Cowboy Star Restaurant & Butcher Shop Colorado Springs

thinly sliced and served with truffle aioli, mustard greens, pickled mustard seeds, crispy shallots and shaved sheep's milk cheese

Yoder Family Farms Chevre breaded and deep fried with butternut squash and salsa macha

daily selection of cured meats and domestic cheeses served with whole grain mustard, cornichons, and cranberry mostarda

wild caught shrimp, served with house made cocktail sauce and lemon

daily selection of chilled shellfish and seafood that strictly follows the Monterey Bay Aquarium's Seafood Watch Sustainability Program

pacific northwest offering with classic presentation - order of 6

our hand chopped tartare is prepared to order with capers, shallots and parsley, topped with a quail egg, served with toasted baguette

braised seasonal greens & fennel, house cured bacon, chardonnay broth, served with grilled baguette

housemade tagliatelle, smoked garlic bechamel, and parsley breadcrumbs

hand cut daily & served with dipping sauces

daily selection of cured meats served with whole grain mustard and house pickled vegetables

Cheesy artichokes and sautéed red bell peppers with local delicias bakery baguette

Served with celery root puree and a warm salad of frisee, celery root, apple and pickled red onion, dressed with an apple cider vinaigrette

A daily selection of meats and domestic creameries served with whole grain mustard, cornichon pickles, honey comb, housemade lavash and toasted nuts. a perfect way to get things started!

Foie gras torchon served blackberry jam, candied walnuts and toasted pain au lait.

Jumbo prawns poached and chilled to order, colorado's cocktail sauce and shaved fresh horseradish

Watercress, shallot, grilled sourdough baguette and maldon sea salt

10-day house cured bacon with a bourbon - peppercorn glaze

Housemade cocktail sauce, raw horseradish, red wine mignonette, served traditionally on the half shell

brown butter, sage and aged Marisa cheese

garlic and gremolata

apples, crispy pancetta, maple pancetta vinaigrette

wagyu beef fat, carrot top chimichurri

farmers' market spinach, bechamel sauce

seasonal selection of sauteed wild mushrooms

smoked garlic, bourbon shallots, bacon lardoons

Crispy layered potato, confit and pan fried in beef tallow, finished with créme fraiche and chives

Spinach and béchamel topped with broiled parmesan and herbed breadcrumbs

Lemon, honey

Four cheese béchamel, shallots, bacon, garlic and truffle salt

Crab, asparagus and topped with béarnaise

Garlic, shallots & parsley

Columbia Valley, WA 2017

Napa, CA 2017

Monterey County, CA 2018

Sonoma, CA 2017

Napa, CA 2017

Napa, CA 2017

cheesy artichoke and sauteed red peppers and local Delicias Bakery baguette

our house made sausages will be served with pickled vegetables, dijon mustard and whipped white cheddar mousses

Marsh Hen Mill cornmeal, shallots and herbs, and pimento cheese with hot and sweet peppers and hot honey

Domestic cow's milk burrata served with prosciutto di parma, rosemary roasted grapes, toasted hazelnuts, aged balsamic and grilled baguette

Classic filling, topped with smashed avocado, our signature bacon and everything spice

We grind our custom blended beef in-house daily and top it with cheddar cheese and bone marrow aioli, served with simple salad or french fries

Served with a kimchi aioli, pickled cucumber seasame and scallions

Shishito blistered and seasoned with chili lime salt and served with lime crema

Shrimp sautéed in garlic, crispy potatoes and spicy pepper aioli

Hand cut butcher's choice, bordelaise, housemade fries

Green onion aioli, ssamjang, green onion curls and sesame seeds

Our spin on a classic french sausage served with pommes puree, shaved brussels sprouts and pickled mustard seeds

Napa, CA 2015

Columbia Valley, WA 2016

Paso Robles, CA 2016

Napa, CA 2016

Champagne, France 2009

Champagne, France

Treviso, Italy

Champagne, France

Champagne, France 2012

Anderson Valley, CA 2012

Champagne, France

Champagne, France

Napa, CA 2017

Edna Valley, CA 2016

Russian River, CA 2016

Sonoma, CA 2016

Sonoma, CA 2017

Napa, CA 2017

Russian River Valley, CA 2016

fromage blanc mousse, carrot gel, curried walnuts, and brown butter maker's mark ice cream

classic vanilla bean custard, and berries

milk chocolate mousse, dark chocolate ganache, chantilly, toasted pecans, and kahlua coffee ice cream

buttered popcorn panna cotta, popcorn cheddar streusel, wagyu fat caramel corn, and roasted apple ice cream

date cake, white wine poached pears, maple toffee sauce, and créme fraîche ice cream

Pan roasted and served with polenta, celeriac meunière and sautéed garlic spinach

American bison short ribs braised on the bone, served with saffron risotto, sautéed asparagus, blistered tomatoes, and basil

sourced from Superior Farms and served with butternut squash and farro pilaf, sautéed spinach and rich braising jus

summer vegetable caponata and stone ground heirloom polenta with fines herbs, caperberries, and natural jus

Domestic duroc pork served with fines herbes black quinoa, and sugar snap peas sautéed with shallots and pancetta

Sustainably sourced from Patagonia and served with buttered baby gold potatoes, hericot vert, radish, and arugula, with sauce verte

U-12 scallops are gently seared and served with brown butter sweet potato gnocchi, sage-walnut pesto and charred cauliflower

U-12 Hokkaido scallops are gently seared and served with parsnip puree, local mushrooms, charred broccolini and beurre noisette

Domestic, house marinated lamb chops served with baby gold potatoes, green beans, apple butter and rosemary

pan seared king salmon, sunchokes "three ways:" roasted, toasted, and puréed, with watercress foam and crispy salmon skin

local spiny lobster, celery root puree, celeriac, and black truffle froth

pan roasted breast from Mary's Ducks, roasted pumpkin and its puree, vanilla poached turnips, and coffee jus

hasselback sweet potato, roasted quince with brown butter & chestnut mushroom gravy

blackened fennel, sauteed wild summer mushrooms, fennel oil, sauce nantua, and fried parsley garnish

100% plant based protein patty, avocado, lettuce, tomato, onion, and herbed aioli (vegetarian)

lean and delicious with roasted anaheim peppers, toasted cumin mayonnaise, and white cheddar cheese

6 oz. top sirloin steak, roasted seasonal vegetables, worcestershire glaze, horseradish cream, and parsley chimichurri

jidori chicken breast, house made brioche bun, crisp pickles, and cstar mayonnaise

add a fried egg and all natural uncured bacon +5 | add just all natural uncured bacon +3 | add just a fried egg +2 | add bourbon caramelized onions +3 | add bleu cheese and mushrooms +5 | add shaved jalapeños +2 | add it all... +10

slow roasted pork, jalapeño bbq sauce, and frisee on buttermilk roll

Snake River Farms wagyu, house smoked for 8 hours, served with horseradish coleslaw

house cured turkey, gruyere cheese, russian dressing, house fermented sauerkraut, served on rye bread

Champagne, France

Napa, CA 2016

Champagne, France

Willamette Valley, OR 2015

Sonoma Coast, CA 2015

Russian River Valley, CA 2017

Napa, CA 2014

Willamette Valley, OR 2013

Napa, CA 2015

our offering of 100% grass fed bison is from Durham Ranch in Wyoming

PRIME "Natural" Niman Ranch Beef and is aged for 21 days

our double - cut Porterhouse is PRIME "Natural" from Niman Ranch and is aged for 21 days

Flown in from Japan, aged for 23 days, and composed with a saffron poached honey onion, a sauce with our house-cured coppa and black truffle, and sautéed asparagus

our American "kobe style" steak from Snake River Farms is known for its intense marbling

we dry age our Double R Ranch ribeyes for 35 days following our own strict specifications to ensure a hearty flavor profile

we dry age our Double R Ranch ribeyes for 35 days following our own strict specifications to ensure a hearty flavor profile

Our bone in black angus is 35 day dry aged following our proprietary specifications, to ensure a hearty flavor

Double r ranch - aged for 21 days - to create a perfect balance of flavor and tenderness

Our signature double r ranch cut is certified humane - raised and handled, from natural ranches

A classic cut, aged 21 days to ensure a truly mouthwatering experience

Our bone in black angus is 35 day dry aged following our proprietary specifications, to ensure a hearty flavor

Our highly prized double cut is both filet and new york strip. #bestofbothworlds

Our tender aged for 21 days from the heart of the midwest cattle ranches

Our american "kobe style" wagyu is known for its intense marbling and flavor

Spiced chocolate cake with coffee buttercream, coffee creme anglaise and vanilla ice cream

Vanilla custard with fresh berries

Spiced gingerbread cake served with a cranberry cremeux, cranberry gel, and caramelized white chocolate ice cream

thyme poached pear with chiffon cake, whipped mascarpone, candied walnut crumble, and a thyme tuile

Butterfly pea flower meringue filled with lemon curd mousse and blueberry mint jam

Our version of a basque cheesecake topped with clasic cherries jubilee

House made brioche with chocolate chips, topped with warm butterscotch sauce, and served with house-made chocolate mousse ice cream

Rotating selection of experimental sorbets and ice creams, straight from the minds of our cowboy star chefs!

Layered ladyfinger sponge cake with bee pollen chantilly served with honey custard, oat streusel and sweet cream ice cream

Napa, CA 2014

Healdsburg, CA 2015

Napa, CA 2014

Paso Robles, CA 2015

Santa Barbara, CA 2016

Napa, CA 2015

Napa, CA

Paso Robles, CA 2017

Sonoma, CA 2016

Napa, CA 2016

Mendocino, CA 2016

Santa Lucia Highlands, CA 2015

Napa, CA 2016

Napa, CA 2015

Napa, CA 2015

Napa, CA 2015

Napa, CA 2015

Willamette Valley, OR 2016

Willamette Valley, OR 2016

Willamette Valley, CA 2016

Sonoma Coast, CA 2017

Sonoma Coast, CA 2016

Russian River Valley, CA 2016

Willamette Valley, OR 2015

Sonoma Coast, CA 2016

Santa Rita Hills, CA 2017

Anderson Valley, CA 2017

Sonoma Coast, CA 2017

Willamette Valley, OR 2017

Russian River Valley 2017

hard boiled egg, pancetta, bleu cheese crumbles, avocado, red onions, and verjus vinaigrette

Hudson Valley crispy leg duck confit, persimmons, pomegranate seeds, and fig balsamic dressing

bacon lardoons, avocado, bleu cheese crumbles, grape tomatoes, red onions, and red verjus

wagyu fat apples, nutmeg créme fraiche, toasted pumpkin seeds, and crispy sage

horseradish panna cotta, grilled endive, chives, horseradish oil, pepitas, and grated gouda cheese

local baby iceberg lettuce, house cured thick cut bacon, red onions, grape tomatoes, blue cheese crumbles, and creamy blue cheese dressing

House cured thick cut bacon, shaved red onions, grape tomatoes, blue cheese crumbles, and creamy blue cheese dressing

Baby romaine hearts, bacon lardons, shaved parmesan, house made caesar dressing and white anchovy

Our version of the classic! made with rich beef broth, and french baquette, topped with melted gruyere

Farmers' market lettuce with golden delicious apples, candied walnuts, sheep's milk feta, and sherry sage vinaigrette

Napa, CA 2015

Santa Rita Hills, CA 2016

Napa, CA 2015

Napa, CA 2016

Napa, CA 2017

Lodi, CA 2016