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The Fort

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The Fort

8.2^/10

114

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Main Menu 6Drinks 6

Main Menu

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

Drinks

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

Remarque : nous vous conseillons de toujours vérifier les prix et la disponibilité des articles du menu auprès de l'établissement en question. SinglePlatform ne peut être tenu responsable en cas de changement de menu ou de tarif, et les informations sont exactes au moment de leur publication. La publication d'un menu ne signifie pas que SinglePlatform est lié à l'établissement listé que ce soit par une relation d'affiliation, de recommandation ou de sponsor.

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