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GRILLED ARTICHOKE 23
Garlic aioli, drawn butter, lemon (V)(G)(D)
CRAB CAKE 28
Miso beurre blanc (D)(G)(S)
SHRIMP COCKTAIL 33
Jumbo shrimp, cocktail sauce, remoulade, Joe’s mustard sauce (S)
TUNA TARTARE* 29
Ahi tuna, scallion, guacamole, yuzu ponzu, spicy aioli, wasabi (D)
RHODE ISLAND STYLE CALAMARI 27
Pepperoncini, cherry peppers, baby corn, bleu cheese olives (G) (D)
FRESH OYSTERS* 27 | 49
1/2 Dozen | 1 Dozen (S)
LAMB CHOP FONDUE* 54
Green chili fondue, sweet potato, chimayo chips (D) (G)
Add Tenderloin, Chicken, Shrimp or Salmon to any salad
HOUSE SALAD 18
Butter and Romaine Lettuce, Cherry Tomatoes, Shaved Radishes, Chopped Bacon, Parmesan, Eggs, Croutons, Parmesan Vinaigrette (G)(D)
ICEBERG WEDGE SALAD 19
Red onions, chives, bleu cheese crumbles, bacon, cherry tomatoes, bleu cheese dressing (D)
CAESAR SALAD 18
Romaine lettuce, lemon crouton, parmesan cheese, caesar dressing (D) (G)
CHARRED RED PEPPER SOUP 17
Basil pesto, crostini (V)(G)
ELWAY’S STEAK CHILI 39
Grilled tenderloin, sun dried tomatoes, arugula, mixed greens, bacon, spiced pecans, roasted garlic aioli (D) (G)
All steaks contain gluten.
FILET 8 OZ* 71
NEW YORK STRIP 12 OZ* 82
BONE-IN NEW YORK STRIP 18 OZ* 85
RIB-EYE 16 OZ* 88
BONE-IN RIB-EYE 22 OZ* 105
PORTERHOUSE 28 OZ* 129
BONE IN FILET 12 OZ* 149
30 Day Dry-Age
KANSAS CITY STRIP 20 OZ* 195
35 Day Dry-Age
BONE IN RIBEYE 36 OZ* 275
45 Day Dry-Age
TOMAHAWK RIBEYE 36 OZ* 200
Dry-aged steak develops a uniquely amazing flavor because the weeks-long aging process allows natural enzymes and beneficial bacteria to slowly break down. This transforms tough fibers into tender, buttery texture while concentrating the beef’s natural juices as moisture evaporates, intensifying the flavor.
Limited Quantities Available
Add Buttered lobster tail (D) 36
Oscar Style* 26
Lump crab meat, sauce Bearnaise, asparagus (D)
Peppercorn (D) 7
Black Pepper & Horseradish Aioli (D) 7
Bernaise* (D) 7
Blue Cheese (D) 7
Rogue Creamery Smokey Blue Cheese (D) 10
Seasonal Wild Mushrooms (D) 17
RARE – very red, cold center
MEDIUM RARE – red throughout. cool center
MEDIUM – slight red, warm center
MEDIUM WELL – slight pink, hot center
WELL DONE – no pink, hot center
COLORADO RACK OF LAMB* 86
Grain mustard, rosemary corn flake crust (G)
SCOTTISH ATLANTIC SALMON* 46
Drawn butter, lemon (D)
SHORT RIB “OFF THE BONE” 64
Butcher’s limited cut, yukon gold mashed potatoes (D)
HALF ROASTED CHICKEN 49
Heirloom carrots, asparagus, thyme beurre blanc (D)
LOBSTER PENNE 49
Pancetta, Sundried Tomato, Spinach (G) (D)
SLOW ROASTED LION’S MANE MUSHROOM 45
Bok choy, black garlic and miso glaze (VV)
ELWAY’S SALMON* 59
Roasted bay shrimp, lump crab, miso beurre blanc (D)
DASHI BRAISED CHILEAN SEA BASS 64
White wine, olive oil, lemon
TWIN LOBSTER TAILS 75
Two 5 OZ tails, drawn butter, lemon (D)
Served with house fries, cesar salad or fruit.
Add avocado, bacon or fried egg 4
BISON BURGER* 28
Lettuce, tomato, bourbon onion, boursin cheese, toasted brioche bun (D) (G)
SMASH BURGER* 28
Lettuce, tomato, onion, pickle, cheddar cheese, toasted brioche bun (D) (G)
ELWAY’S STEAK SALAD* 44 (N, D)
Grilled tenderloin, arugula, mixed greens, sun-dried tomato, spiced pecans, bacon, creamy roasted garlic aioli
CHICKEN SANDWICH 28
Smashed avocado, arugula, gouda, chipotle aioli, crispy onion, toasted brioche bun (D) (G)
LOADED BAKED POTATO 18
Bacon, cheddar, chives, sour cream (D)
YUKON GOLD MASHED POTATOES 16 (V) (D)
MAC AND CHEESE 16 (V) (G) (D)
HOUSE MADE FRENCH FRIES 16 (V)
HOUSE MADE TRUFFLE FRIES 17 (V) (D)
SAUTEED ASPARAGUS 16 (V) (D)
THAI BASIL BRUSSELS SPROUTS 16
Parmesan, bacon, black truffle butter (D)
LOBSTER MAC AND CHEESE 31 (G) (D)
SAUTEED ASSORTED MUSHROOMS 16 (V) (D)
PABLANO CREAMED CORN 16 (D)
BROCCOLINI 16
Sweet peppers, lemon
*These items may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
