dinner

drinks

social hour

dessert

whiskey

summer
2026

MENU
#24

LET’S GET THIS PARTY
STARTED

mussels khao soi — 22

Prince Edward Island mussels, coconut curry, fried rice noodles, pickled shallot, cilantro [GFO]

TUNA DUO* — 24

blood orange-calamansi aquachile, shaved fennel, pickled granny smith apple [GFO]

STEAK TARTARE* — 24

prime beef, yuzu togarashi, kagome, kewpie, onson egg yolk, yuzu ponzu, fried rice paper [GFO]

THE BEST MELON EVER — 23

shaved Pasquelli Farms charentais melon, prosciutto, stracciatella, grilled sourdough [GFO]

JAPANESE EGGPLANT — 18

urfa chili gastrique, labneh whipped feta, Iberico chorizo gremolata, fresh mint [V/GFO]

Patagonian Prawns — 23

chimichurri, confit marble potatoes, avocado crema, crispy alliums, pickled shallots [GFO]

ON SECOND THOUGHT

PRIMROSE SALAD — 16

baby arugula, shaved brussels, local chèvre, toasted pistachio, dried cranberry, meyer lemon white balsamic vinaigrette [V/GFO]

PEACHes & CRAB — 24

dungeness crab, Bee Grateful Farms greens, Davis Family Farms Palisade peaches, Jimmy Nardello sweet peppers, peach vinaigrette [GFO]

LOCAL BIBB "wedge" — 17

Nueske’s applewood smoked bacon, oven dried heirloom cherry tomatoes, Bellavitano cheese, avocado green goddess dressing [V/GFO]

HEIRLOOM TOMATO — 17

local tomato carpaccio, tomato consomme, pesto, local micro basil, pecorino espuma, castelvetrano olive snow [V/GFO]

THE RAW BAR

JET-FRESH OYSTERS
IN THE SHELL
six 29 / bakers dozen 55

yuzu-passion mignonette, bloody mary cocktail sauce
+ Black River Caviar — 29

SCALLOP CRUDO* — 21

Colorado sweet corn, wild foraged chanterelles & morels

Chilled Lobster Tail — MP

dijonnaise, cocktail sauce

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 — 67

Double R Ranch

12oz NEW YORK STRIP — 61

Double R Ranch

14oz RIBEYE — 63

Double R Ranch

10oz wagyu DENVER STEAK — 68

Snake River Farms American Wagyu,

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

+ porcini mushroom crust — 6
+ seared Foie Gras lobe — 39
+ GRILLED U10 Prawns* — 18
+ seared U10 sea scallop — 18
+ broiled 16oz lobster tail — MP

GLOBAL INSPIRATION

RED SNAPPER* — 59

chilled rice noodles, mango, avocado, pickled fresno chilies, spiced peanuts, crispy shallots, citrus nam pla, fresh basil, mint, cilantro [GFO]

Local Pork Chop — 51

grilled Hayden Fresh Farms double-cut chop, Davis Family Farms Palisade peach chutney, pistachio crumb, bourbon gastrique [GFO]

Short RIB “Reuben” — 45

pastrami-cured black angus short rib, golden mash, melted gruyere, Russian dressing aioli, pickled mustard seeds, shaved Napa cabbage [GFO]

Radiatori di PISELLI — 36

Kevin’s handmade pasta, pea iterations, Hazel Dell mushrooms, onson egg, grana padano [V]
+ Crispy Iberico Chorizo — 6

FOR THE TABLE

BREAD SERVICE WITH
HOUSEMADE BUTTERS — 12

SAUtÉED hazel dell
MUSHROOMS — 15

crispy brussels
sprouts — 15

buttered peas — 14

farmer's market
vegetable — 13

confit marble potatoes — 13

chimichurri

BUTTERMILK whipped
gold potatoes — 13

HAND-CUT beef
tallow FRIES — 13

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

THE FIRST CUT — 19

Barsol pisco puro italia, green onion syrup, Chareau aloe liqueur, pineapple juice, lime

The Old Guitarist — 16

Prolijo tequila blanco, Suze wild gentiane apertif, fresh cucumber, fresh squeezed lime, agave nectar, citrus salt rim

STAGECOACH SOUR* — 18

Mythology Hell Bear whiskey, Lazzaroni amaretto, egg white, lemon, Pierre Ferrand dry curaçao

EXIT THROUGH THE GIFT SHOP — 21

Awayuki strawberry gin, green chartreuse, Kalani Mayan coconut liqueur, fresh lime

Palisade Peach Cobbler — 19

Maker’s Mark bourbon, Oloroso sherry, Palisade peach puree, heirloom pineapple amaro, lemon, strawberry-rhubarb shrub

ENDLESS Summer — 18

plum infused bourbon, Mythology vodka, Gekkeikan plum wine, plum-honey liqueur, pineapple, ginger, fresh lime

Mary’s lemonade — 17

Woody Creek “Mary’s Select” gin, lemon, lavender syrup, Monkey 47 gin spritz

Mr. TALLY MAN — 19

Planteray white & “Stiggin’s Fancy” Pineapple rum, yellow chartreuse, cremes de banana and caçao, spiced banana whip

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 — 20 / 77

Walt Wines - Santa Rita Hills, CA

RHÔNE BLEND — 20 / 77

“Artesano” by Trujillo - Napa Valley, CA

SANGIOVESE — 19 / 73

“Montigiano” by Il Borghetto - Tuscany, IT

Cabernet Sauvignon — 19 / 73

Route Stock - Napa Valley, CA

WHITE - 6oz GLASS / BOTTLE

CREMANT D’ALSACE — 16 / 61

Pierre Sparr - Alsace, FR (sparkling)

CHARDONNAY — 18 / 69

Resonance - Willamette Valley, OR

SAUVIGNON BLANC — 17 / 65

Salvestrin - St. Helena, CA

Pinot gris — 18 / 69

Eyrie Vineyards - Dundee Hills, OR

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

Faively — 17/32/47

“Cote Chalonnaise” Pinot Noir - Givry, France

Paul LATO — 20/39/57

“Gold Coast” Pinot Noir - Santa Maria Valley, CA

EPOCH ESTATE — 19/36/53

Red Blend - Willow Creek District,Paso Robles, CA

RIDGE — 15/28/41

“Dusi Ranch Vineyard” Zinfandel - Paso Robles, CA

Vieux Télégraphe — 21/40/59

“Télégramme” Châteauneuf-du-Pape Bédarrides, France

Domenico Clerico — 18/35/50

Barolo, DOCG - Monforte, Italy

CH. Tronquoy LalandE 2014 — 17/32/47

Bordeaux - Saint Estephe, France

Napanook — 23/45/65

by Dominus Estate, Bordeaux Blend, Napa Valley, CA

WHITE - 3oz / 6oz / 9oz GLASSES

Andre Dezat — 14/26/37

Sancerre - Loire Valley, France

Paul Lato — 12/23/32

“The Matinee” Sauvignon Blanc - Napa Valley, CA

FINE DISREGARD — 12/22/30

Chenin Blanc - Monterrey, CA

VENICA — 11/20/28

Pinot Grigio - Friuli-Venezia, Italy

WiEninger — 14/26/37

“Nussberg” Dry Reisling - Vienna, Austria

Chavy—chouet — 17/32/46

“Les Femmelottes” White Burgundy - Puligny, France

DARIOUSH — 17/32/4

Baciagalupi Vineyard, Chardonnay - Russian River 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-SHELL
six - 24 / Baker’s Dozen - 45

yuzu-passion mignonette, bloody mary cocktail

spring roll — 10

chilled rice noodles, diced mango, avocado, pickled fresnos nam pla dipping sauce
+ add hamachi sashimi - 7

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]

Japanese eggplant — 13

urfa chili gastrique, labneh whipped feta, Iberico chorizo gremolata, fresh mint [GFO]

BRUSSELS SPROUTS — 12

apple cider vinegar, grated Grana Padano [GFO]

khao soi mussels — 15

Prince Edward Island mussels, coconut curry, fried rice noodles, pickled shallots, cilantro [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

GetCH’YA Popcorn! — 12

salted caramel panna cotta, creme fraiche, caramel popcorn, passion fruit gel [GFO]

DRINKS

ROTATING SELECTION OF
HOUSE 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* — 16

peanut butter custard, caramelized banana, mallow fluff, peanut crunch, housemade graham crackers, salted toffee ice cream [GFO]

the cookie jar — 16

malted milk panna cotta, brown butter-walnut crumble, chocolate chip cookie butter namelaka, brown sugar granita, yogurt gel

SOMETHIN’ CHOCOLATE — 16

dark chocolate mousse, cocoa nib cookie, mint cremeux, white chocolate cream, menta branca chocolate fudge, mint crystals

green tea dream — 15

matcha sponge cake, sour apricot and honey jam, apricot cream, pistachio crisp, matcha ice cream [GFO]

rhubarb & cream — 16

vanilla clafoutis custard, hibiscus poached rhubarb, jasmine tea scented creme anglaise, vanilla bean frozen yogurt [GFO]

WARM BAKED COOKIE — 4 EA

house-made and slightly under-baked, dark and milk chocolate chunks
+ take a half dozen home - 20

ice cream & SORBETS
5 PER SCOOP

vanilla bean, dark chocolate, salted toffee, matcha huckleberry-lemon sorbet, tropical fruit 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

summer
2026

MENU
#24

LET’S GET THIS PARTY
STARTED

ON SECOND THOUGHT

THE RAW BAR

hand-cut steaks

ENHANCEMENTS

+ porcini mushroom crust — 6
+ seared Foie Gras lobe — 39
+ GRILLED U10 Prawns* — 18
+ seared U10 sea scallop — 18
+ broiled 16oz lobster tail — MP

GLOBAL INSPIRATION

FOR THE TABLE

SEASONALLY CURATED
COCKTAILS

HOUSE WINES

REDS - 6oz GLASS / BOTTLE

WHITE - 6oz GLASS / BOTTLE

TREAT YO’ SELF

RED - 3oz / 6oz / 9oz GLASSES

WHITE - 3oz / 6oz / 9oz GLASSES

BEER

COLORADO DRAFTS

BOTTLES & CANS

7 DAYS A WEEK FROM 4PM-6PM

FOOD

DESSERTS

DRINKS

DESSERT

LIQUID DESSERTS

WHISKEY FLIGHTS

1OZ OF EACH WHISKEY, POURED NEAT

DINNER

SOCIAL HOUR

VISIT OUR SISTER RESTAURANT:

summer2026

MENU#24

LET’S GET THIS PARTYSTARTED

ON SECOND THOUGHT

THE RAW BAR

hand-cut steaks

ENHANCEMENTS+ porcini mushroom crust — 6+ seared Foie Gras lobe — 39 + GRILLED U10 Prawns* — 18+ seared U10 sea scallop — 18+ broiled 16oz lobster tail — MP

GLOBAL INSPIRATION

FOR THE TABLE

SEASONALLY CURATEDCOCKTAILS

HOUSE WINES

REDS - 6oz GLASS / BOTTLE

WHITE - 6oz GLASS / BOTTLE

TREAT YO’ SELF

RED - 3oz / 6oz / 9oz GLASSES

WHITE - 3oz / 6oz / 9oz GLASSES

BEER

COLORADO DRAFTS

BOTTLES & CANS

7 DAYS A WEEK FROM 4PM-6PM

FOOD

DESSERTS

DRINKS

DESSERT

LIQUID DESSERTS

WHISKEY FLIGHTS

1OZ OF EACH WHISKEY, POURED NEAT

DINNER

SOCIAL HOUR

VISIT OUR SISTER RESTAURANT:

summer
2026

MENU
#24

LET’S GET THIS PARTY
STARTED

ENHANCEMENTS

+ porcini mushroom crust — 6
+ seared Foie Gras lobe — 39
+ GRILLED U10 Prawns* — 18
+ seared U10 sea scallop — 18
+ broiled 16oz lobster tail — MP

SEASONALLY CURATED
COCKTAILS