Dinner Menu

Summer 2020 (subject to change)

First Course

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

Crab Napoleon
Avocado, Tomato, Red Onion, Bacon Vinaigrette
$15

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

Duck Confit Crostini
Shredded Duck Confit, Cherry Bomb Marmalade, Corn Shoots
$12

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

Broiled Shrimp
Garlic & Herb Bread Crumbs, Grilled Lemon, Micro Greens
$13

Second Course

French Onion Grantinee
$10

Soup du Jour
$9

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

Caesar Salad
Crispy Romaine, Manchego Cheese, Oven Roasted Tomato, Garlic Crostini
$12

20% gratuity will be added to party of 6 or larger.

Third course

Filet Mignon 
Roasted Fingerlings, Asparagus, Green Peppercorn Sauce
$39

Seared Salmon (G)
Crab and Onion Marmalade Crusted, Brussels Sprout Leaves
$32

Wild Boar Carbonara
Bucattini Pasta, Wild Boar Bacon, Shaved Parmesan
$30

Rack of Lamb
Vegetable Frittata, Asparagus, Lamb Demi
$39

Duck Confit
Duck Leg Confit, Mushroom Ravioli, Duck Broth
$33

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

Roasted Barramundi
Quinoa with Green Garbanzo Beans, Harissa Sauce
$30

Chicken Paillard
Crusted Chicken Breast, Potato Gnocchi, Asiago Cream
$32

Seared Scallop
Bucatini Pasta, Pea Sprouts, Green Peas, Citrus Beurre 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

Mushroom Ravioli
Asiago Cream
$10

 Executive Chef
Eric May

Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase risk of food borne illnesses.