Dinner Menu

 

Winter 2019 (subject to change)

First Course

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

Smoked Norwegian Trout (G)
Pickled Shaved Onion & Fennel, Dill Cream, Pumpernickel Toast
$12

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

Prosciutto Crostini 
Organic Arugula, Shaved Parmesan, Balsamic Glaze, Grilled Ciabatta
$12

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

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

 

Second Course

French Onion Grantinee
$9

Soup du Jour
$8

Blue Boar Salad ( V, G )
Mixed Greens, Tomato, Manchego Cheese, White Balsamic Vinaigrette
$9

Smoked Duck Breast Salad
Bed of Greens, Pomegranate Seeds, Onion, Orange Segments, Pomegranate Vinaigrette
$12

Kale Caesar Salad (G)
Baby Iceberg, Bacon, Crumbled Blue Cheese, Onion, Hard Boiled Egg, Buttermilk Dressing
$12

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

 

Third course

Filet Oscar (G)
Potato Rounds, Asparagus, Red Crab, Hollandaise
$39

Seared Salmon
Quinoa, Shredded Kale, Sautéed Mushrooms in Cream, Fried Garlic Chips
$32

“Impossible” Bolognese (V,G)
Gluten Free Rotini
$30

Rack of Lamb (G)
Bleu Cheese Dauphinoise Potatoes, Caramelized Fennel and Carrot, Lamb
$39

Duck Breast
Parmesan Risotto, Grilled Asparagus, Sour Cherry Compote
$33

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

Roasted Barramundi (G)
Cauliflower and Potato Hash, Grape Tomatoes, Kale Pesto
$30

Chicken Two Ways (G)
Tomato, Spinach and Mozzarella Chicken Roulade, Smoked Chicken Lollipop, Olive Tapenade
$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

Sautéed Brocollini
Garlic, Shallots, Grape Tomatoes
$7

 Executive Chef
Eric May

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


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FINE DINING

2019 BEST OF STATE
Best Bed and Breakfast
Best of State Executive Chef
Best Northern European Fine Dining
Best Plated Brunch
Best Inn