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APPETIZERS & SALADS

GRILLED ARTICHOKE
Garlic aioli, drawn butter, lemon (V)(G)(D)

CRAB CAKE
Miso beurre blanc (D)(G)(S)

SHRIMP COCKTAIL
Jumbo shrimp, cocktail sauce, remoulade, Joe’s mustard sauce (S)

TUNA TARTARE*
Ahi tuna, scallion, guacamole, yuzu ponzu, spicy aioli, wasabi (D)

CHARRED RED PEPPER SOUP
Basil pesto, crostini (V)(G)

RHODE ISLAND STYLE CALAMARI
Pepperoncini, cherry peppers, baby corn, bleu cheese olives (G) (D)

FRESH OYSTERS*
1/2 Dozen | 1 Dozen (S)

ELWAY'S FAVORITES

LAMB CHOP FONDUE*
Green chili fondue, sweet potato, chimayo chips (D) (G)

SALADS

Add Tenderloin, Chicken, Shrimp or Salmon to any salad

CAESAR SALAD
Romaine lettuce, lemon crouton, parmesan cheese, caesar dressing (D) (G)

ICEBERG WEDGE SALAD
Red onions, chives, bleu cheese crumbles, bacon, cherry tomatoes, bleu cheese dressing (D)

ELWAY’S STEAK SALAD*
Grilled tenderloin, sun dried tomatoes, arugula, mixed greens, bacon, spiced pecans, roasted garlic aioli (D) (G)

HAND CUT USDA PRIME STEAKS

All steaks contain gluten.

FILET 8 OZ

NEW YORK STRIP 12 OZ

BONE-IN NEW YORK STRIP 18 OZ

RIB-EYE 16 OZ

BONE-IN RIB-EYE 22 OZ

MILE HIGH CUTS

PORTERHOUSE 28 OZ

BONE IN FILET 12 OZ
30 Day Dry-Age

KANSAS CITY STRIP 20 OZ
35 Day Dry-Age

BONE IN RIBEYE 36 OZ
45 Day Dry-Age

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

All Steaks Can Surf

Add buttered lobster tail (D) or Oscar Style (lump crab meat, sauce Bearnaise, asparagus) (D)

ADD ONS
Peppercorn (D), Black Pepper & Horseradish Aioli (D), Bernaise* (D), Blue Cheese (D), Rogue Creamery Smokey Blue Cheese (D)

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

HOUSE SPECIALties

COLORADO RACK OF LAMB*
Grain mustard, rosemary corn flake crust (G)

SCOTTISH ATLANTIC SALMON*
Drawn butter, lemon (D)

HOUSE CLASSICS

SHORT RIB “OFF THE BONE”
Butcher’s limited cut, yukon gold mashed potatoes (D)

HALF ROASTED CHICKEN
Heirloom carrots, asparagus, thyme beurre blanc (D)

PASTA PRIMA VERA
Parmesan cheese sauce, capers, parsley, lemon, tomato (G) (D)
Add chicken breast, shrimp or salmon

SLOW ROASTED LION’S MANE MUSHROOM
Bok choy, black garlic and miso glaze (D)

ELWAY’S SALMON*
Roasted bay shrimp, lump crab, miso beurre blanc (D)

DASHI BRAISED CHILEAN SEA BASS
White wine, olive oil, lemon

TWIN LOBSTER TAILS
Two 5 OZ tails, drawn butter, lemon (D)

sandwiches

Served with house fries, cesar salad or fruit.
Add avocado, bacon or fried egg.

BISON BURGER*
Lettuce, tomato, bourbon onion, boursin cheese, toasted brioche bun (D) (G)

SMASH BURGER
Lettuce, tomato, onion, pickle, cheddar cheese, toasted brioche bun (D) (G)

CHICKEN SANDWICH
Smashed avocado, arugula, gouda, chipotle aioli, crispy onion, toasted brioche bun (D) (G)

SIDEs

LOADED BAKED POTATO (D)
Bacon, cheddar, chives, sour cream

YUKON GOLD MASHED POTATOES (V) (D)

MAC AND CHEESE (V) (G) (D)

HOUSE MADE FRENCH FRIES (V)

HOUSE MADE TRUFFLE FRIES (V) (D)

SAUTEED ASPARAGUS (V) (D)

THAI BASIL BRUSSELS SPROUTS (D)
Parmesan, bacon, black truffle butter

SAUTEED ASSORTED MUSHROOMS (V)(D)

*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.

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