Dinner Menu


Winter (subject to change)

First Course

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

Wild Boar Swedish Meatballs
Caramelized Onion Demi, Lingonberry Sauce

Mushroom Ravioli (V)
Forest Mushroom Ravioli,Parmesan Cream

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

Shrimp Bloody Mary
Poached Shrimp, Virgin Bloody Mary, Cucumber and Lemon


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, Roasted Tomatoes, Caesar Dressing

Smoked Norwegian Salmon
Cold Smoked Salmon, Arugula, Chopped Hard Boiled Egg, Fried Capers, Shallot 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)
Spinach Risotto, Roasted Grape Tomatoes, Shaved Parmesan

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

Roasted Chicken Breast
Potato Gnocchi, Asparagus, Mushroom Cream Sauce

Rack of Lamb
Green Lentil sautéed with Mirepoix & Lamb Crumbles, Moroccan Seasoned Yogurt

Double Cut Pork Chop
Kale and Potato Hash, Brocollini, Lingonberry Demi

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

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

Roast Cod (G)
Rice Pilaf, Brussel Sprout Leaves, Rouille

(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