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Craftwood Inn Menu - Colorado Cuisine
Sample Menu
 
APPETIZERS
Sauteed Loin of Ostrich
With macadamia herb crust and melon and currant chutney
Crab and Artichoke Bisque
Served with Amontillado sherry
Martini Shrimp Cocktail
Six Jumbo Gulf Tiger Prawns
Pistachio Pesto Ravioli
With roasted red bell pepper and Fontina cream sauce
Combination Appetizer  ...  for 2 ... or  ...  for 4-6
Pistachio Pesto Ravioli, Roulade of Bison, Wild Game Quesadilla and Sautéed Loin of Ostrich
Grilled Wild Game Roulade
Tender strips of venison stuffed with artichoke hearts, green chili-cilantro peanut sauce and wasabi cream.
Cheddar Baked Venison Mushroom Caps
The Craftwood Inn's Signature Venison Sausage smothered with cheddar cheese.
Chilled Seafood Sampler
Poached Prawns of Shrimp, Prosciutto Smoked Scallops, Salmon Spring Roll and Tuna Carpaccio.
 
SALADS
Hearts of Yucca, Chayote Squash and Nopal Cactus
Served with a prickly pear cactus vinaigrette on a bed of greens
Caesar Salad
Romaine with garlic, olive oil, crisp Reggiano cheese, anchovies and toasted bread cubes
Craftwood Salad
With Roquefort, Parmesan Peppercorn, Raspberry Vinaigrette or Honey Dijon
Spinach Salad
With Wild Boar Bacon vinaigrette, warm Haystack Mountain goat cheese,
 Greek olives, roma tomatoes and pine nuts
 
ENTREES
True to the spirit of Colorado, when in season we feature Colorado grown
 vegetables and produce.  Our chefs personally create each entree
 to mimic the dining adventure that has become our tradition.
Each entree will come with an array of vegetables, potato and bread.
  At the Craftwood, we are truly Colorado proud.
Entrees range from $20 - $40.
Pheasant en Crute
Boneless breast of Pheasant stuffed with celery, zucchini, Colorado Harvest Moon
 and Smoked Gouda, wrapped in phyllo pastry and baked. Served with light
 Fontina cream sauce and roasted garlic linguine
Chef Jeff recommends Zenato Delle Venezie, Pinot Griogio with your pheasant.
Roasted Loin of Broken Arrow Antelope
Served with Porcini mushroom cream sauce, Colorado Rustic
 Bleu cheese crumbles and roasted garlic linguine
The bold flavors of our antelope are complemented by Zenato "Ripassa" Valpolicella.
Wild Grill
Grilled North American Elk, Seared Loin of Antelope, and Craftwood braised Venison sausage
Enjoy the rich flavor of Wirra Wirra Church Block Shiraz/Cabernet
Colorado Blackened Ribeye
12 oz. Black Angus Beef, Cajun pepper seared and served with Lobster Charone Sauce
Columbia Valley Merlot is our choice with this steak.
Roast White Pekin Duckling
One-half slow-roasted Duckling served over Cranberry-Port sauce and pinon quinoa.
Wild Horse Pinot Noir is our suggestion.
Noisettes of Tundra Caribou
Sauteed Canadian Strip loin served with Zinfandel tart cherry Verjus demi-glace
and roast Gruyere onion.
Supply is limited. Please ask your wait person about availability.
Ravenswood Lodi Zinfandel complements the bold flavors.
Sage Seared Beef Tenderloin
Sauteed center cut filet, served with caramelized shallot and
morel mushroom demi-glace with juniper balsamic reduction
Guenoc North Coast Petite Sirah is our Chef's suggestion.
Pan Seared Scallops
Atlantic sea scallops browned in butter.  Sauteed with mushrooms, shallots, red and
yellow peppers in parmesan-white cream sauce.  Served over a bed of roasted garlic linguine.
Chateau le Crocodile Viognier provides a smooth balance with the scallops.
American Style Kobe Steak
American version of the Japanese hand-massaged, beer-fed Legendary Wagyu Beef
that produces the most flavorful and tender Strip Steak.
Cut to order, your Kobe steak is served at 12 ounces.
Ask for our reserve wine list to best pair Wine with our Kobe steak.
Tenderloin of American Bison
Filet of Buffalo lightly smoked and topped with slivered garlic and cotija.
Served with Sun-dried tomato and Juniper berry demi glace.
Bison is best Zaca Mesa Syrah.
Cotija Salmon Fillet
Wild Alaska Salmon crusted with chevre and cotija. Served with roasted red bell pepper
 beurre blanc, sautéed garlic sea beans and pinon quinoa.
Kendall Jackson Reserve Chardonnay is our recommendation.
Rocky Mountain Elk Steak
Char grilled North American Elk set in Cabernet Sauvignon glace served with wild mushroom ragout.
Share a bottle of Chimney Rock Cabernet and enjoy the Elk.
Honey Teriyaki Marinated Wild Boar
Blue Russian Wild Boar tenderloin marinated and charbroiled.
Served atop Hawaiian mashed sweet potatoes with pineapple salsa.
Enjoy Rutherford Ranch Cabernet Sauvignon.
Vegetarian Tapas
Pistachio pesto ravioli, Spinach phyllo tart with Haystack Mountain Chevre, roast gruyere stuffed onion, Cranberry cashew souffle, toasted polenta cakes and sage whipped potatoes
Shepherd's Ridge Sauvignon Blanc is recommended.
Wild Game Birds
Ostrich with macadamia herb crust and currant chutney, tenderloin of Pheasant satay,
and White Pekin Duckling with Cranberry-Port sauce.
Game Birds go well with Whitehall Lane Sauvignon Blanc.
Herb Baked Alaskan Halibut
Fresh halibut with fresh herb beurre blanc, chive oil and sea beans.
Share a bottle of Chalk Hill Chardonnay.
Pecan Crusted Venison
New Zealand medallions sauteed with merlot lingonberry glace
Red Diamond Merlot is enjoyable with our venison.
Santa Fe Seared Mahi Mahi
Fresh Florida Mahi with roast garlic pico de gallo, sun-dried tomato orzo and chili relleno.
Toastedhead Chardonnay complements our Mahi.
 
DESSERTS
Jalapeno White Chocolate Mousse
with Vanilla Tuilles and Raspberry Sauce
Creme Brulee
 with Passion Fruit Coulis
Belle de Brillet Pear Cognac is recommended with our Brulee.

Prices subject to Change
 

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