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Dinner Menu


Reservations Recommended 719-395-2447 EXT: #251

5:00 - 9:00




Steak House Mushrooms

Savory marinated mushrooms tossed in fresh herbs and served warm…



Herbed Truffle Fries

Crispy skin-on potatoes, white truffle oil, parmesan cheese & herbed mayonnaise…



Grilled Caesar Salad

Petite romaine heart, crunchy croutons, white anchovy & shaved parmesan…



“BLT” Baby Wedge Salad

Baby ice berg lettuce, pancetta lardons, paprika tomatoes & blue cheese dressing



Smoked Trout Cake

Seared smoked trout cake, refried Anasazi beans, green chile crema & charred jalapeno oil…



Baked Brie

Grilled Asian pear, white wine-fig Preserves & crostini…



Crab Cake with “Speckled” Saffron Aioli

Jumbo lump crab, creamy tobiko aioli & crustacean oil…



Half Pound Kobe Beef Burger

Succulent American style Kobe Beef, Challa bun & truffle fries served with choice of soup or house salad. This burger is served medium rare unless otherwise requested.



~Entrée Selections~



Winter Vegetable & Pumpkin Pesto Stew

Winter squash, parsnips, roasted peppers & caramelized vegetable stock…


We Recommend: Chateau St. Jean Fume Blanc, Sonoma 2013


Buffalo Bolognese           

Seasoned ground buffalo, red wine, garlic and fresh oregano served over fettucine pasta…


We Recommend: Juxtapoz Red Blend, California 2012


Trout “Almandine”

 Ruby red rainbow trout, haricot vert, roasted sweet peppers, fingerling potatoes, capers & toasted almonds…


We Recommend: Matua Sauvignon Blanc, Marlborough, NZ


Citrus Glazed Salmon

Scottish salmon filet, citrus-saffron glaze, toasted farro pilaf & grilled zucchini squash…


We Recommend: Barone Fini, Pinot Grigio, Valdadige, Italy


“Sawmill” Chicken

Pan fired all natural chicken breast, whipped Yukon gold potatoes & black pepper-coffee gravy…


We Recommend: Concannon Select Vineyard, Pinot Noir, Napa


Grilled “Gunpowder” Pork Chop

Spicy marinated pork chop, lacquered bacon, roasted sweet potatoes & a maple drizzle…


We Recommend: Greg Norman, Shiraz, Limestone Coast, Australia, 2012


Wild Game Meat Loaf

  Seasoned ground buffalo & elk, creamy green chile polenta & crispy shallot “haystack” garnish …


We Recommend: Penfolds Bin 9 Cabernet Sauvignon, McLaren Vale, Australia 2013


Dry Aged Sirloin Steak

 USDA Choice Angus beef, rosemary potato wedges, Guinness stout demi-glace, honey & bacon compound butter


We Recommend: Guinness Stout



-Menu Preparation-

Chef de Cuisine Melanie J. Coleman


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