The Fort’s Fine Dining Menu
Reservations Recommended for our Fine Dining.
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Peanut Butter Stuffed Jalapeños Escabeche
House-made pickled jalapeños with a mango chutney sweetened whipped peanut butter. GF/V
½ order: $9
Full order: $16
Nick’s Buffalo Tongue
The Fort’s Chef Nick won the recent Culinary contest, by presenting a new, stunning presentation of braised buffalo tongue, sliced, and served on a crostini with horseradish aioli, arugula, topped with red grapes slices, soaked in red wine. A fabulous flavor combination. Buffalo tongue was known as the sacred meat of many Indian Nations. A “must” try!
Rocky Mountain Oysters
“The last thing that jumps over the fence” as our ranchers say. Small buffalo bites tossed in seasoned panko and deep fried to a crispy golden brown. Served with a tangy sweet chili sauce. One of our most popular appetizers!
1/2 Order $9
Full order $16
Sam’s Famous Guacamole
“Denver’s Best Guacamole” with big chunks of avocado, tomato, onion and fresh squeezed lime, served with corn tortilla chips. GF/V
1/2 Order $9
Full order $16
Josepha’s Buffalo Empanadas
Josepha was Kit Carson’s beautiful New Mexican wife. We can imagine that she cooked these delicious, savory, and spicy buffalo meat empanadas, in a light pastry, served with a mild tomatillo salsa.
Full order of 4 empanadas
Hot Sausage Bean Dip
Hot chorizo sausage sautéed with dark Stout beer, refried beans and cheddar cheese. Served with corn tortilla chips.
1/2 Order $9
Full order $15
Roasted Bison Marrow Bones (Allow extra time)
Known as “Prairie Butter” to the early pioneers, this delicacy was Julia Child’s favorite! Served in the bone with crostini.
1/2 Order $16
Full order $26
Do bison lay eggs? Pickled quail eggs wrapped in house-made buffalo sausage. Served with a raspberry-pepper jam. Our version of a Scottish Egg.
1/2 Order $9
Full order $14
Enjoy a sampler platter of buffalo sausage (Boudies), The Fort’s famous guacamole with tortilla chips, rocky mountain oysters, buffalo tongue on crostini, and peanut butter stuffed pickled jalapeños.
1/2 Order $24
Full order $42
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 Antelope, Rattlesnake/Rabbit sausages, and Buffalo Sausages served with beer/mustard dipping sauce.
All Entrées Are Served With
Fort Breads – A selection of pumpkin walnut muffins. Fort Dinner Salad – Seven crisp greens topped with pickled ginger, diced jicama and toasted pepitas. (You can add guacamole for $4.) 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.
If your entrée comes with mashed potatoes, let your server know your choice of gravy:
Hot or Mild Gonzales Green Chile, New Mexican Dixon Red Chile Gravy, Jack Daniels Barbecue, or Herbed Butter with Buffalo Bone Marrow
William Bent’s Buffalo Tenderloin Filet Mignon*
So tender, it’s like the first kiss! The tenderest of all, an 8-ounce buffalo filet. Served with homemade chimichurri. With seasonal vegetables and Fort potatoes.
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.
The Fort’s Game Plate*
Try them All! Our most popular dish! An elk medallion, buffalo sirloin medallion, and a grilled teriyaki quail. Served with seasonal vegetables, and Fort potatoes, and wild Montana huckleberry preserves.
Santa Fe Trail Game Plate*
“Bite the Snake before it bites you!” A delicious sampler plate of a 4-ounce bone-in Iberian Pork chop, a rattlesnake and rabbit grilled bratwurst with jalapeno mustard sauce, and a 5-ounce buffalo sirloin. Served with Fort potatoes, and seasonal vegetable. “Does rattlesnake taste like chicken? You be the judge!”
12-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 12-ounce ribeye, grilled to perfection, served with seasonal vegetables and butter & cream 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.
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.
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.
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 elk medallions, grilled to perfection with wild Montana huckleberry preserves. Served with seasonal vegetables and Fort potatoes.
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.
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.
(4 Ribs) $45
(6 Ribs) $55
Mo’s Pork Belly
Chef Mo, won the Fort’s culinary contest for this amazing pork belly recipe. The skin is crisp, and the pork succulent underneath with amazing flavors. He rubbed the pork with his secret spice combination. Served with the pork belly au jus and red wine demi glaze, on top of garlic mashed potatoes and broccoli. The Germans were called the “pork eaters” by the Indian tribes as they ventured West in the 1800’s. This recipe would do them proud!
Jim Beckworth’s Braised Buffalo Short Ribs
Slowly braised with port wine, our buffalo short ribs are tender, moist, and succulent. Served over garlic mashed potatoes with extra short rib gravy. Jim Beckworth was an American Black free man who traded with the Bents, was a Denver merchant and lived with the Crow Indian nation in the mid 1800’s. He would have loved these buffalo short ribs!
Idaho Ruby Red Trout*
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.
Cherry Bourbon Duck Breast*
A favorite of hunters and duck meat lovers – so tender and delish! A 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!
William Bent’s Grilled Quail
Quail roamed the prairies 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.
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.
- An Elk Medallion $22
- A Buffalo Sirloin $22
- A Duck Breast $22
- A Quail $15
- Lobster Tail $33
Roasted and Stuffed Poblano Pepper
All trade forts had gardens including Bent’s Fort! Susan Magoffin, who traveled to Bent’s Fort in 1845, would have loved these fresh roasted stuffed poblano peppers! A roasted poblano pepper stuffed with a wild mushroom risotto with succotash. Topped with a blend of mexican cheeses, dixon red chile sauce, and lime crema. Served with wild rice blend and seasonal vegetable. Vegan option available.
Add a side to any entree of:
- Lobster Tail $33
- Elk Medallion* $22
- Buffalo Sirloin* $22
- Iberian Pork Chop $24
- Duck Breast* $22
- Buffalo Rib $17
- Quail $15
- President Jefferson’s Favorite Mild Green Chile Mac N’ Cheese “Pudding.” Our version of his recipe served at the White House in the early 1800s. Ask your server to add Red Chile or enjoy plain to make your Mac n’ Cheese Fort style! $12
- Substitute any starch with President Jefferson’s Favorite Mac N’ Cheese $6
- 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.
Sam’s Sweet Cupboard Desserts
Dish of Magill’s World Famous Ice Cream
Choice of Mexican Chocolate or Vanilla Bean ice cream.
Holly’s Adobe Sundae
Choice of Mexican Chocolate or Vanilla Bean ice cream, topped with our homemade hot fudge sauce and a dusting of chocolate adobe chile powder.
Homemade Rum Caramel Sundae
Vanilla Bean ice cream topped with our homemade rum caramel sauce.
Chocolate Chile Bourbon Cake
A delectable and ancient Aztec combination of a rich, dark chocolate, walnuts and New Mexico red chile cake. Layered with a chocolate fudge frosting with a hint of bourbon. It will make your heart sing “Hip, Hip, Huzzah!”
The Fort’s famous signature dessert, that has been served at The Fort since 1963. Discovered by the Arnolds in central Mexico, the Negrita is a blend of dark chocolate whipped with Myer’s rum served in a chocolate tulip cup. The ideal choice for the chocolate connoisseur.
Bobbie Chaim’s Famous Cheesecake
A light, creamy cheesecake made with Neilson Massey’s Madagascar vanilla and with a graham cracker, almond crust, drizzled with wild Montana huckleberry syrup or seasonal toppings. This recipe was the Arnold’s close friend Bobbie Chaim’s recipe, which was her coveted secret for years. Sam Arnold charmed her into giving us the recipe in the 1980’s. The BEST cheesecake, home-made with pure ingredients.
Crème Brûlée (Chef’s Choice)
OO! LA! LA! Those French Fur trappers and Voyagers would go miles in the 1800’s for this Crème Brulee. A delicate flavored, creamy custard covered in a caramelized sugar crust. Seasonal flavors. One of The Fort’s most popular desserts!
Chef Nick’s Panna Cotta
A light custard made with no eggs. The Fort’s chef Nick won the recent culinary contest, and this dessert was one of his winners! Inspired by Italian fur trader and merchant Berthold in 1810, Nick imagined he would have loved this Italian inspired light dessert. Served with a homemade tuille cookie, with a huckleberry topping.
Trapper’s Fruit Sundae
A warm, fruit compote made of apples, apricots, and other dried fruits, slowly cooked with coriander seed, touch of honey, and other spices. Served a la mode with a drizzle of hazelnut syrup. This was one of the favorite fur trade and Indian Nation desserts in the 18th and 19th century. A heavenly combination!