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

Updated last on Saturday, November 1st

Oysters on the Half Shell

“Sex on the Bay” – New Brunswick


Fried Green Tomatoes

Austin Family Farms green tomatoes, crusted in cornmeal and pan fried, served with herbed aioli


Larga Vista Bone-In Pork Chop

Served with beer cheese macaroni and cheese, pan seared zucchini, watermelon barbecue sauce, and serrano cornbread


Catch of the Day – Pan Seared Grouper

Sustainably-sourced pan seared grouper fillet, served over ancient grain pilaf and arugula, dressed with blueberry ginger and Tampico chile compote


Spicy Tuna Hand Roll

Sustainably-sourced raw tuna hand rolled with housemade sriracha aioli and sweet soy drizzle


Larga Vista Bone-in Pork Chop

Larga Vista Ranch bone-in pork chop with housemade bbq sauce, served with chipotle mac and cheese and Microvora pea shoots


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


Smoked Brisket Tacos

A trio of tacos topped with house-smoked outlaw brisket, served with cilantro, cotija, and chile verde


Seared Honey Mustard Catfish

Served over Muenster Mashed Potatoes and Bok Choy


Tomato and Goat Cheese Caprese Salad

Larga Vista heirloom tomatoes and goat cheese, served with fresh basil, extra virgin olive oil and aged balsamic


Bison Beer Brats

Served over mashed potatoes and sauerkraut


Seared Crab Cakes

Housemade Jumbo Lump Crabcakes over Sesame Dressed Greens and Apple Salad


Prosciutto and Melon

Rocky Foard Cantelopes and shaved prosciutto drizzled with Balsamic Gastrique


Goat Cheese Caprese Salad

Seared grape tomatoes and fresh basil with goat cheese, dressed with Balsamic gastrique


Small Plates Menu, serving Wednesday – Sunday 3p – close

Bar Menu, serving Wednesday – Sunday 3p – close

Dinner Menu, serving Wednesday – Saturday 5p – close

Dessert Specials


Chocolate Steeple

Served with whiskey creme anglaise and berry coulis


Brown Sugar Shaken Peaches and Cream

Served with housemade biscuit and creme anglaise


Buttermilk Panna Cotta with Brown Sugar Strawberries


Profiteroles with Vanilla Ice Cream


Carrot Cake with Brown Sugar Cream Cheese Frosting


Lemon Mousse with Almond Tuile


Brunch by BFD, serving Saturday and Sunday 10a – 3p