Dinner Entrees

The Fort's Game Plate

The Fort’s Game Plate

Dinner Entrées

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

From The Prairie and The Forest

All of the Buffalo (Bison) we serve are from select Rocky Mountain ranches.

All Entrees Are Served With:

Fort Breads – A selection of pumpkin walnut muffins and dinner rolls.

Fort Dinner Salad – Seven crisp greens topped with pickled ginger, diced jicama and toasted pepitas. (You can add shrimp or smoked duck.)

Dressing Choices – Chunky Maytag Blue Cheese, Herbal Damiana* House Vinaigrette, Buttermilk Ranch, Chipotle Honey or Balsamic Vinegar & Fine Extra Virgin Olive Oil

*Reputed aphrodisiac herb

William Bent’s Buffalo Tenderloin Filet Mignon

The most tender of all, a 6-unce or 8-ounce buffalo filet. Served with seasonal vegetables and Fort potatoes.

Buffalo Sirloin Steak Medallions

A favorite of Kit Carson, who was commissioned to provide 1,000 lbs. of buffalo meat to Bent’s Fort in the 1840’s. Full of flavor for the hearty appetite, served with Chef’s Selection mashed potatoes and seasonal vegetables.

16-ounce Buffalo Ribeye Steak

Another of Kit’s “favrits”! Sink your teeth into a juicy 16-ounce Buffalo Ribeye steak, grilled to perfection and served with seasonal vegetables and mashed potatoes with a hint of horseradish, butter and cream.

Smoke House Buffalo BBQ Ribs

Smoked buffalo ribs, slowly braised and smothered in our tangy Jack Daniels barbecue sauce. Served with campfire beans and and mashed potatoes with a hint of horseradish, butter and cream.

The Fort’s Game Plate

Our most popular dish! A bone-in Elk chop, Buffalo sirloin medallion, and a grilled teriyaki Quail. Served with seasonal vegetables, Fort potatoes, and wild Montana huckleberry preserves.

You can add a side to any entrée: an Elk Chop, Buffalo Sirlion, Duck Breast, Lamb T-bone, Buffalo Rib, or Quail.

Back to topto top

Colorado Territory Beef

William Bent, founder of the original Bents Fort in 1833 in southern Colorado, was also well known for raising high quality Colorado cattle on his ranch in the 1850’s… we’ve searched out the best that Colorado Natural Beef has to offer and are now proud to provide you what we are certain would make William Bent proud! Our Colorado Natural Beef is raised in Colorado, by rancher Roy Armstrong on the Great Western Grazing Company Dry Creek Ranch in Rocky Ford, Colorado located in Otero County. Roy also works extensively with many other ranchers in Otero County and the surrounding counties of Bent, Prowers, Baca and Las Animas. Like William Bent, great care is taken to know and understand how the cattle are raised is as important as the chef who prepares the final touches to your steak. Our aged beef is traceable from farm to plate every step of the way and with today’s technology we can even track our beef on-line! With this pride in our Colorado western heritage we proudly present this fine Colorado Natural Beef Program. Waugh!

14-ounce Colorado Natural Beef NY Strip Steak

The marbling speaks for itself, tender, and rich with flavor! Served with seasonal vegetables and Fort potatoes.

Bison Tenderloin

William Bent’s Buffalo Tenderloin Filet Mignon

“Tenderlips” Colorado Natural Beef Filet Mignon

So tender it is like the first kiss! 6-ounce center cut beef filet grilled to perfection, served with seasonal vegetables and Fort potatoes.

Incorrect Steak – Frontiersman Dick Wootton’s favorite steak and eggs

Our 14-ounce Colorado Natural Beef NY strip, topped with a blend of melted Mexican cheeses, New Mexican Dixon red chile sauce and a fried egg, served with seasonal vegetables and Fort potatoes.

Gonzales Steak Inspired by The Fort’s wood carver Elidio Gonzales.

A 14-ounce Colorado Natural Beef NY strip, stuffed with New Mexican Hatch green chiles and topped with a freshly grilled chile pod, served with seasonal vegetables and Fort potatoes.

Have Any Steak Prepared:

Incorrect Style: Topped with a blend of melted Mexican cheeses, New Mexico Dixon red chilesauce & a fried egg
– Or –
Gonzales Style: Stuffed with New Mexico Hatch green chiles and topped with a freshly grilled chile pod, for an additional.

You can add a side to any entree of an Elk Chop, Buffalo Sirlion, Duck Breast, Lamb T-bone, Buffalo Rib, or Quail.

Back to topto top

Fort Favorites

Elk Chops St. Vrain

Ceran St. Vrain was Bent’s partner in the 1840’s, when they were forming the Bent St. Vrain Company. Two 4-ounce bone-in elk chops, grilled to perfection with wild Montana huckleberry preserves. Served with seasonal vegetables and Fort potatoes.

General Armijo’s Colorado Lamb T-bones

He was known to steal your sheep and then sell them back to you in the 1840’s! Two spiced, 5 oz. Colorado Lamb T-bones, served with seasonal vegetables and mashed potatoes with a hint of horseradish, butter and cream.

Scottish Salmon

Donald Mackenzie, the Scottish explorer before Lewis & Clark would approve! Fresh Scottish salmon from the North Sea, grilled and served atop rice pilaf, with a Lemon New Mexican Red Chile Honey glaze. 

Josefa Jaramillo’s Vegetarian Tamales

Josefa was Kit Carson’s beautiful wife! Green Chile and Cheese Vegetarian tamales with New Mexican Red Chile gravy and Mexican crema on top. Served with homemade pinto beans, zucchini and tomatoes.

Shrimp Vera Cruz

Sautéed Shrimp with roasted peppers, Anaheim chile, roasted tomatoes and spices mixed together and served with coconut rice pilaf and pinto beans, served sizzling in a cast iron skillet.

Back to topto top

From the Yard

Ancho Chile-Orange Duck

This is a favorite of hunters and duck meat lovers … so tender and delish! Two pan seared duck breasts with an Ancho chile and Orange glaze. Served with Bulgur Pilaf and seasonal vegetables.

William Bent’s Grilled Quail

Quail roamed the praires in the 1840’s and was a favorite food of American Indians and fur trappers! Teriyaki marinated quail served with wild Montana huckleberry preserves, seasonal vegetables, and Fort potatoes.

You can add a side to any entree: an Elk Chop, Buffalo Sirlion, Duck Breast, Lamb T-bone, Buffalo Rib, or Quail.

Available Extras

  • President Jefferson’s favorite Mac N’ Cheese “Pudding” – He served this recipe at the White House in the early 1800’s
  • Forest Mushrooms
  • Red Chile French Fries
  • Campfire Beans
  • Chayote Squash
  • Seasonal Vegetables
  • Chef’s Selection Mashed Potatoes
  • Rice Pilaf
  • Our Famous Sauces:
    Hot or Mild Gonzales Green Chile
    Huckleberry Preserves
    Dixon Red Chile
    Jack Daniels Barbecue

Back to topto top

Buffalo Prime Rib Weekends!

The Fort Restaurant LogoThe greatest deal in all of Colorado!

More details here >

Father’s Day at The Fort!

The Fort Restaurant LogoMake it a great day for Dad!

More details here >

The Fort Restaurant LogoThe Fort is Hiring!

Click here
to apply! >

OpenTable: Make Your Reservation!

Powered By:

Join The Fort’s eClub

Become part of The Fort family! Sign up today and start receiving information on our special events and offers!

Just click here to sign up >