Menu at The Craftwood Inn Restaurant in Colorado Springs

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Braised Elk Tamales

Shredded Colorado Elk, Cheddar, Jalapeno, Corn Relish, Masa Harina de Miaz
and Cilantro Creme Fraiche.

Cheddar Baked Mushroom Cap Wraps

Mushroom Caps stuffed with the Craftwood Inn's signature Venison Sausage
and aged Cheddar cheese wrapped in filo and finished with Garlic sauteed Spinach.

Artisan Cheeses

A selection of cheese from around the world, served with Olive Oil Crostinis
and sun-dried fruits. Perfect for a wine starter or final course.

Napolean of Grilled Buffalo

Tender Buffalo medallions layered with marinated jicama, set in Green Chili-Cilantro Peanut Sauce
and finished with Wasabi Cream and Chili Oil.

Sauteed Loin of Ostrich

Crust in crushed Macadamia and stacked with crisp Sweet Potato finished in a pool of Melon-Black
Currant Chutney and fresh Chive Oil.

Jumbo Blue Fin Crab Cake

Lightly seasoned, hand picked Blue Fin Crab served over lavender rice
topped with a mimosa beurre blanc and lime aioli

Four Cheese Pistachio Pesto Ravioli

Ravioli set in Fontina Cream sauce drizzled with fresh pesto finished with
crunchy confit style garlic and crushed pistachios.

Black Ale-Maple Braised Shortribs

Beef Shortribs slow braised for 12 hours, then char-grilled with maple glaze, served with
Chayote-Jicama Slaw and minted micro green salad.

Combination Appetizer ... for 2 ... or ... for 4-6

Pistachio Pesto Ravioli, Napolean of Buffalo, Wild Game Quesadilla and Sautéed Loin of Ostrich

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Crab and Artichoke Bisque

A Craftwood Inn Classic, finished with fresh Snow Crab and Artichoke.
Accompanied with Amontillado Sherry.

Soup du Jour

Hand crafted soups with Garden Vegetables and stocks made fresh daily.

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Spinach Salad

With Spanish paprika and red wine vinaigrette, warm Haystack Mountain Goat Cheese, Kalamatta Olives,
Roma Tomatoes, applewood smoked Bacon and Pine Nuts.

Craftwood Salad

Choice of Roquefort, Parmesan Peppercorn, Honey Dijon or Raspberry Vinaigrette.

Caesar Salad

Romaine with garlic, olive oil, crisp Reggiano cheese, anchovies and house-made Parmesan croutons.

Summer Salad

Organic spring greens, candied almonds, feta cheese and sun dried tart cherries
tossed with sunflower-pomegranate vinaigrette and wildflowers.

Chilled Seafood

Colorado Honey-Smoked Salmon, shelled King Crab leg, marinated Shrimp finished
with segmented Grapefruit, Greens, Citrus Aioli and Sauvignon Blanc Vinaigrette.

Colorado Caprese Salad

Garden fresh Tomato and fresh Basil, served with house-made Mozzarella, balsamic vinegar,
pistachio pesto and ciabatta toast points.

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True to the spirit of Colorado, when in season we feature Colorado grown vegetables and produce.
Our chefs personally create each entree to mimic the dining adventure that has become our tradition.
Each entree will come with an array of vegetables, potato and bread.
At the Craftwood, we are truly Colorado proud.

Our menu changes seasonally.

Game Birds

Macadamia Crust Ostrich in Lingonberry Chutney, grilled Ponzu marinated Quail with Sesame glaze,
and breast of Duckling with Cinnamon-Cranberry Chutney finished with Nature Scape Micro Greens.
Piculit-Neri, Venezie, Italy

Pecan Crusted Fillet of Striped Durango Bass

Finished with a Whiskey-Butter pan sauce, whipped Sweet Potato, and Garlic sauteed Spinach.
Stryker Chardonnay, Sonoma, California

Trio of Tenderloin

Three of Colorado's most tender Filets: Sage seared Beef, Cotija baked American Bison, and
Grilled Blue Russian Wild Boar, each accompanied with its own distinctive sauce.
Peter Franus, Cabernet Sauvignon, Napa Valley, California

Wild Grill

Grilled North American Elk, Nilgai Antelope, and New Zealand Red Deer.
Or, if you prefer, our Chefs will custom prepare a dish of any one game meat.
Stryker-Cabernet Franc, Russian River, California

Buffalo Strip Oscar

Aged Buffalo New York Strip from Family Pride Farms, chargrilled and topped with
King Crab leg, fire roast tomato choron and red skin potato mash.
Signature, Petite Verdot-Syrah, Paso Robles, California

Grilled Breast of Chicken

Fresh breast of Red Bird Chicken stuffed with crisp cappicola, fresh basil, spinach and
piave cheese finished with fontina cream sauce.
Fess Parker Pinot Noir, Santa Barbara, California

Ribeye of Kobe Style Beef

Center cut loin of Wagyu Beef Ribeye grilled and served with horseradish smashed potatoes,
applewood-smoked Bacon-caramelized shallot hash, and cracked Black Pepper Butter.
The Prisoner, Zinfandel, Napa Valley, California

Craftwood Inn Vegetarian Tapas

Cheese Ravioli with Red Bell Pepper coulis and Pistachio Pesto, crisp Polenta cakes,
roast Gruyere stuffed Onion, toasted Reggiano-Risotto Croquettes, and Whipped Potatoes.
Marquis de Gelida, Cava, Spain

Sage Seared Beef Tenderloin

Colorado style sage rubbed filet mignon pan roast and finished with caramelized shallot
morel mushroom demi-glace and finished with juniper balsamic reduction.
Valkenberg Madonna-Riesling, Auslese, Germany ..OR.. Flora Springs Cabernet Sauvignon, Napa Valley

Miso Wildflower Crusted Red Trout

Fillet of Rocky Mountain Red Trout pan seared with miso and wildflowers.
Finished with minted-cilantro palm heart salad and garlic-citrus angel hair.
Keis, Gruner Veltliner, Austria

Roast Bread of Duckling

Garlic marinated breast of Maple Leaf Farms Duck, pan seared and oven roast to a crisp.
Finished with whipped Sweet Potato and Cinnamon-Cranberry Chutney.
Rosenblum Zinfandel Appellation Series, Paso Robles, California

Grilled Rocky Mountain Elk Steak

Grande Premium Colorado Elk Steak marinated in herbs and maple, grilled and served with
Hunters sauce, Yucca Root crisps and smashed potatoes.
Turners Crossing-Shiraz/Viognier, Victoria, Australia

Tenderloin of South Texas Wild Boar

Marinated in sliced Garlic and Honey, grilled and set in caramelized Sweet Onion Jus,
finished with Charred Scallion-Peach Chutney.
Pulignano-Sangiovese, Tuscany, Italy

Diver Scallop Provencal

Hand selected jumbo diver sea scallops pan seared and served with grilled artichoke hearts,
tomato, garlic and white wine. Finished with garlic-citrus angel hair.
St. Supery Sauvignon Blanc, Napa Valley, California

Thai Style Pheasant Summer Saute

Tender Strips of Ringneck Pheasant pan seared with sesame oil, lemongrass, fresh ginger,
coconut milk, Thai basil and garden vegetables. Finished with Thai Rice Noodles.
Pierre Sparr Gewurztraminer, Alsace

Our Chef, Jeff Knight, and the Staff wish you "Bon Appetit".

Menu items and prices subject to change. Entrees range from $20 - $50.

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