Dinner Menu


Summer 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

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

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


Second Course

French Onion Grantinee

Soup du Jour

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

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

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

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


Third course

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

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

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

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

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

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

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

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

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

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

Roasted Brussel Sprouts
Proscuitto, Garlic, Chili Flakes

Bucatini Mac & Cheese
Heber Valley Cheddar

Brocollini with
Grape Tomato and Garlic

 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