Dressing
$12

 

Third course

Filet Mignon
Crab and Spinach Stuffed Portobello, Cherry Tomato Confit, Bearnaise Sauce
$39

Seared Salmon ( G )
Artichoke, Summer Squash, Fingerling, Olives, Meyer Lemon Emulsion
$32

Rack of Lamb
Ratatouille Timbale, Dauphinoise Potato, Lamb Demi
$39

Duck Breast
Cherry Wood Smoked, Alplermagronen, Brocollini, Sour Cherry Puree
$30

Bucatini Pasta ( V )
Eggplant Ragu, Oven Roasted Tomato, Pecorino Crostini
$30

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

Roasted Whole Trout ( G )
Brussel Sprout Leaves, Red Onion, Fingerling Potato, Lardons, Lemon Zest Oil
$30

Venison Medallion ( G )
Sweet Potato Rounds, Grilled Radicchio, Fig Mostarda
$35

Shrimp and Scallop
Black Olive Risotto, Orange Zest Gremolata
$33

( V ) Vegetarian Option Available
( G ) Gluten Free Option Available

Roasted Brussel Sprouts
Proscuitto, Garlic, Chili Flakes
$6

Bucatini Mac & Cheese
Heber Valley Cheddar
$7

Seasonal Vegetable
Bagna Cauda Oil, Lemon Zest
$5

 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