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Dinner Menu
DINNER MENU

Breakfast
BREAKFAST

Chef
CHEF

Special Occasions
SPECIAL OCCASIONS

 

Winter 2013-2014 Menu (subject to change)

First Course

Fondue for Two
Gruyere & Emmental Cheese, Apples, Cornichons, Sourdough Bread, Pearl Onions
$28

House Cured Gravlax
Hard Boiled Egg, Capers, Shallots, Pumpernickel Toast, Gravlaxsas
$11

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

  Charcuterie & Cheese Plate
Chef’s Selection of Cheeses and Charcuterie
$13

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

 Braised Pork Cheek
Truffle Scented Risotto with Arugula and Manchego
$12

 

Second Course

French Onion Grantinee
$9

Soup du Jour
$8

Blue Boar Salad
Mixed Greens, Tomato, Manchego Cheese, White Balsamic Vinaigrette
$9

Seared Scallops
Butternut Squash Puree, Apple & Radish Salad, Cider Vinaigrette  
$12

Grilled Artisan Romaine
Roasted Beets, Bleu Cheese Mousse, Walnut Brittle, Sherry Shallot Vinaigrette
$12

 

 Sides $5

Spatzel
Gruyere, Black Forest Ham, Caramelized Onion

Duck Fat Potato Rounds
Truffle Salt and Thyme

Roasted Brussel Sprouts
Prosciutto, Garlic, Chili Flakes

 

Third course

Filet Mignon
Herb Roasted Mushrooms, Potato Croquettes, Horseradish Cheddar Fondue
$38

Pan Roasted Sea Bass
Grilled Eggplant, Green Olives, Grape Tomatoes, Golden Raisin Puree, Balsamic Glaze
$32

 Seared Half Chicken
Fricassee of Pearl Onions, Fingerlings, Mushrooms, Baby Carrots, Roasted Garlic and Red Wine Demi
$29

Risotto of Day
Local and Seasonal
$26

Sweet Potato Lasagna
Sweet Potatoes, Portabellas, Roasted Red Bell Peppers, Mozzarella, Pesto & Roasted Tomato Sauces
$30

Schnitzel
Sautéed Spatzel, Red Cabbage, Citrus Beurre Blanc
$28

Panko Crusted Whole Trout
Braised Kale, Bacon Lardoons, Charred Grape Tomatoes and Whole Grain Mustard Caper Cream
$30

Herb Garlic Shrimp & Creamy Polenta
Jumbo Prawns, Creamy Polenta, Breaded Soft Boiled Egg, Red Wine Gastrique
$29

Stuffed Pork Chop
Stuffed with Apple, Onion and Fontina Cheese, Seared Polenta Cake, Sage Brown Butter Sauce

$30

 

 Executive Chef
Eric May

 

 

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: Innkeeper@theblueboarinn.com