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

Peanut Butter Stuffed Jalapeños Escabeche

House-made pickled jalapeños with a mango chutney sweetened whipped peanut butter

Forest Child's Stuffed Mushrooms

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!

Rocky Mountain Oysters

"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!

Sam's Famous Guacamole

"Denver's Best Guacamole" with big chunks of avocado, tomato, onion and fresh squeezed lime, served with corn tortilla chips

Hot Sausage Bean Dip

Hot chorizo sausage sautéed with dark Stout beer, refried beans and cheddar cheese. Served with corn tortilla chips

Roasted Bison Marrow Bones

Allow extra time. Known as "Prairie Butter" to the early pioneers, this delicacy was Julia Child's favorite! Served in the bone with crostini

Bison Eggs

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

Braised Bison Tongue

A Historian's Treat! The bison tongue is slowly braised, peeled and sliced. Each slice of bison tongue is served on a crostini

Historian's Platter*

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

Mountain Man "Boudies" Sausage Platter

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

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

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

12 Ounce Buffalo Ribeye "Carne Asada" Style*

Enjoy this 12 ounce buffalo ribeye, marinated in a citrus chipolte blend and grilled to perfection. Served with mashed potatoes and seasonal vegetables

The Fort's Game Plate*

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

16-Ounce Dry-Aged Beef Ribeye*

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

14-Ounce Colorado Natural Beef NY Strip Steak*

The marbling speaks for itself, tender, and rich with flavor! Served with seasonal vegetables and Fort potatoes

"Tenderlips" Colorado Natural Beef Filet Mignon

So tender it is like the first kiss! 6-ounce center cut beef filet grilled to perfection, served with seasonal vegetables and Fort potatoes

Incorrect Steak*

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

Gonzales Steak*

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

Elk St. Vrain*

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

General Armijo's Colorado Lamb T-Bones*

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

Mountains Meet the Sea*

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

Smoke House Buffalo BBQ Ribs

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

Idaho Ruby Red Trout*

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

Cherry Bourbon Duck Breast*

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!

William Bent's Grilled Quail

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

Roasted and Stuffed Bell Pepper

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

Charlotte Green's Entrée Salad

You choose the "pickens"! Seven mixed greens with goat cheese, jicama, candied walnuts, pickled ginger and dried berries. Served with your choice of dressing

Grilled Gulf Shrimp

Elk Medallion*

Buffalo Sirloin*

A Lamb T-Bone

Duck Breast*

Buffalo Rib

Quail

President Jefferson's Favorite Mild Green Chile Mac N' Cheese "Pudding"

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!

Substitute any Starch with President Jefferson's Favorite Mac N' Cheese

Forest Mushrooms

Crisp Double Fried French Fries

Seasonal Vegetables

Mashed Potatoes

Fort Potatoes

Wild Rice Blend Tossed with Shallots, Carrots, Garlic and Herbs

Hot or Mild Gonzales Green Chile

Huckleberry Preserves

New Mexican Dixon Red Chile Gravy

Jack Daniels Barbecue

Dish of Magill's World Famous Ice Cream

Choice of Mexican Chocolate, Salted Caramel, or Vanilla Bean ice cream

Holly's Adobe Sundae

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

Homemade Rum Caramel Sundae

Vanilla Bean ice cream topped with our homemade rum caramel sauce and piñon nuts

Chocolate Chile Bourbon Cake

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!"

Negrita

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

Bobbie Chaim's Famous Cheesecake

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."

Crème Brûlée

Chef's Choice. A delicate custard covered in a caramelized sugar crust

Charlotte Green's Homemade Slice of Pie

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