Our Restaurant Partners:
We’re excited to share space in The Carter Payne with two restaurants! Immerse Cuisine, by Chef Brent Beavers, features intentionally seasonal and local contemporary Colorado cuisine. BFD is an upscale twist on Breakfast for Dinner. Food is available every minute we’re open, so come hungry!
Looking for our Current Draft List or our Wine and Cocktail Offerings?
Today’s Specials
Current as of Saturday, August 13th
Blistered Shishito Peppers
Served with housemade sesame vinaigrette
$12
Prosciutto and Melon
Shaved prosciutto ham and Colorado-grown Tuscan cantaloupe drizzled with olive oil and balsamic vinegar
$12
Bone-In Pork Chop au Poivre
Larga Vista bone-in pork chop watermelon brined and served with mixed seasonal veg and watermelon sweet corn relish
$28
PEI Mussel Linguine
Sustainably-sourced mussels and linguine tossed with tomatoes and herbs in a butter white wine sauce
$24
Fried Green Tomatoes
Served with herb aioli
$10
Fresh Oysters on the Half Shell
Half-dozen Pink Moon (PEI) or Eagle Creek (Puget Sound) oysters served raw or grilled with nira blossom oil
$19
Salmon Linguine
Seared Norwegian Salmon tossed with linguine in a butter and white wine sauce with capers, and dressed with arugula and seared tomatoes
$24
Smoked Brisket Tacos
A trio of tacos topped with house-smoked outlaw brisket, served with cilantro, cotija, and chile verde
$17
Seared Honey Mustard Catfish
Served over Muenster Mashed Potatoes and Bok Choy
$25
Tomato and Goat Cheese Caprese Salad
Larga Vista heirloom tomatoes and goat cheese, served with fresh basil, extra virgin olive oil and aged balsamic
$14
Bison Beer Brats
Served over mashed potatoes and sauerkraut
$22
Seared Crab Cakes
Housemade Jumbo Lump Crabcakes over Sesame Dressed Greens and Apple Salad
$20
Prosciutto and Melon
Rocky Foard Cantelopes and shaved prosciutto drizzled with Balsamic Gastrique
$13
Goat Cheese Caprese Salad
Seared grape tomatoes and fresh basil with goat cheese, dressed with Balsamic gastrique
$15
Small Plates Menu, serving Wednesday – Sunday 3p – close
Bar Menu, serving Wednesday – Sunday 3p – close
Dinner Menu, serving Wednesday – Saturday 5p – close
Dessert Specials
Profiteroles with Vanilla Ice Cream and Chocolate Ganache
$9
Chocolate Steeple
Served with whiskey creme anglaise and berry coulis
$16
Carrot Cake with Brown Sugar Cream Cheese Frosting
$8
Lemon Mousse with Almond Tuile
$8
Brown Sugar Shaken Peaches and Cream
Served with housemade biscuit and creme anglaise
$9
Brunch by BFD, serving Saturday and Sunday 10a – 3p
