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.