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


Prosciutto and Melon

Shaved prosciutto ham and Colorado-grown Tuscan cantaloupe drizzled with olive oil and balsamic vinegar


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


PEI Mussel Linguine

Sustainably-sourced mussels and linguine tossed with tomatoes and herbs in a butter white wine sauce


Fried Green Tomatoes

Served with herb aioli


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


Salmon Linguine

Seared Norwegian Salmon tossed with linguine in a butter and white wine sauce with capers, and dressed with arugula and seared tomatoes


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


Profiteroles with Vanilla Ice Cream and Chocolate Ganache


Chocolate Steeple

Served with whiskey creme anglaise and berry coulis


Carrot Cake with Brown Sugar Cream Cheese Frosting


Lemon Mousse with Almond Tuile


Brown Sugar Shaken Peaches and Cream

Served with housemade biscuit and creme anglaise


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