Dinner Menu
Winter 2021 (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.