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The Fort Restaurant

The Fort Restaurant

Restaurant-grill$$$$
Morrison
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The Fort Restaurant
8.5/10
115
publication d'évaluations
Photos163 Photos
MenuMenu
Main Menu 6Drinks 6
All Entrées Are Served with
Dressing Choices – Chunky Danish Blue Cheese, Herbal Damiana (Reputed aphrodisiac herb), House Vinaigrette, Buttermilk Ranch, Chipotle Honey or Balsamic Vinegar & Fine Extra Virgin Olive Oil
Fort Breads
A selection of pumpkin walnut muffins and dinner rolls
Dinner Salad
Seven crisp greens topped with pickled ginger, diced jicama and toasted pepitas. You can add guacamole for $4
Appetizers
Peanut Butter Stuffed Jalapeños Escabeche
8.00
House-made pickled jalapeños with a mango chutney sweetened whipped peanut butter
Rocky Mountain Oysters
8.00
"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!
Hot Sausage Bean Dip
8.00
Hot chorizo sausage sautéed with dark Stout beer, refried beans and cheddar cheese. Served with corn tortilla chips
Bison Eggs
8.00
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
Historian's Platter*
24.00
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
Forest Child's Stuffed Mushrooms
14.00
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!
Sam's Famous Guacamole
8.00
"Denver's Best Guacamole" with big chunks of avocado, tomato, onion and fresh squeezed lime, served with corn tortilla chips
Roasted Bison Marrow Bones
14.00
Allow extra time. Known as "Prairie Butter" to the early pioneers, this delicacy was Julia Child's favorite! Served in the bone with crostini
Braised Bison Tongue
15.00
A Historian's Treat! The bison tongue is slowly braised, peeled and sliced. Each slice of bison tongue is served on a crostini
Mountain Man "Boudies" Sausage Platter
25.00
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
Main Course
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
12 Ounce Buffalo Ribeye "Carne Asada" Style*
52.00
Enjoy this 12 ounce buffalo ribeye, marinated in a citrus chipolte blend and grilled to perfection. Served with mashed potatoes and seasonal vegetables
16-Ounce Dry-Aged Beef Ribeye*
64.00
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
"Tenderlips" Colorado Natural Beef Filet Mignon
54.00
So tender it is like the first kiss! 6-ounce center cut beef filet grilled to perfection, served with seasonal vegetables and Fort potatoes
Gonzales Steak*
57.00
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
General Armijo's Colorado Lamb T-Bones*
47.00
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
Smoke House Buffalo Bbq Ribs
40.00
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
Cherry Bourbon Duck Breast*
42.00
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!
Roasted and Stuffed Bell Pepper
32.00
All trade forts had gardens including Bent's Fort! Susan Magoffin, who traveled to Bent's Fort in 1845, would have loved these garden fresh roasted stuffed bell peppers! A roasted pepper stuffed with a wild mushroom and heirloom bean risotto with vegetable medley, topped with cheese and served with Fort red potatoes. Vegan option available
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
The Fort's Game Plate*
55.00
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
14-Ounce Colorado Natural Beef Ny Strip Steak*
54.00
The marbling speaks for itself, tender, and rich with flavor! Served with seasonal vegetables and Fort potatoes
Incorrect Steak*
57.00
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
Elk St. Vrain*
49.00
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*
54.00
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
Idaho Ruby Red Trout*
42.00
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
William Bent's Grilled Quail
36.00
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
19.00
You choose the "pickens"! Seven mixed greens with goat cheese, jicama, candied walnuts, pickled ginger and dried berries. Served with your choice of dressing
Sides Available
Add a side to any entree of:
Grilled Gulf Shrimp
21.00
Buffalo Sirloin*
22.00
Duck Breast*
20.00
Quail
15.00
Substitute Any Starch with President Jefferson's Favorite Mac N' Cheese
6.00
Crisp Double Fried French Fries
8.00
Mashed Potatoes
6.00
Wild Rice Blend Tossed with Shallots, Carrots, Garlic and Herbs
8.00
Elk Medallion*
21.00
A Lamb T-Bone
17.00
Buffalo Rib
16.00
President Jefferson's Favorite Mild Green Chile Mac N' Cheese "Pudding"
12.00
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!
Forest Mushrooms
12.00
Seasonal Vegetables
5.00
Fort Potatoes
6.00
Our Famous Sauces
$4. Choose from:
Hot Or Mild Gonzales Green Chile
New Mexican Dixon Red Chile Gravy
Huckleberry Preserves
Jack Daniels Barbecue
Sam's Sweet Cupboard Desserts
Dish of Magill's World Famous Ice Cream
12.00
Choice of Mexican Chocolate, Salted Caramel, or Vanilla Bean ice cream
Homemade Rum Caramel Sundae
15.00
Vanilla Bean ice cream topped with our homemade rum caramel sauce and piñon nuts
Negrita
14.00
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
Crème Brûlée
12.00
Chef's Choice. A delicate custard covered in a caramelized sugar crust
Holly's Adobe Sundae
15.00
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
Chocolate Chile Bourbon Cake
14.00
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!"
Bobbie Chaim's Famous Cheesecake
14.00
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."
Charlotte Green's Homemade Slice of Pie
14.00
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
Fur Trade Potables
Authentic concoctions from 170 years ago. Enjoy these unusual tastes of early America
The 1840 Hailstorm Premiere Julep
15.00
The famed drink from Bent's Fort: Your choice of well bourbon or scotch, sugar, mint and ice in a Mason jar
Trade Whiskey
12.00
Historic old western fur trade recipe: fine bourbon deliciously flavored with red pepper, tobacco and black gun powder. Remarkably excellent in flavor. Served neat
Real Georgia Mint Julep
15.00
French brandy, peach brandy, ice, sugar and sprigs of mint served in a Mason jar
1732 Philadelphia Fish House Punch
14.00
Myer's rum, peach brandy, brandy, sugar and lemon juice over ice
Fort Specialties
Jim Bridger
15.00
A mysterious mix of 9 ingredients with rum. For those who like a citrusy, semi-sweet drink
Bear's Blood
15.00
Tequila, pomegranate juice, lemon and lime
Sangria
16.00
Made from fresh lemon, lime, orange and apple. Then blended with red wine, a splash of brandy and served in a Mason jar
Last Roundup
18.00
Four premium rums and juices. Limit two, unless you're riding a horse who knows his own way home
Pomegranate Martini
18.00
Pama pomegranate liqueur, Absolut Citrus vodka, and a splash of cranberry juice
White Ginger Sangria
16.00
Made from fresh lemon, lime, orange and apple. Blended with white wine, a splash of Canton Liqueur and served in a mason jar
William Bents' "Kick" to the Moscow Mule
A harmonious blend of Colorado Vodka, Canton Ginger liqueur, lime, and Cock & Bull Ginger Beer. With copper cup $37 / Refill with copper cup $14
Bear Hunters Tea
11.00
Hot tea served with a splash of Barenjager Honey liqueur
Campari
12.00
Served over ice with a bottle of sparkling water and lime
Snuggler
10.00
Hot Chocolate & Peppermint Schnapps
Margaritas
Gringo Style
24.00
The Fort's traditional recipe
Prickly Pear
24.00
Made with scarlet prickly pear fruit – slush or on the rocks
Mexican Style
24.00
Jose Cuervo Gold, Triple Sec and freshly squeezed lime juice
Agave Margarita
12.00
A delish blend of Blanco tequila, lime juice and sweetened with agave nectar. Refreshing, will tame the thirstiest of travelers.
Beers and Ales ~ Pints of Colorado Brews
Avery Brewing Co., Ipa
6.00
Coors Original
6.00
Blue Moon, Belgium White
6.00
Coors Light
6.00
New Belgium, Fat Tire Amber Ale
6.00
Pilgrims' Drinks
Hot Chocolate
5.00
Prickly Pear Cooler (Colonche)
7.00
Colorado's first non-alcoholic drink enjoyed at the South Platte River fur trade forts. Made of prickly pear syrup, fresh squeezed lemon and lime juice
San Pelligrino (Sparkling) Or Fiji (Still) Water
7.00
Henry Weinhard's Root Beer
7.00
Lemonade
5.00
Bottles of Brews
5.00
Buckler – Holland (Non-Alcoholic)
Coffee
3.00
Big B's Spiced Apple Cider
7.00
Served hot with cinnamon, allspice, cloves
Fountain Soda
5.00
Pilot's Cocktail
7.00
You'll fly safely with Peychaud bitters & sparkling water. Not sweet, but clean, cold and wet!
Cock 'N Bull Ginger Beer
5.00
Iced Tea
3.00
Hot Tea
3.00
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The Fort Restaurant
19192 Highway 8 (at Willow Springs Rd)
Morrison, CO 80465
États-Unis
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Fermé jusqu'à 17:30 mercredi (Plus d'informations)
  • mer.–jeu.
    • 17:30–20:00
  • ven.–dim.
    • 17:00–20:00
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(303) 697-4771
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Nourriture et boisson
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