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New Menu Rolls Out at The Fort

New Menu Rolls Out at The Fort
New Menu Rolls Out at The Fort
catchcarri.com

Denver’s landmark restaurant, The Fort, is rolling out a new menu. Paramount dishes include fresh Wild Scottish Salmon served with millet pilaf and a dill carrot broth and orange-red onion salad. This isn’t just any salmon either. It’s hails all the way from Scotland and brings plenty of freshness with it.

For non-meat eaters, try the Tlaxcan’s Tamal Nuevo. The vegetarian dish is served with corn Masa and oyster and shitake mushrooms, along with Anasazi bean puree and sautéed zucchini. It’s then drizzled with Dixon red chile sauce and avocado crema for that extra kick.

When it comes to the more adventurous palette, the Roasted Game Hen and Ancho Chile-Orange Duck are top choices. The Roasted Game Hen with huckleberry gastrique is served with red chile bulgur and seasonal vegetables. The Ancho Chile-Orange Duck is sure to please, with two pan-seared duck breasts smothered in an ancho chile and orange glaze. The duck is also served with red chile bulgur and seasonal vegetables.

The Fort’s new spring and summer menu will be featuring fantastic new sides as well, including:

  • President Jefferson’s Favorite Mac N’ Cheese;
  • Vermont Au Gratin Potatoes;
  • Pommes Frites with Truffle Aioli – or as The Fort likes to call them, “fancy French fries”;
  • Millet pilaf – a delicious ancient grain with a slightly nutty flavor;
  • Red chile bulgur.