A seasonal vegetable and either “Fort potatoes”, which is a delicious combination of small red potatoes, tossed in caramelized onion, corn and Anasazi beans; or buttery mashed potaotes. Any Entree served with mashed potatoes comes with port buffalo brown gravy
Fort Breads
A selection of pumpkin walnut muffins and dinner rolls
Fort Dinner Salad
Crisp greens topped with pickled ginger, diced jicama and toasted pepitas. Add guacamole
gluten free, vegetarian
Fort Caesar Salad
Crisp Kalera romaine lettuce with house made Caesar dressing, croutons, white Italian sardines
$4
gluten free
Dressing Choices
Chunky Danish Blue Cheese
Herbal Damiana House Vinaigrette
Buttermilk Ranch
Chipotle Honey
Caesar
Balsamic Vinegar & Fine Extra Virgin Olive Oil
From the Prairie and Forest
All of The Fort’s buffalo (bison) are from selected ranches in the Rocky Mountain Region
William Bent’s Buffalo Filet Mignon Aux Poivre*
So tender, it’s like the first kiss! The tenderest of all, an 8-ounce buffalo filet. Served with homemade Brandy Peppercorn sauce. With seasonal vegetables and Fort potatoes
$72
gluten free
Herb Butter Buffalo Tenderloin Filet Mignon*
Our Culinary contest winner for 2018 was Sous Chef, Mike Winckler, who created this delicious preparation for any steak choice. Everything tastes better with butter! Enjoy this tender 8 ounce buffalo tenderloin, sautéed with butter, and herbs, cooked in a cast iron skillet, brought sizzling to your table. Served with Fort potatoes and seasonal vegetables
$75
gluten free
The Fort’s Game Plate*
Try them all! Our most popular dish! A bone-in elk chop, buffalo sirloin medallion, and a grilled teriyaki quail. Served with seasonal vegetables, and Fort potatoes, and wild Montana huckleberry preserves
$69
gluten free
12-ounce Buffalo Ribeye “Carne Asada” Style*
Enjoy this 12-ounce buffalo ribeye, marinated in a citrus chipotle blend and grilled to
perfection. Served with mashed potatoes.
$72
shellfish free
Western Territory Beef
Have any steak prepared Incorrect Style or Gonzales Style or Herb Butter Style for an additional $8
24-ounce Bone-In Cowboy Ribeye Steak
Sink yer teeth into this beautifully marbled beef steak, flavored by the bone marrow-The Ultimate Cattleman’s steak. Cooked to Medium, Medium Rare, or Rare only
$125
gluten free
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
$56
gluten free
“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
$65
gluten free
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
$60
gluten free
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, topped with a freshly grilled chile pod, and served with seasonal vegetables and Fort potatoes
$60
gluten free
Fort Favorites
Elk St. Vrain*
Ceran St. Vrain was Bent’s partner in the 1840s, when they were forming the Bent St. Vrain Company. Two 4-ounce bone-in elk medallions, grilled to perfection with wild Montana huckleberry preserves. Served with seasonal vegetables and Fort potatoes
$54
gluten free
Mountains Meet the Sea*
The perfect combination of lobster from the sea and buffalo from the mountains. Enjoy a 5-ounce buffalo sirloin served with a broiled lobster tail brushed with butter and herbs. Served with Fort potatoes
$69
gluten free
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 roasted and smothered in our tangy Jack Daniels barbecue sauce. Served with seasonal vegetables beans and butter & cream mashed potatoes
Half Rack $48
Full Rack $58
General Armijo's Colorado Lamb Shank*
He was known to steal your sheep and then sell them back to you in the 1840's! Served with butter mashed potatoes, gravy, and seasonal vegetables. This classic "fallin' off the bone' lamb shank in a rich red wine reduction sauce was created by the Fort's cook Landon Maslow, who won the Fort's Culinary contest for this entree!
$49
gluten free
From the Yard
Rum Fig Duck Breast*
This is a favorite of hunters and duck meat lovers…so tender and delish! A pan seared tender duck breast, served with aRum Fig shallot sauce on a bed of wild rice blend, tossed with shallots, carrots, garlic, rosemary, damiana, sage, salt, and black pepper and seasonal vegetable
$49
William Bent’s Grilled Quail
Quail roamed the prairies in the 1840s 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
$42
gluten free
From the Garden and the Sea
Norwegian Arctic Salmon
The Norseman fur traders were some of the first traders in the New World. This delicious, buttery Arctic Salmon, sustainably raised, served on a bed of wild and brown rice, would make them proud! Served with chilled mango chutney
$49
dairy free, gluten free
Crispy Shrimp N Grits*
Crispy jumbo gulf shrimp are lightly breaded in panko and spice, quickly deep fried and set on top of a bed of stone mill southern Grits, with goat cheese and butter. Served with seasonal vegetables. Created by Fort cook Ben Seupaul, winner of the Fort's Culinary contest.
$32
gluten free
Charlotte Green’s Entrée Salad
You choose the “pickens”! Seven mixed greens with goat cheese, jicama, candied walnuts, pickled ginger and dried berries. Served with your choice of dressing. Top with any side of protein.
$22
gluten free, vegetarian
Classic Caesar Salad
Crisp Kalera romaine lettuce with house made Caesar dressing, croutons, white Italian sardines – Caesar Cardini, the inventor, would approve! Top with any side of protein.
$23
gluten free
Cowboy Caviar Empanadas or Bowl
A vegetarian filling of black beans, Anasazi beans, onion, green pepper, lime juice, wild and brown rice, corn, tomatoes, seasoned. You can have it baked in a light pastry, as empanadas, or served in a bowl topped with avocado and drizzled with vegetarian Dixon red Chile and Crema. Vegan option available.
$39
vegetarian
Spaghetti Squash Puttanesca
A vegetarian delight with baked spaghetti squash, cashew pesto, eggplant, kalamata olives, and capers in a rich tomato puttanesca sauce. Topped with Parmesan Reggiano cheese. Inspired by Fort guest Ms. Gloria Gottsleben and her love of American food and culture.
$35
vegetarian
Additional Sides
Add a side to any entrée of:
Lobster Tail $27
Elk Medallion* $22
Buffalo Sirloin* $22
Duck Breast* $25
Buffalo Rib $17
Quail $15
President Jefferson’s Favorite Mild Green Chile Mac N’ Cheese “Pudding.” $12
Substitute any starch with President Jefferson’s Favorite Mac N’ Cheese $6
Goat Cheese Green Chili Grits $8
Forest Mushrooms $12
Crisp Double Fried French Fries $8
Seasonal Vegetables $5
Mashed Potatoes with Choice of Gravy $6
Fort Potatoes $6
Wild Rice Blend $8
Our Famous Sauces:
Hot or Mild Gonzales Green Chile $4
New Mexican Dixon Red Chile Gravy $4
Jack Daniels Barbecue $5
Huckleberry Sauce 2 oz. $4
Huckleberry Sauce 8 oz. $15
* Regarding the safety of these items, written information is available upon request; consuming raw or undercooked meat poultry seafood shellfish or eggs may increase your risk a foodborne illness. This item can be cooked to order
