|Blue Boar Inn & Restaurant Fathers’s day brunch||11:00 AM
Blue Boar Inn & Restaurant Announces FATHER’s day brunch Special Menu to Feature Smoked Brisket and Eggs and Honey Smoked Salmon Benedict
The Blue Boar Inn & Restaurant (www.theblueboarinn.com), Utah’s 2011 Best of State winner for Best Chef, Best European and Best Brunch in the Fine Dining category, will offer a special Father’s Day brunch menu on June 19.
Executive Chef Eric May has created a fresh mixture of breakfast and lunch cuisine to cater to a variety of palettes. Special Father’s Day selections include smoked brisket and eggs with red onion potato hash and honey-smoked salmon benedict with wild arugula, multi grain rounds, herb hollandaise and lyonnaise potatoes. The Blue Boar will still offer Sunday Brunch signature favorites like its cinnamon marbled brioche French toast with sweet cream butter and maple syrup alongside a choice of ham, bacon or sausage.
The Blue Boar’s Father’s Day brunch is fixed-price at $40. Seating will be from 11 a.m. to 4 p.m. Reservations are strongly recommended and can be made by calling 888-650-1400. For more information on The Blue Boar Inn & Restaurant, visit www.TheBlueBoarInn.com.
# # #
About The Blue Boar Inn & Restaurant The Blue Boar Inn offers 12 elegantly decorated rooms complete with turrets, wrought-iron balconies and fireplaces. The Restaurant offers a menu that pairs modern-day favorites with fresh ingredients and cooking methods. The Inn’s chef seeks local providers of fresh produce and meats to create his signature dishes, which change with the seasons. The Blue Boar Inn & Restaurant received five Best of State honors in 2011: Best Bed-and-Breakfast, Best Inn, Best European Fine Dining, Best Plated Brunch and Best Chef. The Blue Boar also received the AAA Four Diamond Award for 2011. For more information, visit www.theblueboarinn.com or call 888-650-1400.