We visited this restaurant with high expectations, having reviewed the great menu before arriving, but we were somewhat disappointed. We talked to the manager at the end of our meal and appreciate the difficulty that restaurants are having with staffing-up after the Covid shutdown. Our server was VERY nice but obviously inexperienced, and we’re sure that she will do fine once she has worked for a while.
We started with the beet salad, which was excellent and turned out to be the best part of our dinner, but should have been served either split or with two salad plates. We both ordered meats medium well, as our experience in Colorado is that the meat is generally served on the rare side. The prime rib was cooked to our liking and was very good. The chef could have trimmed off some of the fat and gristle (supposed to have been hand-trimmed per the menu), as that was left for us to do. The cooked carrots that came with the dish were practically raw; we couldn't even cut them with a steak knife.
As for the elk kabob, the meat itself was cooked nicely after going back to the chef as too rare. We opted for the "appetizer" but, it was a small portion for even an appetizer. The elk was over seasoned (too much black pepper) and neither of us actually consider green bell peppers as vegetables, especially when mostly raw (as was the onion).
No separate GF menu, but GF is identified on the menu.
— Gluten-free items are marked on the main menu