The Fort

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

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

  • 1/2 OrderUSD 8.00
  • Full OrderUSD 15.00

• Forest Child's Stuffed MushroomsUSD 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!

• 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!

  • 1/2 OrderUSD 8.00
  • Full OrderUSD 14.00

• Sam's Famous Guacamole

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

  • 1/2 OrderUSD 8.00
  • Full OrderUSD 14.00

• Hot Sausage Bean Dip

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

  • 1/2 OrderUSD 8.00
  • Full OrderUSD 14.00

• 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

  • 1/2 OrderUSD 14.00
  • Full OrderUSD 20.00

• 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

  • 1/2 OrderUSD 8.00
  • Full OrderUSD 12.00

• Braised Bison TongueUSD 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

• 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

  • 1/2 OrderUSD 24.00
  • Full OrderUSD 34.00

• Mountain Man "Boudies" Sausage PlatterUSD 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

  • Market Price

• 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

  • Market Price

• 12 Ounce Buffalo Ribeye "Carne Asada" Style*USD 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

• The Fort's Game Plate*USD 55.00

  Try them All! Our most popular dish! A bone-in 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*USD 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

• 14-Ounce Colorado Natural Beef NY Strip Steak*USD 54.00

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

• "Tenderlips" Colorado Natural Beef Filet MignonUSD 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

• Incorrect Steak*USD 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

• Gonzales Steak*USD 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

• Elk St. Vrain*USD 54.00

  Ceran St. Vrain was Bent's partner in the 1840s, when they were forming the Bent St. Vrain Company. Two 4-ounce bone-in elk medallions, grilled to perfection with wild Montana huckleberry preserves. Served with seasonal vegetables and Fort potatoes

• General Armijo's Colorado Lamb T-Bones*USD 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

• Mountains Meet the Sea*USD 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

• 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

  • 4 RibsUSD 40.00
  • 6 RibsUSD 50.00

• Idaho Ruby Red Trout*USD 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

• Cherry Bourbon Duck Breast*USD 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!

• William Bent's Grilled QuailUSD 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

• Roasted and Stuffed Bell PepperUSD 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

• Charlotte Green's Entrée SaladUSD 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 ShrimpUSD 21.00

• Elk Medallion*USD 21.00

• Buffalo Sirloin*USD 22.00

• A Lamb T-BoneUSD 17.00

• Duck Breast*USD 20.00

• Buffalo RibUSD 16.00

• QuailUSD 15.00

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

• Substitute any Starch with President Jefferson's Favorite Mac N' CheeseUSD 6.00

• Forest MushroomsUSD 12.00

• Crisp Double Fried French FriesUSD 8.00

• Seasonal VegetablesUSD 5.00

• Mashed PotatoesUSD 6.00

• Fort PotatoesUSD 6.00

• Wild Rice Blend Tossed with Shallots, Carrots, Garlic and HerbsUSD 8.00

Our Famous Sauces

$4. Choose from:

• Hot or Mild Gonzales Green Chile

• Huckleberry Preserves

• New Mexican Dixon Red Chile Gravy

• Jack Daniels Barbecue

Sam's Sweet Cupboard Desserts

• Dish of Magill's World Famous Ice CreamUSD 12.00

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

• Holly's Adobe SundaeUSD 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

• Homemade Rum Caramel SundaeUSD 15.00

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

• Chocolate Chile Bourbon CakeUSD 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!"

• NegritaUSD 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

• Bobbie Chaim's Famous CheesecakeUSD 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."

• Crème BrûléeUSD 12.00

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

• Charlotte Green's Homemade Slice of PieUSD 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