Serving dinner to tourists at nearby hotels as well as to locals, Blue Mountain offers a welcome change from Tex-Mex. Sleek new booths have joined the blond wood tables in the dining room, where black-uniformed staff circulate with advice and refills. Small plates are the idea, and the appetizer menu abounds with them, including crunchy bacon-wrapped quail and “duck wings” with ranch on the side (though with their sweet habanero sauce they could have easily been chicken). Not small at all is the serving of linguine topped with half a blackened Cornish game hen. A hefty bison burger accented with grilled onions came out tasty, if a bit dry.