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



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


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

Sandra’s Classic

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

Grains and 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 croutons. Shaved parm.

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.

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.


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.

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