SPRING
2025
LET’S GET THIS PARTY
STARTED
MUSHROOM fries — 17
tempura fried Hazel Dell king trumpets, soy molasses gastrique, sesame-black garlic aioli [V/GFO]
TUNA crudo — 21
wild big eye and hamachi, verjus infused white shoyu, local radish gelee, fennel pollen aioli [GFO]
STEAK TARTARE — 20
hand-minced prime cuts, pickled wild ramps, crispy shallot, lemon kewpie, hand-cut chips [GFO]
MARYLAND CRAB dip — 22
artichoke hearts, roasted pequillo pepper, grilled levain
+ Housemade 'Nduja — 5
+ Housemade 'Nduja — 5
“Chips & Dip” — 15
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]
GRILLED CAESAR — 17
baby gem lettuce, white anchovies, parmigiano tuile, torn sourdough, garlic confit dressing [V/GFO]
LOCAL BIBB "wedge" — 16
applewood smoked bacon, heirloom cherry tomatoes, Bellavitano cheese, avocado green goddess dressing [V/GFO]
BABY KALE — 17
shaved fennel, segmented citrus, spicy candied pecans, Point Reyes bleu cheese [V/GFO]
THE RAW BAR
JET-FRESH OYSTERSsix 25 / bakers dozen 49
yuzu-passion mignonette, bloody mary cocktail sauce+ Black River Caviar — 25
CHILLED CHILICRISP PRAWNS — 21
cucumber salad, fine herbs
KING CRAB — 45
uni aioli, grated bottarga, 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
+ seared Foie Gras lobe — 39
+ GRILLED U10 Prawns* — 18
+ PORCINI MUSHROOM CRUST — 6
GLOBAL INSPIRATION
wild king salmon — 59
mushroom crusted crispy skin, melted allium, wild foraged Oregon ramps, foraged Columbia River valley mushrooms, crispy leeks [GFO]
maine scallops — 59
asparagus, hericot verts, wax beans, fava bean, cannellini beans, ramp puree, pea tendrils [GFO]
Short RIB UDON — 42
Colorado black angus, black garlic shoyu, toasted cashews, marinated cucumber, torn herbs, Japanese udon noodles
malfadine a la verde — 39
Kevin’s handmade pasta, pistachio pistou, fresh spring peas, stracciatella, torn local basil [GFO]
+ Housemade 'Nduja - 8
+ Housemade 'Nduja - 8
FOR THE TABLE
BREAD SERVICE WITHHOUSEMADE BUTTERS — 9
SAUtÉED hazel dellMUSHROOMS — 15
crispy brusselssprouts — 15
chef's springvegetable — 12
CHEF'S SEASONALVEGETABLE — 12
GRILLED asparagus — 13
black garlic shoyu, sesame
five bean sauté — 14
butteredspring peas — 13
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
single barrel selection of Mythology cask strength rye, demerara sugar, bitters
NEW York State of mind — MP
a daily inspiration of whiskey & vermouth
sakura kiss — 19
Etsu Japanese gin, Koval cranberry gin, lemon, sparkling Cremant d’Alsace
the baudouine — 21
Dulce Vida Primrose Single Barrel añejo, Pedro Ximenez sherry, Nonino, sweet vermouth, barrel aged bitters
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
tropic thunder — 16
Planteray “Cut & Dry” coconut rum, Angostura 7yr rum, aperol, banana olio, passionfruit, Disco Inferno chile bitters
just trust me — 16
Daron calvados, mastiha liqueur, fennel bitters, carrot eau de vie, spanish tonic
old guitar - 16
Cimarron blanco tequila, Suze liqueur, cucumber bitters, agave, lime, club soda
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 — 17 / 65
“Cherry House” by Villa Creek - Paso Robles
nebiollo — 17 / 65
Seghesio - Langhe, Italy
Cabernet Sauvignon — 18 / 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
Gruner Veltliner — 16 / 61
Kloster Neustift - Alto Adige, Italy
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 — 19/36/53
“The Matinee” Pinot Noir - Russian River Valley, CA
Villa Creek — 19/36/53
The Avenger, Rhone Blend - Paso Robles, CA
Vieux Télégraphe — 21/40/59
“Télégramme” Châteauneuf-du-Pape - Bédarrides, France
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
CATERWAUL — 21/41/60
by Thomas Rivers Brown, Cabernet Sauvignon, Sonoma Coast, CA
WHITE - 3oz / 6oz / 9oz GLASSES
Gerard boulay —13/24/35
Sancerre - Chavignol, France
Paul Lato — 12/23/33
Sauvignon Blanc - Napa Valley, CA
FAILLA — 11/22/31
Gruner Veltliner - Chehalem, OR
VENICA — 10/20/28
Pinot Grigio - Friuli-Venezia, Italy
Frédéric Magnien — 17/33/48
White Burgundy - Morey-Saint-Denis, 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”
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
STEAK TARTARE — 15
hand-minced prime cuts, pickled wild ramps, crispy shallots, lemon kewpie, hand-cut salt and vinegar potato chips [GFO]
“CHIPS & DIP” — 10
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 — 10
apple cider vinegar, Grana Padano [GFO]
[GFO]
tempura mushrooms — 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
kentucky butter cake — 11
rhubarb compote, vanilla bean labneh
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
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