Midway Mercantile

Dine-in · Curbside pickup · Delivery


99 E Main St, Midway, UT 84049


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


(435) 315-4151

Menu Sections


$13 – 17

Oysters on the Half Shell
fresh and succulent, served individually, by the half dozen or by the dozen

Coconut Bathed Fresh Mussels and Cockles
in a savory Thai-style sauce with grilled Hawk & Sparrow bread

Hearth Roasted Bacon Wrapped Dates
with bleu cheese mousse, sweet balsamic drizzle, and the light crunch of toasted hazelnut

M.M. Raclette Cheese Fondue
traditional Swiss cheese blend, with bread and fresh veggies for dipping

Beet Muhammara Dip
brilliant beets blended with walnuts and mild spices, served with fresh from the hearthstone oven flatbread triangles, raw jicama and snap peas

Coconut Bathed Fresh Mussels and Clams 
thai-style with grilled Hawk & Sparrowbread


$12 – 20
Add salmon or grilled chicken to any salad.

Sandra’s Classic
herbs and spicy greens, lemon vinaigrette, truffle oil, topped with griddled Heber Valley Artisan Juustoleipa cheese

Winter Salad
organic baby greens with toasted crimini mushrooms, avocado and pomegranate, in a roasted garlic basil pesto vinaigrette

Grains & Greens
Bluebird Farm einka farro and other organic grains, hearty greens, Drake Farm goat cheese, toasted pecans, champagne vinaigrette

Stone Hearth Caesar
quick charred in the blazing oven, with house-made Caesar dressing and warm, house-made croutons

Cobb Salad
grilled chicken, bleu cheese, bacon, ham, egg, honey Dijon vinaigrette

Pub Fare

$14 – 37

fried chicken snack with sweet, spicy gochujang sauce or buffalo wing sauce with bleu cheese
Cheeseburger & Fries
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
Utah Lamb Shepherds Pie
hearty and soul-satisfying, with hints of curry and rosemary
Stone Hearth Pizza (10” or 15” Pie)
1- fresh tomatoes, mozzarella, basil
2-pears, caramelized onion,
Drake Farms goat cheese
3-build your own three-topping pie. add toppings +$2
Cornflour Dusted Calamari 
flash fried, served with siracha-roasted yellow pepper aioli
Grilled Lamb T-Bone Chops
paired with rosemary dijon sauce, parsnip puree and roasted baby brussels
Juanito’s Fish Tacos
fresh salmon, stone hearth baked or fried with fresh salsa, siracha roasted yellow pepper aioli, in flour or corn tortillas, served with spicy slaw


$26 – 45

Campfire Idaho Trout
cornflour dusted, with lemon and caper butter sauce. Served with bacon-y camp potatoes and hearty, charred greens
Fresh Hand-Made Pasta
ask your server for today’s specialty MKT
Lavender Orange Chicken
we reverently reinvent the Chinese restaurant classic with house-made orange sauce, sauttéed Asian veggies and celestial sesame-lavender rice
Parmigiano-Crusted Pork Tenderloin
served on a bed of penne tossed with bacon, onions, tomatoes, capers and balsamic. Topped with sumptuous spinach aioli
Beef Tenderloin Filet Mignon
7 oz. filet with luxuriant mushroom reduction and potato-yam gratin layered with kale
Daily Chef’s-Choice Cut
NY, Ribeye, Zabutan, Wagyu Sirloin – with chef’s compound butter, potato-yam gratin, sauteed vegetable MKT
Chef’s Vegetarian Specialty
ask your server for details, vegan options also available
Hearth Roasted Scottish Salmon
resting on pasilla chile mole, partnered with cumin-kissed yams, wholesome greens, sweet apples and creamy cashews.
Fresh Branzino or Seared Ahi Tuna
sesame & Nori-Crusted Branzino or Seared Ahi Tuna, over black garlic ginger glass noodles, with snow peas and sweet & spicy chili sauce.


$6 – 10
Tio Pablo’s Fresh Baked Pie

Hot Fudge Sundae

Seasonal Fruit Sorbet   

Chocolate Mousse

Apple Pear Cranberry Crisp

Menu Sections