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Dinner Menu
DINNER MENU

Breakfast
BREAKFAST

Chef
CHEF

Special Occasions
SPECIAL OCCASIONS

 

Winter 2016/Spring 2017 (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 ( G )
Soubise Sauce, Fingerling Chips, Caviar
$13

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

Corriander Cured Gravlax ( G )
Shaved Asparagus, Red Onion and Cucumber, Caper Vinaigrette
$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

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

Kallette Salad
White Anchovies, Garlic Croutons, Tapenade Dressing
$12

 

Third course

Filet Mignon
Shitake and Caramelized Onion Bread Pudding, Confit Tomatoes, Pinot Noir Demi
$39

Maple Glazed Salmon ( G )
Fricassee of Cauliflower, Dried Cranberries, Pistachios and Chopped Parsley
$32

Rack of Lamb
Ricotta Gnocchi, Asparagus, Fried Sage, Lamb Demi
$39

Duck Breast
Parmesan Risotto, Fried Mushrooms, Sour Cherry Glaze
$30

Bucatini Pasta ( V )
Diced Butternut Squash, Wilted Lettuce, Pumpkin Alfredo, Toasted Pumpkin Seeds
$30

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

Roasted Whole Trout ( G )
Dill Roasted Fingerlings, Glazed Carrots, Beet Pesto
$30

Pork Shank Ragu
Orecchiette Pasta, Kale, Dried Currants, Manchego Cheese
$35

Shrimp and Scallop “Scampi” ( G )
Zucchini and Squash “Noodles”, Garlic Herb Crust
$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