19192 Highway 8 Morrison, CO 80465
A selection of pumpkin walnut muffins and dinner rolls
Seven crisp greens topped with pickled ginger, diced jicama and toasted pepitas. You can add guacamole for $4
House-made pickled jalapeños with a mango chutney sweetened whipped peanut butter
1/2 Order : 8.00 Full Order : 15.00Fresh 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!
14.00"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!
1/2 Order : 8.00 Full Order : 14.00"Denver's Best Guacamole" with big chunks of avocado, tomato, onion and fresh squeezed lime, served with corn tortilla chips
1/2 Order : 8.00 Full Order : 14.00Hot chorizo sausage sautéed with dark Stout beer, refried beans and cheddar cheese. Served with corn tortilla chips
1/2 Order : 8.00 Full Order : 14.00Allow extra time. Known as "Prairie Butter" to the early pioneers, this delicacy was Julia Child's favorite! Served in the bone with crostini
1/2 Order : 14.00 Full Order : 20.00Do bison lay eggs? Pickled quail eggs wrapped in house-made buffalo sausage. Served with a raspberry-pepper jam. Our version of a Scottish Egg
1/2 Order : 8.00 Full Order : 12.00A Historian's Treat! The bison tongue is slowly braised, peeled and sliced. Each slice of bison tongue is served on a crostini
15.00Enjoy 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
1/2 Order : 24.00 Full Order : 34.00Get 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
25.00So 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
Market Price :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
Market Price :Enjoy this 12 ounce buffalo ribeye, marinated in a citrus chipolte blend and grilled to perfection. Served with mashed potatoes and seasonal vegetables
52.00Try 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
55.00Uncle 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
64.00The marbling speaks for itself, tender, and rich with flavor! Served with seasonal vegetables and Fort potatoes
54.00So tender it is like the first kiss! 6-ounce center cut beef filet grilled to perfection, served with seasonal vegetables and Fort potatoes
54.00Frontiersman 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
57.00Inspired 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
57.00Ceran 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
49.00He 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
47.00The 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
54.00Bent'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
4 Ribs : 40.00 6 Ribs : 50.00Baked 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
42.00A 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!
42.00Quail 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
36.00All 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
32.00You choose the "pickens"! Seven mixed greens with goat cheese, jicama, candied walnuts, pickled ginger and dried berries. Served with your choice of dressing
19.00Our 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!
12.00Choice of Mexican Chocolate, Salted Caramel, or Vanilla Bean ice cream
12.00Choice 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
15.00Vanilla Bean ice cream topped with our homemade rum caramel sauce and piñon nuts
15.00A 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!"
14.00The 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
14.00A light, creamy cheesecake made with Neilson Massey's Madagascar vanilla and with a graham cracker, almond crust. "It's better than the first kiss."
14.00Chef's Choice. A delicate custard covered in a caramelized sugar crust
12.00Charlotte 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
14.00Disclaimer: Always check with the business for pricing and availability of menu items. SinglePlatform is not responsible for menu or pricing changes, but the information is believed to be accurate when posted. Listing of a menu does not mean that there is any affiliation, endorsement or sponsorship between SinglePlatform and the listed business.
A selection of pumpkin walnut muffins and dinner rolls
Seven crisp greens topped with pickled ginger, diced jicama and toasted pepitas. You can add guacamole for $4
House-made pickled jalapeños with a mango chutney sweetened whipped peanut butter
1/2 Order : 8.00 Full Order : 15.00Fresh 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!
14.00"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!
1/2 Order : 8.00 Full Order : 14.00"Denver's Best Guacamole" with big chunks of avocado, tomato, onion and fresh squeezed lime, served with corn tortilla chips
1/2 Order : 8.00 Full Order : 14.00Hot chorizo sausage sautéed with dark Stout beer, refried beans and cheddar cheese. Served with corn tortilla chips
1/2 Order : 8.00 Full Order : 14.00Allow extra time. Known as "Prairie Butter" to the early pioneers, this delicacy was Julia Child's favorite! Served in the bone with crostini
1/2 Order : 14.00 Full Order : 20.00Do bison lay eggs? Pickled quail eggs wrapped in house-made buffalo sausage. Served with a raspberry-pepper jam. Our version of a Scottish Egg
1/2 Order : 8.00 Full Order : 12.00A Historian's Treat! The bison tongue is slowly braised, peeled and sliced. Each slice of bison tongue is served on a crostini
15.00Enjoy 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
1/2 Order : 24.00 Full Order : 34.00Get 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
25.00So 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
Market Price :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
Market Price :Enjoy this 12 ounce buffalo ribeye, marinated in a citrus chipolte blend and grilled to perfection. Served with mashed potatoes and seasonal vegetables
52.00Try 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
55.00Uncle 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
64.00The marbling speaks for itself, tender, and rich with flavor! Served with seasonal vegetables and Fort potatoes
54.00So tender it is like the first kiss! 6-ounce center cut beef filet grilled to perfection, served with seasonal vegetables and Fort potatoes
54.00Frontiersman 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
57.00Inspired 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
57.00Ceran 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
49.00He 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
47.00The 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
54.00Bent'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
4 Ribs : 40.00 6 Ribs : 50.00Baked 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
42.00A 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!
42.00Quail 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
36.00All 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
32.00You choose the "pickens"! Seven mixed greens with goat cheese, jicama, candied walnuts, pickled ginger and dried berries. Served with your choice of dressing
19.00Our 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!
12.00Choice of Mexican Chocolate, Salted Caramel, or Vanilla Bean ice cream
12.00Choice 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
15.00Vanilla Bean ice cream topped with our homemade rum caramel sauce and piñon nuts
15.00A 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!"
14.00The 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
14.00A light, creamy cheesecake made with Neilson Massey's Madagascar vanilla and with a graham cracker, almond crust. "It's better than the first kiss."
14.00Chef's Choice. A delicate custard covered in a caramelized sugar crust
12.00Charlotte 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
14.00Disclaimer: Always check with the business for pricing and availability of menu items. SinglePlatform is not responsible for menu or pricing changes, but the information is believed to be accurate when posted. Listing of a menu does not mean that there is any affiliation, endorsement or sponsorship between SinglePlatform and the listed business.