At the Blue Boar Inn & Restaurant, you’ll stroll into an old-fashioned European chateau, complete with tall turrets and wrought-iron balconies. Chef Eric May favors fresh, seasonal, local and organic ingredients whenever possible for his European-influenced fare. Kick off a meal with fondue-for-two made with Gruyère and Emmental cheeses, followed, perhaps, by smoked-duck-breast salad. Rustic entrees include roasted pheasant breast, fennel-pollen-seasoned halibut and wild-boar spare ribs. It’s wise, when possible, to book an overnight stay so you can enjoy the complimentary breakfast, which features cinnamon-swirl brioche French toast, grilled Norwegian salmon and sirloin steak with eggs.
