Dinner Menu

Summer 2021 (subject to change)

First Course

Fondue for Two
Gruyere & Emmental Cheese, Apples, Cornichons, Ham, Salami, Sourdough Bread, Pearl Onions
$29

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

Wild Boar Swedish Meatballs
Caramelized Onion Demi, Lingonberry Sauce
$13

Mushroom Ravioli (V)
Forest Mushroom Ravioli, Sauteed Mixed Mushrooms, Parmesan Cream
$13

 Slow Cooked Escargot
Garlic Buttered Escargot, Mirepoix, Served on Grilled Sourdough
$13

Second Course

French Onion Grantinee
$10

Soup du Jour
$10

Blue Boar Salad (G,V)
Mixed Greens, Tomato, Manchego Cheese, White Balsamic Vinaigrette
$10

Caesar Salad
Artisan Romaine, Manchego Cheese, Roasted Tomatoes, Caesar Dressing
$12

Watermelon Salad (G,V)
Watermelon, Orange Segments, Strawberries, Feta, Pea Sprouts, Honey Vinaigrette
$12

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

Third course

Filet Mignon (G)
Roasted Fingerlings, Asparagus, Green Peppercorn Sauce
$41

Seared Salmon (G)
Brocollini, Corn Cake, Roasted Red Bell Pepper Coulis
$34

Wild Boar Carbonara
Bucattini Pasta, Wild Boar Bacon, Shaved Parmesan
$33

Rack of Lamb
Dauphinoise Potato, Asparagus, Whole Grain Mustard Demi
$41

Duck Breast (G)
Cauliflower Parmesan Risotto, Brocollini, Parsley Pesto
$35

Holsteiner Schnitzel
Sautéed Spaetzle, Asparagus, Fried Egg, Citrus Buerre Blanc
$33

Forest Mushroom Goulash (V)
Sautéed Forest Mushrooms, Asparagus, Potato Dumplings
$33

Roasted Chicken Breast (G)
Roasted Chicken Breast, Roasted Vegetables, Chicken Sauce
$32

Shrimp & Grits
Roasted Shrimp, White Cheddar Grits, Bacon Gravy
$33

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

Roasted Brussel Sprouts
Proscuitto, Garlic, Chili Flakes
$9

Bucatini Mac & Cheese
Heber Valley Cheddar
$9

Brocollini with
Grape Tomato and Garlic
$9

 Executive Chef
Eric May

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