Twin Owls Steakhouse

Caramelized onions in our homemade stock. Topped with melted Gruyère cheese and croutons.

Fresh field greens with garden vegetables and your choice of homemade dressing. GF

Crisp romaine lettuce, croutons and shredded parmesan tossed in our homemade caesar dressing

Organic, locally grown kale topped with fresh cooked beets, quinoa, walnuts, sliced green apples, red onion, goat cheese crumbles served with an apple cider vinaigrette.

Five ounces of hand-trimmed filet over a bed of romaine lettuce, mixed greens and garden vegetables. Topped with pistachios and served with our homemade blue cheese dressing

Perfectly grilled shrimp served with a Thai-inspired red curry sauce. Served with jasmine rice

Tender, herb-rubbed sea scallops, pan seared and served with a roasted red pepper-coconut sauce. Served with orzo pasta

Nine ounce rainbow trout lightly baked and served with a lemon and thyme butter sauce topped with crispy prosciutto. Served with jasmine rice

Six ounces of fresh-caught Scottish Salmon seasoned with a cajun spice blend and served with a mango, poblano chile salsa. Served with jasmine rice

Tender sea scallops, wrapped in honey-pepper bacon and topped with a drizzle of Béarnaise. GF

French brie stuffed with dried mango, pineapple, cranberry and apricot. Wrapped in a flaky puff pastry and served with fresh fruit and baguette slices.

Chef’s choice of imported and domestic cheeses, sausages, dried fruits and olives.

4 ounces of Pork Belly seasoned with chipotle powder, Mexican oregano and other spices served with cinnamon toast points and a fresh pico de gallo.

Four ounces of marinated elk leg, grilled on a skewer with seasonal vegetables and served with a cajun-brandy sauce.* GF

Five ounce smoked duck breast grilled medium rare and served on a bed of micro-greens and drizzled with a blackberry lemon sauce.* GF

Locally-smoked salmon, served with toast points, dill cream cheese and a raspberry coulis. Garnished with pine nuts, capers and red onions.

Two bacon-wrapped scallops, two stuffed baby portabellas and two ounces of Lumpy Ridge Elk tips. Rare, medium and well only.*

Linguini tossed in a house-made alfredo sauce and topped with a blackened chicken breast.

Spicy panko breaded chicken breast atop a bed of linguini served with a piquant marinara sauce.

Seven ounces of grilled boneless pork chop, glazed with an apricot and smoked black pepper marmalade and topped with a blend of blue and fontina cheeses and bacon crumbles. Served with house-made green chile-white cheddar mashed potatoes

Slow-roasted marinated duck, topped with a Bing cherry-peppercorn sauce. Served with roasted sweet potatoes

Colorado lamb chops crusted in parmesan, garlic and herbs, pan seared and topped with a raspberry coulis. Served with orzo pasta