Dinner Entrees

The Fort's Game Plate

The Fort’s Game Plate

Dinner Entrees

From The Prairie and 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, an 8-ounce buffalo filet. Served with seasonal vegetables and Fort potatoes.

Buffalo Sirloin Steak Medallions

Full of flavor for the hearty appetite, topped with Rosemary Bone Marrow butter, served with Chef’s Selection mashed potatoes and seasonal vegetables.

12-ounce Buffalo Ribeye Steak

Sink your teeth into a juicy 12-ounce Buffalo Ribeye steak, grilled to perfection and served with seasonal vegetables and Fort potatoes.

Smoke House Buffalo Ribs

Smoked buffalo ribs, slowly braised and smothered in our tangy Jack Daniels barbecue sauce. Served with a Chef’s Selection mashed potatoes and campfire beans.

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 entree of 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!

10-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.

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

Two 4-ounce bone-in elk chops, grilled to perfection with wild Montana huckleberry preserves. Served with seasonal vegetables and Fort potatoes.

Colorado Lamb T-bones

Two spiced, 5 oz. Colorado Lamb T-bones with a tamarind honey glaze, served with Chef’s selection mashed potatoes and seasonal vegetables.

Scottish Salmon

Fresh Scottish salmon served atop Bulgur Pilaf, with a Dill Carrot broth and Orange -Red Onion Salad with Balsamic.

Tlaxcalan’s Tamal Nuevo

Enjoy this vegetarian’s delight with yellow corn Masa studded with Oyster and Shitake mushrooms, layered with Anazi bean puree and sauteed zucchini. Drizzled with Dixon red chile sauce and Avocado crema.

From the Yard

Ancho Chile-Orange Duck

Two pan seared duck breasts with an Ancho chile and Orange glaze. Served with Bulgur Pilaf and seasonal vegetables.

William Bent’s Grilled Quail

Teriyaki marinated quail served with wild Montana huckleberry preserves, seasonal vegetables, and Fort potatoes.

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

Available Extras

  • President Jefferson’s Favorite Mac N’ Cheese
  • Forest Mushrooms
  • Red Chile French Fries with Ancho-Truffle Aioli
  • Campfire Beans
  • Seasonal Vegetables
  • Chef’s Selection Mashed Potatoes
  • Bulgur Pilaf
  • Our Famous Sauces:
    Hot or Mild Gonzales Green Chile
    Huckleberry Preserves
    Dixon Red Chile
    Jack Daniels Barbecue

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OpenTable: Make Your Reservation!

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