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 guacamole 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-ounce 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. Two 5-ounce buffalo sirloin medallions, full of flavor for the hearty appetite and served with seasonal vegetables and Fort potatoes.

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 cheddar garlic mashed potatoes.

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 cheddar garlic mashed potatoes. Choose a 4-rib or 6-rib portion.

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.

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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.

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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 grilled tender Colorado lamb T-bones, served with Egyptian Mint Sauce, seasonal vegetables and cheddar garlic mashed potatoes.

Scottish Salmon

Donald Mackenzie, the Scottish explorer before Lewis & Clark would approve! A filet of fresh Scottish salmon from the North Sea, gently sautéed in a dill, white wine, and butter sauce, and topped with toasted pinon nuts. Served with seasonal vegetables and coconut rice quinoa pilaf. 

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 Zuni succotash with toasted pepitas.

Garlic Shrimp En Globo

Six large shrimp dabbed with herb butter, fresh garlic, and lemon, wrapped in a foil pocket, that when placed over our grill, steams the shrimp and then balloons while cooking. Served to the table en balloon, with seasonal vegetables and coconut rice quinoa pilaf.

Ruby Red Trout with Orange Marmalade

Ruby Red Trout sautéed in a lemon butter, orange marmalade, white wine and garlic sauce. You haven’t lived until you’ve tried our trout! Served with seasonal vegetables and a coconut rice quinoa pilaf.

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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 coconut rice quinoa 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! Two 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 Mild Green Chile 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
    New Mexican Dixon Red Chile Gravy
    Jack Daniels Barbecue

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The Fort’s Summer BBQ Ribs Special!

The Fort Restaurant LogoOur ribs are sizzling on the grill, come and get 'em!

More details here >

Red Rocks Concert Dinner Special

The Fort Red Rocks Concert menu specialHave dinner at The Fort before you head for a Red Rocks concert this summer!

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The Fort Restaurant LogoThe Fort is Hiring!

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