Midway Mercantile

Dine-in · Curbside pickup · Delivery


99 E Main St, Midway, UT 84049


Mon to Sun 11:30AM-10PM


(435) 315-4151

Menu Sections



Mercantile Cracker Jack’s    /    $3.50

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    /    $12

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


RAF prices denote substitution of Rustling Aspen Farms boutique produce, grown just down the street! We highly encourage tagging our local providers in your social posts. #supportlocal – Add salmon ($7); add chicken ($4)

Sandra’s Classic

Herbs and greens, lemon vinaigrette, truffle oil. Topped with griddled Heber Valley Artisan Juustoleipä Cheese.
10/15    /    RAF 12/18

Grains and Greens

Bluebird Farm einka farro and other organic grains, hearty greens, Drake Farm goat cheese, toasted pecans, champagne vinaigrette.
10/16    /    RAF 12/19

Stone Hearth Caesar    /    $14

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

Spring Salad

An incomparably fresh mix of greens & ruddy radishes, both from RAF, with juicy cherry tomatoes, crunchy cashews, bold bleu cheese and housemade basil buttermilk dressing.
RAF 12/18

Cobb Salad

Grilled chicken, bleu cheese, bacon, ham, egg, avocado, honey Dijon vinaigrette.
16    /    RAF 19

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 (Appetizer): “Pizza Primavera”    /    $16

Hearth roasted red pepper presto cream sauce, sprinkled with gruyere cheese, topped with chicken, bacon, asparagus, and walnuts.

Cornflour Dusted Calamari    /    $13

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

Olsen Lamb Shepherds Pie    /    $18

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

Juanito’s Fish Tacos    /    $12

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

Cheeseburger and Fries    /    $13

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″)

“Pizza Primavera”  /    $24

Hearth roasted red pepper pesto cream sauce, sprinkled with gruyere cheese, topped with chicken, bacon, asparagus, and walnuts.

Build your own     /    $14

Start with our Classic Cheese Pizza. Add any traditional topping $2ea.


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.

Hunters Delight    /    $34

Grilled venison medallions with bacon-apple-cranberry relish, duck fat-roasted root veggies and warm, creamy grits.

Panko-Crusted Fresh Alaskan Halibut    /    $36

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

Lavender Orange Chicken    /    $23

We reverently reinvent the Chinese restaurant classic with house-made orange sauce, sauttéed Asian veggies and celestial sesame-lavender rice.

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    /    $23

Served on a bed of penne tossed with bacon, onions, tomatoes, capers and balsamic. Topped with sumptuous spinach aioli.

Stone Hearth Roasted Scottish Salmon    /    $28

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

Beef Tenderloin Filet Mignon    /    $38

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

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

Ask your server for details. Vegan options also available.


Tio Pablo’s Fresh Baked Pie    /    $8

Seasonal availability, check with server.

Hot Fudge Sundae    /    5.50/8

Seasonal Fruit Sorbet    /    $4

Ask our amazing staff for more details!

Chocolate Mousse    /    $6

With fresh berries.

Strawberry Rhubarb Ginger Crisp    /    $8

Menu Sections