(For current menu pricing, call 303-697-4771)
All Entrées 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 Danish Blue Cheese, Herbal Damiana* House Vinaigrette, Buttermilk Ranch, Chipotle Honey or Balsamic Vinegar & Fine Extra Virgin Olive Oil *Reputed aphrodisiac herb
From The Prairie and The Forest
All of the Buffalo (Bison) we serve are from select Rocky Mountain ranches.
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.
Smoke House Buffalo BBQ Ribs
Bent’s Fort’s cook Charlotte Green would’ve approved! Buffalo ribs are BIG with tender meat falling off the bone! Smoked buffalo ribs, slowly braised and smothered in our tangy Jack Daniels barbecue sauce. Served with campfire beans and and garlic and leek mashed potatoes. Choose a 4-rib or 6-rib portion.
The Fort’s Game Plate
Our most popular dish! A Elk medallion, 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: Gulf Shrimp Skewer, an Elk Chop, Buffalo Sirlion, Duck Breast, Lamb T-bone, Buffalo Rib, or Quail. Back to 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!
16-ounce Dry-Aged Beef Ribeye
Uncle John always preferred dry aged beef which is hung in a temperature controlled cool house for over 21 days! For your inner Mountain Man or Woman! Sink your teeth into this 16-ounce ribeye, grilled to perfection, served with seasonal vegetables and mashed potatoes.
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.
“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. You can add a side to any entrée: Gulf Shrimp Skewer, an Elk Chop, Buffalo Sirlion, Duck Breast, Lamb T-bone, Buffalo Rib, or Quail. Back to top
Elk 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 elk medallions, 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.
The Bowl of the Wife of Kit Carson
This signature dish was served at The Fort in the 1960’s and has been featured nationally in many magazines. Like the first kiss! Back by popular demand, the classic Bowl of Kit Carson, served in a cast iron pot, includes a rich smoky chipotle turkey broth, with dark and light roasted turkey meat, rice, garbanzos, and melted cheese, and garnished with avocado and lime slices.
Mountains Meet the Sea
The Fort’s Cook Darren created this entree! Enjoy a 5-ounce buffalo sirloin with marinated Gulf shrimp in olive oil, sea salt and garlic, double skewered and broiled enough to caramelize them but keeping them tender and sweet inside. Served with Fort potatoes and seasonal vegetable. You can add a side to any entrée: Gulf Shrimp Skewer, an Elk Chop, Buffalo Sirlion, Duck Breast, Lamb T-bone, Buffalo Rib, or Quail.
From the Water
Wild Caught Alaskan Sockeye Salmon
A filet of wild caught Alaskan Sockeye Salmon, gently sautéed in a dill, white wine, and butter sauce, and topped with capers. Served with seasonal vegetables and coconut rice quinoa pilaf.
Cozumel Spiced Rum Shrimp
The Fort’s cook Jeb, created this amazing dish! Delicately sautéed shrimp in a spiced rum beurre blanc sauce with onions and peppers, and served with coconut rice quinoa pilaf and fresh vegetables. You can add a side to any entrée: Gulf Shrimp Skewer, an Elk Chop, Buffalo Sirlion, Duck Breast, Lamb T-bone, Buffalo Rib, or Quail. Back to top
From the Yard
Balsamic Fig Duck
This is a favorite of hunters and duck meat lovers … so tender and delish! Two pan seared, tender duck breasts with a balsamic fig glaze. Served with seasonal vegetables and coconut rice quinoa pilaf.
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 entrée: Gulf Shrimp Skewer, an Elk Chop, Buffalo Sirlion, Duck Breast, Lamb T-bone, Buffalo Rib, or Quail.
Charlotte Green’s Entree Salad
You choose the “pickens”! Seven mixed greens with goat cheese, jicama, candied walnuts, pickled ginger and fresh berries. Served with your choice of dressing. (Add 3oz. smoked salmon for $11, or 3 oz. grilled buffalo tenderloin for $15, or 5-bacon wrapped quail breasts for $13)
Roasted and Stuffed Bell Pepper
All trade forts had gardens including Bent’s Fort! Susan Magoffin, who traveled to Bent’s Fort in 1845, would have loved these garden fresh roasted stuffed bell peppers! A roasted pepper stuffed with a wild mushroom and heirloom bean risotto with vegetable medley, topped with cheese and served with quinoa tabbouleh salad. Vegan option available.
- 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