Appetizers at The Fort Restaurant


Roasted Bison Marrow Bones

Roasted Bison Marrow Bones

(For current menu pricing,
call 303-697-4771)

Roasted Bison Marrow Bones

Known as “Prairie Butter” to the early pioneers, this delicacy was Julia Child’s favorite! Served in the bone with crostini. (Allow extra time.)

BBQ’D Duck Quesadilla

Smoked duck in a coffee barbeque sauce with aged Mexican cheeses in a flour tortilla. Served with a mango-chipotle salsa.

Jalapeños Escabeche Stuffed with Peanut Butter

House made pickled jalapeños with a mango whipped peanut butter.

Broiled Halloumi Cheese

A semi-firm sheep and goat milk cheese brined with a touch of mint. Served hot, gooey and crispy with garlic crostini.

Bison Eggs

Pickled quail eggs wrapped in house made buffalo sausage. Served with a raspberry-jalapeno jam. Our version of a “Scottish egg.”

Hot Sausage Bean Dip

Hot sausage sauteed with Mexican beer, refried beans and cheddar cheese. Served with corn tortilla chips

Historians’ Platter

Boudies, Rocky Mountain oysters, guacamole, bison tongue and jalapeños for 4.

Sam’s Famous Guacamole & Corn Chips

Denver’s Best Guacamole with big chunks of avocado, tomato, onion and fresh squeezed lime, served with corn tortilla chips.

Rocky Mountain Oysters

Small bites battered and fried to a golden brown and served with a tangy “cocktail” sauce

Crispy Lamb Riblets

Crispy lamb riblets tossed in a spicy citrus bbq sauce.

Amos Torres Tacos

Enjoy two chicharrones green chile tacos with jicama slaw and avocado crema. Recipe courtesy of Grill Master Ethan’s grandfather.

Braised Bison Tongue – A Historian’s Treat

The 19th century’s finest gourmet meat served with Fort toast and caper aioli.

Mountain Man Boudies Sausage Platter

A trio of Mountain man sausages including: Sam’s Buffalo “Boudie” (French Fur Trapper’s term for sausage); Wild boar sausage with cranberries and apricots; and Jackalope sausage with habeñero chiles and cherries. All served with chipotle honey mustard and sweet chile dipping sauces. Huzzah!

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