Silverheels Bar & Grill
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Dinner Menu |
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Shaved Lamb with Shredded Lettuce, Onion and
Tomato Dressed with Taziki on Warm Pita Bread |
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Lightly Seared, Thinly Sliced Raw Nebraska Free Range
Bison, Divina Tomato, Panzanella Salad and Organic
Olive Oil |
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Dredged in Italian Herb Breading, Fried and Served
with Green Chili Ranch And Cannon’s Sweet Hots
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Stuffed with Snow Crab and Ocean White Fish, Cream
Cheese and Spices Served with Sweet Chili Orange
Chutney
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Loveland Goat Cheese, Cherry and Roasted Garlic Boat,
Graham Crust, Drizzled with Colorado Honey and Fort
Collins Flat Bread
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Creamed Spinach, Artichokes, Garlic and Cheese Served
with Rye Bread
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Classic Cocktail Sauce with Fresh Squeezed Lime,
Cilantro and Cajun Spice
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House Smoked Salmon, Minced Onion,
Lemon Pepper Dill Cream Cheese, Caper Berries
Pickled Chipolini, Scallions and Nita Crisp Crackers
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Crispy Snake River Farms Kurabuto Pork Belly, Pickled
Cucumber and Dilly Bean Salad, Sunflower Sprouts and
Spicy Mustard
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Asian Vegetables and Shredded Chicken Sautèed with
Oriental Sauces, Bibb Lettuce Cups |
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With Oyster Crackers |
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With Warm Tortillas |
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Ask Server for Our Soup of the Day |
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Tossed with our House-Made Caesar Dressing and Asiago Cheese, Crunchy Croutons and Marinated White Anchovy Fillets |
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Tart Cranberries, Spiced Pecans and Crumbled Haystack Mountain Chevre Lightly Dressed with Vanilla Balsamic and Cabernet Syrup |
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Baby Lettuces with Vine Ripe Tomatoes and Basil Pesto Charred Onion and Buffalo Mozzarella |
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Oven Baked with Cornbread Stuffing, Snow Crab and Finished with Hollandaise.
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Topped with Lemon Zest, Ripe Tomatoes and Cracked Pepper
Broiled in Chardonnay Butter
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Pressed in Sliced Almonds and Lightly Sautèed Golden Brown and Finished
with Lemon Beuree Blanc
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Broiled Fillets with Wilted Spinach, Swiss Cheese, Sherry Wine and Butter
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Dredged in Italian Bread Crumbs and Fried Golden Brown and Served with Bacon
Caper Remoulade
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Giant Sea Scallops, Caramelized, Sautèed Field Mushrooms and Sweet Corn Rice
Drizzled with Jalapeno Mustard Cream and Vanilla Balsamic Syrup
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Atlantic Salmon Crusted in Cumin and Coriander with White Bean Ragout, Spicy Pickled
Peppers and Charred Scallions with Lemon Butter and Chipotle Cream Sauce
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Grilled Mexican Tiger Shrimp, Pearl Onions and Roasted Chilies on Bamboo Skewers
and Garlic Bread
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Chef Baker’s Affordable Nightly Selection and Preparation
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Blackened Angus Beef Tips and Main Lobster Tail with Chef ’s Potato and
Drawn Butter
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18oz Black Angus Bone on Ribeye, Grilled and Topped with Crispy Tobacco Onions
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Black Angus Hanger Steak Pressed in Silverheels Steak Spice, Grilled and Finished with
Horseradish Butter
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USDA Western Cut Steak and Stuffed Chili Relleno with Chipotle Cream Sauce And Cool
Sour Cream
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Beef Tenderloin Wrapped in Thinly Sliced Apple Wood Smoked Bacon Finished with
Horseradish Butter
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Herb Garlic Marinated USDA Butcher’s Steak Char Grilled
Smothered with Sauteed Mushrooms, Caramelized Onions, Demi and Beurre Blanc
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Aged Black Angus Strip Steak, Hand Cut, Grilled and Finished with Horseradish Butter
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Black Angus Beef Tenderloin, Rubbed with House-Smoked Garlic Salt and Grilled
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Achiote Red Rubbed Breast of All Natural Free Range Chicken
Served over Whipped Potatoes, Cornbread Stuffing and Creamed Corn Porridge
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Dark Amber Maple Cured Wild Boar Tenderloin Grilled and Served with Cranberry
Quinoa Pilaf, Honey Emulsion and Butter Sauce
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Crushed Spice and Seed Packed Canadian Elk Loin with Whipped Potatoes, Pickled
Onion, Marmalade and Cabernet Currant Reduction
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Braised Craig Colorado Lamb Shank, Boursin Cheese Polenta, Beer Battered Onion
Rings and Sauce au Natural
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Slow Grilled Breast of Char Sui Marinated Muscovy Duck on Sweet Corn Empanadas
with Grilled Shitake Mushrooms and Smoked Tomato Couli
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Pork Loin Chop Grilled with Whipped Potatoes and Cornmeal Stuffing
Finished with Our Jalapeno Raspberry Glaze
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Grilled Wild Boar Tenderloin, Black Angus Beef Tips and Nightly Sausage Selection
Over Whipped Potatoes, Hollandaise, Demi and Raspberry Chili Sauce
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Dijon Marinated Loin, Leg and Thigh, Toasted Pumpkin Seed with Cranberry Quinoa
Pilaf
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A Silverheels Classic and Locals Favorite! Seared All Natural Free Range Chicken Breast
Topped with Crab and Tomato, Creamy Rice Blend and Chipotle Cream
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| Add Butter Poached: | Add-Ons |
| Shrimp (2) - $3.95 | Sauteed Mushrooms - $2.95 |
| Scallops (2) - $3.95 | Sauteed Onions - $1.95 |
| Lobster Tail - $12.95 Each | Bleu Cheese - $1.95 |
| Snow Crab Claw (2) - $4.95 | Green Chili Chutney - $1.95 |
| Baby Ray’s BBQ Sauce - $0.95 | |
| Crispy Tobacco Onions - $1.95 |
PLEASE NO CELL PHONES IN THE DINING ROOM.
IT DISTURBS OUR OTHER GUESTS.
18% GRATUITY WILL BE ADDED FOR
PARTIES OVER 5 & SPECIAL PROMOTIONS
THANK YOU FOR YOUR BUSINESS
Updated January 16, 2010
Prices and availability subject to change.
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