FOR IMMEDIATE RELEASE
CONTACT: Samantha McKinley
Arnold Media Services
303-863-8803
samantha@arnmedia.com
DATE: November 2, 2008
FLAVORS FROM NEAR AND FAR SIZZLE ON THE FORT’S NEW MENU
Morrison, CO – Cozy winter evenings in front of the beehive adobe fireplaces at The Fort restaurant are always memorable. In honor of the offerings native to the Rocky Mountain region, Fort Executive Chef Trevor Dierolf and Sous Chef Geoffrey Groditsky have created a variety of new dishes from the field, forest and stream. The menu boasts delicious flavors influenced by the unforgettable history of the early American West and appetite piquing tastes from around the world, complemented by a stimulating new collection of libations. The result is a delectable collaboration of ingredients and techniques from a variety of cultures, locations, and time periods reflective of the diversity of foods eaten at Bent’s Fort by the trappers, traders and mountain men in the 1830s.
The appetizer menu welcomes a new addition, Buffalo Empanadas ($8), a filling of coarsely ground buffalo simmered in Mexican spices and baked in a light, flaky pastry, then served with two dipping sauces: a mild Dixon red chile sauce and a piquant chipotle barbecue sauce.
In celebration Colorado’s renowned locally raised lamb, Chef Trevor has added General Armillo’s Lamb Chops ($40) to the winter menu. Grilled double-thick Colorado lamb chops are drizzled with au jus and accompanied by wilted winter greens and port wine mushrooms as well as herb butter-sautéed spaghetti squash tossed with fresh mint.
Mary Schlosser’s Taos Trout ($27) is the first of two fresh fish additions to the menu. This was a favorite recipe of Sam’l P. Arnold, founder of The Fort, given to him by an Indian friend who lived in the Taos Pueblo in 1948. A whole trout is wrapped in Applewood smoked bacon and stuffed with leaves of fresh garden mint, then oven roasted until the bacon is crisp on both sides. Served with cilantro rice, calabacitas, and a crawfish salsa that was inspired by Chef Trevor’s time in New Orleans, Louisiana.
Also new to the seafood menu is the Fresh Atlantic Salmon ($27). A fresh filet of salmon is first rubbed with achiote, a mild blend of Mexican spices and annatto seed, showcasing the fresh fish with a mild, earthy flavor. The filet is then pan seared and paired with roasted corn risotto and chayote squash.
Luis Bonachea, manager of The Fort in 1963, created this recipe using his Cuban heritage as inspiration. The Cuban Mojo Chicken ($26) has an all-natural 6 ounce breast of chicken pan seared and topped with a mango mojo sauce (a classic Cuban sauce of fresh lime, mango, orange juice, roasted garlic, and cilantro) and served with Cuban black beans, cilantro rice, and fried plantains.
All entrees featured in the menu are served with The Fort’s house salad, a bed of seven crisp greens sprinkled with diced jicama, pickled ginger, toasted pepitas and a peppadew pepper; rolls topped with The Fort Trading Company’s spices and the Fort’s signature freshly baked pumpkin walnut muffins.
The Fort’s new collection of specialty drinks presents a sophisticated option for those seeking unique libations. The Pomegranate Martini ($11) is a dry with a hint of sweet and tart concoction of Pama pomegranate liqueur, Absolute Citron vodka, and a splash of cranberry juice. On the other end of the spectrum is the Espresso Martini ($10), a creamy blend of Van Gogh Espresso Vodka, coffee liqueur, and Godiva Chocolate Liqueur. The Green Tea Martini ($10) is inspired by the Chinese Spice Trade along the Santa Fe Trail. Cool and refreshing, this martini is a mix of Zen Green Tea Liqueur, citrus vodka, and fresh lime.
From the dessert menu, diners may enjoy The Fort’s Rosemary Infused Panna Cotta ($6). This traditional Italian Panna Cotta is a smooth, creamy, light dessert made of sweet cream and topped with wild huckleberries. The perfect light and sweet endnote to any meal, and like the first kiss!
The Fort won the Award of Excellence by Wine Spectator for the fourth consecutive year in 2007; was named a “Must See” in The Rocky Mountain News’s 2007 Dining Guide; “Top of the Town: Classic Denver Restaurant” by 5280 Magazine in 2006; is consistently listed as one of the Top Ten most booked restaurants in Colorado on Open Table.com and is listed on the National Register of Historic places. The Fort is located 20 minutes southwest of Denver on Highway 8, just north of the Highway 285 intersection. Reservations are recommended and may be made at www.thefort.com or by calling 303-697-4771.
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