Dinner Menu

Winter 2019 (subject to change)

First Course

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

Crab Napoleon
Avocado, Tomato, Red Onion, Bacon Vinaigrette
$15

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

Duck Confit Crostini
Shredded Duck Confit, Cherry Bomb Marmalade
$12

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

Smoked Norwegian Salmon Pastrami
Toasted Marbled Rye Bread and German Cucumber Salad
$13

Second Course

French Onion Grantinee
$10

Soup du Jour
$9

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

Caesar Salad (G)
Artisan Romaine, Manchego, Roasted Tomatoes, Caesar Dressing
$12

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

Third course

Filet Mignon
Roasted Fingerlings, Asparagus, Green Peppercorn Sauce
$39

Seared Salmon
Butternut Squash Puree, Roasted Vegetables, Kale Pesto
$32

Wild Boar Carbonara
Bucattini Pasta, Wild Boar Bacon, Shaved Parmesan
$30

Rack of Lamb (G)
Bleu Cheese Grits, Asparagus, Lamb Demi
$39

Duck Confit
Duck Leg Confit, Mushroom Ravioli, Duck Broth
$33

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

Forest Mushroom Goulash
Sautéed Forest Mushrooms, Asparagus, Potato Dumplings
$30

Roasted Chicken Breast
Roasted Chicken Breast, Potato Gnocchi, Asiago Cream
$32

Seared Scallop
Rock Shrimp Risotto, Herb Butter
$34

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

Roasted Brussel Sprouts
Proscuitto, Garlic, Chili Flakes
$8

Bucatini Mac & Cheese
Heber Valley Cheddar
$8

Mushroom Ravioli
Asiago Cream
$10

 Executive Chef
Eric May

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