WINTER
2026
LET’S GET THIS PARTY
STARTED
local lamb merguez — 21
hand-cranked Wille Ranch lamb sausage, Catalonian bean stew, grilled torricados [GFO]
hamachi crudo — 17
champagne cure, leek ash, blood orange puree, miso kewpie, puffed rice, candied serrano [V/GFO]
steak "tar-paccio" — 24
prime beef, grated winter truffle, egg yolk gel, confit garlic aioli, crispy shallot, grilled levain [GFO]
MARYLAND CRAB dip — 22
artichoke hearts, roasted pequillo pepper, parmesan toasted bread crumbs, grilled levain
“Chips & Dip” — 15
sweet onion mascarpone, chive, house chips [V/GFO]+ Black River Caviar — 25
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]
warm halloumi — 18
vadouvan infused honey, apricot vinaigrette, roasted pears, Marcona almonds, micro salad [V/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
seasonal squashes, 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
chilled 14oz lobster tail — 45
pommard mustard aioli
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* — 5/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
brown butter-miso glacé, cauliflower rösti, wilted leeks, sauce vin jaune, micro leeks [GFO]
DIVER SCALLOPS — 59
three U8 Maine scallops, iberico chorizo potato pavé, watercress emulsion [GFO]
lamb malfadine — 43
Kevin’s handmade pasta, braised Wille Ranch local lamb, roasted thumbelina carrots, carrot purée, carrot top pistou, pecorino romano
[GFO]
Short rib "galbi jjim" — 41
Korean-style braised black angus beef, kimchi fried rice, Hazel Dell mushrooms, sous vide egg, toasted nori, sesame
[GFO]
duck two ways – 45
spruce tip cure, quince lacquer, whole leg confit, chestnut iterations, juniper jus [GFO]
handmade gnocchi — 33
caramelized fennel, san marzano tomato, fresh basil, calabrian chili, fennel pollen gremolata [GFO]
FOR THE TABLE
BREAD SERVICE WITHHOUSEMADE BUTTERS — 10
SAUtÉED hazel dellMUSHROOMS — 15
crispy brusselssprouts — 15
chef's sesasonal vegetable — 12
roastedwinter squash — 14
gigante bean stew — 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 - 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 — 10ea
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
snickerdoodle pear crisp — 10
salted caramel sauce
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
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
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 v12 — 15
peanut butter mousse, marshmallow pretzel crunch, banana caramel, peanut butter cake, toasted marshmallow meringue, passion fruit sorbet [GFO]
pumpkin spice & everything nice — 15
autumn spice cake, pumpkin white chocolate mousse, maple pecans, pepita-oat granola, maple butter pecan gelato [GFO)
SOMETHIN’ CHOCOLATE — 15
dark chocolate pot de creme, milk stout chocolate sauce, chocolate cake croutons, malted milk cream, coffee chocolate chip gelato [GFO]
FALLING FOR APPLES — 15
French apple cake, chai spiced crème anglaise, bourbon-vanilla and apple gelato, toasted almond crisp [GFO]
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 SCOOPAll are V+GFO
vanilla bean, Belgian chocolate, coffee chocolate chip, maple butter pecan, bourbon vanilla apple passionfruit sorbet
LIQUID DESSERTS
ESPRESSO MARTINI — 15
espresso vodka, vanilla vodka, Licor 43, chocolate liqueur, fresh brewed espresso
LATE HARVEST RIESLING — 20/90
Lemelsen Vineyards, Willamette Valley, 2016
HOUSE SAUTERNES — 20/90
“NEO NOIR” — 20/90
Villa Creek Vineyards - Paso Robles, 2017 Banyuls-style red dessert wine
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 — 12
TAYLOR 20YR TAWNY PORT — 19
TAYLOR 30YR TAWNY PORT — 35
30 YEARS OF TAYLOR1 OZ EA — 33
WHISKEY FLIGHTS
1OZ OF EACH WHISKEY, POURED NEAT
OUR PRIMROSE PICKS — 39
Russel’s Reserve 9yr “Goosebumps”, Rebel Yell 13yr cask strength, Castle & Key “Primrose Select” cask strength rye
THE COLONEL’S CHOICE — 40
Blanton’s “Straight From The Barrel”, Rock Hill Farms, 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
BTAC, 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