Classic Fine Food


Small Plate

Tavern Ribs - 9
cross cut with spiced dry rub with house made bbq sauce

Rocky Mountain Oysters - 10
spice rubbed served with jalapeño mayo


Schultz Grilled Wings - 8
6 piece, served with bleu cheese,red peppers and cucumber

Sourdough Grilled Cheese - 11
Sourdough with cheddar and swiss, served with bowl of house-made tomato bisque


Jalapeño Cheddar Pretzel
- 12
large artisan-style stuffed with pickled jalapeños and cheddar cheese,
served with cheese dipping sauce


Soup

House Made Tomato Bisque - 7
fresh made, topped with basil pesto


Colorado Green Chili - 7
scratch made served with grilled bread



Salad

Iceberg Wedge - 6
bacon, red onion, tomato, bleu cheese


Garden Tomato - 9
fresh mozzarella, basil, extra virgin olive oil & vinegar

Spinach Salad - 8
mandarin oranges, boiled egg, shallots pecans, warm bacon dressing




Entree

The Tavern Burger - 8
1/3lb sirloin with lettuce tomato and onion sided by garlic potatoes
add: cheese $1 - bacon $2 - caramelized onion $2 - sautéed Mushroom $2 green chili $2

Mac & Cheese - 10
three cheeses, cream, caramelized onion, toasted garlic bread crumbs topped with crusted parmesan
combine with Colorado Green Chili $3


Potato & Cheese Pierogi - 12
served with scallions, hazelnut butter, red peppers, sautéed mushrooms

Salisbury Steak - 12
served with asparagus, mushrooms, onions and roasted garlic potatoes

Bratwurst and Kraut - 13
served with sauerkraut, garlic potatoes and horseradish grain mustard

10oz Grilled Ribeye Steak
- 18
served with hand cut garlic potato wedges, grilled asparagus, natural jus and shallot butter

Colorado Spiced Trout - 14
pan seared, bleu cheese emulsion, asparagus, roasted tomato and mushroom

Chicken Schnitzel - 15
tendered chicken breast topped with lemon and capers with garlic roasted potatoes and asparagus on the side

Grilled Pork Loin - 15
spiced apple compote, sautéed spinach, garlic potatoes and roasted tomato


Kitchen Hours: Full menu 4p-10p with limited late night food until midnight
Executive Chef: Gil Montenegro