The Fort
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26 | 27 | 28 | 29 | 30 | 31 | 8/1 |
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A selection of pumpkin walnut muffins and dinner rolls
Seven crisp greens topped with pickled ginger, diced jicama and toasted pepitas. You can add guacamole for $4
House-made pickled jalapeños with a mango chutney sweetened whipped peanut butter
"The last thing that jumps over the fence" as our ranchers say. Small buffalo bites tossed in seasoned panko and deep fried to a crispy golden brown. Served with a tangy sweet chili sauce. One of our most popular appetizers!
"Denver's Best Guacamole" with big chunks of avocado, tomato, onion and fresh squeezed lime, served with corn tortilla chips
Hot chorizo sausage sautéed with dark Stout beer, refried beans and cheddar cheese. 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
Do bison lay eggs? Pickled quail eggs wrapped in house-made buffalo sausage. Served with a raspberry-pepper jam. Our version of a Scottish Egg
Enjoy a sampler platter of buffalo sausage (Boudies), The Fort's famous guacamole with tortilla chips, rocky mountain oysters, buffalo tongue on crostini, and peanut butter stuffed pickled jalapeños
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
So tender, it's like the first kiss! The tenderest of all, an 8-ounce buffalo filet. Served with prairie butter – a compound butter including buffalo bone marrow and herbs. Everything is better with Butter! Especially Prairie Butter! With seasonal vegetables and Fort potatoes
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! A bone-in 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
So tender it is like the first kiss! 6-ounce center cut beef filet grilled to perfection, 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
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
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
He was known to steal your sheep and then sell them back to you in the 1840s! Two grilled tender Colorado lamb T-bones, served with Mint Jelly, seasonal vegetables and butter cream mashed potatoes
Created by The Fort's Cook Ben Seupaul, crispy gulf shrimp are lightly breaded in panko and spice, quickly deep fried and set on top of a bed of stone mill Southern Grits, with goat cheese and butter. Served with seasonal vegetables.
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
A favorite of hunters and duck meat lovers – so tender and delish! A pan seared tender duck breasts served with a blackberry red wine sauce
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
A vegetarian filling of beans, Anasazi beans, onion, green pepper, lime juice, wild brown rice, tomatoes.
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
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
Vanilla Bean ice cream topped with our homemade rum caramel sauce and piñon nuts
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!"
The Fort's famous signature dessert. A blend of dark chocolate whipped with Myer's rum served in a chocolate tulip cup. The ideal choice for the chocolate connoisseur
A light, creamy cheesecake made with Neilson Massey's Madagascar vanilla and with a graham cracker, almond crust.
Chef's Choice. A delicate custard covered in a caramelized sugar crust
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
The famed drink from Bent's Fort: Your choice of well bourbon or scotch, sugar, mint and ice in a Mason jar
French brandy, peach brandy, ice, sugar and sprigs of mint served in a Mason jar
Historic old western fur trade recipe: fine bourbon deliciously flavored with red pepper, tobacco and black gun powder. Remarkably excellent in flavor. Served neat
Myer's rum, peach brandy, brandy, sugar and lemon juice over ice
A mysterious mix of 9 ingredients with rum. For those who like a citrusy, semi-sweet drink
Four premium rums and juices. Limit two, unless you're riding a horse who knows his own way home
Tequila, pomegranate juice, lemon and lime
Pama pomegranate liqueur, Absolut Citrus vodka, and a splash of cranberry juice
Made from fresh lemon, lime, orange and apple. Then blended with red wine, a splash of brandy and served in a Mason jar
Made from fresh lemon, lime, orange and apple. Blended with white wine, a splash of Canton Liqueur and served in a mason jar
Hot tea served with a splash of Barenjager Honey liqueur
Hot Chocolate Peppermint Schnapps
Served over ice with a bottle of sparkling water and lime
The Fort's traditional recipe
Jose Cuervo Gold, Triple Sec and freshly squeezed lime juice
Made with scarlet prickly pear fruit – slush or on the rocks
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
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
You'll fly safely with Peychaud bitters sparkling water. Not sweet, but clean, cold and wet!
Buckler – Holland (Non-Alcoholic)
A selection of pumpkin walnut muffins and dinner rolls
Seven crisp greens topped with pickled ginger, diced jicama and toasted pepitas. You can add guacamole for $4
House-made pickled jalapeños with a mango chutney sweetened whipped peanut butter
"The last thing that jumps over the fence" as our ranchers say. Small buffalo bites tossed in seasoned panko and deep fried to a crispy golden brown. Served with a tangy sweet chili sauce. One of our most popular appetizers!
"Denver's Best Guacamole" with big chunks of avocado, tomato, onion and fresh squeezed lime, served with corn tortilla chips
Hot chorizo sausage sautéed with dark Stout beer, refried beans and cheddar cheese. 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
Do bison lay eggs? Pickled quail eggs wrapped in house-made buffalo sausage. Served with a raspberry-pepper jam. Our version of a Scottish Egg
Enjoy a sampler platter of buffalo sausage (Boudies), The Fort's famous guacamole with tortilla chips, rocky mountain oysters, buffalo tongue on crostini, and peanut butter stuffed pickled jalapeños
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
So tender, it's like the first kiss! The tenderest of all, an 8-ounce buffalo filet. Served with prairie butter – a compound butter including buffalo bone marrow and herbs. Everything is better with Butter! Especially Prairie Butter! With seasonal vegetables and Fort potatoes
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! A bone-in 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
So tender it is like the first kiss! 6-ounce center cut beef filet grilled to perfection, 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
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
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
He was known to steal your sheep and then sell them back to you in the 1840s! Two grilled tender Colorado lamb T-bones, served with Mint Jelly, seasonal vegetables and butter & cream mashed potatoes
Created by The Fort's Cook Ben Seupaul, crispy gulf shrimp are lightly breaded in panko and spice, quickly deep fried and set on top of a bed of stone mill Southern Grits, with goat cheese and butter. Served with seasonal vegetables.
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
A favorite of hunters and duck meat lovers – so tender and delish! A pan seared tender duck breasts served with a blackberry & red wine sauce
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
A vegetarian filling of beans, Anasazi beans, onion, green pepper, lime juice, wild & brown rice, & tomatoes.
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
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
Vanilla Bean ice cream topped with our homemade rum caramel sauce and piñon nuts
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!"
The Fort's famous signature dessert. A blend of dark chocolate whipped with Myer's rum served in a chocolate tulip cup. The ideal choice for the chocolate connoisseur
A light, creamy cheesecake made with Neilson Massey's Madagascar vanilla and with a graham cracker, almond crust.
Chef's Choice. A delicate custard covered in a caramelized sugar crust
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
The famed drink from Bent's Fort: Your choice of well bourbon or scotch, sugar, mint and ice in a Mason jar
French brandy, peach brandy, ice, sugar and sprigs of mint served in a Mason jar
Historic old western fur trade recipe: fine bourbon deliciously flavored with red pepper, tobacco and black gun powder. Remarkably excellent in flavor. Served neat
Myer's rum, peach brandy, brandy, sugar and lemon juice over ice
A mysterious mix of 9 ingredients with rum. For those who like a citrusy, semi-sweet drink
Four premium rums and juices. Limit two, unless you're riding a horse who knows his own way home
Tequila, pomegranate juice, lemon and lime
Pama pomegranate liqueur, Absolut Citrus vodka, and a splash of cranberry juice
Made from fresh lemon, lime, orange and apple. Then blended with red wine, a splash of brandy and served in a Mason jar
Made from fresh lemon, lime, orange and apple. Blended with white wine, a splash of Canton Liqueur and served in a mason jar
Hot tea served with a splash of Barenjager Honey liqueur
Hot Chocolate & Peppermint Schnapps
Served over ice with a bottle of sparkling water and lime
The Fort's traditional recipe
Jose Cuervo Gold, Triple Sec and freshly squeezed lime juice
Made with scarlet prickly pear fruit – slush or on the rocks
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
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
You'll fly safely with Peychaud bitters & sparkling water. Not sweet, but clean, cold and wet!
Buckler – Holland (Non-Alcoholic)
The famed drink from Bent's Fort: Your choice of well bourbon or scotch, sugar, mint and ice in a Mason jar
French brandy, peach brandy, ice, sugar and sprigs of mint served in a Mason jar
Historic old western fur trade recipe: fine bourbon deliciously flavored with red pepper, tobacco and black gun powder. Remarkably excellent in flavor. Served neat
Myer's rum, peach brandy, brandy, sugar and lemon juice over ice
A mysterious mix of 9 ingredients with rum. For those who like a citrusy, semi-sweet drink
Four premium rums and juices. Limit two, unless you're riding a horse who knows his own way home
Tequila, pomegranate juice, lemon and lime
Pama pomegranate liqueur, Absolut Citrus vodka, and a splash of cranberry juice
Made from fresh lemon, lime, orange and apple. Then blended with red wine, a splash of brandy and served in a Mason jar
Made from fresh lemon, lime, orange and apple. Blended with white wine, a splash of Canton Liqueur and served in a mason jar
Hot tea served with a splash of Barenjager Honey liqueur
Hot Chocolate & Peppermint Schnapps
Served over ice with a bottle of sparkling water and lime
The Fort's traditional recipe
Jose Cuervo Gold, Triple Sec and freshly squeezed lime juice
Made with scarlet prickly pear fruit – slush or on the rocks
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
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
You'll fly safely with Peychaud bitters & sparkling water. Not sweet, but clean, cold and wet!
Buckler – Holland (Non-Alcoholic)
A selection of pumpkin walnut muffins and dinner rolls
Seven crisp greens topped with pickled ginger, diced jicama and toasted pepitas. You can add guacamole for $4
Sweet California caper sauce
Sam Arnold's original recipe
Sweet onion jam, smoked salt, flatbread
Heirloom tomatoes, basil, balsamic pearls, ciabatta
Pinon nuts, charred lemon, vermouth, ciabatta
Roasted chile remoulade, pickled onion, charred lemon
Salsa negra, crema, pickled quail eggs, flatbread
Pastry, tomatillo salsa, Dixon red chile sauce, chipotle slaw
Duck prosciutto, pickled cherries, wild boar sausage, jalapeño beer mustard, rabbit and rattlesnake brat, pickled okra relish, smoked bison tongue, horseradish caper aioli, marinated olives, flatbread
An 8-ounce buffalo filet grilled and served au poivre style or with bison-marrow her butter. Served with mashed potatoes and seasonal vegetable. With seasonal vegetables and Fort potatoes
An 8-ounce buffalo flatiron steak, grilled and served au poivre style or bison-marrow herb butter style. Served with Fort potatoes and seasonal vegetables
The marbling speaks for itself, tender, and rich with flavor! Served with seasonal vegetables and Fort potatoes
So tender it is like the first kiss! 6-ounce center cut beef filet grilled to perfection, 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
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
Ceran St. Vrain was Bent's partner in the 1840s, when they were forming the Bent St. Vrain Company. Two 4-ounce bone-in venison medallions, grilled to perfection with wild Montana huckleberry preserves. Served with seasonal vegetables and Fort potatoes
He was known to steal your sheep and then sell them back to you in the 1840s! Two grilled tender Colorado lamb T-bones, served with Mint Jelly, seasonal vegetables and butter & cream mashed potatoes
Created by The Fort's Cook Ben Seupaul, crispy gulf shrimp are lightly breaded in panko and spice, quickly deep fried and set on top of a bed of stone mill Southern Grits, with goat cheese and butter. Served with seasonal vegetables.
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
A favorite of hunters and duck meat lovers – so tender and delish! A pan seared tender duck breasts served with a cherry bourbon sauce
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
A vegetarian filling of beans, Anasazi beans, onion, green pepper, lime juice, wild & brown rice, & tomatoes.
Bone-in Venison Chop, buffalo sirloin, medallion, and a grilled teriyaki quail. Served with mashed potatoes and Wild Huckleberry Preserves.
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
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
Vanilla Bean ice cream topped with our homemade rum caramel sauce and piñon nuts
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!"
The Fort's famous signature dessert. A blend of dark chocolate whipped with Myer's rum served in a chocolate tulip cup. The ideal choice for the chocolate connoisseur
A light, creamy cheesecake made with Neilson Massey's Madagascar vanilla and with a graham cracker, almond crust.
Chef's Choice. A delicate custard covered in a caramelized sugar crust
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