House-made pickled jalapeños with a mango chutney sweetened whipped peanut butter
1/2 Order $10
Full order $17
gluten free, vegetarian, vegan
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 Order $9
Full order $16
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 Order $9
Full order $16
gluten free, vegetarian
Josepha’s Buffalo Empanadas
Josefa was Kit Carson’s wife. We can imagine that she cooked these delicious, savory buffalo meat empanadas in a light pastry, served with a mild tomatillo salsa and Dixon Red chile. Full order of 4 empanadas
$15
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 Order $18
Full order $32
gluten free
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 Order $9
Full order $16
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 Order $24
Full order $44
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 Antelope, Rattlesnake/Rabbit sausages, and Buffalo Sausages served with beer/mustard dipping sauce
$27
gluten free
Hot Sausage Bean Dip
Hot chorizo sausage sauteed with dark Stout beer, refried beans and cheddar cheese. Served with corn tortilla chips.
1/2 Order $9
Full Order $16
Jalapeno "Poppers"
Jalapenos stuffed with cream cheese & deviled quail egg. Topped with crumbled bacon. Created by Fort cook, Ben Seupaul, winner of The Fort's 2024 Culinary Contest.
$14
gluten free
* Regarding the safety of these items, written information is available upon request; consuming raw or undercooked meat poultry seafood shellfish or eggs may increase your risk a foodborne illness. This item can be cooked to order
Main Course
A seasonal vegetable and either “Fort potatoes”, which is a delicious combination of small red potatoes, tossed in caramelized onion, corn and Anasazi beans; or buttery mashed potaotes. Any Entree served with mashed potatoes comes with port buffalo brown gravy
Fort Breads
A selection of pumpkin walnut muffins and dinner rolls
Fort Dinner Salad
Crisp greens topped with pickled ginger, diced jicama and toasted pepitas. Add guacamole
gluten free, vegetarian
Fort Caesar Salad
Crisp Kalera romaine lettuce with house made Caesar dressing, croutons, white Italian sardines
$4
gluten free
Dressing Choices
Chunky Danish Blue Cheese
Herbal Damiana House Vinaigrette
Buttermilk Ranch
Chipotle Honey
Caesar
Balsamic Vinegar & Fine Extra Virgin Olive Oil
From the Prairie and Forest
All of The Fort’s buffalo (bison) are from selected ranches in the Rocky Mountain Region
William Bent’s Buffalo Filet Mignon Aux Poivre*
So tender, it’s like the first kiss! The tenderest of all, an 8-ounce buffalo filet. Served with homemade Brandy Peppercorn sauce. With seasonal vegetables and Fort potatoes
$72
gluten free
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
$75
gluten free
The Fort’s Game Plate*
Try them all! Our most popular dish! A bone-in elk chop, buffalo sirloin medallion, and a grilled teriyaki quail. Served with seasonal vegetables, and Fort potatoes, and wild Montana huckleberry preserves
$69
gluten free
12-ounce Buffalo Ribeye “Carne Asada” Style*
Enjoy this 12-ounce buffalo ribeye, marinated in a citrus chipotle blend and grilled to
perfection. Served with mashed potatoes.
$72
shellfish free
Western Territory Beef
Have any steak prepared Incorrect Style or Gonzales Style or Herb Butter Style for an additional $8
24-ounce Bone-In Cowboy Ribeye Steak
Sink yer teeth into this beautifully marbled beef steak, flavored by the bone marrow-The Ultimate Cattleman’s steak. Cooked to Medium, Medium Rare, or Rare only
$125
gluten free
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
$56
gluten free
“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
$65
gluten free
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
$60
gluten free
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
$60
gluten free
Fort Favorites
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 bone-in elk medallions, grilled to perfection with wild Montana huckleberry preserves. Served with seasonal vegetables and Fort potatoes
$54
gluten free
Mountains Meet the Sea*
The perfect combination of lobster from the sea and buffalo from the mountains. Enjoy a 5-ounce buffalo sirloin served with a broiled lobster tail brushed with butter and herbs. Served with Fort potatoes
$69
gluten free
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
Half Rack $48
Full Rack $58
General Armijo's Colorado Lamb Shank*
He was known to steal your sheep and then sell them back to you in the 1840's! Served with butter mashed potatoes, gravy, and seasonal vegetables. This classic "fallin' off the bone' lamb shank in a rich red wine reduction sauce was created by the Fort's cook Landon Maslow, who won the Fort's Culinary contest for this entree!
$49
gluten free
From the Yard
Rum Fig Duck Breast*
This is a favorite of hunters and duck meat lovers…so tender and delish! A pan seared tender duck breast, served with aRum Fig shallot sauce on a bed of wild rice blend, tossed with shallots, carrots, garlic, rosemary, damiana, sage, salt, and black pepper and seasonal vegetable
$49
William Bent’s Grilled Quail
Quail roamed the prairies in the 1840s 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
$42
gluten free
From the Garden and the Sea
Norwegian Arctic Salmon
The Norseman fur traders were some of the first traders in the New World. This delicious, buttery Arctic Salmon, sustainably raised, served on a bed of wild and brown rice, would make them proud! Served with chilled mango chutney
$49
dairy free, gluten free
Crispy Shrimp N Grits*
Crispy jumbo gulf shrimp are lightly breaded in panko and spice, quickly deep fried and set on top of a bed of stone mill southern Grits, with goat cheese and butter. Served with seasonal vegetables. Created by Fort cook Ben Seupaul, winner of the Fort's Culinary contest.
$32
gluten free
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. Top with any side of protein.
$22
gluten free, vegetarian
Classic Caesar Salad
Crisp Kalera romaine lettuce with house made Caesar dressing, croutons, white Italian sardines – Caesar Cardini, the inventor, would approve! Top with any side of protein.
$23
gluten free
Cowboy Caviar Empanadas or Bowl
A vegetarian filling of black beans, Anasazi beans, onion, green pepper, lime juice, wild and brown rice, corn, tomatoes, seasoned. You can have it baked in a light pastry, as empanadas, or served in a bowl topped with avocado and drizzled with vegetarian Dixon red Chile and Crema. Vegan option available.
$39
vegetarian
Spaghetti Squash Puttanesca
A vegetarian delight with baked spaghetti squash, cashew pesto, eggplant, kalamata olives, and capers in a rich tomato puttanesca sauce. Topped with Parmesan Reggiano cheese. Inspired by Fort guest Ms. Gloria Gottsleben and her love of American food and culture.
$35
vegetarian
Additional Sides
Add a side to any entrée of:
Lobster Tail $27
Elk Medallion* $22
Buffalo Sirloin* $22
Duck Breast* $25
Buffalo Rib $17
Quail $15
President Jefferson’s Favorite Mild Green Chile Mac N’ Cheese “Pudding.” $12
Substitute any starch with President Jefferson’s Favorite Mac N’ Cheese $6
Goat Cheese Green Chili Grits $8
Forest Mushrooms $12
Crisp Double Fried French Fries $8
Seasonal Vegetables $5
Mashed Potatoes with Choice of Gravy $6
Fort Potatoes $6
Wild Rice Blend $8
Our Famous Sauces:
Hot or Mild Gonzales Green Chile $4
New Mexican Dixon Red Chile Gravy $4
Jack Daniels Barbecue $5
Huckleberry Sauce 2 oz. $4
Huckleberry Sauce 8 oz. $15
* Regarding the safety of these items, written information is available upon request; consuming raw or undercooked meat poultry seafood shellfish or eggs may increase your risk a foodborne illness. This item can be cooked to order
Sam’s Sweet Cupboard Desserts
Dish of Magill’s World Famous Ice Cream
Choice of Mexican Chocolate or Vanilla Bean ice cream
$12
Holly’s Adobe Sundae
Choice of Mexican Chocolate or Vanilla Bean ice cream, topped with our homemade hot fudge sauce and a dusting of chocolate adobe chile powder
$15
Homemade Rum Caramel Sundae
Vanilla Bean ice cream topped with our homemade rum caramel sauce
$15
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!”
$15
Negrita
The Fort’s famous signature dessert, that has been served at The Fort since 1963. Discovered by the Arnolds in central Mexico, the Negrita is a blend of dark chocolate whipped with Myer’s rum served in a chocolate tulip cup. The ideal choice for the chocolate connoisseur
$14
Bobbie Chaim’s Famous Cheesecake
A light, creamy cheesecake made with Neilson Massey’s Madagascar vanilla and with a graham cracker, almond crust, drizzled with wild Montana huckleberry syrup or seasonal toppings. This recipe was the Arnold’s close friend Bobbie Chaim’s recipe, which was her coveted secret for years. Sam Arnold charmed her into giving us the recipe in the 1980’s. The BEST cheesecake, home-made with pure ingredients
$14
Crème Brûlée (Chef’s Choice)
OO! LA! LA! Those French Fur trappers and Voyagers would go miles in the 1800’s for this Crème Brulee. A delicate flavored, creamy custard covered in a caramelized sugar crust. Seasonal flavors. One of The Fort’s most popular desserts!
$12
Seasonal Fruit Cobbler
The Fort's Baker Annie Ryckman created this delicious seasonal cobbler, free of dairy and wheat, for our many guests who have allergies. Using fresh fruit of the season, and a delicious crumb topping, it's like the first kiss!
$17
"Spotted Dog" Bread Pudding
Bread Pudding served with a rum caramel sauce. The mountain men called bread pudding with raisins “Spotted Dog!” Perfectly baked and toasted French bread, eggs, cream, cinnamon, splash of brandy, brown sugar, butter, and raisins. Served warm with a scoop of ice cream.
$13
Dark Chocolate "S'mores" Tart
For the ultimate dark chocolate lover... a tart with a gingerbread graham cracker crust, rich dark chocolate filling and Italian marshmallow meringue toasted on top with a hint of bourbon. Created by Fort cook Nicolas Bates, winner of the Fort's Culinary contest.
$16
* Regarding the safety of these items, written information is available upon request; consuming raw or undercooked meat poultry seafood shellfish or eggs may increase your risk a foodborne illness. This item can be cooked to order
12 or Under
Entrées
All entrées are $12 and include fresh vegetables with mashed potatoes or french fries.
Mexican Cheese Quesadilla
Crispy Chicken Tenders and Dipping Sauce
Beef Hot Dog
Two Buffalo BBQ Ribs
Quarter Pound Buffalo Burger
President Jefferson's Mac N Cheese
Beverages
Pepsi Products
$5
Cow’s Milk
$3.75
Root Beer
$6.50
Juice
Cranberry, orange
$4
Specialty Drinks
Virgin Daiquiri $7
Colanche (Prickly Pear lemonade) $8
Huckleberry Lemonade (Summer Only) $10
Fur Trade Potables
Authentic concoctions from 170 years ago. Enjoy these unusual tastes of early America
The 1840 Hailstorm Premiere Julep
The famed drink from Bent’s Fort: Your choice of well bourbon or scotch, sugar, mint and ice in a Mason jar
$16
Real Georgia Mint Julep
French brandy, peach brandy, ice, sugar and sprigs of mint served in a Mason jar
$16
Trade Whiskey
Historic old western fur trade recipe: fine bourbon deliciously flavored with red pepper, tobacco and black gun powder. Remarkably excellent in flavor. Served neat
$12
1732 Philadelphia Fish House Punch
Myer’s rum, peach brandy, brandy, sugar and lemon juice over ice
$16
Fort Signature Drinks
Jim Bridger
A mysterious mix of 9 ingredients with rum. For those who like a citrusy, semi-sweet drink
$16
Last Roundup
Four premium rums and juices. Limit two, unless you’re riding a horse who knows his own way home
$19
Bear’s Blood
Tequila, pomegranate juice, lemon and lime
$16
Pomegranate Martini
Pama pomegranate liqueur, Absolut Citrus vodka, and a splash of cranberry juice
$19
Sangria
Made from fresh lemon, lime, orange and apple. Then blended with red wine, a splash of brandy and served in a Mason jar
$16
Fort Coffee
A rich cup of coffee, graced with Bailey’s Irish cream and Frangelico. Topped with whipped cream
$15
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 $39
Refill with copper cup $16
Margaritas
Gringo Style
The Fort’s traditional recipe
1/2 liter pitcher $24
Glass $12
Mexican
Jose Cuervo Gold, Triple Sec and freshly squeezed lime juice
1/2 liter pitcher $24
Glass $12
Prickly Pear
Made with scarlet prickly pear fruit – slush or on the rocks
1/2 liter pitcher $24
Glass $12
Agave Margarita
A delish blend of Blanco tequila, lime juice and sweetened with agave nectar. Refreshing, will tame the thirstiest of travelers.
$12
Specialty Cocktails
Seasonal and unique creations.
Spicy Mezcal Margarita
A zesty blend of Ilegal Joven Mezcal, grapefruit, agave and spicy peppers that is sure to get your night started off right
$17
1908 Elderflower Collins
Empress 1908 Gin, St Germain Elderflower liqueur, lemon juice, simple syrup, club soda
$17
Spiced Bee's Knees
Bothys Gunshot Gin infused with cinnamon, clove and peppery juniper beautifully blended with Barenjager honey liqueur and lemon juice, a refreshingly cozy sip.
$16
Pints of Colorado Brews
Beers may vary.
Tivoli Outlaw Mile Hi Light
$7
Great Divide American Lager
$7
Alaskan Amber
$7
O’Dell IPA
$7
Left Hand St. Vrain Belgium Tripel
$9
Great Divide Yeti Imperial Stout
$8
Pilgrims’ Mocktails & Potables
Athletic Brewing Co., Run Wild IPA
Non-alcoholic
$7
Athletic Brewing Co., Lite
Non-alcoholic
$7
Mocktails
Prickly Pear Cooler (Colonche)
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
$8
Pilot’s Cocktail
You’ll fly safely with peychaud bitters & sparkling water. Not sweet, but clean, cold and wet!
$8
Cock ‘N Bull Ginger & Lime Mocktail
Fresh squeezed lime, ginger beer, and sparkling soda, and a splash of peychaud bitters
