Menu /elements- TAP ROOM MENU

Classic Style:   5 (half) / 11 (whole)

The Chef’s Version (spicy with fresh mozzarella):  7 (half) / 13 (whole)

Add Chicken 5 or Shrimp 7

Marinated Vegetables, G&C Tomatoes, and Fresh Mozzarella with XVOO and Aged Balsamic

Sort of a Sexier Caprese

Nothing to do with coffee.  A Cream of Mushroom Soup for the 21st Century

Simple and Delicious, pick Bleu Cheese or Ranch and Enjoy!

Today’s Selection of Meats and Cheeses.

Smaller Plate 9 / Larger Plate 18

Throw a Twist on it:  Southwest, Italian, or Cajun Style:  +2

Add Swiss, American, or Pepper Jack Cheese:  +2

Add Garlic Truffle Fries:  +3

The secret is the butter, you’ll see.  They’re a dollar each, you just tell us how many you want. One Style, the Original….but make it hotter if you want.

1+

Elegant Duck Pastrami Rueben with Gruyere.  Classic Preparation on Rye with Sauerkraut and Thousand Island.

Add Garlic Truffle Fries:  +3

"I realize this is not a New Orleans Restaurant and we are up in the Mountains, but I have to have Gumbo or I would hate myself," Chef V

One Piece 9 / Two Pieces 15

"Sure, we'll make it Cajun Style if you want," Chef V.

Four Jumbo Shrimp and Housemade Cocktail and Remoulade Sauces

Yes, it is hard to do up here, but we did it.  Served with our Creole Remoulade

One for 15 / Two for 29

Normal Burger, Normal Fixins, Normal Fries.  Delicious, but Nothing Crazy here. 

Substitute Plant-Based Impossible Burger for a dollar.

Local choice ground beef or PBJ Cattle Company Yak, Boulangerie Bakery Bun, House Smoked Peppered Bacon from Mauro Farms, San Luis Valley Golden Potato Hand-Cut Fries.  All Local.  All Amazing. 

Not too small, not too large, 10 oz. Sirloin fresh off the Grill with fat home fries.

Smoked Colorado Bacon, Grilled Poblano Chilies, Smoked Gouda Mac and Cheese.

"I like mine plain, but if you want chocolate, caramel, or strawberry topping, we can hook you up," Chef V.