Blue Lion

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 can accommodate 60 diners at one time. In the summer we open the deck enabling us to accommodate 80 diners. We are open nightly at 5:30 and usually feature an acoustical guitarist as entertainment.

Cuisines

• 🍔 American
• 🦞 Seafood
• 🌍 International

Dining Options

• 💺 Seating
• 🥡 Takeout
• 🍽️ Table service
• 📅 Reservations
• 🍷 Serves Alcohol
• 🅿️ Parking Available
• 💳 Accepts Credit Cards
• 🪑 Highchairs Available
• 🌳 Outdoor Seating
• 🍸 Full Bar
• 💳 Accepts Visa
• 💳 Accepts Mastercard
• 🍷🍺 Wine and Beer
• 💳 Accepts American Express
• 💳 Accepts Discover
• 🎶 Live Music
• 🚭 Non-smoking restaurants
• 🍽️ Dinner