SUMMER
2025
LET’S GET THIS PARTY
STARTED
MAINE LOBSTER ROLL — 29
butter toasted New England roll, celery heart aioli, maldon sea salt
mushroom frites — 17
tempura fried Hazel Dell king trumpets, soy- molasses gastrique, sesame-black garlic aioli [V/GFO]
TARTARE bahn mi — 20
hand-minced prime cuts of beef, foie gras paté nam pla aioli, toasted sourdough, herb salad [GFO]
MARYLAND CRAB dip — 22
artichoke hearts, roasted piquillo pepper, grilled levain
“Chips & Dip” — 15
sweet onion mascarpone, chive, house chips [V/GFO]+ Black River Caviar — 22
chili crisp prawns — 21
housemade chili crisp, marinated cucumber salad, fresh herbs [GFO]
ON SECOND THOUGHT
PRIMROSE SALAD — 15
baby arugula, shaved brussels, local chèvre, toasted pistachio, dried cranberry, meyer lemon white balsamic vinaigrette [V/GFO]
tropicali — 17
little gem, fresh mango, passionfruit seeds, diced avocado, Fresno chilies, fresh cilantro, mango-passion vinaigrette [V/GFO]
LOCAL BIBB "wedge" — 16
applewood smoked bacon, heirloom cherry tomatoes, Bellavitano cheese, avocado green goddess dressing [V/GFO]
corn & crab panzanella — 24
fresh Oregon Dungeness, local sweet corn, toasted sourdough, watercress, fresh herbs, calabrian chili vinaigrette [GF]
THE RAW BAR
JET-FRESH OYSTERSsix 25 / bakers dozen 49
yuzu-passion mignonette, bloody mary cocktail sauce+ Black River Caviar — 25
hamachi crudo — 21
heirloom tomato granita, iberico chorizo, watercress, sun-dried tomato kewpie
KING CRAB — 45
lemon aioli, grated bottarga, crispy shallots, lettuce cups
LE GRAND PLATEAU*SM 129 — LG 239
A delectable sampling of all our seasonal raw bar selections and tuna crudo+ 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 — 58
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
+ 14oz lobster tail* — 69
+ seared Foie Gras lobe — 39
+ GRILLED U10 Prawns* — 18
+ PORCINI MUSHROOM CRUST — 6
GLOBAL INSPIRATION
chilean sea bass — 59
miso-citrus glaze, locally grown summer vegetable sauté, jasmine buerre blanc [GFO]
CANTO DEL MARE — 59
seared Maine scallops, white prawns, saffron scented shellfish stock, heirloom tomato, orzo [GFO]
malfadine fiore — 39
Kevin’s handmade pasta, heirloom tomato, summer squash, pistachio pistou, stracciatella
Short rib relleno — 41
roasted and fried poblano chili, ancho-morita chili braised black angus, queso asadero, stewed lentils, cilantro-lime crema [GFO]
duck two ways – 41
seared dry-cured breast, local sweet corn and duck leg confit hash, Palisade cherry jus [GFO]
local pork chop — 44
Hayden Fresh Farms double-cut chop, maple-bourbon glaze, grilled palisade peach chutney [GFO]
FOR THE TABLE
BREAD SERVICE WITHHOUSEMADE BUTTERS — 9
SAUtÉED hazel dellMUSHROOMS — 15
crispy brusselssprouts — 15
roastd farmers market vegetable — 12
roastedlocal squash — 14
summer vegetable sauté — 14
sweet corn hash — 12
BUTTERMILK whippedpotatoes — 13
HAND-CUT FRIES — 10
BRANDY AU POIVRE — 7
iberico butter — 6
SAUCE TRIO — 15
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
Castle & Key single barrel cask strength rye, demerara sugar, bitters
NEW York State of mind — MP
a daily inspiration of whiskey & vermouth
palisade peach cobbler — 18
Michael’s rye, El Maestro Sierra Olorosso, Palisade peach puree, champagne shrub
the baudouine — 21
Dulce Vida Primrose Single Barrel añejo, Pedro Ximenez sherry, Nonino, sweet vermouth, barrel aged bitters
rhubarb daiquiri — 19
Flor de Caña dry rum, Cappelletti apéritif, fresh lime, wild Oregon rhubarb
mr. tally man — 19
Planteray 3 star white & “Stiggin’s Fancy” Pineapple rums, yellow chartreuse, cremes de banana and cacao, lime, banana whip
old guitarist - 16
Cimarron blanco tequila, Suze liqueur, cucumber bitters, agave, lime, club soda
DENIM ON DENIM — 16
Rittenhouse rye, Sfrmato amaro, bourbon barrel-aged maple, Colorado apple cider
tropic thunder — 16
Planteray “Cut & Dry” coconut rum, Angostura 7yr rum, aperol, banana olio, passionfruit, Disco Inferno chile bitters
spanish harlem — 16
Campo Azul 1940 blanco, Mezcal Espadín, Aqua Perfecta basil Eau de Vie, ginger, grapefruit juice, club soda
lily pad — 16
Gin Mare, Chareau aloe liqueur, Dolin blanc, lemon, absinthe rinse
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
RHÔNE blend — 20 / 77
“Slacker” by Linne Calodo - Paso Robles
Super Tuscan — 19 / 73
“il Bruciato” by Antinori - Bolgheri, Italy
Cabernet Sauvignon — 18 / 69
“Details” by Sinegal Estate - Sonoma
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
GODELLO — 15 / 57 A. Telleira - Galacia, Spain
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
V&S Morey — 16/31/45
“Les Hâtes” Pinot Noir - Santenay, France
Paul Lato — 21/41/60
“Gold Coast” Pinot Noir - Santa Maria Valley, CA
Turley — 19/36/53
Estate Zinfandel - St. Helena, CA
Villa Creek — 19/36/53
“The Avenger” Rhone Blend - Paso Robles, CA
Vieux Télégraphe — 21/40/59
“Télégramme” Châteauneuf-du-Pape - Bédarrides, France
GAJA — 21/41/60
“Promis” Super Tuscan Blend - Bolgheri, Italy - DOCG
Adaptation — 23/45/66
by Odette, Cabernet Sauvignon - Napa Valley, CA
CATERWAUL — 21/41/60
by Thomas Rivers Brown, Cabernet Sauvignon, Sonoma Coast, CA
WHITE - 3oz / 6oz / 9oz GLASSES
Domaine Buissonness —13/24/34
Sancerre - Loire Valley, France
Paul Lato — 12/23/32
“The Matinee” Sauvignon Blanc - Napa Valley, CA
Gruner Veltliner —9/16/22
Kloster Neustift - Alto Adige, Italy
VENICA — 11/20/28
Pinot Grigio - Friuli-Venezia, Italy
Marissa Cuomo — 14/26/37
Ravello, Costa D’Amalfi - Italy
Armand Heitz — 16/30/43
White Burgundy - Chassagne-Montrachet, France
Far Niente — 16/30/43
Chardonnay - Napa Valley, CA
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”
aval 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 - 39
yuzu-passion mignonette, bloody mary cocktail
CHILI CRISP PRAWNS — 14
chilled cucumber salad
TARTARE bahn mi — 15
hand-minced prime cuts of beef, paté of foie gras, toasted sourdough, nam pla aioli, pickled carrots, herb salad [GFO]
“CHIPS & DIP” — 10
sweet onion mascarpone, hand-cut “chips”, chive [GFO]
[GFO]
steak tip skewers — 15
housemade chimichurri, cilantro lime crema
[GFO]
BRUSSELS SPROUTS — 11
apple cider vinegar, Grana Padano [GFO]
[GFO]
tempura mushroom frites — 12
soy-molasses gastrique, sesame-black garlic aioli
[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
summer shortcake sliders — 10
housemade buttermilk biscuit, locally-grown “best of the season” fruits, creme fraiche
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
Old Forester bourbon, Mythology vodka, Corazon tequila, New Amsterdam gin, Dewar’s Scotch, Planteray white rum
rum punch — 8
blend of light, dark and barrel-aged Caribbean rums, bitter apertivo, orgeat, pineapple juice, tropical fruit puree
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
summer spritzes — 12
Choice of Aperol, Hugo, or Italicus
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