(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.
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.
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.
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
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.
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 mashed potatoes.
From the Water
Astrid’s Broiled Salmon
A filet of sockeye salmon lightly dusted with paprika served with quinoa rice pilaf, seasonal vegetables and a cucumber dill sauce.
Lemon Cream Walleye
A filet of walleye baked with a lemon cream sauce, served with quinoa rice pilaf and seasonal vegetables.
From the Yard
Ancho Orange Duck
Two duck breasts served with ancho orange sauce on a bed of quinoa rice 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 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. (You can add 3oz. smoked salmon, or 3 oz. grilled buffalo tenderloin, or 5-bacon wrapped quail breasts for an additional cost.)
The Fort’s New Mexican Beyond Meat Chile
A bowl of Beyond Meat served with President Jefferson’s Favorite Mild Green Chile Mac N’ Cheese and seasonal vegetable. 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
- Sautéed mushrooms and onions
- Red Chile French Fries
- Campfire Beans
- 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, or Jack Daniels Barbecue