WINTER
2025
LET’S GET THIS PARTY
STARTED
Duck Liver Paté — 21
duck fat “snow”, winter pear variations, seasonal accoutrements, grilled levain [GFO]
TUNA “NOODLES” — 21
avocado mousse, hothouse cucumber, house togarashi, foraged spruce tip ponzu, fresno [GFO]
STEAK TARTARE — 20
hand-minced prime cuts, egg yolk gel, shallot, lingotto caviar, butter toasted brioche, capers [GFO]
MARYLAND CRAB CAKE — 22ea
citrus and sun-dried tomato beurre blanc
“Chips & Dip” — 14
sweet onion mascarpone, chive, house chips [V/GFO]+ Black River Caviar — 22
Local Lamb Koftas — 19
za’atar spiced labneh, fermented local chilies, pine nuts, malfouf, saffron aioli, roti paratha [GFO]
ON SECOND THOUGHT
PRIMROSE SALAD — 15
baby arugula, shaved brussels, local chèvre, toasted pistachio, dried cranberry, meyer lemon white balsamic vinaigrette [V/GFO]
potato-leek soup — 16
bacon-cheddar “pomme frite”, applewood bacon jam, chive oil, crispy alliums[V/GFO]
301 park ave — 19
local butter lettuce, roasted grapes, spiced pecans, Cypress Grove “Humboldt Fog”, creamy apple cider vinaigrette [V/GFO]
LOCAL BIBB — 15
applewood bacon, local heirloom tomato, Bellavitano cheese, avocado green goddess [V/GFO]
THE RAW BAR
JET-FRESH OYSTERSsix 25 / bakers dozen 49
yuzu-passion mignonette, bloddy mary cocktail sauce+ Black River Caviar — 22
CHILLED CHILICRISP PRAWNS — 21
cucumber salad, fine herbs
maine lobster tail — 45
remoulade, cocktail
scallop crudo – 21
apple-citrus ponzu, apple gel, truffle kewpie, pork hay
KING CRAB — 45
uni aioli, grated bottarga, lettuce cups
LE GRAND PLATEAU*SM 129 — LG 239
A delectable sampling of our seasonal raw bar selections. served on ice, for the table+ 2oz Black River Caviar — 175
hand-cut steaks
served with seasonal vegetable, finished with red wine demi glace
6oz CENTER CUT FILET — 60
Double R Ranch
12oz NEW YORK STRIP — 57
Double R Ranch
14oz RIBEYE — 61
Double R Ranch
10oz DENVER STEAK — 63
Snake River Farms American Wagyu
DRY-AGED MEAT LOCKER — 5/oz
USDA Prime Black Angus, carved tableside market cuts available - sold by the ounce
ENHANCEMENTS
+ SEARED u8 DIVER SCALLOP* — 18
+ seared Foie Gras lobe — 39
+ Cold water Lobster Tail* — 45
+ GRILLED U10 Prawns* — 18
+ PORCINI MUSHROOM CRUST — 6
GLOBAL INSPIRATION
chilean sea bass — 59
atole crusted, morita-honey glaze, guajillo emulsion, corn variations, cilantro [GFO]
"surf and turf" — 59
giant Maine scallops, crispy veal sweetbreads, sweet onion soubise, tallow roasted cippolini onions and garlic, tiny onion rings, salsa verde
Hunter’s Stew — 40
Culver City duck confit, Iberico pork, mirepoix, sauce chasseur, foraged mushroom, cornbread [GFO]
Short RIB UDON — 42
Colorado Angus, black garlic shoyu, cashews, marinated cucumber, herbs, Japanese udon
Lamb BUCATINI — 41
braised Willie Ranch heritage breed lamb, Kevin’s handmade bucatini, heirloom tomato, Bellavitano fonduta, torn local basil [GFO]
Mushroom Ragu — 33
Kevin’s handmade bucatini, Grana Padano, Hazel Dell mushrooms, porcini créme fraîche [GFO]
FOR THE TABLE
BREAD SERVICE WITHHOUSEMADE BUTTERS — 8
SAUtÉED hazel dellMUSHROOMS — 15
CRISPY BRUSSELSSPROUTS — 14
GRILLED BROCCOLINI — 11
black garlic shoyu, cashews
CHEF'S SEASONALVEGETABLE — 12
creamed corn — 12
IBERICO CHORIZObaked potato — 15
Bellavitano fonduta
BUTTERMILK whippedpotatoes — 12
HAND-CUT FRIES — 9
BRANDY AU POIVRE — 7
iberico butter — 6
SAUCE TRIO — 12
chimichurri, brandy au poivre, creamed (real) horseradish
SEASONALLY CURATED
COCKTAILS
THE PRIMROSE COCKTAIL — 21
Russell’s Reserve “Primrose Select" cask strength bourbon, Biscuit & DuBouche VSOP Cognac, Cocchi “Dopo Teatro”
OUR OLD FASHIONED — 16
single barrel selection of Mythology cask strength rye, demerara sugar, bitters
NEW York State of mind — MP
a daily inspiration of whiskey & vermouth
HOLIDAY HIGHBALL — 16
Etsu Japanese gin, Koval cranberry gin, lemon, sparkling Cremant d’Alsace
Maroon Bells — 16
Woody Creek vodka, orgeat, blood orange, lime, Aztec chocolate bitters, spruce honey
The DUKE — 16
served hot - Family Jones earl grey gin, black tea, orange blossom whipped cream
Mr. TALLY MAN — 19
Planteray 3 star white & “Stiggin’s Fancy” Pineapple rums, yellow chartreuse, cremes de banana and cacao, lime, banana whip
DENIM ON DENIM — 16
Rittenhouse rye, Sfrmato amaro, bourbon barrel-aged maple, Colorado apple cider
PAINKILLER — 18
Planteray “Cut & Dry” coconut rum, Planteray O.F.T.D. rum, pineapple juice, orange juice, coconut cream
THE BAUDOUINE — 21
Tres Barricas sherry finished anejo tequila, Pedro Ximenez sherry, Nonino, sweet vermouth, barrel aged bitters
WINTER NEGRONI — 16
porcini mushroom infused London dry gin, sweet vermouth, Italian red bitter
ESPRESSO MARTINI — 16
espresso vodka, vanilla vodka, Licor 43, chocolate liqueur, fresh brewed espresso
THE LOCKHART MARTINI — 16
three fingers of Woody Creek Colorado
potato gin, Dolin dry vermouth, bleu cheese stuffed gordal Spanish olives“One ain’t enough…and three’s too many” — Cookie
HOUSE WINES
REDS - 6oz GLASS / BOTTLE
Pinot Noir — 18 / 69
“Admire” by Dan Kosta - Sonoma Coast
CÔtes DU RHÔNE — 17 / 65
“Mon Coeur” by JL Chave - Ardèche, France
SUPER TUSCAN — 19 / 73
Marchesi Antinori - Bolgheri, Italy
Cabernet Sauvignon — 98 / 69
“Details” by Sinegal Estate - Sonoma, CA
WHITE - 6oz GLASS / BOTTLE
CREMANT D’ALSACE — 15 / 57
Pierre Sparr - Alsace, France (sparkling)
CHARDONNAY — 18 / 69
Hess Estate - Mt. Veeder, Napa Valley
SAUVIGNON BLANC — 17 / 65
Joseph Jewell - Russian River Valley
DRY RIESLING — 16 / 61
Frazen - Mosel, Germany
ROSÉ OF THE DAY — 13 / 49
rotating selections from around the world
TREAT YO’ SELF
Curated selections of globally renowned wines - specially selected for pairing to our unique cuisine by the half, full, or Captain’s glass
RED - 3oz / 6oz / 9oz GLASSES
CONVENE — 18/35/51
by Dan Kosta, Pinot Noir - Sonoma Coast, CA
Paul Hobbs — 21/41/60
Pinot Noir - Russian River Valley, CA
Villa Creek — 18/36/52
The Avenger, Rhone Blend - Paso Robles, CA
ANDREMILY* — 38/75/110
“No. 10”, Syrah - Central Coast, CA
BODEGA NIDO — 21/41/60
“Clio” Mourvèdre - Jumilla, Spain
GAJA — 21/41/60
“Promis” Super Tuscan Blend - Bolgheri, Italy - DOCG
Adaptation — 23/45/66
by Odette, Cabernet Sauvignon - Napa Valley, CA
REALM* — 38/75/110
“The Bard”, Bordeaux Blend - Napa Valley, CA *100 Point Ratings JD, WS, WA
WHITE - 3oz / 6oz / 9oz GLASSES
Gerard boulay —13/24/35
Sancerre - Chavignol, France
CADE — 11/22/31
Sauvignon Blanc - Napa Valley
FAILLA — 11/22/31
Gruner Veltliner - Chehalem, OR
VENICA — 10/20/28
Pinot Grigio - Friuli-Venezia, Italy
DoM. Chavy—Chouet — 14/27/39
“Les Maréchaux” Aligoté - Meursault, France
JOSEPH JEWELL — 13/24/35
Chardonnay - Humboldt County
Far Niente — 16/30/43
Chardonnay - Napa Valley
BEER
COLORADO DRAFTS
CRAFT LAGER — 7
Prost Brewing Co. - Denver, CO - 5.4%
Pilsner — 8
Mama’s “Yella Pilz” - Lyon’s, CO - 5%
HAZY IPA — 12
WeldWerks Brewing - Greeley, CO - 6.8%
Seasonal Rotator — 8
the finest ales of winter in Colorado
BOTTLES & CANS
coors light — 6
Budweiser — 6
PILSNER URQUELL — 7
VICTORIA MEXICAN LAGER — 7
WELDWERKS SEASONAL — 12
“Bourbon County” STOUT — 24
16.9oz “bomber”
ALMA Dry Apple CIDER — 7
UNTITLED ART (N/A) — 6
7 DAYS A WEEK FROM 4PM-6PM
FOOD
OYSTERS ON THE HALF-SHELLsix - 20 / Baker’s Dozen - 37
yuzu-passion mignonette, bloody mary cocktail
CHILI CRISP PRAWNS — 13
chilled cucumber salad
STEAK TARTARE — 14
hand-minced prime cuts, egg yolk gel, shallot, lingotto caviar, butter toasted brioche, crispy capers [GFO]
“CHIPS & DIP” — 9
sweet onion mascarpone, hand-cut “chips”, chive [GFO]
LOCAL LAMB KOFTAS — 15
za’atar spiced labneh, fermented local chilies, saffron aioli, toasted pine nuts, malfouf, roti paratha [GFO]
BRUSSELS SPROUTS — 9
apple cider vinegar, Grana Padano [GFO]
cheesy IBERICO POTATOES — 8
cottage fries, crispy iberico bits, bellavitano fonduta [GFO]
THE PRIMROSE BURGER — 15
prime cuts of CO black angus beef ground in-house and hand-pattied - American cheese, caramelized onion, local bibb lettuce, burger sauce, beefsteak tomato, house pickles, on a locally baked potato bun - with hand-cut fries[GFO]extra fries for your signifcant other - 2
DESSERTS
ICE CREAM SAMMICH — 7
housemade double chocolate chunk cookies, housemade vanilla bean ice cream
pumpkin cheesecake — 10
caramelized pumpkin puree, brown butter crumble, housemade snickerdoodle ice cream
DRINKS
ROTATING SELECTION OFHOUSE RED & WHITE WINE — 8
Colorado DRAFTS — 2 OFF
Prost Brewing Co. - Craft Lager, Oscar Blues Brewing - American Pilsner, WeldWerks - “Juicy Bits” IPA, Seasonal Rotator
MIXED WELL DRINKS — 6
Four Roses bourbon, Mythology vodka, Corazon tequila, New Amsterdam gin, Dewar’s scotch, Planteray rum
MYThology MULE — 6
Mythology Vodka, Gosling’s ginger beer, lime
NEGRONI — 8
New Amsterdam gin, red bitter apertivo, sweet vermouth
HOUSE MARGARITA — 8
Corazon tequila, agave nectar, fresh lime+ MAKE IT SPICY (CHILI AND TAJIN) — 1.5
vesper — 8
Wheatley vodka, London dry gin, Lillet blanc, lemon zest
SIGNATURE COCKTAILS — 3 OFF
(see our dinner menu for descriptions)
NO-GRONI — 8
tastes the same, looks the same - with none of the shame
MOCKTAIL OF THE MOMENT — 6
today’s zero-proof inspiration
DESSERT
FLUFFERNUTTER #8 — 15
peanut butter nougat Semifreddo, banana cake, passion fruit caramel, toasted meringue [GF]
LIME CHEESECAKE TRIFLE — 15
lime poppyseed cake, cheesecake mousse, tarragon crumb, blueberry compote, pistachio ice cream[GF]
SOMETHIN’ CHOCOLATE — 15
dark chocolate brownie, milk chocolate custard, cocoa nib crumb, tonka bean whip, apricot sorbet [GF]
RICE PUDDING — 15
coconut-vanilla riz au lait, matcha sponge cake, strawberry-rhubarb preserves, coconut meringue, strawberry-lychee sorbet [GF|DF]
HUCKLEBERRY DUTCH BABY — 15
cornmeal pancake, citrus curd, macerated wild oregon huckleberries, huckleberry ice cream [GF]
WARM BAKED COOKIE — 3 EA
house-made and slightly under-baked, dark and milk chocolate chunks+ take a half dozen home - 15
HOUSEMADEICE CREAM & SORBETS4 PER SCOOPAll are V+GF
vanilla bean, chocolate, huckleberry, pistachio strawberry-lychee sorbet, apricot sorbet
LIQUID DESSERTS
ESPRESSO MARTINI — 15
espresso vodka, vanilla vodka, Licor 43, chocolate liqueur, fresh brewed espresso
CARAJILLO — 14
Licor 43, fresh brewed espresso, orange
LATE HARVEST RIESLING — 19
“Thea's Vineyard”, Lemelsen Vineyards, Willamette Valley, 2016
HOUSE SAUTERNES — 18
ICEWINE — 18
“Vidal” by Inniskillin, Ontario, Canada
MOSCATO DI ASTI — 13
“La Nivole” by Michele Chiarlo, Italy - DOCG
PEDRO XIMENEZ SHERRY — 13
“El Maestro de Sierra”, Spain, NV
TAYLOR 10YR TAWNY PORT — 10
TAYLOR 20YR TAWNY PORT — 18
TAYLOR 30YR TAWNY PORT — 3
30 YEARS OF TAYLOR1 OZ EA — 31
WHISKEY FLIGHTS
1OZ OF EACH WHISKEY, POURED NEAT
OUR PRIMROSE PICKS — 39
Russel’s Reserve 9yr “Goosebumps”, Rebel Yell 13yr cask strength, Castle & Key “Happy Accidents” cask strength rye
THE COLONEL’S CHOICE — 59
Blanton’s Single Barrel, Blanton’s “Straight From The Barrel”, Blanton’s “Gold” 103 proof
RYE NOT? — 19
Wild Turkey Rare Breed 112.2 proof, High West “Midwinter Night’s Dram”, Old Forester Single Barrel 131 proof
PUTTIN ON THE FITZ — 105
Old Fitzgerald 11, 14, and 17 year BIB decanters
SCOTCHY, SCOTCH,SCOTCH — 81
GlenDronach 18yr “Allaradice”, Macallan 18yr, Glenmoray 18yr
LIKE A BOSS — 275
William Larue Weller 125.7 proof, Eagle Rare 17yr, George T. Stagg 129.2 proof, Sazerac 18yr
BUILD YOUR OWN — MP
pick three from our list and we’ll do the rest…
[V] Vegetarian | [GF] Gluten Free | [GFO] Gluten Free Optional