| Peanut Butter Stuffed Jalapenos Escabeche |
$6.00 |
House-made pickled jalapeños stuffed with a mango sweetened whipped peanut butter. |
| Lamb Riblets |
$13.00 |
Crispy lamb riblets tossed in a spicy citrus barbecue sauce. |
| Roast Bison Marrow Bones |
$18.00 |
Prairie butter to the early pioneers, this delicacy was Julia Childs favorite Served in the bone with crostini. |
| Buffalo Empanadas |
$8.00 |
Light flaky pastry filled with meaty buffalo served with mild Dixon red chili and chipotle barbecue sauces. |
| Gonzales Style Grilled Steak |
$36.00 |
12-ounce all natural top sirloin steak, stuffed with Hatch green chiles. |
| Uncle Dicks Incorrect Steak |
$38.00 |
12-ounce all natural top sirloin, topped with melted white cheddar cheese, Dixon red chile sauce, and a fried egg. |
| Tom Fitzpatricks NY Strip |
$39.00 |
A 12-ounce NY strip grilled |
| Tom Fitzpatricks NY Strip with Gonzales Style or Incorrect |
$42.00 |
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| William Bents Buffalo Tenderloin Filet Mignon |
$44.00 |
The most tender of all buffalo cuts. |
| Smoke House Buffalo Ribs |
$30.00 - $48.00 |
Smoked buffalo ribs, slowly braised and smothered in our tangy Jack Daniels barbecue sauce. |
| Scout Jim Bakers Mountain Man Steak |
$52.00 |
20-ounce bone-in buffalo ribeye, for the mountain man in all of us. |
| Sam Arnolds Prime Rib of Buffalo |
$38.00 |
A slow-roasted 12-ounce cut of buffalo with a New Mexican chile rub. |
| Elk Chop St. Vrain |
$33.00 |
New Zealand chops grilled to perfection and served with wild huckleberry gravy. |
| The Forts Game Plate |
$44.00 |
Our most popular dish! An elk chop, buffalo filet medallion, and a grilled teriyaki quail. |
| Cuban Mojo Chicken |
$27.00 |
All natural chicken breast pan seared and topped with a mango mojo sauce, served with Cuban black beans, cilantro rice and fried plantains. |
| William Bents Grilled Quail |
$24.00 - $28.00 |
Teriyaki marinated quail served with wild huckleberry demi-glace, seasonal vegetables and Fort potatoes. |
| Crispy Roasted Duck |
$29.00 |
Crispy roasted half duck, served with a wild huckleberry demi-glace, wild rice with toasted piñon nuts and sun-dried cranberries. |
| Mary Schlossers Taos Trout |
$27.00 |
Oven roasted trout, stuffed with fresh mint and wrapped in applewood smoked bacon. Served with cilantro rice, calabacitas and crawfish salsa. |
| Fresh Atlantic Salmon |
$29.00 |
Achiote rubbed then pan seared salmon filet served with roasted corn risotto and chayote squash. |
| Negrita |
$8.00 |
The Forts famous signature dessert. A blend of dark chocolate & Myers Rum served in a chocolate tulip cup. |
| Chocolate Chile Bourbon Cake |
$7.00 |
A delectable and ancient Aztec combination of a rich, dark chocolate and red chile cake with chocolate bourbon frosting |
| Sams Famous Cheesecake |
$8.00 |
Sam Arnolds prized recipe. A light and creamy cheesecake with graham cracker crust. Sam said |
| Chefs Choice of Classic Creme Brulee |
$8.00 |
A delicate custard covered in a crispy brown sugar crust. |
| Veras Caramel Brownie |
$7.00 |
No chocolate in this one! A chewy caramel flavored brownie with walnuts and canola seeds served warm with vanilla ice cream. |
