Colorado's Prime Steak Menu

8 Jumbo wings original, breaded or grilled with your choice of hot sauce or BBQ sauce. Served with homemade bleu cheese or ranch dressing.

Two Colorado egg rolls stuffed with blackened chicken, cheddar cheese, black beans, grilled onions, and minced jalapenos.

A sample of our hickory smoked baby back ribs with plenty of seasoned fries.

Made in small batches. It took years to perfect the flavors, crunch, and zip of this fresh handmade salsa! Served with “made in house” tri-color tortillas.

Fresh, large onion rings hand battered in buttermilk and southwestern spices served with our horseradish sauce.

Tender artichoke hearts sauteed with wine, a touch of garlic and bits of Prosciutto ham. Topped with seasoned breadcrumbs, parmesan cheese and toasted golden brown.

Fresh mushroom caps filled with Italian sausage stuffing and baked with provolone cheese.

Buttermilk-breaded fresh plump chicken tenderloins deep fried and served with French fries and BBQ or homemade honey mustard sauce.

Some wings, some skins and some ribs. Served together with sour cream & bleu cheese. Plenty to share!!!!

Fresh mushrooms deep fried crispy in our buttermilk batter and served with horseradish sauce or ranch dressing.

Six crispy fried potato skins topped with melted cheddar cheese, smoked bacon, plus sour cream, and chives.

Potato soup cooked with chicken stock and cream. Topped with cheddar cheese, bacon, and chives.

Spanish onions glazed in sherry and cooked with a hearty beef stock. Topped with homemade croutons, provolone, and parmesan cheeses.

Choice of Caesar, House or BLT salad and a bowl of our homemade soup or chili.

Fresh grilled teriyaki chicken breast sliced over salad greens with sweet mandarin orange wedges, roasted pecans seasoned slightly with cinnamon and topped with crispy fried wontons. The dressing is a slightly sweet Asian sesame vinegarette.

Crispy fried chicken tenderloins on top of crips salad greens with tomatoes, cucumbers, cheddar cheese, and a homemade honey mustard dressing.

Blackened chicken breast strips, grilled julienned strips of smoked ham, eggs and cheddar cheese served over mixed salad greens with house made hot bacon dressing.

Romaine lettuce, tossed with tomatoes, Caesar dressing and parmesan cheese, and topped with homemade croutons.

Crispy smoked bacon, diced tomatoes and cheddar cheese served over shredded lettuce with a special homemade BLT dressing and toast points.

8 oz of ground sirloin charbroiled and served on a toasted sub roll with lettuce, tomato, and red onion.

Same great burger, only 6 oz.

Fruit juices blended with brown sugar and soy sauce marinate a 6 oz chicken breast for a savory sandwich.

Seasoned, floured chicken breast deep fried and splashed with hot sauce. Served on a toasted bun with homemade bleu cheese dressing on the side.

6 oz chicken breast breaded in seasoned flour and deep fried. Topped with provolone cheese and smoked bacon strips with a side of homemade ranch dressing.

6 oz cut of our exclusive smoked prime rib. Served with au jus, on a toasted sub roll with lettuce, tomato, and onion.

Smoked Pit ham grilled on marble rye with Swiss cheese, smoked bacon and slied tomatoes, then lightly brushed with honey mustard sauce.

Jumbo mild white fish fillet, blackened in Cajun spices, grilled or fried in our

Our smoked prime rib is thinly sliced and steamed hot on a sub roll with your choice of cheese. Served with au jus.

When the “Dark Horse” opened in Boulder in 1973, it featured a rib eye steak on sourdough bread with caramelized onions and Swiss cheese melted on top, this is it!!! You’ll need a knife

Two blistered flour tortillas, filled with crispy shrimp, fish or chicken, shredded lettuce, topped with homemade kale and cabbage slaw, and drizzled with a sweet Thai chili sauce.

Firm texture but aged to tenderness. The steak lover’s favorite.

The most tender cut. 8 oz

A 6 oz ribeye steak charbroiled with one side.

Center cut, bone in pork loin, brined 24 hours, rubbed with brown sugar and spices, and smoked, then cut to order and grilled.

SMOKED TO PERFECTION – Meaty baby back ribs smoked until they almost fall off the bone, then we grill them with our tangy BBQ sauce.

Spinach and egg fettuccine tossed in cream sauce, with diced tomatoes and green onions. Topped with a blackened chicken breast, 5 oz blackened steak OR 8 Cajun shrimp.

Large fresh Gulf shrimp sauteed in herb garlic butter and lemon with a touch of cream and topped with toasted breadcrumbs and parmesan cheese.

Large fresh Gulf shrimp buttermilk-tattered, fried, and seasoned

8 oz Norwegian salmon fillet rubbed with sugar, salt, and spices, then

Mild white fish fillet blackened, grilled, or fried.

Traditional or add strawberry or chocolate

Silky smooth peanut butter filling with chocolate cookie crust, topped with chunks of peanut butter cups and drizzled with caramel.

A delightfully tart pie made of Florida Key Limes.

Hot, chewy house made brownie topped with Breyer’s French vanilla ice cream and hot fudge.