Menu at The Craftwood Inn Restaurant in Colorado Springs

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Sauteed Loin of Ostrich

Crust in crushed Macadamia and stacked with crisp Sweet Potato finished in a pool of Melon-Black
Currant Chutney and fresh Chive Oil.

Cheddar Baked Mushroom Cap Wraps

Mushroom Caps stuffed with the Craftwood Inn's signature Venison Sausage
and aged Cheddar cheese wrapped in filo and finished with Garlic sauteed Spinach.

Artisan Cheese Sampler

A selection of cheese from around the world, served with savory Parmesan Shortbread
and sun-dried fruits. Perfect for a wine starter or final course.

Napolean of Grilled Buffalo

Tender Buffalo medallions layered with marinated jicama, set in Green Chili-Cilantro Peanut Sauce
and finished with Wasabi Cream.

Polenta Crust Crab Cakes

Lightly seasoned Blue Crab, dusted with Polenta and pan seared, served with
Spanish paprika Creme Fraiche, smoked Corn Relish and Chayote Salsa.

Diver Sea Scallop

Seared Diver Sea Scallops sliced thin and organic field greens tossed with warm Winter Truffle
vinaigrette finished with marinated root vegetable batons.

Braised Elk Tamales

Shredded Colorado Elk, Cheddar, Jalapeno, Corn Relish, Masa Harina de Miaz
and Cilantro Creme Fraiche.

Combination Appetizer ... for 2 ... or ... for 4-6

Pistachio Pesto Ravioli, Napolean of Buffalo, Wild Game Quesadilla and Sautéed Loin of Ostrich

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Crab and Artichoke Bisque

A Craftwood Inn Classic, finished with fresh Snow Crab and Artichoke.
Accompanied with Amontillado Sherry.

Soup du Jour

Hand crafted soups with Garden Vegetables and stocks made fresh daily.

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Caesar Salad

Romaine with garlic, olive oil, crisp Reggiano cheese, anchovies and house made Parmesan croutons.

Craftwood Salad

With Roquefort, Parmesan Peppercorn, Raspberry Vinaigrette or Honey Dijon

Spinach Salad

With Spanish paprika and red wine vinaigrette, warm Haystack Mountain Goat Cheese, Greek Olives,
Roma Tomatoes, applewood smoked Bacon and Pine Nuts.

Winter Salad

Fresh Organic Arugula, field greens, cinnamon spiced Pecan, crisp Yucca Root and
sun-dried Cranberries tossed with creamy toasted Almond vinaigrette.

Chilled Seafood

Colorado Honey-Smoked Salmon, shelled King Crab leg, marinated Shrimp finished
with segmented Grapefruit, Greens, Citrus Aioli and Sauvignon Blanc Vinaigrette.

Roast Caprese Salad

Oven roast Tomato, fresh Basil, house-made Mozzarella, and Roast Garlic Pesto.

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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.

Our menu changes seasonally.

Wild Grill

Grilled North American Elk, Nilgai Antelope, and New Zealand Red Deer.
Or, if you prefer, our Chefs will custom prepare a dish of any one game meat.

Sage Seared Beef Tenderloin

Sauteed center cut filet, served with caramelized shallot and morel mushroom
demi-glace with juniper balsamic reduction

Vegetarian Tapas

Cheese Ravioli with Red Bell Pepper coulis and Pistachio Pesto, crisp Polenta cakes,
roast Gruyere stuffed Onion, toasted Reggiano-Risotto Croquettes, and Whipped Potatoes.

Game Birds

Macadamia Crust Ostrich in Lingonberry Chutney, grilled Ponzu marinated Quail with Sesame glaze,
and breast of Duckling with Cinnamon-Cranberry Chutney finished with Nature Scape Micro Greens.

Pecan Crusted Fillet of Striped Durango Bass

Finished with a Whiskey-Butter pan sauce, whipped Sweet Potato, and Garlic sauteed Spinach.

Trio of Tenderloin

Three of Colorado's most tender Filets: Sage seared Beef, Cotija baked American Bison, and
Grilled Blue Russian Wild Boar, each accompanied with its own distinctive sauce.

Dry Aged Buffalo Strip Oscar

Dry aged Prairie Harvest Kansas City Strip of Buffalo grilled, topped with King Crab Meat, and
fire roast tomato Choron sauce.

Ribeye of Kobe Style Beef

Center Cut Loin of Wagyu Beef Ribeye grilled and served with horseradish smashed potatoes,
applewood-smoked Bacon Butternut Squash hash, and cracked Black Pepper Butter.

Maple-Pumpkin Seed Red Trout

Fillet of Rocky Mountain Red Trout glazed with Maple syrup and crust with herbs and
toasted Pumpkin Seed, pan seared and finished with butter.

Roast Bread of Duckling

Garlic marinated breast of Maple Leaf Farms Duck, pan seared and oven roast to a crisp,
finished with whipped Sweet Potato and Cinnamon-Cranberry Chutney.

Grilled Rocky Mountain Elk Steak

Grande Premium Colorado Elk Steak marinated in herbs and maple, grilled and served with
Charred Brandywine Tomato Elk Demi-Glace and Tamarind syrup.

Tenderloin of South Texas Wild Boar

Marinated in sliced Garlic and Honey, grilled and set in caramelized Sweet Onion Jus,
finished with Charred Scallion-Green Apple Chutney.

Our Chef, Jeff Knight, and the Staff wish you "Bon Appetit".

Menu items and prices subject to change. Entrees range from $20 - $50.

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