Dinner Menu

Winter (subject to change)

First Course

Fondue for Two
Gruyere & Emmental Cheese, Apples, Cornichons, Ham, Salami, Sourdough Bread, Pearl Onions
$29

Wild Boar Swedish Meatballs
Caramelized Onion Demi, Lingonberry Sauce
$13

Mushroom Ravioli (V)
Forest Mushroom Ravioli,Parmesan Cream
$13

 Slow Cooked Escargot
Garlic Buttered Escargot, Mirepoix, Served on Grilled Sourdough
$13

Shrimp Bloody Mary
Poached Shrimp, Virgin Bloody Mary, Cucumber and Lemon
$13

Second Course

French Onion Grantinee
$10

Soup du Jour
$10

Blue Boar Salad (G,V)
Mixed Greens, Tomato, Manchego Cheese, White Balsamic Vinaigrette
$10

Caesar Salad
Artisan Romaine, Manchego, Roasted Tomatoes, Caesar Dressing
$12

Smoked Norwegian Salmon
Cold Smoked Salmon, Arugula, Chopped Hard Boiled Egg, Fried Capers, Shallot Vinaigrette
$13

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

Third course

Filet Mignon (G)
Roasted Fingerlings, Asparagus, Green Peppercorn Sauce
$41

Seared Salmon (G)
Spinach Risotto, Roasted Grape Tomatoes, Shaved Parmesan
$34

Wild Boar Carbonara
Bucattini Pasta, Wild Boar Bacon, Shaved Parmesan
$33

Roasted Chicken Breast
Potato Gnocchi, Asparagus, Mushroom Cream Sauce
$34

Rack of Lamb
Green Lentil sautéed with Mirepoix & Lamb Crumbles, Moroccan Seasoned Yogurt
$41

Double Cut Pork Chop
Kale and Potato Hash, Brocollini, Lingonberry Demi
$35

Holsteiner Schnitzel
Sautéed Spaetzle, Asparagus, Fried Egg, Citrus Buerre Blanc
$33

Forest Mushroom Goulash (V)
Sautéed Forest Mushrooms, Asparagus, Potato Dumplings
$33

Roast Cod (G)
Rice Pilaf, Brussel Sprout Leaves, Rouille
$34

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

Roasted Brussel Sprouts
Proscuitto, Garlic, Chili Flakes
$9

Bucatini Mac & Cheese
Heber Valley Cheddar
$9

Brocollini with
Grape Tomato and Garlic
$9

 Executive Chef
Eric May

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