12191 E. Iliff Ave.
The Bent Fork has been serving New American fare for over 10 years in an upscale-casual setting. Made from scratch and always striving to put local Colorado ingredients first, with a full selection of hand-crafted martinis, wine pairings and craft beers. Chef Mike Walchak cordially invites you out this restaurant week to experience one of Aurora's hidden gems.
Open from 11 a.m. daily.
First CourseAppetizers (choose one to share)
Steak & Goat Cheese Bruschetta (thinly sliced blackened ribeye over rosemary crostinis with fresh goat cheese and organic wild arugula salad)
Maryland Style Crab Cakes (two cakes on a bed of mixed greens and chipotle aioli)
Cauliflower Buffalo "Wings" (fresh cauliflower in breadcrumb coating, crisp fried and tossed with buffalo hot sauce and crumbled gorgonzola cheese)
Appetizers (choose one to share)
Second CourseSoup or Salad (choose one apiece)
Cream of Morel Mushroom Soup (blend of Morel, Portabella and button mushrooms in a rich cream broth)
Chicken Tortilla Soup (a southwestern classic, tortilla-thickened and featuring shredded chicken and fresh roasted poblano peppers)
Spicy Pecan Gorgonzola Salad (fresh spinach leaves and spiced pecans tossed in balsamic vinaigrette, topped with red pears, mandarin oranges and gorgonzola cheese)
Strawberry Brie Salad (heritage greens tossed in balsamic vinaigrette with spiced pecans, topped with sliced strawberries and brie cheese)
Soup or Salad (choose one apiece)
Third CourseEntrees (choose one apiece)
Buffalo Beer Cheese Burger (half-pound patty of ground Colorado bison grilled to order and smothered with a Fat Tire beer cheese and fresh fried onion strings, on toasted kaiser bun with greens, tomatoes, pickles and 1000 island sauce, with choice of sweet potato or regular fries and extra beer cheese for dipping)
Vanilla Filet (filet mignon topped with decadent vanilla-braised bacon on a bed of white cheddar colcannon potatoes)
Lamb Two-Ways (a lollipop and shank section of Colorado lamb, one grilled with fresh blackberry sauce, the other braised osso-bucco style and served with sweet potato fries and a crunchy side of local microgreens)
Shrimp & Gnocchi (sauteed shrimp scampi and roasted garlic in white wine sauce with fresh basil and tomatoes on a bed of classic potato gnocchi with sage and cheese bread. Can be made vegetarian)
Entrees (choose one apiece)
Fourth CourseDesserts (choose one to share)
Classic Creme Brulee (vanilla bean custard and finely torched sugar)
Piggy S'more (handmade marshmallows sandwiched by graham cracker marranitos, with candied bacon and melted sea-salt chocolate)
Peach & Blackberry Brown Betty (a layered cobbler of fresh peaches and sweet blackberries)
Desserts (choose one to share)
Additional ItemsWine pairings are available for each course by the glass or the bottle.
Solo diners may choose either an appetizer or dessert course.
Please note: menus are subject to change at the restaurant’s discretion.
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