Midway Mercantile

Dine-in · Curbside pickup · Delivery

Address

99 E Main St, Midway, UT 84049

Hours

Mon to Sat 11:30AM-10PM | Sun 4-10PM

Phone

(435) 315-4151

Menu Sections

Dinner

Appetizers

Mercantile Cracker Jack’s    /    $4.50

Chinese Five Spice popcorn & peanut treat.

M.M. Raclette Cheese Fondue    /    $16

Traditional Swiss fondue, with bread and fresh veggies for dipping.

Coconut Bathed Fresh Mussels and Clams    /    $15

In a savory Thai-style sauce with grilled Hawk & Sparrow bread.

Hearth Roasted Bacon Wrapped Dates    /    $13

With bleu cheese mousse, sweet balsamic drizzle, and the light crunch of toasted hazelnut.

Beet Muhammara Dip    /    $12

Brilliant beets blended with walnuts and mild spices, served with hearth-fresh from flatbread, raw jicama and snap peas.

Oysters on the Half Shell

Fresh and succulent, served 1x, 6x or 12x. Market Price

Salads

Add salmon ($7); add chicken ($4)

Sandra’s Classic

Herbs and greens, lemon vinaigrette, truffle oil. Topped with griddled Heber Valley Artisan Juustoleipä Cheese.
10/16

Grains and Greens

Bluebird Farm einka farro and other organic grains, hearty greens, Drake Farm goat cheese, toasted pecans, champagne vinaigrette.
10/16

Stone Hearth Caesar

Quick charred in the blazing oven, with house-made Caesar dressing and warm croutons. Shaved parm.
10/15

Spring Salad

Lively frisee lettuce with Drake Family Farm goat cheese, toasted pine nuts, champagne vinaigrette, topped with our fresh basil-balsamic strawberry salsa.
RAF 12/17

Cobb Salad

Grilled chicken, bleu cheese, bacon, ham, egg, avocado, honey Dijon vinaigrette.
16

Pub Fare

Chick-Chacks    /    $12

Fried chicken pub snack with a sweet-spicy gochujang dipping sauce or Buffalo wing sauce with bleu cheese.

Stone Hearth Pizza Appetizers (10″ pies)    /    $14

1- Fresh Tomatoes/Fresh Mozzarella/Fresh Basil
2-Figs/Caramelized Onion/Drake Farms Goat Cheese
Or build your own three-topping pie. Additional toppings 2 ea.

3- Spring House Specialty – “Rajas Pizza Mexicano”    /    $16

Stone hearth-roasted poblano chiles & corn combine with chorizo sausage and pico de gallo, over our creamy cotija sauce.

Cornflour Dusted Calamari    /    $13

Flash fried, served with siracha-roasted yellow pepper aioli.

Juanito’s Fish Tacos    /    $12

Fresh salmon – stone hearth baked or fried, with fresh salsa, sriracha roasted yellow pepper aioli, in flour or corn tortillas with spicy slaw.

Utah Lamb Shepherds Pie    /    $18

Hearty and soul-satisfying with distinctive hints of curry and rosemary.

 

Cheeseburger and fries    /    $14

Midway’s Van Wagoner ground beef topped with caramelized onion confit, spicy sriracha aioli, and your choice of Heber Valley Artisan Fuego Verde Cheese or classic cheddar.

Stone Hearth Pizza (15″)    /    $22

“Rajas Pizza Mexicano”    /    $16
Stone hearth-roasted poblano chiles & corn combine with chorizo sausage and pico de gallo, over our creamy cotija sauce.

Build your own: Start with our Classic Cheese Pizza $14 / Add any traditional toppings $2 ea.

Entrees

Campfire Idaho Trout    /    $23

Cornflour dusted, with lemon and caper butter sauce. Served with bacon-y camp potatoes and hearty greens.

Fresh Hand-Made Pasta

Ask your server for today’s specialty. Market Price.

 

Panko-crusted Fresh Alaskan Halibut  /  $38

In yellow curry, with coconut rice and sauttéed spinach, topped with sensational sesame-apple chutney.

Grilled Spring Lamb T-bone Chops  /  $34

Paired with rosemary dijon sauce, parsnip puree and quick-fried Brussels.

JP’s Shrimp & Grits    /    $31

Blackened wild shrimp in rich, creamy, pork-driven Bayou sauce over yellow corn grits with a side of southern greens.

Parmigiano-Crusted Pork Tenderloin with Spinach Aioli     /    $23

Served on a bed of penne tossed with bacon, onions, tomatoes, capers and balsamic. (If you substitute fries, polenta, rice or greens, this dish becomes Gluten Free.)

Beef Tenderloin Filet Mignon    /    $45

Wild mushroom reduction and potato-yam gratin layered with kale.

Lavender Orange Chicken    /    $23

We reverently reinvent the Chinese Restaurant Classic with house-made orange sauce, sautéed autumn veggies and celestial sesame-lavender rice. (Vegan/GF options available)

Daily Chef’s-Choice Cut

NY, Ribeye, Hanger, Wagyu Sirloin – with chef’s compound butter and potato-yam gratin, sauttéed green beans. Market Price.

Chef’s Vegetarian Specialty    /    $21

Talk to your server about today’s options and Chef will prepare a delight for you.

Stone Hearth Roasted Norwegian Salmon    /    $28

Resting on pasilla chile mole, partnered with cumin-kissed yams, wholesome greens, sweet apples and creamy cashews.

Menu Sections