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Blue Lion


Ratings and reviews

Certificate of Excellence2015 - 2019 Winner

Location and contact


santa fe duck cakes
duck, red peppers, onions combined w/ southwestern herbs & spices, rolled in bread crumbs, sauteed til golden brown, served w/ chipotle mayonnaise
baked brie en croute
french brie‏ brushed w/ dijon & layered w/ balsamic caramelized onions, wrapped in flaky puff pastry & baked until golden brown
buffalo ravioli
served over bolognese sauce
stuffed mushrooms
mushroom caps baked w/ a cream cheese, crab & courvoisier
in place of dinner salad 4.75
caesar salad
fresh romaine lettuce tossed w/ asiago cheese in our famous homemade caesar dressing
grilled wasabi elk filet
elk shoulder tenderloin marinated w/ a mixture of fresh herbs, garlic, fish sauce & chile sauce, grilled rare, served over sliced seaweed salad & finished w/ wasabi vinaigrette
french onion soup
au gratin
green curry prawns
jumbo prawns simmered w/ tomatoes & snow peas, finished w/ cilantro in a greeny curry sauce & served over jasmine rice
sauteed salmon
fresh organic king salmon sauteed & served over a lemon basil cream sauce, royal trumpet mushrooms, essence of white truffle
scotland steelhead salmon 32.00
alaska halibut 37.00
idaho rainbow trout 25.00
seafood from the grill
choose from these sauces: sun dried tomato-basil caper butter or blackened w/ cajun spices
roast rack of lamb
new zealand lamb rubbed w/ dijon mustard, seasoned w/ bread crumbs & baked, served sliced w/ a peppercorn-rosemary cream sauce & jalapeno mint sauce
beef tenderloin au bleu
all natural beef tenderloin medallions, finished w/ a crab, artichoke heart & brandy bleu cheese cream sauce
grilled plain 42.00
cajun buffalo tenderloin
bacon wrapped buffalo tenderloin seasoned w/ cajun spices & grilled to temperature, finished w/ a raspberry cabernet sauce
grilled elk tenderloin
grilled to temperature, sliced & finished w/ a wild mushroom port sauce
grilled beef tenderloin
bacon wrapped all natural beef tenderloin, grilled to temperature
buffalo ravioli
buffalo, mixed cheeses, currants, onions, merlot wine, herbs & spices, wrapped in semolina egg pasta & served over bolognese sauce
vegetarian style w/ tempeh 19.00
thai shrimp linquine
shrimp sautéed w/ artichoke hearts, red peppers, garlic & ginger, tossed w/ linguine, fresh cilantro & a spicy thai curry sauce
chicken frangelico
breast of chicken encrusted toasted hazelnuts, sauteed & topped w/ a frangelico-mandarin orange cream sauce
chicken breast
boneless chicken breasts sautéed w/ garlic & shallots, finished w/ lemon thyme jus
sesonal vegetables sliced & baked w/ fire roasted tomatoes & fresh herbs
chicken +11
shrimp +13
pasta w/ butter or marinara or parmesan or alfredo
grilled chicken breast w/ a side of veggies, rice
grilled wild salmon w/ herb butter, side of veggies, rice
russian cream raspberries, tiramisu, mud pie & nightly specials
The Blue Lion was built as a residential home in the late 1930's, in 1974 it became The Tourist Trap restaurant and then in 1976 The Blue Lion. I bought it in 1978 after graduating college. The Blue Lion has evolved a lot since the early days. We continue to add and change dishes semi-annually. The lamb, elk and fresh fish are our biggest sellers. There was a restaurant in southern California where I grew up that served mud pie and my mother made a home made hot fudge sauce which we incorporated into our own version of mud pie, a local favorite. The restaurant has been enlarged several times, the upstairs dining, the kitchen, the waiting area and the outdoor deck. In the winter The Blue Lion
$22 - $48
Special Diets
Vegetarian Friendly, Vegan Options, Gluten Free Options
Seafood, American, International
Takeout, Parking Available, Highchairs Available, Reservations, Outdoor Seating, Seating, Street Parking, Free Off-Street Parking, Serves Alcohol, Full Bar, Wine and Beer, Accepts American Express, Accepts Mastercard, Accepts Visa, Accepts Discover, Accepts Credit Cards, Table Service
Reviews (1,334)
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1 - 10 of 1,306 reviews
Reviewed yesterday

We were not sure what to expect in this small place but we were blown away. The rack of lamb was outstanding along with the other entrees we ordered. We splurged for desserts and they were also phenomenal especially the mud pie! Service was really...More

Date of visit: June 2019
Reviewed yesterday

I love lamb, and I've never tasted better lamb than this. Their rack of lamb is their signature dish, and I can see why. Generous helping - 5 or 6 lollipops of frenched lambchops - served with mint jelly. Outstanding.

Date of visit: June 2019
Thank dallasfran
Reviewed yesterday

Unusual dishes prepared by expert chefs, wonderful service, relaxed dining, and live music playing softly in the background.

Date of visit: July 2018
Thank Christelow S
Reviewed 4 days ago

Quiet and romantic this restaurant boasts a fine array of choices from Elk to Rack of Lamb to vegetarian choices. The rooms is small and the atmosphere warm. Be sure to order the Mudd Pie and the Russian Creme' for dessert.

Date of visit: June 2019
Thank bretjina
Reviewed 6 days ago

My wife and I had the Elk Tenderloin. Incredible!! Great Service and Great Food in an intimate setting. Can't wait to return.

Date of visit: June 2019
Thank gandc52
Reviewed 1 week ago

We were told that they are known for their lamb, however I tried the elk and it was fabulous. The brown mushroom sauce made it a perfect dinner. In my 6 day trip this was the best meal I had. Elk is highly recommended!!

Date of visit: June 2019
Thank Jean S
Reviewed 1 week ago

All the meals for the five of us were excellent but the rack of lamb was exceptional. Service and food as good as best restaurants anywhere.

Date of visit: June 2019
Thank TravelerMD2013
Reviewed 2 weeks ago via mobile

Arrived at our reservation time. We waited in the bar and had a wine where guitar 🎸 player Marco Solis played. Marvelous! Seated within 5 minutes and meta couple from Holland. Enjoyed conversation then split a rack of lamb. Salad w/ blue cheese dressing and...More

Date of visit: June 2019
Thank 817williama
Reviewed 2 weeks ago

Service was excellent food was very good. I had the Elk loin my wife had the scallops. We both enjoyed our meals

Date of visit: June 2019
Thank Scott S
Reviewed 3 weeks ago

The quality of the food is good but the portions ar realy HUGE. Why asking such high prices for portions almost nobody can eat them. Better smaler but tastful portions at a reasonable price, then maybe clients will order also apetizer or desert. Different food...More

Date of visit: May 2019
Thank Ingwe40
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Questions & Answers
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February 21, 2018|
AnswerShow all 12 answers
Response from mloftis | Reviewed this property |
I don’t think they have a parking lot, thee should be public lots nearby, we walked from our hotel.
September 27, 2017|
AnswerShow all 14 answers
Response from Jack R | Reviewed this property |
I would say yes. It’s quiet and very cozy
July 5, 2017|
AnswerShow all 3 answers
Response from Blue L | Property representative |
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