GREATEST
HITS
THE FIRST
FIVE YEARS
LET’S GET THIS PARTY
STARTED
Local Lamb KOFTA — 20
Wille Ranch lamb, pine nuts, za’atar labneh, fermented chili, saffron aioli, roti paratha [GFO]
LOBSTER ROLLS — 23
wild Maine lobster, celery heart aioli, buttered New England roll [GFO]
STEAK “TAR-Paccio”* — 24
prime beef, grated winter truffle, egg yolk gel, confit garlic aioli, crispy shallot, grilled levain [GF
FOIE GRAS TORCHON — 24
wild Oregon huckleberry iterations, jalapeño-huckleberry cornbread, frisée salad [GFO]
“Chips & Dip” — 15
sweet onion mascarpone, chive, house chips [V/GFO]+ Black River Caviar — 25
CRIOLLO SHRIMP — 22
sautéed gulf shrimp, criollo butter sauce, grilled levain [GFO]
ON SECOND THOUGHT
PRIMROSE SALAD — 15
baby arugula, shaved brussels, local chèvre, toasted pistachio, dried cranberry, meyer lemon white balsamic vinaigrette [V/GFO]
CRAB PANZANELLA — 23
dungeness crab, oven dried yellow tomato, calabrian chili vinaigrette, toasted sourdough, fresh basil, baby watercress [GFO]
LOCAL BIBB "wedge" — 16
Nueske’s applewood smoked bacon, oven dried heirloom cherry tomatoes, Bellavitano cheese, avocado green goddess dressing [V/GFO]
the soup — 16
butternut squash, heirloom carrots, local apples, carrot cake croutons, cranberries, frizzy carrots, chai spiced crème fraîche [V/GFO]
THE RAW BAR
JET-FRESH OYSTERSsix 25 / bakers dozen 49
yuzu-passion mignonette, bloody mary cocktail sauce+ Black River Caviar — 25
HAMACHI CRUDO* — 18
nam pla, crushed peanuts, crispy shallots, fine herbs
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 — 63
Double R Ranch
12oz NEW YORK STRIP — 59
Double R Ranch
14oz RIBEYE — 61
Double R Ranch
10oz wagyu DENVER STEAK — 63
Snake River Farms American Wagyu,
14oz local PORK CHOP — 45
maple-bourbon glaze, Colorado apple chutney
TABLESIDE STEAK CART* — 6/oz
USDA Prime Colorado Angus, dry-aged in-house 28+ days, carved tableside seasonal vegetable and iberico butter market cuts available - sold by the ounce
ENHANCEMENTS
+ SEARED u8 DIVER SCALLOP* — 18
+ 14oz cold water lobster tail — 65
+ seared Foie Gras lobe — 39
+ GRILLED U10 Prawns* — 18
+ PORCINI MUSHROOM CRUST — 6
GLOBAL INSPIRATION
chilean sea bass — 59
crusted “en persilade”, fava bean puree, roasted asparagus, carrot buerre blanc [GFO]
ZARZUELA DE MARISCOS — 59
diver scallop, jumbo prawns, mussels, iberico chorizo, shellfish brodo, heirloom tomatoes, saffron bomba rice, grilled sourdough [GFO]
LAMB Bucatini — 43
wine braised Willie Ranch heritage breed lamb, Kevin’s handmade bucatini, heirloom tomato, Bellavitano cheese fonduta, torn basil [GFO]
GRILLED QUAIL — 45
bacon cured, pimento cheese, Anson Mills grits, tomato-bacon reduction [GFO]
Short RIB RellenO — 41
roasted and fried poblano chili, ancho-morita chili braised black angus, queso asadero, stewed lentils, cilantro-lime crema, pepitas [GFO]
CHITARRA ALLA FUNGHI — 35
Kevin’s handmade spaghetti, porcini brodo, Hazel Dell mushrooms, winter truffle butter, grana padano [V]
FOR THE TABLE
BREAD SERVICE WITHHOUSEMADE BUTTERS — 10
SAUtÉED hazel dellMUSHROOMS — 15
crispy brusselssprouts — 15
grilled broccolini — 12
roastedwinter squash — 14
roasted asparagus — 13
BUTTERMILK whippedpotatoes — 13
HAND-CUT beeftallow FRIES — 10
BRANDY AU POIVRE — 6
iberico butter — 6
chimichurri — 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 — 17
Single Barrel Sazerac 100 proof rye, demerara sugar, orange bitters
NEW York State of mind — MP
our seasonally inspired Manhattan
gussied cup — 17
Koval cranberry gin, London dry gin, Averna amaro, lemon, orange, tonic, ginger beer, cranberries, rosemary
stagecoach sour — 18
Mythology single barrel rye whiskey, Lazzaroni amaretto, egg white, lemon, Pierre Ferrand dry curaçao
señor rob — 18
Cimmaron blanco, Fidencio mezcal, pomegranate, lime, chipotle cacao bitters
the nomad — 21
Dulce Vida Primrose Select Barrel anejo tequila, Amaro Nonino, sweet vermouth, PX sherry, barrel-aged chocolate bitters
DENIM ON DENIM — 18
“Primrose Secret Stash” Single Barrel Sazerac 100 proof rye, Sfumato amaro, bourbon barrel-aged maple syrup, Colorado “Big B’s” apple cider
maroon bells — 17
Woody Creek vodka, orgeat, blood orange, lime, Aztec chocolate bitters, spruce tip infused honey
mr. tally man — 19
Planteray white & “Stiggin’s Fancy” Pineapple rum, yellow chartreuse, cremes de banana and caçao, spiced banana whip
alpin colada — 21
Etsu Japanese yuzu gin, coconut, melon, peppermint, cream
ESPRESSO MARTINI — 17
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 — 19 / 73
Vincent - Willamette Valley, OR
RHÔNE BLEND — 20 / 77
“Slacker” by Linne Calodo - Paso Robles, CA
SANGIOVESE — 19 / 73
“Montigiano” by Il Borghetto - Tuscany, IT
Cabernet Sauvignon — 18 / 69
“Details” by Sinegal Estate - Sonoma, CA
WHITE - 6oz GLASS / BOTTLE
CREMANT D’ALSACE — 15 / 57
Pierre Sparr - Alsace, FR (sparkling)
CHARDONNAY — 18 / 69
Resonance - Willamette Valley, OR
SAUVIGNON BLANC — 17 / 65
Salvestrin - St. Helena, CA
ARNEIS — 16 / 57
Fontanabianca - Langhe, IT
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, Burgundy, France
SENSES — 20/39/56
Kanzler Vineyard, Pinot Noir - Russian River Valley, CA
EPOCH ESTATE — 19/36/53
Red Blend - Willow Creek District, Paso Robles, CA
Remelluri — 19/36/53
Rioja Reserva - Rioja, Spain
Vieux Télégraphe — 21/40/59
“Télégramme” Châteauneuf-du-Pape Bédarrides, France
Mauro Molino — 18/35/50
Barolo, DOCG - La Morra, Italy
Double Diamonds — 23/45/66
by Schrader, Cabernet Sauvignon - Napa Valley, CA
Napanook — 23/45/65
by Dominus Estate, Bordeaux Blend, Napa Valley, CA
WHITE - 3oz / 6oz / 9oz GLASSES
Gerard Boulay — 14/26/37
Sancerre - Loire Valley, France
Paul Lato — 12/23/32
“The Matinee” Sauvignon Blanc - Napa Valley, CA
FINE DISREGARD — 11/22/30
Chenin Blanc - Monterrey, CA
VENICA — 11/20/28
Pinot Grigio - Friuli-Venezia, Italy
Marissa Cuomo — 14/26/37
Ravello - Costa D’Amalfi, Italy
Dom. Jean Charles — 17/32/46
White Burgundy - Rully, France
Senses — 19/36/53
Charles Heitz Vineyard, 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%
amber ale — 8
Storm Peak – Steamboat Springs, CO - 5.4%
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 - 21 / Baker’s Dozen - 40
yuzu-passion mignonette, bloody mary cocktail
Criollo shrimp — 15
three gulf shrimp, Criollo butter sauce, grilled levain
STEAK “TAR-Paccio”* — 15
hand-minced prime cuts, egg yolk gel, confit garlic aioli, crispy shallot, grilled levain [GFO]
“Chips & Dip” — 12
sweet onion mascarpone, hand-cut “chips”, chive [GFO]
Steak TIP SKEWERS* — 10ea
housemade chimichurri, cilantro lime crema [GFO]
BRUSSELS SPROUTS — 12
apple cider vinegar, grated Grana Padano [GFO]
Local Lamb KoftaS* — 15
za’atar spiced labneh, fermented local chilies, saffron aioli, toasted pine nuts, malfouf salad, roti paratha bread [GFO]
THE PRIMROSE BURGER — 16
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
BROWNIE SUNDAE — 12
warm Mexican chocolate brownie, dark chocolate ganache, dulce de leche ice cream [GFO]
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, Storm Peak - “Copper Ridge” Amber Ale
MIXED WELL DRINKS — 6
Old Forester bourbon, Mythology vodka, Corazon tequila, Primrose London dry gin, Dewar’s scotch, Planteray white rum
seasonal punch — 8
house blend of rums and whiskeys accented by delectable liqueurs, fresh-squeezed juices, and exotic bitters
NEGRONI — 8
New Amsterdam gin, red bitter apertivo, sweet vermouth+ Make it with mezcal — 2
HOUSE MARGARITA — 8
Corazon tequila, agave nectar, fresh lime+ Make it with mezcal — 2 + Make it spicy (chili & tajin) — 1.5
a damn good vesper — 8
Wheatley vodka, Primrose 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_V1* — 16
peanut butter custard, caramelized banana, mallow fluff, candied peanuts, housemade graham crackers, salted toffee ice cream [GFO]
HORCHATA SITUATION — 15
snickerdoodle cookie bar, passionfruit curd, almond horchata mousse, puffed rice, cinnamon tuile, passionfruit sorbet [GFO]
SOMETHIN’ CHOCOLATE — 16
dark chocolate pot de crème, milk stout chocolate sauce, cocoa cookie crumbs, vanilla bean cream, chocolate coffee chip ice cream
Huckleberry Dutch Baby — 15
vanilla dutch pancake, Oregon huckleberries, lemon curd, huckleberry ice cream [GFO]
Stopping By Granny’s House on a SNOWy Winter Eve — 16
DIY hot chocolate, dark chocolate ganache, peppermint crumbs, marshmallows, two warm baked cookies - just like Granny used to make…
WARM BAKED COOKIE — 4 EA
house-made and slightly under-baked, dark and milk chocolate chunks+ take a half dozen home - 20
GELATO & SORBETS4 PER SCOOP
vanilla bean, Belgian chocolate, coffee chocolate chip, salted toffee, wild huckleberry, passionfruit sorbet, spiced papaya sorbet [GFO | VEGAN]
LIQUID DESSERTS
ESPRESSO MARTINI — 17
espresso vodka, vanilla vodka, Licor 43, chocolate liqueur, fresh brewed espresso
LATE HARVEST RIESLING — 20/90
Lemelson Vineyards - Willamette Valley, OR
“NEO NOIR” — 20/90
Villa Creek Vineyards - Paso Robles, 2017 Banyuls-style red dessert wine
HOUSE SAUTERNES — 20/90
ICEWINE — 19/85
“Vidal” by Inniskillin - Ontario, Canada
MOSCATO DI ASTI — 14/56
“La Nivole” by Michele Chiarlo - Italy, DOCG
PEDRO XIMENEZ SHERRY — 15
“El Maestro de Sierra”, Spain, NV
TAYLOR 10YR TAWNY PORT — 13
TAYLOR 20YR TAWNY PORT — 20
TAYLOR 30YR TAWNY PORT — 35
30 YEARS OF TAYLOR 1OZ EA — 33
WHISKEY FLIGHTS
1OZ OF EACH WHISKEY, POURED NEAT
OUR Primrose PICKS — 39
Russel’s Reserve 9yr “Goosebumps” bourbon, Rebel Yell 13yr cask strength wheated bourbon, Castle & Key “Primrose Select” barrel proof rye
THE COLONEL’S CHOICE — 40
E.H. Taylor Single Barrel, Blanton’s Single Barrel, Elmer T. Lee
RYE NOT? — 45
Wild Turkey Rare Breed 112.2 proof, High West “Midwinter Night’s Dram”, Old Forester Single Barrel 131 proof
PUTTIN’ ON THE FITZ — 100
Old Fitzgerald 9, 14, and 17 year BIB decanters
SCOTCHY—SCOTCH, SCOTCH — 85
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