Dinner Menu


Winter 2021 (subject to change)

First Course

Fondue for Two
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

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

Smoked Norwegian Salmon Pastrami
Toasted Marbled Rye Bread and German Cucumber Salad


Second Course

French Onion Grantinee

Soup du Jour

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

Caesar Salad (G)
Artisan Romaine, Manchego, Roasted Tomatoes, Caesar Dressing

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


Third course

Filet Mignon
Roasted Fingerlings, Asparagus, Green Peppercorn Sauce

Seared Salmon
Butternut Squash Puree, Roasted Vegetables, Kale Pesto

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

Rack of Lamb (G)
Bleu Cheese Grits, Asparagus, Lamb Demi

Duck Confit
Duck Leg Confit, Mushroom Ravioli, Duck Broth

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

Forest Mushroom Goulash
Sautéed Forest Mushrooms, Asparagus, Potato Dumplings

Roasted Chicken Breast
Roasted Chicken Breast, Potato Gnocchi, Asiago Cream

Seared Scallop
Rock Shrimp Risotto, Herb Butter

( 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 Northern European Fine Dining
Best Plated Brunch
Best Inn