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Dinner Menu

Dinner Menu PDF

    • STARTERS

    • LONG STEM ARTICHOKES (V)

      16

      crispy marinated artichoke hearts, béarnaise, romesco

    • SALMON RANGOONS

      14

      house-smoked Verlasso salmon, frommage forte, sweet chili sambal

    • SIGNATURE STEAK FRIES

      22

      seared tenderloin, black pepper candied bacon, gorgonzola fondue, truffle oil

    • FRENCH ONION SOUP

      11

      melted gruyère, crouton

    • PRAWN COCKTAIL (GF)

      25

      limeade, champagne granita, atomic horseradish

    • CRAB CAKE FLIGHT

      25

      a trio of pan-seared jumbo lump crab cakes

    • CALAMARI

      16

      pickled peppers, marinara

    • CLASSIC CAESAR

      14

      garlicy croutons, parmesan.

    • ICEBERG WEDGE (GF)

      14

      black peppered candied bacon, tomato, shaved red onion, gorgonzola dressing

    • DINNER SALADS

    • SMOKED BURRATA

      17

      an entrée sized salad with house-smoked burrata, sunflower kernels, tomato, bacon, red onion, croutons, local organic greens, olives, creamy balsamic

    • SPRING KALE SALAD (GF/V)

      16

      an entrée sized salad with purple kale, strawberries, blueberries, feta, sunflower and poppy seeds, blueberry vinaigrette

    • SIDE DISHES

    • VEGETABLES

      FORAGED MUSHROOMS - 12
      crispy onions, fresh herbs, balsamic

      CHARRED BROCCOLI - 12
      lemon mornay

      CRISPY BRUSSELS - 14
      pork belly, mai ploy-dashi

      GRILLED ASPARAGUS (GF) - 14
      smoked tallow butter

    • POTATOES & PASTA

      WHIPPED YUKON MASH (GF) - 12
      european butter, whole milk

      BAKERS AU GRATIN - 15
      three cheese bechamel, chives

      JUMBO LUMP CRAB TRIPLE CHEESE MAC - 28
      gouda, cheddar, gruyere, jumbo crab

      GIANT LOADED IDAHO BAKER (GF) - 13
      bacon, cheese, sour cream, butter, chives

    • BUTCHER SHOP

      We strive to source the best products and showcase the bounty of Colorado. Our USDA Prime steaks are hand carved in-house to the highest standards.

      STEAK TEMPERATURES Rare: cool red center Medium Rare: warm red center Medium: warm red/pink center Medium/Well: hot pink center

    • PETITE FILET MIGNON* (GF)

      49

      8 oz.

    • FILET MIGNON* (GF)

      60

      12 oz.

    • USDA PRIME NEW YORK* (GF)

      56

      14 oz.

    • BONE-IN RIBEYE* (GF)

      60

      22 oz.

    • WAGYU RIB CAP* (GF)

      51

      10 oz.

    • USDA PRIME BONE-IN NEW YORK* (GF)

      75

      28-DAY DRY AGED
      18oz.

    • NEW ZEALAND LAMB RACK*

      65

      KOREAN STYLE
      20oz.

    • TOPPERS & ADD-ONS

      • FLYING HORSE CRAB OSCAR (GF) - $28

      lump crab, FH steak sauce, bearnaise, asparagus

      • CRAB CAKES - 20
      • SHRIMP (GF) - 12
      • SCALLOPS (GF) - 15
      • KING CRAB LEGS (GF) - MKT
        (Available on Weekends Only)

    • STEAK SAUCES

      5
      • FH Signature Sauce (GF)
      • bearnaise (GF)
      • cognac peppercorn (GF)
      • smoked tallow butter(GF)
      • gorgonzola fondue (GF)
      • gorgonzola crust (GF/V)

    • SPECIALTIES

    • BRAISED SHORT RIB (GF)

      42

      french onion mash, roasted carrots, bordelaise, curled scallions

    • OSCAR MEDALLIONS* (GF)

      53

      hand-carved filet mignon, lump crab, asparagus, bearnaise, FH Signature Sauce

    • SEAFOOD

    • SCALLOP FETTUCCINE*

      45

      basil pesto, cherry tomatoes, crispy proscuitto, red pepper oil

    • SALMON OSCAR* (GF)

      43

      pan-seared Verlasso salmon, lump crab, asparagus, bearnaise

    • CITRUS AHI TUNA* (GF)

      54

      furikake crusted, seared cabbage, red radish, foraged mushrooms, smoked bacon, citrus glaze

(GF) These items are gluten free or can be prepared gluten free.

A GRATUITY OF 20% MAY BE ADDED TO PARTIES OF 6 OR MORE

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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