Desserts at The Fort
The unique desserts at The Fort show that desserts based on 1830s Colorado ingredients can be as good as any in the world!
(For current menu pricing, call 303-697-4771)
Sam’s Sweet Cupboard
The Fort’s famous signature dessert. A blend of dark chocolate whipped with Myer’s rum served in a chocolate tulip cup. The ideal choice for the chocolate connoisseur.
Chocolate Chile Bourbon Cake
A delectable, ancient Aztec combination of a rich, dark chocolate and New Mexico red chile cake. Drizzled with bourbon, filled with chocolate mousse and walnuts, covered in a rich chocolate ganache. It will make your heart sing “Hip Hip Huzzah!”
Bobbie Chaim’s Famous Cheesecake
Sam Arnold’s prized recipe. A light creamy cheesecake with graham cracker crust. “It’s better than the first kiss.”
Chef’s Choice of Creme Brulee
Chef’s daily variation on a delicate custard covered in a burnt sugar crust.
Dani’s Fresh Colorado Fruit Tart
The Fort’s bartendress, Dani Evangelista won the Fort’s Culinary Competition with this delicious fresh fruit tart. Huzzah for Dani!
Served with Madagascar vanilla mascarpone filling topped with Colorado’s Best seasonal fresh fruit.
Ice House Treats
Dish of Magill’s World Famous Ice Cream
Choose from Vanilla Bean, Coffee with Niblets or Mexican chocolate.
Holly’s Adobe Sundae
Choice of Mexican chocolate or vanilla bean ice cream, topped with our homemade hot fudge sauce and a dusting of chocolate adobe chile powder.
Homemade Butterscotch Sundae
Vanilla bean ice cream topped with our homemade butterscotch and pinon nuts.
Cast Iron Fresh Fruit Cobbler
Seasonal fruit served warm, topped with an oatmeal streusel and a scoop of vanilla bean ice cream. Drizzled with our homemade carmel sauce.
Vera’s Caramel Brownie
No chocolate in this one! A warm chewy carmel brownie with walnuts and canola seed. Served with a scoop of vanilla bean ice cream.
The Fort’s Famous Ice Cream Mud Pie
A slice of the Fort’s Special Mud Ice Cream Pie, back by popular demand, includes Mexican chocolate ice cream and an Oreo cookie crust, layered with Enstrom’s toffee!