Dinner Menu 2017-05-28T16:44:43+00:00

Dinner Menu

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appetizers

DURANGO-STYLE PIZZA

12” crispy thin crust pizza topped with Italian sausage, nicoise olives, mushrooms, red onion, mozzarella and tomato sauce.

STREETSIDE TACOS

Three corn tortillas, poblano tinga chicken, roasted jalapeño salad, Jack cheese, tomatillo salsa, avocado sauce.

BEEF TATAKI

Seared Asian marinated beef with Peak Season Farms  wasabi arugula and topped with warm Asian glaze and chopped cashews.

MACHO NACHOS

Corn chips topped with black beans, cheddar, tomatoes, onions, fresh jalapeños, sour cream.Add tinga chicken or local Sunnyside Chorizo

SPINACH FETA STUFFED MUSHROOMS

Eight mushrooms stuffed with spinach, feta, Monterey Jack, cream cheese,garlic, onions, drizzled with balsamic vinegar. Served on French bread.

GREEN CHILE ARTICHOKE DIP

Artichoke hearts, green chiles, garlic, onions, Parmesan, cream cheese. Served in a fresh baked bread bowl with tortilla chips.

PRETZEL STICKS & HONEY MUSTARD DIPPING SAUCE

This speaks for itself!  Delicious and great with beer.

CARVER’S QUESADILLA

Avocado sauce, diced Hatch green chiles, Monterey Jack grilled in a jumbo flour tortilla. Served with salsa. Choice of tinga chicken or portabello.

HOUSE-SMOKED CHICKEN WINGS

Smokey chicken wings served with a Bourbon BBQ sauce.

ROASTED CHICKEN WINGS

Served with carrots, celery, bleu cheese dressing. Served with Honeyville honey garlic hot sauce.

Salads

All mixed green salads tossed with local, organic Turtle Lake microgreens. Add chicken, portabello, or tofu | Add salmon

POWER SALAD

Real hearty salad with kale leafs and some leafy green, bacon, gorgonzola, pecans, red onions with raspberry vinaigrette .

SUNDRIED WILD CHERRY SALAD

Mixed greens topped with toasted almonds, sun-dried cherries, red onions, Manchego cheese, lemon vinaigrette.

COBB SALAD

Mixed greens, chicken, grape tomatoes, bacon, Gorgonzola, hardboiled egg, avocado, bleu cheese dressing.

DINNER SALAD

A small plate of mixed greens, red bell pepper, grape tomatoes, onion, artichoke hearts. Choice of dressing: bleu cheese or ranch

NEW STYLE CAESAR

Peak Season Farms Romaine with bacon, capers, hard-boiled egg, Parmesan and avocado.

Durango Lunch Soups

Cup | Bowl | Bread Bowl | Add a dinner salad

CHICKEN STEW

Roasted chicken breast, onion, celery, carrots, potatoes in a thick hearty broth.

BEEF CHILI

Ground beef, pinto, kidney, black beans, onions, garlic, tomatoes, Hatch green chiles.

SAGAMITY

A vegetarian chili recipe from the Chippewa Indians of Northern Wisconsin. Made with garbanzo, black, pinto, kidney beans, tomatoes, hominy, corn, red chili.

SOUP OF THE DAY

Kitchen-crafted from scratch

WINE LIST

Red Wine

MURPHY GOODE CABERNET

California, 2013 – A big, bold red with blackberry and cherry flavors.

CLINE ZINFANDEL

California, 2014 – Juicy and easy drinking with floral, raspberry, cinnamon flavors.

KENWOOD PINOT NOIR

California, 2014 – Medium bodied with smooth tannins and a subtle hint of sweetness.

CINSAUT SUTCLIFFE VINEYARDS

Palisade, CO 2015 – Light and oakey, a nice alternative to Pinot Noir.

White Wine

SUTCLIFFE VINEYARDS

McElmo Canyon, CO – Pomegranate, strawberry, kiwi, anise, light tannins. 100% Syrah.

MASI MASIANCO

Italy, 2015 – 75% Pinot Grigio / 25% Verduzzo blend. Tropical fruit aromas blend with traces of honey, fresh and charming palate.

MATUA SAUVIGNON BLANC

New Zealand, 2015 – Zesty, crisp, and tropical with herbaceous undertones.

GUENOC CHARDONNAY

California, 2015 – Versatile and balanced with hints of tropical fruit and vanilla oak.

Arte Latino Cava Brut

Spain – A toasty nose leads to fresh citrus and apple flavors with a crisp, clean finish.

STERLING SILVER PREMIUM BEEF TENDERLOIN

Prime beef tenderloin on a bed of fingerling potatoes, Swiss, rosemary-roasted cauliflower and onions, topped with mushroom demi glaze.

THAI CURRY QUINOA BOWL

Choice of tofu, chicken or salmon pan rubbed in Thai spice and pan-seared. Served over roasted vegetables, red quinoa and Thai yellow curry sauce. Topped with baked kale chips.

SPICY KOREAN PORK NOODLES

Grilled pork tenderloin over sautéed kale, squash, shiitake mushrooms, and red bell pepper in a bowl with spicy vegetable broth rice noodles and nori cashews.

SCALLOPS & PROSCIUTTO VEGETABLE HASH

Seared scallops with prosciutto vegetable hash, topped with citrus butter sauce.

SOUTHWEST CHICKEN STUFFED POBLANO

Stuffed poblano pepper with chicken, Jack cheese, cilantro, jalapeño bacon cream, tomato salsa. Served with brown rice.

BEER BRAISED BEEF TIPS

Tender beef tips braised in Old Oak Amber Ale, onions, mushrooms. Served with garlic mashers, sautéed green beans.

SMOKED BBQ PORK LOIN

Pork loin glazed with Honeyville honey mustard, served with roasted vegetables and fingerling potatoes.

CAROLINA BBQ GRILLED CHICKEN

Marinated chicken breast, bacon, Swiss, honey-dijon. Served with roasted fingerling potatoes, sautéed green beans, onions.

BAJA MAHI MAHI TACO BOWL

Sautéed Mahi Mahi with chipotle sauce, black beans and brown rice, tomatillo sauce, mango salsa, and avocado in a baked tortilla bowl.

CAJUN MAC ‘N’ CHEESE

Cajun spiced chicken breast, braised kale and bacon, in a bowl with cheesy gemelli pasta and diced tomatoes.

HOMEMADE BBQ PULLED PORK BURRITO

Flour tortilla stuffed with house-smoked BBQ pulled pork, black beans, green chile potato hash, and smothered with a roasted red bell pepper cheese sauce. Topped with avocado and pico de gallo.

Durango Lunch Sandwiches and Burgers

CHOOSE ONE SIDE:

Sidewinder Potatoes | Chips & Salsa | Cottage Cheese

Substitute a small salad or cup of soup

FOUR CORNERS STEAK SANDWICH

Thinly sliced beef, Swiss, mushrooms, red peppers, onions, spicy chipotle sauce, garlic aioli, on a giant soft pretzel roll.

CORNED BEEF REUBEN

In-house made corned beef with sauerkraut, Swiss, Thousand Island dressing, on rye bread.

TABBOULEH VEGGIE

Spinach tortilla rolled up with your choice of grilled chicken breast or portabella, quinoa tabbouleh, tzatziki, feta, and spring mix.

TATANKA BURGER

Buffalo burger with bacon, mushrooms, green chiles, queso fresco, garlic aioli.

RODEO BURGER

Smoked cheddar, bacon, BBQ sauce, caramelized onions.

CARVERS CLASSIC BURGER

With lettuce, tomato, onion on a brioche bun
Build-your-own +1 per topping

HOUSE-MADE VEGETARIAN QUINOA BURGER

With lettuce, tomato, onion on a brioche bun
Build-your-own +1 per topping

Desserts

LEMON BERRY DELIGHT

Sugar cookie bowl filled with lemon mousse, topped with blackberry compote and whipped cream.

CARVER’S PEANUT BUTTER CHOCOLATE CHEESECAKE

No bake chocolate cheesecake made with Oreo crumble crust and topped with peanut butter spread.

COBBLER OF THE DAY

Served with vanilla bean ice cream. Ask your server for today’s selection.

ROOT BEER FLOAT

Carver’s handcrafted root beer with vanilla ice cream.

More Great Drinks

Carver’s Root Beer

Carver’s hand crafted root beer is made with Honeyville Honey, an authentic, old-time treat! Comes with one free refill.

Beverages

CARVER’S BLEND DESERT SUN COFFEE

Locally roasted, organic, fair trade

NITRO JAVA

Cold-brewed, nitrogenated coffee. Served straight (non-alcoholic) or with Bailey’s & Kahlua

HOT TEA

Two Leaves and a bud single region teas.

HOT CHOCOCALTE
ICED TEA
LEMONADE
MILK
JUICE

Apple, cranberry oj, grapefruit, tomato.

Beer To-Go

Fresh | Sustainable | Affordable
Easy on your wallet and the planet

2 PINT
Cruiser Can

Regular
Premium**
Big Beer***

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