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.