Due to the spike in COVID-19 cases, The Fort will be closed to indoor dining until further notice starting on Friday, November 20th.
The Fort’s Indoor Fine Dining Menu
You Must Make Reservations.
Please use our Indoor Fine Dining OpenTable widget here >
All Entrées Are Served With
Fort Breads – A selection of pumpkin walnut muffins and dinner rolls. Fort Dinner Salad – Seven crisp greens topped with pickled ginger, diced jicama and toasted pepitas. (You can add guacamole.) 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: $6
Full order: $10
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 $6
Full order $10
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 $6
Full order $10
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 $6
Full order $10
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 $12
Full order $18
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 $6
Full order $10
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.
1/2 Order $6
Full order $10
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 $20
Full order $30
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.
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*
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.
William Bent’s 6-ounce Buffalo Tenderloin Steak
Served with prairie butter- a compound butter including buffalo bone marrow and herbs. Everything is better with Butter! Especially Prairie Butter! Served with butter & cream mashed potatoes and seasonal vegetables.
Buffalo Sirloin Steak Medallions*
A favorite of Kit Carson, who was commissioned to provide 1,000 lbs. of buffalo meat to Bent’s Fort in the 1840s. Two 5-ounce buffalo sirloin medallions, full of flavor for the hearty appetite. 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.
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.
16-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.
General Armijo’s Colorado Lamb T-bones*
He was known to steal your sheep and then sell them back to you in the 1840s! Two grilled tender Colorado lamb T-bones, served with Mint Jelly, seasonal vegetables and butter & cream mashed 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) $38
(6 Ribs) $48
William Bent’s Half a Pound Buffalo Burger
On a sesame seed brioche bun – American Style – with tomato, lettuce, onion, cheese, and pickles. All are served with crispy French Fries, Fort salad, homemade breads and muffins.
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).
BBQ Buffalo Brisket Sandwich
With The Fort’s Jack Daniels BBQ sauce, served on a Brioche bun with crispy French Fries, Fort salad, and homemade bread and muffins.
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.
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! $45
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.
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.
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 $19
- An Elk Medallion $19
- A Buffalo Sirloin $17
- A Duck Breast $15
- A Quail $11
Add a side to any entree of:
- Grilled Gulf Shrimp $19
- Elk Medallion* $19
- Buffalo Sirloin* $17
- Duck Breast* $15
- Buffalo Rib $14
- Quail $11
- 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!
- Substitute any starch with President Jefferson’s Favorite Mac N’ Cheese $6
- Forest Mushrooms $10
- Crisp Double Fried French Fries $6
- Seasonal Vegetables, steamed or roasted $4
- Buttery Mashed Potatoes $4
- Wild Rice Blend tossed with shallots, carrots, garlic and herbs $6
- Our Famous Sauces $4
- Choose from:
- Hot or Mild Gonzales Green Chile
- Huckleberry Preserves
- New Mexican Dixon Red Chile Gravy
- Jack Daniels Barbecue
* 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.
Holly’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.
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!