The Fort - Menu completo

Made with scarlet prickly pear fruit – slush or on the rocks

Served over ice with a bottle of sparkling water and lime

Made from fresh lemon, lime, orange and apple. Then blended with red wine, a splash of brandy and served in a Mason jar

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

Chef's Choice. A delicate custard covered in a caramelized sugar crust

Hot Chocolate Peppermint Schnapps

Hot tea served with a splash of Barenjager Honey liqueur

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

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

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!

Served hot with cinnamon, allspice, cloves

Buckler – Holland (Non-Alcoholic)

The Fort's traditional recipe

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!

A selection of pumpkin walnut muffins and dinner rolls

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!

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

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

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!

Vanilla Bean ice cream topped with our homemade rum caramel sauce and piñon nuts

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

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

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!

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.

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

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

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

House-made pickled jalapeños with a mango chutney sweetened whipped peanut butter

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

So tender it is like the first kiss! 6-ounce center cut beef filet grilled to perfection, served with 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

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

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 vegetab

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

Uncle John always preferred dry aged beef which is hung in a temperature controlled cool house for over 21 days! For your inner Mountain Man or Woman! Sink your teeth into this 16-ounce ribeye, grilled to perfection, served with seasonal vegetables and bu

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

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 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 seasona

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

Enjoy this 12 ounce buffalo ribeye, marinated in a citrus chipolte blend and grilled to perfection. Served with mashed potatoes and seasonal vegetables

All trade forts had gardens including Bent's Fort! Susan Magoffin, who traveled to Bent's Fort in 1845, would have loved these garden fresh roasted stuffed bell peppers! A roasted pepper stuffed with a wild mushroom and heirloom bean risotto with vegetabl

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, damia

A favorite of hunters and duck meat lovers – so tender and delish! A pan seared tender duck breasts 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 pepp

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

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

Historic old western fur trade recipe: fine bourbon deliciously flavored with red pepper, tobacco and black gun powder. Remarkably excellent in flavor. Served neat

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

A mysterious mix of 9 ingredients with rum. For those who like a citrusy, semi-sweet drink

Tequila, pomegranate juice, lemon and lime

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