Menu Price: $35.00

A culinary inspired restaurant uniting craft and cuisine. Our team is committed to the relentless pursuit of thoughtfully chosen local and international seasonal ingredients. Whether you prefer steak and whiskey or sashimi and sake, Foraged has something for every palate.


  • Hours: Sun-Wed: 11am-10pm, Thurs: 11am-11pm, Fri-Sat: 11am-12am
  • Miles to airport: 24.6
  • Miles to CCC: .8
  • Total Capacity (if applicable): 250
  • Event Space:
  • Pricing: $$
  • Serves Lunch:
  • Serves Dinner:
  • Has a Chef/Community Table:
  • Allow Buy Out:
  • Cuisine: New American Kitchen/Raw Bar

Meeting Facilities

Facility Info
Meeting Rooms
  • Description Foraged is a beautiful state-of-the-art restaurant that can be used to host large parties of up to 275 people. With 2 floors, an open dining room set under an incredible, one-of-a-kind piece of art by local artist, Ted Davis, a raw bar surrounded by the foraged knives of our Chef Duy Pham, a private dining area encased in glass and patio in the heart of the Diary Block. Foraged is sure to provide you and your guests with an experience that goes above and beyond your highest expectations.
  • Total Sq. Ft. 6000
  • Reception Capacity 275
  • Space Notes Event Contact: Charissa Koulovatos, (720) 231-8596,
  • Type of Venue Restaurant
  • Type of Event Reception, Banquet, Meeting Classroom
  • Banquet Capacity 250
  • Number of Rooms 3
  • Classroom Capacity 250
Private Dining Space
  • Total Sq. Ft.: 400
  • Classroom Capacity: 30
  • Banquet Capacity: 30
  • Reception Capacity: 45
Full Buyout
  • Total Sq. Ft.: 6000
  • Classroom Capacity: 250
  • Banquet Capacity: 250
  • Reception Capacity: 275
The Raw Bar & Mezzanine
  • Total Sq. Ft.: 1200
  • Classroom Capacity: 40
  • Banquet Capacity: 60
  • Reception Capacity: 60



Charcuterie or Veggie Crudites

Choice of Appetizer

*3 piece Chef's Choice Nigiri (GF)

*Miso Black Cod
Baby swiss chard, seeweed salad

*Crispy Vegetable Dumplings 3 piece, (V)
Tamari sweet chili sauce

Choice of Entree

*Pepper Crusted Beef Shoulder
Horseradish mashed potatoes, demi-glace. green beans

*Mushroom Sunchoke Risotto (vegan/ GF)

*Seared Bonito (GF)
Kimchi fried rice, Braised celery