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Main Menu Page
Breakfast
DINNER MENU
Lunch Menu |
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Dinner |
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Soup & Salad
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SOUP DU JOUR
8 |
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Chef-inspired soup of
the day, made in-house |
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STEAKHOUSE SALAD
14 |
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mixed greens,
shredded cabbage and carrots, roasted tomato, shaved onion, smoked
cheddar. Topped with croutons, served with ranch. |
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CAESAR SALAD
14 |
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Baby romaine,
radicchio, anchovy, roasted tomato, creamy Caesar dressing &
parmesan cheese |
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WINTER SALAD
16 |
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spinach and arugula
tossed with honey mustard, topped with hard-boiled egg, craisins,
creamy brie, spiced almond slices, pickled fennel and bacon |
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GRILLED AVOCADO
CAPRESE 16 |
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lightly grilled
tomato, avocado slices, and Buffalo mozzeralla drizzled with olive
oil, fig balsamic glaze and chiffonade basil |
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Salad Extras:
grilled chicken 6 / Atlantic salmon 12 |
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Appetizers
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HOUSE MADE
FOCACCIA 10 |
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Whipped European
style butter, sundried tomato pesto, local honey |
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CHEESE & FRUIT
BOARD 22 |
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selection of artisan
cheeses and crackers, served with fresh fruit, nuts, wild berry
sweet red pepper mostarda and Deerhammer rye mustard |
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CHARCUTERIE
27 |
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selection of artisan
meats, cheeses and crackers, served with fresh fruit, nuts, wild
berry sweet red pepper mostarda and Deerhammer rye mustard |
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PORK WINGS
19 |
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sesame rice cake,
pickled vegetables and Korean-style shoyu-yuzu reduction gochujang
BBQ sauce |
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FIRECRACKER CRAB
CROQUETTES 19 |
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breaded jumbo lump
blue crab and potato cakes with jalapeno and sweet hot Italian
peppers, lightly fried and served with a Cajun remoulade |
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Signature Entrees
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WILD MUSHROOM
RAVIOLO 30 |
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ricotta and wild
mushroom stuffed raviolis drizzled with green chili cream sauce,
topped with fried onions, sage, roasted tomatoes and spiced
almonds. |
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MILANAISE STYLE
LAMB SHANK gf 37 |
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16 oz volcano lamb
shank braised in a Milanaise style tomato sauce, served with
cheesy polenta, mixed veggies and bacon gremolata |
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ROCKY MOUNTAIN ELK
FILET 50 |
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8 oz elk tenderloin
steak marinated in a coco and coffee herb blend, served with wild
mushrooms, smoke whipped mashed potatoes, candied carrots and demi |
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PORK PORTERHOUSE
35 |
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served with green
beans, warm German potato salad, spiced apple compote and demi |
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VENISON AU POIVRE
50 |
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pepper crusted
venison chop, served with scalloped potatoes, bacon fat roasted
Brussels sprouts, fried leeks and green peppercorn cream sauce |
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SEA SCALLOP
RISOTTO 40 |
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speck-wrapped jumbo
scallops on a bed of saffron ristotto and mixed veggies, drizzled
with beurre blanc |
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JAGERSCHNITZEL
30 |
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herb-breaded veal
cutlet and mushroom demi-glace, warm German potato salad, side of
pickled cabbage and onions and green beans |
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ALMOND & ROSEMARY
CRUSTED SALMON 35 |
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pan-fried crusted
salmon filet served with bacon fat roasted Brussels sprouts, white
wine mustard cream sauce, and toasted almonds |
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BLACK COD 35 |
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lightly breaded pan
seared cod served with roasted squash, roasted Romaneso and
smothered with a roasted tomato and caper butter sauce |
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The 14er
gf 45 |
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14 oz Colorad-raised
strip steak, creamy mashed potatoes, blue cheese cream, confit
mushrooms, crispy onions |
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FLATIRON STEAK
gf/df 37 |
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8 oz butcher's steak,
roasted potatoes, tender baby carrots, glace de viande |
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COLLGIATE PEAKS
BISON BURGER 28 |
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8 oz bison burger
grilled to order topped with fried onions, roasted mushrooms,
peppered bacon and blue gouda cheese sauce. Served on a challah
bun with french fries, sweet potato or house salad. |
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Dessert
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Three-Layer Carrot
Cake 13 |
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cream cheese
frosting, dulce de leche caramel, fresh blackberries, candied
pumpkin seeds |
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Chocolate Molten
Cake gf 13 |
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gluten-free graham
crackers, marshmallow, strawberry sauce and fresh berries |
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Chocolate Brownie
12 |
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pecan cluster,
toasted coconut, blackberry sauce, and vanilla ice cream |
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Linzer Mixed Berry
Tarte df 13 |
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Linzer nut crust,
vanilla coconut sorbet, lime sauce |
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Vanilla Bean Creme
Brulee 12 |
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lady finger cookie,
berries, whipped cream |
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Seasonal Sorbet
gf/df 11 |
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mixed fruit, sugar
garnish |
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Menu items and prices
subject to change without notice. |
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Main Menu Page
Breakfast
DINNER MENU
Lunch Menu |
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