Dinner Menu


Summer 2019 (subject to change)

First Course

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

Pickled Shrimp (G)
Shaved Onion, Fennel, Citrus Brine

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

Smoked Chicken Lollipops
Smoked Frenched Chicken Legs, “The Sauce Boss” Aioli, Micro Greens


Second Course

French Onion Grantinee

Soup du Jour

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

Watermelon Fruit Salad
Fresh Watermelon, Oranges, Strawberries, Feta Cheese, Pea Sprouts, Honey Vinaigrette

Wedge Salad (V,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 Mignon 
Sautéed Forest Mushroom, Asparagus, Cognac Cream

Seared Salmon (G)
Fried Gnocchi, Diced Red Pepper, Corn-Sage Cream Lemon

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

Rack of Lamb (G)
Smoked Cauliflower Romesco, Asparagus, Blackberry Gastrique

Duck Breast
Parmesan Risotto, Grilled Asparagus, Sour Cherry Compote

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

Roasted Barramundi (G)
Fricassee of Green Beans, Fingerling Potatoes, Grape Tomatoes, Basil Pesto

Double Cut Pork Chop (G)
Kale Potato Hash, Roasted Cipollini Onion, Caramelized Onion Sauce

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