Dinner Entrees

The Fort's Game Plate

The Fort’s Game Plate

Dinner Entrées

(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.

Bison Tenderloin

William Bent’s Buffalo Tenderloin Filet Mignon

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.

Herb Butter Buffalo Tenderloin Filet Mignon

Our Culinary contest winner for 2018 was Grill Master,  Mike Winckler, who created this delicious preparation for any steak choice. Everything tastes better with butter!

Enjoy this tender buffalo tenderloin, sauteed with butter, herbs, mushrooms and onions-cooked in a cast iron skillet, brought sizzling to your table. Served with Fort potatoes and seasonal vegetables. Choose from an 6-ounce or 8-ounce buffalo filet.

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.

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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!

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.

New York Strip Steak

New York Strip Steak

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

Incorrect Steak

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.

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Fort Favorites

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.

Mountains Meet the Sea

Mountains Meet the Sea

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.

Rack of Lamb

The Fort’s Culinary contest winner, Ethan Torres, Kitchen Manager, created this delicious combination honoring the Spanish Conquistadors and the Moors from North Africa who traveled in Colorado during the 1500’s, bringing far eastern spices to trade.

Enjoy a rack of lamb marinated in a mustard rub, served with pearled couscous with a hint of fresh garden mint, quinoa tabbouleh and spicy Harissa sauce (Moroccan).

From the Water

Wild Caught Alaskan Sockeye Salmon

Wild Caught Alaskan Sockeye Salmon

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.

Blackened Walleye

Created by Sous Chef Alex Rice, inspired by the far eastern spice trade that continued bringing spices up through the Santa Fe Trail in 1845, at the time of Bent’s Old Fort.

A meaty white fish, distant cousin of  Pike, is dry rubbed with Dixon red chile and other southwestern spices, then paired with a coconut cream sauce accentuated with a spicy Harissa (Moroccan) sauce. Served with coconut rice pilaf, and chefs seasonal vegetables.

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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

William Bent’s Grilled Quail

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.

Vegetarian

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

Roasted and Stuffed Bell Pepper

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.

Green Chile Sauce and Red Chile Sauce

Green Chile Sauce and Red Chile Sauce

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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