Appetizers
Appetizers
-
Smoked Trout Croquettes
Roasted chile remoulade, pickled onion, charred lemon
$14
-
Rocky Mountain Oysters
Sweet California caper chile sauce
$19
-
Guacamole
Sam Arnold's original recipe
$18
gluten free, vegan
-
Buffalo Empanadas
Pastry, tomatillo salsa, Dixon red chile sauce, chipotle slaw
$19
-
Bison Marrow Bones (Allow extra time)
Sweet onion jam, smoked salt, flatbread (GF Option)
$34
-
Bison Tartare
Salsa negra, crema, pickled quail eggs, flatbread (GF Option)
$19
-
Cast Iron Garlic Shrimp
Piñón nuts, charred lemon, vermouth, ciabatta (GF Option)
$16
-
Charcuterie Board Platter
Duck prosciutto, pickled cherries, wild boar sausage, jalapeño beer mustard, rabbit and rattlesnake brat, pickled okra relish, smoked bison tongue, horseradish caper aioli, flatbread (GF Option)
$27
-
Burrata
Heirloom tomatoes, basil, balsamic pearls, ciabatta (GF Option)
$17
vegetarian
-
Peanut Butter Stuffed Jalapenos Escabeche
A Fort Classic ~ Back by popular demand! Five house-made pickled jalapeños with mango-sweetened whipped peanut butter.
$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.
** The Fort cannot accept any personal food, including desserts, cakes, or drinks to be served in the restaurant. However, The Fort welcomes and accepts deliveries from commercial kitchens such as commercial bakeries, for cakes, desserts, or commercial kosher kitchens for special occasions. We will charge a $3/person outside dessert fee.
Historic Preservation Fee
You'll notice a 4% Historic Preservation & Programming Fee on your check. This fee goes straight back into your experience at The Fort — preserving and protecting our historic adobe building and funding the cultural programming, live music, storytelling and educational opportunities that make dining here more than just a meal. Thank you for being part of preserving this piece of living history.