Your Inn ... Colorado Style
Elk, Antelope, Ostrich, Duck, Steaks, Seafood, Vegetarian, and more!

404 El Paso Blvd.

Manitou Springs, Colorado 80829
Phone:  719-685-9000
Fax:  719-685-9088

 

Hours:
Nightly
from 5:30 PM
Payment:
Major Credit Cards Accepted
Breathtaking Views of Spectacular Pike's Peak
Private Dining, Banquets, Weddings, and Receptions:
Up to 175 guests.
Contact us for more information.
Full Bar and Unique Wine List
Reservations Recommended:
Email us or call
719-685-9000.
Patio Dining
 
 
 
 
 
 
nnnnnnnnnnnnnnnnnnnn   APPETIZERS   nnnnnnnnnnnnnnnnnnnn
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
 
nnnnnnnnnnnnnnnnnnnn   SOUPS   nnnnnnnnnnnnnnnnnnnn
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.
 
nnnnnnnnnnnnnnnnnnnn   SALADS   nnnnnnnnnnnnnnnnnnnn
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.
 
nnnnnnnnnnnnnnn   COLORADO CUISINE   nnnnnnnnnnnnnnn
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.
S
ignature, 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
 
nnnnnnnnnnnnnnnnnnnn   DESSERTS   nnnnnnnnnnnnnnnnnnnn
Bittersweet Chocolate and Caramel Turtle Pie
with Tart Raspberry Coulis
Jalapeno White Chocolate Mousse
with Vanilla Tuilles and Raspberry Sauce
Creme Brulee
 with Passion Fruit Coulis
PLUS ... other nightly desserts

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

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

Copyright Restauranteur, 1997-2008.  Copyright certain photos, Craftwood Inn. All Rights Reserved.

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