Blue Boar Inn


Dinner Menu



Special Occasions


Summer 2018 (subject to change)

First Course

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

Seared Scallop
Corn Cake, Carrot Emulsion

Wild Boar Swedish Meatballs
Caramelized Onion Demi, Lingonberry Sauce

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

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

Norwegian Smoked Trout (G)
Shaved Asparagus, Red Onion and Cucumber, Caper Vinaigrette


Second Course

French Onion Grantinee

Soup du Jour

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

Poached Shrimp Kale Caesar Salad (V, G)
Shredded Kale & Romaine, Parmesan Cheese, Croutons, Caesar Dressing

Orzo Salad
Feta Cheese, Calabrese, Cucumber, Tomato, Olive, Oregano Dressing


Third course

Filet Mignon
Spaetzle with Caramelized Onion & Gruyere, Asparagus, Red Wine Demi

Potato Crusted Salmon (G)
Brussel Sprout Leaves, Mediterranean Compote

Rack of Lamb ( G )
Potato Dauphinoise, Grilled Scallion, Lamb Demi

Roasted Chicken
Spinach Dumpling, Roasted Carrot, Herb Butter

Smoked Duck Breast
Parmesan Risotto, Grilled Asparagus, Sour Cherry Sauce

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

Roasted Cod (G)
Haricot Verts, Grape Tomato, Fingerling Potato, Basil Pesto

Double Cut Pork Chop
Quarkelachen, Sautéed Mushroom & Onion, Smoked Paprika Cream

Seared Shrimp
Orzo Pasta, Summer Vegetables, Lemon-Herb Butter

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

Roasted Brussel Sprouts
Proscuitto, Garlic, Chili Flakes

Bucatini Mac & Cheese
Heber Valley Cheddar

Sauteed Button Mushroom
Red Wine, Mozzarella Cheese

 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: