BAR + PATIO MENU

Appetizers

ALL-NATURAL REDBIRD JUMBO WINGS*     12/lb        

with carrots and celery ranch or bleu cheese

-buffalo   -bbq   -sesame ginger   -bbq dry rub   -ghost pepper   -house

TEMPURA PICKLES and SRIRACHA AIOLI [V]     8

FRESH FRIED MOZZARELLA  [V]     9

with piping hot marinara

MAPLE GLAZED PORK BELLY MAC & CHEESE     9

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

gluten free pasta   +2

BISON MEATBALLS*     13

free-range bison meatballs with a Palisade peach reduction

Salads

add pulled rotisserie chicken +4     or grilled shrimp +6

MICRO WEDGE  [V]     12

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

HEIRLOOM TOMATO SALAD  [V]     13

local heirloom tomatoes, shaved cucumbers and radishes with fresh parmesan and a Balsamic reduction 

CAESAR*     12

with bacon ends and pieces and house-made sourdough croutons 

PEAR AND GOAT CHEESE  [V]     12

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

Sandwiches

choose hand-cut fries     or smashed purple potatoes +2     or side caesar salad +2

gluten free bun +2

RYNO BURGER*     15

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

Sub Impossible burger patty +4       add bacon +2

BUFFALO TRACE BURGER*     17

6oz free-range bison marinated in Buffalo Trace bourbon topped with fried onions

white cheddar and BBQ sauce remoulade

Sub Impossible burger patty +2        add bacon +2

ALASKAN HALIBUT FISH and CHIPS     18

wild-caught halibut with caperberry tartar sauce

CHICKEN TENDERS     14

Redbird chicken tenderloins breaded and fried with choice of sriracha aioli, bbq, honey mustard, or ranch

SOUTHWEST CHICKEN SANDWICH     17

slow-cooked rotisserie  Colorado Natural chicken breast, chipotle remoulade, and jack cheese

on a buttery torta roll

GRILLED CHEESE  [V]     14

five melted cheeses on San Francisco sourdough    add tomato +1    add bacon +2

STEAK SANDWICH*     16

Nieslanik Ranch ribeye, onions, mushrooms, white cheddar cheese,

and creamy horseradish sauce on a French bread roll

Entrees

COLORADO RAINBOW TROUT     21

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

ORECCHIETTE WITH ELK SAUSAGE     19

and broccololini tossed in a pine nut pesto sauce

HEIRLOOM TOMATO PASTA  [V]      16

whole wheat angel hair, local heirloom tomatoes, white wine and garlic sauce

BAR STEAK FRITES*     22

8oz Nieslanik sirloin served over hand-cut fries