Twin Owls Steakhouse

Served with mint chimichurri, rosemary mashed potatoes, and honey glazed carrots

with fresh croutons and crema

Served with house-made steak sauce and topped with truffle compound butter

with Creamy Sundried Tomato Basil Orzo

Served with mint chimichurri, rosemary mashed potatoes, and honey glazed carrots

with fresh croutons and crema

Served with house-made steak sauce and topped with truffle compound butter

with Creamy Sundried Tomato Basil Orzo

Served with mint chimichurri, rosemary mashed potatoes, and honey glazed carrots

with fresh croutons and crema

Served with house-made steak sauce and topped with truffle compound butter

with Creamy Sundried Tomato Basil Orzo

SERVED WITH GARLIC BREAD

SERVED WITH A TRUFFLE COMPOUND BUTTER

SERVED WITH A LEMON CAPER ROMESCO

Served with mint chimichurri, rosemary mashed potatoes, and honey glazed carrots

with fresh croutons and crema

Served with house-made steak sauce and topped with truffle compound butter

with Creamy Sundried Tomato Basil Orzo

SERVED WITH GARLIC BREAD

SERVED WITH A TRUFFLE COMPOUND BUTTER

SERVED WITH A LEMON CAPER ROMESCO

Priced Per Piece. Served with seasoned dipping oil and balsamic.

Fresh toasted baguette topped with a three-cheese spread, fresh raspberries, and tarragon.

Fresh Burrata, heirloom tomatoes and toasted baguette, drizzled with a balsamic reduction and topped with crispy basil and a sprinkle of sea salt. cbGF

Served with toasted baguette, crushed candied pecans and a rotating house-made fruit jam.

Colorado Leg of Elk, marinated and grilled on a skewer with fresh seasonal vegetables. Served with a brandy demi-glace. GF

Three Jumbo Sea Scallops, wrapped in thick-cut applewood bacon and topped with butter-braised leeks and house-made Béarnaise.

Served with a sweet Thai Chili sauce.

Served with sauteed baby bok choy and a drizzle of brown sugar soy glace. GF DF

House-made bone broth and caramelized onions, topped with melted Gruyère and toasted ciabatta. cbGF

Featuring fresh seasonal vegetables and locally-sourced proteins.

Fresh field greens, topped with cherry tomatoes, cucumber, carrots and croutons. Served with your choice of house-made dressing. cbGF

Rough-chopped romaine lettuce, shaved Parmesan, croutons, and house-made Caesar dressing. cbGF

Blanched asparagus, seasoned beets, crushed pistachios and goat cheese. Topped with micro greens and served with a house-made lemon vinaigrette.

Thick-cut iceberg lettuce, cherry tomatoes, bell peppers, black pepper bacon and blue cheese crumbles. Served with house-made ranch dressing.

Béarnaise, Blue Cheese, Pistachios and Green Onions.

Featured Seafood selection.

Served with crispy pancetta and creamy bucatini.

Roasted red pepper chimichurri served over creamy polenta and sautéed broccolini. GF

Served over a vegetable medley, pearled couscous, and a drizzle of tzatziki. cbGF

Herb and garlic crusted Prime Rib, hand-trimmed, slow-roasted, and dipped in au jus. Served with house-mashed potatoes and baby carrots. While Supplies Last. GF cbDF

Served over creamy sun-dried tomato risotto. GF

Half-pound Aspen Ridge Angus Beef patty, topped with lettuce, tomato and red onion. Served with our crispy fingerling potatoes.

Served with arugula and basil pesto, roasted cauliflower and cherry tomatoes. Topped with pine nuts and vegan parmesan.

Three layers of cake separated by cream cheese icing and topped with crushed pecans.

Layers of light and refreshing chocolate mousse, flavored with Kahlua, toffee candy and a chocolate cookie crust.

Limit supplies nightly.

A rich vanilla bean custard, topped with caramelized cane sugar and fresh berries.

Rotating seasonal flavors.

Seasoned chicken strips served with ranch dressing and fresh fruit.

Served with fresh fruit.

Served with fresh fruit.

Served with butter or marinara.