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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

Fort Caesar Salad

Crisp Kalera romaine lettuce with house made Caesar dressing, croutons, white Italian sardines

Dressing Choices

Chunky Danish Blue Cheese

Herbal Damiana House Vinaigrette

Buttermilk Ranch

Chipotle Honey

Caesar

Balsamic Vinegar & Fine Extra Virgin Olive Oil

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 homemade chimichurri. With seasonal vegetables and Fort potatoes

$72

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

$74

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

$66

Santa Fe Trail Game Plate*

“Bite the Snake before it bites you!” A delicious sampler plate of a 4-ounce bone-in Sakura Pork chop, a rattlesnake and rabbit grilled bratwurst with jalapeno mustard sauce, and a 5-ounce buffalo sirloin. Served with seasonal vegetables and Fort potatoes. “Does rattlesnake taste like chicken? You be the judge!”

$54

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

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

$54

“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

$69

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

$58

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

$58

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

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

$65

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 $45

Full Rack $55

Jim Beckworth’s Braised Buffalo Short Ribs

Jim Beckworth was an American Black free man who traded with the Bents, was a Denver merchant and lived with the Crow Indian nation in the mid 1800s. He would have loved these buffalo short ribs! Slowly braised with port wine, our buffalo short ribs are tender, moist, and succulent. Served over garlic mashed potatoes with extra short rib gravy.er merchant and lived with the Crow Indian nation in the mid 1800’s. He would have loved these buffalo short ribs!

$54

Cherry Bourbon Duck Breast*

This is a favorite of hunters and duck meat lovers…so tender and delish! A pan seared tender duck breast, 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 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

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

Idaho 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 and seasonal vegetables

$42

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

$22

Classic Caesar Salad

Crisp Kalera romaine lettuce with house made Caesar dressing, croutons, white Italian sardines – Caesar Cardini, the inventor, would approve!

$23

Add Salmon + $12

Add Lobster Tail + $33

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

$39

gluten free

Roasted and Stuffed Bell Pepper

Susan Magoffin, who traveled to Bent’s Fort in 1845, would have loved these garden fresh roasted stuffed bell peppers! A roasted Bell pepper stuffed with a wild mushroom risotto with succotash. Topped with a blend of Mexican cheeses, dixon red chile sauce, and lime crema. Served with Fort Potatoes and seasonal vegetables. Vegan option available

$32

Sides Available

Add a side to any entrée of:

Lobster Tail $33

Elk Medallion* $22

Buffalo Sirloin* $22

Sakura Pork Chop $24

Duck Breast* $25

Buffalo Rib $17

Quail $15

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! $12

Substitute any starch with President Jefferson’s Favorite Mac N’ Cheese $6

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

Pres Jefferson’s Mac N Cheese

$15

Mexican Cheese Quesadilla

$8

Crispy Chicken Tenders and Dipping Sauce

$12

Beef Hot Dog

$10

Two Buffalo BBQ Ribs

$17

Quarter Pound Buffalo Burger

On a brioche bun with chips

$14

Add Jack Cheese $1

Add Fort salad to entrée $3

Pepsi

$5

Diet Pepsi

$5

Sierra Mist

$5

Dr. Pepper

$5

Ginger Ale

$5

Cow’s Milk

$3.75

Root Beer

$6.50

Juice

Cranberry, orange

$4

Specialty Drinks

Virgin Strawberry Daiquiri

Virgin Lime Daiquiri

Colanche (Prickly Pear lemonade)

$4

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

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

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

1908 Elderflower Martini

Empress 1908 Gin, St Germain Elderflower liqueur, lemon juice, simple syrup

$17

Huckleberry Lemonade

Huckleberry Infused Vodka, splash of cranberry juice and lemonade

$15

1908 Elderflower Collins

Empress 1908 Gin, St Germain Elderflower liqueur, lemon juice, simple syrup, club soda

$17

White Ginger Sangria

A Blend of White wine, Canton Ginger Liqueur, fresh, lemon, lime, And orange

$16

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

Athletic Brewing Co., Run Wild IPA

Non-alcoholic

$7

Athletic Brewing Co., Lite

Non-alcoholic

$7

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

$10

Mojito Mocktail

$10

Virgin Strawberry or Lime Daiquiri

$7

Henry Weinhard’s Root Beer

$6

Cock ‘N Bull Ginger Beer

$6

Elevations “Fort Blend” Freshly brewed Coffee

$3

Harney’s & Son’s Premium Hot Tea

$3

Iced Tea

$3

Hot Chocolate

$7

Big B’s Hot Cider

$7

Milk-Glass

$3

Fountain Soda

$4

San Pelligrino (sparkling) or Fiji (still) Water

$8