Aspen Public House menu — United States

Thinly sliced raw beef tenderloin served with radish, arugula, cherry tomatoes, shaved parmesan, and a truffle-lemon vinaigrette.

This dish features creamy burrata cheese served with grilled Colorado peaches, heirloom tomatoes, fresh basil, and truffle honey, accompanied by toasted sourdough bread.

A pan-seared lump crab cake served with an asparagus and red cabbage salad, finished with a lemon vinaigrette and a spicy harissa aioli.

Grilled sourdough topped with creamy ricotta, grilled Colorado peaches, heirloom tomatoes, fresh basil, and a drizzle of truffle honey.

This salad features romaine lettuce topped with avocado, bacon, cherry tomatoes, pickled onions, a hard-boiled egg, and feta cheese, served with a dill ranch dressing.

This hearty salad features whole grain pasta, fresh vegetables, edamame, and feta cheese, all tossed in a savory peanut dressing.

This chilled pasta salad features bowtie noodles, grilled vegetables, feta cheese, corn, and green onions, tossed in a ginger miso dressing and topped with fresh cilantro.

This refreshing salad features cubes of watermelon and cherry tomatoes tossed with fresh mint, basil, and crumbled feta, finished with a honey-balsamic glaze.

Two 4-ounce Angus beef patties topped with American cheese, caramelized onions, shredded lettuce, tomato, and house-made sauce on a brioche bun, served with a side of fries.

A four-ounce Angus beef patty topped with American cheese, caramelized onions, pub sauce, lettuce, and tomato on a brioche bun, served with a side of fries.

This fried chicken breast sandwich is served on ciabatta bread with gruyere cheese, bacon, tomato, caramelized onions, chipotle aioli, and avocado spread, accompanied by a side of fries.

This plant-based burger is topped with creamy stracciatella cheese, grilled red bell pepper, zucchini, fresh lettuce, avocado, and garlic aioli.

Thinly sliced house-buttered steak served on an Amoroso roll with caramelized onions, Gruyère cheese, and garlic aioli, accompanied by a side of au jus and fries.

This sandwich features corned beef, sauerkraut, Swiss cheese, and spicy Thousand Island dressing on rye bread, served with a side of fries.

Three corn tortillas filled with crispy salted cod, red cabbage, cilantro, fresh salsa, and a spicy mayonnaise-based sauce.

A selection of cured meats and cheeses served with ground mustard, fruit preserves, and grilled sourdough bread.

Crispy potatoes tossed with truffle oil and parmesan, served with a side of garlic aioli and fresh herbs.

Crispy, golden-fried rice balls filled with a creamy blend of mushrooms, mascarpone, and parmesan cheese, served with a tangy piquillo pepper sauce.

A pan-seared lump crab cake served with an asparagus and red cabbage salad, finished with a lemon vinaigrette and a spicy harissa aioli.

Crispy fried zucchini stuffed with feta cheese, served with a side of marinara sauce and topped with shaved parmesan.

Thinly sliced raw beef tenderloin served with radish, arugula, cherry tomatoes, shaved parmesan, and a truffle-lemon vinaigrette.

Creamy burrata cheese served with grilled Colorado peaches, heirloom tomatoes, truffle honey, and toasted sourdough bread.

Crispy, boneless chicken wings seasoned with garam masala, served with fresh vegetables and a variety of dipping sauces.

This spinach salad features fresh strawberries, sliced almonds, red onion, avocado, and goat cheese, served with a poppyseed dressing.

This salad features romaine lettuce topped with avocado, bacon, cherry tomatoes, pickled onions, a boiled egg, and feta cheese, served with a dill-ranch dressing.

This salad features grilled artichokes, tomatoes, cucumbers, red onions, arugula, and kalamata olives topped with feta cheese and a lemon vinaigrette.

An 8-ounce Colorado beef hanger steak served with mashed potatoes and a savory mushroom bordelaise sauce.

This dish features a breaded, pan-fried chicken breast topped with marinara sauce and melted mozzarella, served with mashed potatoes and a side of arugula and cherry tomato salad tossed in a lemon vinaigrette.

Pan-seared Colorado trout served with sautéed vegetables and a lemon-caper herb topping.

Slow-cooked Colorado beef served with mashed potatoes, rainbow carrots, and a red wine reduction.

Pan-seared salmon served with sautéed vegetables and a savory tomato-based sauce with capers.

Breaded eggplant slices layered with marinara sauce and melted mozzarella cheese.

A freshly prepared pasta dish featuring seasonal ingredients, changing daily based on the chef's selection.

This sandwich features tender steak trimmings, caramelized onions, melted Gruyère cheese, and garlic aioli on an Amoroso roll, served with a side of fries and au jus for dipping.

Two 4-ounce Angus beef patties topped with American cheese, caramelized onions, shredded lettuce, tomato, and pub sauce on a brioche bun, served with a side of fries.

An eight-ounce flat iron steak served with mashed potatoes and a side of herb-based chimichurri sauce.

This fried chicken breast sandwich is topped with Gruyère cheese, bacon, tomato, caramelized onions, chipotle aioli, and avocado spread on ciabatta bread, served with a side of fries.

This grilled sandwich features corned beef, sauerkraut, Swiss cheese, and spicy Thousand Island dressing on rye bread, served with a side of fries.

This plant-based burger is topped with creamy stracciatella cheese, grilled red bell pepper, zucchini, fresh lettuce, avocado, and garlic aioli.