The Fort’s Same Day
Orders taken Wednesday through Sunday 11am – 7pm
Call 303-697-4771 to order today! Credit card payment only.
Pick Up Hours
Wednesdays through Sundays 12:00noon – 7pm.
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.
* During the Take Out Only restrictions, The Fort will not have these items available:
- Buffalo sausage & beer bean dip appetizer
- NY Strip Steak
- Beef 6 ounce Fillet (Try the 6 ounce Buffalo filet instead!)
- Offering Mild Green Chile Gonzalez sauce only
- Green Salads, including sides and entrée
- Forest Mushrooms
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.
Mountain Man “Boudies” Sausage Platter
Get ready to howl “WAUGH!” and discover your inner mountain man or woman – for adventurous eaters only – a selection of Wild boar with Blueberry and Merlot sausage; Rattlesnake/Rabbit sausages; and Buffalo Sausages served with beer/mustard dipping sauce.
Honey Roasted Natural Turkey Breast
Au jus, homemade buttered Mashed Potatoes, homemade sausage and apple stuffing; fire roasted maple yams, fresh green beans with almonds, giblet gravy, cranberry orange relish, one slice of Brandied Pumpkin Pie.
$35 per person
Just added by popular demand!
Family Style Preorder BBQ Buffalo Ribs
Family Style preorder of Jack Daniels BBQ slowly roasted BBQ Buffalo ribs.
18-21 Ribs $140
Mains (Main Courses)
All entrées served with Chef’s choice of Fort roasted red potatoes, tossed with caramelized onions, Anasazi beans and corn,
Buttery Mashed Potatoes Wild Rice Blend and Chef’s seasonal vegetables.
William Bent’s Grilled Quail
From the yard. Two teriyaki marinated quail served with wild Montana huckleberry preserves. Served with Fort roasted red potatoes and chef’s vegetables.
16 oz. Dry-Aged Beef Ribeye
Sink your teeth into this 16 oz. Beef ribeye, served with Buttery Mashed Potatoes and Chef’s vegetables.
14-Ounce Colorado Natural Beef NY Strip Steak The marbling speaks for itself, tender and rich with flavor! Served with Fort potatoes and chef’s vegetables.
* (Try the 6 ounce Buffalo filet instead!)
“Tenderlips” Colorado Natural Beef Filet Mignon 6-ounce center cut – so tender it’s like the first kiss! Served with Fort potatoes and Chefs vegetables.
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. Served with Fort potatoes and Chef’s vegetables.
Buffalo Sirloin Steak Medallions
Two 5-ounce Buffalo Sirloin Medallions, full of flavor for the hearty appetite and served with Fort roasted red potatoes and Chef’s vegetables.
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
Fort Buttery Mashed Potatoes Wild Rice Blend and Chef’s vegetables.
$33 for four
$43 for six
General Armijo’s Colorado Lamb T-bones
Two grilled tender Colorado lamb T-bones with Mint jelly on the side. Served with Fort roasted red potatoes and Chef’s vegetables.
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. Served with Chef’s vegetables. Like the first kiss!
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 Chef’s seasonal vegetables.
Vegan or Vegetarian Options
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 Chef’s seasonal vegetables. Vegan option available.
BURGERS, BRATS, SALADS, ETC.
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, served with crispy French Fries
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).
William Bent’s All Beef Hotdog
Finger Lickin’ Chicken Tenders
With three different types of dipping sauces – Blue Cheese, Ranch and BBQ.
- 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.