The Fort’s Same Day
Orders taken Wednesday through Sunday 11am – 8pm
Call 303-697-4771 to order today! Credit card payment only.
Pick Up Hours
Wednesdays and Thursdays 5:30pm – 8pm.
Fridays, Saturdays and Sundays 5:00pm – 8pm.
Cooked to order – please allow 45 minutes to pick up orders placed after 4pm.
Order a Fort signature cocktail with your meal!
All alcoholic beverages must be added to an order that includes food.
Sam’s Famous Guacamole
Made to order – big chunks of avocado, tomato, onion, and fresh squeezed lime, served with corn tortilla chips.
$10.00 – serves 2-4 people
Peanut Butter Stuffed Jalapenos Escabeche
Pickled jalapenos stuffed with a mango chutney sweetened whipped peanut butter.
$10.00 – 5 stuffed jalapenos (depending on the size)
Hot Sausage Bean Dip
Hot chorizo sausage sautéed with dark Stout beer, refried beans, and cheddar cheese. Served with corn tortilla chips.
$10.00 – serves 2-4 people- has a little “kick” from the chorizo
Mains (Main Courses)
All entrées served with choice of T. Jefferson’s Green Chile Mac n’ Cheese; Fort Potatoes; Buttery Garlic Mashed Potatoes; or large French Fries.
William Bent’s Grilled Quail
From the yard. Two teriyaki marinated quail served with wild Montana huckleberry preserves. Served with choice of side.
16 oz. Dry-Aged Beef Ribeye
Sink your teeth into this 16 oz. Beef ribeye, served with choice of side.
14-Ounce Colorado Natural Beef NY Strip Steak
The marbling speaks for itself, tender and rich with flavor!
“Tenderlips” Colorado Natural Beef Filet Mignon
6-ounce center cut – so tender it’s like the first kiss!
Inspired by the Fort’s Woodcarver, Elidio Gonzales, a 14-ounce Colorado Natural Beef NY Strip Steak, stuffed with New Mexican Green Hatch Chiles, with a whole, grilled chile pod on top
Buffalo Sirloin Steak Medallions
Two 5-ounce Buffalo Sirloin Medallions, full of flavor for the hearty appetite and served with choice of side.
Smoke House Buffalo BBQ Ribs
These ribs are HUGE! With tender meat falling off the bone. Smoked Buffalo Ribs, slowly roasted and smothered in our tangy Jack Daniels BBQ sauce- served with a ramekin of extra sauce – $25 for four.
$35 for six
General Armijo’s Colorado Lamb T-bones
Two grilled tender Colorado lamb T-bones with Mint jelly on the side
Cherry Bourbon Duck Breasts*
A favorite of hunters and duck meat lovers – so tender and delish! Two pan seared tender duck breasts served with a Cherry Bourbon Shallot Sauce on a bed of Wild Rice Blend tossed with shallots, carrots, garlic, rosemary, damiana, sage, salt, and black pepper. Like the first kiss!
Mountains Meet the Sea
Enjoy a 5-ounce buffalo sirloin with marinated Gulf Shrimp in olive oil, sea salt, and garlic, and broiled enough to caramelize them but keeping them tender and sweet inside.
Wild Alaskan Sockeye Salmon
The best and environmentally responsible salmon is Wild Sockeye from Alaska. It’s lean and full of flavor and supports the wild caught salmon industry. A Pacific Northwestern American Indian favorite! Baked with garlic, rosemary, butter, lemon slices, salt and pepper. Served with a sauce that includes garlic, rosemary, seafood stock, orange juice, lemon juice, and honey. Served with Wild Rice Blend tossed with shallots, carrots, garlic, rosemary, damiana, sage, salt, and black pepper, and seasonal vegetables.
Vegan or Vegetarian Options
Sacred Sisters Vegetarian Stuffed Spaghetti Squash
Inspired by American Indian cuisine, we roasted spaghetti squash and stuff it with butter, onion, sweet potatoes, button mushrooms, garlic, parmesan cheese, nutmeg, thyme, paprika, sage, salt and pepper. Served with Wild Rice Blend tossed with Shallots, carrots, garlic, rosemary, damiana, sage, salt, and black pepper, and seasonal vegetables.
The Fort’s New Mexican Beyond Meat Chile
“Like the first kiss.” A bowl of Beyond Meat Chile served with President Jefferson’s Favorite Mild Green Chile Mac N’ Cheese and seasonal vegetable. Vegan option available.
BURGERS, BRATS, SALADS, ETC.
Fort Buffalo Prime Rib Hoagie
The Fort’s famous Buffalo Prime Rib (6-ounces) Sandwich on a large Hoagie bun-with crispy onions, horseradish sauce and Dijon mustard – like the “First Kiss!”
Charlotte Green’s Entrée Salad
You choose the pickins- Seven Mixed Greens with goat cheese, jicama, candied walnuts, pickled ginger, and dried berries. Served with your choice of dressing: Chunky Danish Blue cheese, Herbal Damiana House vinaigrette, Buttermilk Ranch, or Chipotle Honey.
Add a side to your salad! See SIDES below!
William Bent’s Half a Pound Buffalo Burger
1/2 pound patty served on a Brioche Toasted Bun, with lettuce, onion, and tomato.
For $4 More – have “Incorrect style” (fried egg, cheese and red chile on top), or “Gonzales Style” (Smothered in hot or mild Green chile sauce).
Gobble Gobble Turkey Burger
Served on a Brioche Toasted Bun, with lettuce, onion, and tomato – 1/3 pound
Vegetarian Quinoa Burger
Served on a Brioche Toasted Bun, with lettuce, onion, and tomato.
VEGAN WITHOUT THE BUN
Burger Add Ons:
- Dixon Red Chile gravy
- Green “Gonzales-style” chile sauce
- Jack Daniels BBQ sauce
- Cheddar, Monterey Jack or goat cheese
German Settler’s Grilled Bratwurst
Choice of Buffalo, Wild Boar, or Rabbit/Rattlesnake Sausage.
William Bent’s All Beef Hotdog
Add Ons for Brats and Hotdogs:
- Dixon Red Chile Gravy
- Green “Gonzales-style” chile sauce
- Cheddar or Monterey Jack cheese
- Brown Mustard
Finger Lickin’ Chicken Tenders
With three different types of dipping sauces – Blue Cheese, Ranch and BBQ
- Grilled Shrimp $19
- Buffalo Sirloin 5-ounce $17
- Duck Breast $15
- 2 Buffalo Smoke House BBQ Ribs $14
- Quail $11 each
- Side Fort salad $5
- Thomas Jefferson’s Green Chile Macaroni and Cheese (8 ounce portion) $10
- Forest Mushrooms $10
- French Fries Thin, and crispy $6
- Chefs Seasonal Vegetables $4
- Buttery Mashed Potatoes $4
- Wild Rice Blend $6
- Fort red potatoes, tossed with caramelized onion, corn and Anasazi beans $4
- Extra Sauces ~ Jack Daniels BBQ, Dixon Red Chile, Green Chile $4 (8 ounce cup)
- Freshly Baked Pumpkin Walnut Mini-Muffins ~ Basket of six, butter. $8
- Chips $3
From Holly’s Cupboard: Desserts
The Fort’s Chile Chocolate Bourbon Cake
A delectable and ancient Aztec combination of a rich, dark chocolate, walnuts, and New Mexico red chile cake. Drizzled with bourbon and topped with a hot fudge sauce.
Charlotte Green’s Slice of Fruit Pie
Charlotte Green was the famous cook at Bent’s Old Fort and was known for her pies and spunky personality. Enjoy a slice of seasonal fruit pie.
Bobbie Chaim’s Huckleberry Cheesecake
A light, creamy cheesecake made with Neilson Masseys Madagascar vanilla, huckleberry sauce, graham cracker, and almond crust.
Apple Spice Brown Cake With Rum Caramel Sauce
Two slices served warm with a scoop of Salted Caramel ice cream and Rum Caramel Sauce on top. Delish!