The Fort’s Fine Dining Menu
Reservations Recommended for our Fine Dining.
Please use our Fine Dining OpenTable widget here >
Call the restaurant 303-697-4771 for takeout from our regular menu. Cakes must be ordered two weeks in advance and subject to availability.
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.
Peanut Butter Stuffed Jalapeños Escabeche
House-made pickled jalapeños with a mango chutney sweetened whipped peanut butter. GF/V
½ order: $8
Full order: $15
Forest Child’s Stuffed Mushrooms
Fresh mushroom caps stuffed with a blend of cream cheese, parmesan cheese, cheddar cheese, garlic, onion, salt, black pepper, paprika, oregano, cumin, and bacon bits. Baked to perfection. A perfect start to a “Waugh-some” dinner!
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 $8
Full order $14
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 $8
Full order $14
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 $8
Full order $14
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 $14
Full order $20
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 $8
Full order $12
Braised Bison Tongue
A Historian’s Treat! The bison tongue is slowly braised, peeled and sliced. Each slice of bison tongue is served on a crostini.
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 $34
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.
Any Entree served with mashed potatoes comes with your choice of:
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 prairie butter – a compound butter including buffalo bone marrow and herbs. Everything is better with Butter! Especially Prairie Butter! 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.
12 ounce Buffalo Ribeye “Carne Asada” Style*
Enjoy this 12 ounce buffalo ribeye, marinated in a citrus chipolte blend and grilled to perfection. Served with mashed 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 16-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 Fort’s Cook Darren created this entree! 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. Served with Fort potatoes and seasonal vegetable.
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
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.
Thomas Jefferson’s Lobster & Green Chile Mac n’ Cheese
16-ounces of The Fort’s famous green chile macaroni and cheese with 4-ounces of lobster claw and knuckle meat “like the first kiss!” Served with seasonal vegetable.
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! $42
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.
- 6 grilled Gulf Shrimp $21
- An Elk Medallion $21
- A Buffalo Sirloin $22
- A Duck Breast $22
- A Quail $15
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:
- Grilled Gulf Shrimp $21
- Elk Medallion* $21
- 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
- Thomas Jefferson’s Lobster & Mild Green Chile Mac N’ Cheese. 8 oz portion of The Fort’s famous green chile mac n’ cheese with 3 ounces of lobster claw and knuckle meat $39
- 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, Salted Caramel, or Vanilla Bean ice cream.
Holly’s Adobe Sundae
Choice of Mexican Chocolate, Salted Caramel, 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 and piñon nuts.
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. 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. “It’s better than the first kiss.”
Crème Brûlée (Chef’s Choice)
A delicate custard covered in a caramelized sugar crust.
Charlotte Green’s Homemade Slice of 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 served with a scoop of vanilla bean ice cream.