The Fort Restaurant

Seven crisp greens topped with pickled ginger, diced jicama and toasted pepitas. You can add guacamole for $4

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!

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

Allow extra time. Known as "Prairie Butter" to the early pioneers, this delicacy was Julia Child's favorite! Served in the bone with crostini

A Historian's Treat! The bison tongue is slowly braised, peeled and sliced. Each slice of bison tongue is served on a crostini

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

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

Try them All! Our most popular dish! An elk medallion, buffalo sirloin medallion, and a grilled teriyaki quail. Served with seasonal vegetables, and Fort potatoes, and wild Montana huckleberry preserves

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

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

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

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

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

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

You choose the "pickens"! Seven mixed greens with goat cheese, jicama, candied walnuts, pickled ginger and dried berries. Served with your choice of dressing

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!

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

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!"

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."

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

French brandy, peach brandy, ice, sugar and sprigs of mint served in a Mason jar

Myer's rum, peach brandy, brandy, sugar and lemon juice over ice

Four premium rums and juices. Limit two, unless you're riding a horse who knows his own way home

Pama pomegranate liqueur, Absolut Citrus vodka, and a splash of cranberry juice

Made from fresh lemon, lime, orange and apple. Blended with white wine, a splash of Canton Liqueur and served in a mason jar

Hot Chocolate & Peppermint Schnapps

Jose Cuervo Gold, Triple Sec and freshly squeezed lime juice

A delish blend of Blanco tequila, lime juice and sweetened with agave nectar. Refreshing, will tame the thirstiest of travelers.

Served hot with cinnamon, allspice, cloves

You'll fly safely with Peychaud bitters & sparkling water. Not sweet, but clean, cold and wet!