Dinner Menu


Winter 2019 (subject to change)

First Course

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

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

Wild Boar Swedish Meatballs
Caramelized Onion Demi, Lingonberry Sauce

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

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

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


Second Course

French Onion Grantinee

Soup du Jour

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

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

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

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


Third course

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

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

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

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

Duck Breast
Parmesan Risotto, Grilled Asparagus, Sour Cherry Compote

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

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

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

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

Sautéed Brocollini
Garlic, Shallots, Grape Tomatoes

 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