Brass Anvil

with carrots and celery ranch or bleu cheese

free-range bison meatballs with a Palisade peach reduction

creamy cheddar macaroni and cheese featuring our maple-glazed pork belly

house-made tortilla chips served with guacamole and spinach artichoke dip

two quarter-pound Aspen Ridge patties cheddar cheese and our signature sauce

6oz free-range bison marinated in Buffalo Trace bourbon topped with fried onions white cheddar and BBQ sauce remoulade

slow-cooked rotisserie Colorado Natural chicken breast, chipotle remoulade, and jack cheese on a buttery torta roll

five melted cheeses on San Francisco sourdough

Nieslanik Ranch ribeye, onions, mushrooms, white cheddar cheese, and creamy horseradish sauce on a French bread roll. Because our steak sandwich is made with thinly-sliced Nieslanik ribeye, it is difficult for our chef to cook to any temperature less than medium. Rest assured, your steak sandwich will not be dry no matter which temp you select.

Redbird chicken tenderloins breaded and fried

8oz wild-caught trout seared camp-style in cast iron with a roasted almond and seasonal vegetable medley

wild-caught halibut with caperberry tartar sauce

whole wheat penne pasta, local heirloom tomatoes, white wine and garlic sauce topped with shaved parmesan

8oz Nieslanik sirloin served over hand-cut fries

chunky blue cheese dressing, bacon ends, tomato, pickled red onion

baby greens, port-poached pear, crisp fried goat cheese, sweet and smoky cashews, roasted apple vinaigrette

with bacon ends and pieces and house-made sourdough croutons

with bacon ends and pieces and house-made sourdough croutons