Dinner Menu


Summer 2020 (subject to change)

First Course

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

Crab Napoleon
Avocado, Tomato, Red Onion, Bacon Vinaigrette

Wild Boar Swedish Meatballs
Caramelized Onion Demi, Lingonberry Sauce

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

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

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


Second Course

French Onion Grantinee

Soup du Jour

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

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

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


Third course

Filet Mignon 
Roasted Fingerlings, Asparagus, Green Peppercorn Sauce

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

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

Rack of Lamb
Vegetable Frittata, Asparagus, Lamb Demi

Duck Confit
Duck Leg Confit, Mushroom Ravioli, Duck Broth

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

Roasted Barramundi
Quinoa with Green Garbanzo Beans, Harissa Sauce

Chicken Paillard
Crusted Chicken Breast, Potato Gnocchi, Asiago Cream

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

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

Roasted Brussel Sprouts
Proscuitto, Garlic, Chili Flakes

Bucatini Mac & Cheese
Heber Valley Cheddar

Mushroom Ravioli
Asiago Cream

 Executive Chef
Eric May

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


Best Bed and Breakfast
Best of State Executive Chef
Best Northern European Fine Dining
Best Plated Brunch
Best Inn