Follow on Google News News By Tag Industry News News By Place Country(s) Industry News
Follow on Google News | The Red Lion Restaurant - Boulder, COOriginally built and established in 1870, the expanded and remodeled restaurant now seats up to 250 guests. The rustic, formal dining areas consist of eight unique rooms holding various numbers of guests.
By: restaurant Owners: Chris and Heidi Mueller Chef: Ruedi Elsener Manager: Christina Mueller Gift certificates are available in any denomination. The Red Lion would be pleased to host your next group function. We have packages available for nearly any size group with many options for each. The Red Lion Restaurant Serving the finest Buffalo, Game, Steaks and Seafood since 1963 Menu 2012 Early Evening Specials: We will be featuring selected entrees specially priced between $13.95 and $15.95 nightly. (May not be available on Special Occasion Dates) Please ask your server or see the menu board for tonight’s options. These items will be available from 5:00-6:15 each evening. All bottles of wine are reduced 20% during early evening hours. Starters: Soup of the Day 4- Please inquire about today’s selections. Organic Mixed Green Salad 4- Seasonal garnishes with your choice of dressing. Dressing Options: Blue Cheese – Honey Mustard – Caesar – Ranch – Balsamic Vinaigrette and House Dressing Sun-ripened Tomato & Buffalo Mozzarella Salad 7- Sliced fresh mozzarella and tomatoes with aged balsamic-honey vinaigrette. Add Buffalo Salami 3.50- Hearts of Romaine Salad 6- Caesar dressing shaved parmesan, baguette croutons, with or without anchovies. Classic Red Lion “Escargots” Six piping hot escargots baked in garlic shallot butter. Wild Game Charcuterie and Cheese Sampler 12- Selection of House of Smoke Company’s smoked boar brat, buffalo sausage, wild boar ham, truffle duck pâté, artisan smoked Gouda cheese; great to share! Mexican Gulf Shrimp “Martini” 12- Peppered Smirnoff vodka iced tomato-horseradish cocktail sauce. Warm “Estes Park Villa Tatra” Smoked Trout 13- Frisée salad, hazelnuts, “Haystack Mountain” aged goat cheese, preserved lemon vinaigrette. Appetizer Special $Market- Selected and prepared by our chef: Ask your server for today’s selection. Red Lion Traditions “Prepared Table-Side” Steak “Diane” 32- 8-ounce beef tenderloin sautéed table side with fresh mushrooms, onions, Madeira sauce and finished with sour cream. Duck A L'Orange 29- Old time favorite, oven roasted until crisp, one-half of a roast duckling prepared table side with a sweet orange-cherry wine sauce. Chateaubriand (for two) 62- Center-cut tenderloin prepared table side with a mustard cream sauce. If you require gluten-free items, please tell your server or manager when ordering. The kitchen at Red Lion Restaurant is not gluten or dairy-free but every attempt is made to meet your gluten or dairy-free needs. Please be advised that the Red Lion Restaurant has made every effort to construct this menu in order to accommodate most gluten-free diets. Entrée Selections: Rainbow Trout Fillet “Almandine” Roasted red bliss potatoes, lemon butter sauce, toasted almonds. North Atlantic Salmon Fillet 23- Wilted spinach, wild rice blend, Béarnaise sauce. Fish Special $Market- Selected and prepared by our chef: Ask your server for today’s selection. Beef Filet Mignon 8 oz. 30- Roasted red Potatoes, red wine sauce, caramelized onions. Beef New York Strip Steak 14oz. 28- Golden baked potato, Red Lion steak butter & onion rings. Colorado Lamb Rack 32- Garlic & Dijon herb-crusted, Swiss Gruyere Potato “En Gratin”, natural lamb jus. Marsala Glazed Red Bird Farm Chicken 18- Rustic tomato, capers and olive ragout, wild rice and natural jus. Quinoa and Basmati Biryani 24- Spiced almonds, tofu, grilled vegetables, sun-dried tomatoes, lentil cilantro and mint sauce. Grilled Vegetable with Polenta Moon Cakes 16- Zucchini, yellow squash, bell peppers, asparagus, tomato, eggplant and corn griddle cakes with Aged balsamic roasted garlic -rosemary glaze. King Canyon Bison Tortellini 18- Preserved lemon gremolata, crispy shallots, Madeira-enriched wild mushroom jus. Rocky Mountain” Elk Rib Eye 32- Gambazola butter, organic and wild mushrooms, Yukon mashed potatoes. Texas” Wild Boar Tenderloin 24- Apricot marinated, ginger creamed yams, caramelized apples, sherry butter sauce. Bavarian Schnitzel 15- Pork pounded thin and grilled to golden brown served with roasted red potatoes and vegetables. Colorado Prime Rib of Beef: served with baked potato. Petit Cut 8 oz. 18- Blanchard Cut 10 oz. 20- Rancher Cut 14 oz. 24- Red Lion’s Char-grilled “Prime King Canyon” Buffalo Cuts All steaks are served with our daily selection of vegetables and choice of mashed German butter Yukon potatoes, Swiss Gruyere potato “En Gratin”, French fries, Golden baked potato Prime King Canyon Bison Sirloin Steak 12oz $29.00 A Red Lion Specialty, a top cut. 8oz. $25.00 Prime King Canyon Bison Flat Iron Steak 16oz. $27.00 The connoisseur’ Prime King Canyon Bison Ranch Steak 14oz. $22.00 Lean, Full bodied hind inside round 10oz. $18.00 Prime King Canyon Bison Steak Special $Market- Additions to Any Entrée! Popular Morning Fresh Colorado blue cheese $5- Sautéed Organic Wild Mushrooms $5- 9oz. Warm Water Lobster Tail $20- The Red Lion Restaurant 38470 Boulder Canyon Dr Boulder, CO (303) 442-9368 End
|
| |||||||||||||||||||||||||||||||||||||||||||||||||||
Account Phone Number