Dinner Menu Summer 182018-06-05T18:59:35+00:00

appetizers

STREETSIDE TACOS

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

PORK VEGETABLE POTSTICKERS

Served with Asian sauce, wasabi cream and seaweed salad.

SOUTHWEST STEAK NACHOS

Chopped chipotle steak, roasted Hatch green chiles, white cheddar sauce smothered over tortilla chips. Topped with pico de gallo and drizzled with a cilantro lime sour cream sauce. Served with housemade salsa.

STUFFED MUSHROOMS

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

BALTIMORE CRAB CAKE

Classically seasoned fresh lump crab, tartar sauce and lemon.

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.

ANGEL WINGS

Choice of house-smoked or roasted wings coated in a Honeyville garlic hot sauce. Served with carrots, celery and bleu cheese dressing.

Salads

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

POWER SALAD

Kale and leafy greens topped with bacon, red onion, gorgonzola, pecans, raspberry vinaigrette.

SUN-DRIED WILD CHERRY SALAD

Mixed greens topped with toasted almonds, Manchego cheese, red onion, sun-dried cherries, 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 FOR THE SOUL

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

SPICY PORK GREEN CHILI

Chef Dave’s award-winning recipe, with Hatch green chiles, pork loin, vegetables and secret seasonings. Served with tortilla chips.

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, 2015 – Juicy and easy drinking with floral, raspberry, cinnamon flavors.

KENWOOD PINOT NOIR

California, 2015 – Medium bodied with smooth tannins and a subtle hint of sweetness.

FINCA EL PORTILLO MALBEC

Argentina 2016 – Deep fruity aromas reminiscent of blackberry and plum.

White Wine

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, 2016 – Zesty, crisp, and tropical with herbaceous undertones.

GUENOC CHARDONNAY

California, 2016 – Versatile and balanced with hints of tropical fruit and vanilla oak.

Rosé

ALEXANDER VALLEY VINEYARDS

Sonoma County, CA 2016 – A bright, crisp, medium bodied rosé with vibrant flavors of watermelon, strawberry and peach. Effervescent on the tongue with a dry finish.

Sparkling

ARTE LATINO CAVA BRUT

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

FILET MIGNON AND LUMP CRAB

Seared Filet Mignon with Jumbo Lump Crab, Lightner Creek Lemon Mustard Sauce, blistered asparagus with bacon and fingerling potatoes..

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.

ROASTED STUFFED PORTOBELLO

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

POBLANO MAHI MAHI

Marinated mahi mahi stuffed in a roasted poblano over corn bread pudding with calabacitas. Topped with a cilantro lime cream sauce, diced bell peppers and crispy tortilla.

SPICY GINGER PORK NOODLES

Choice of tofu or ginger-marinated pork with bok choy medley in a spicy vegetable broth. Topped with fresh cilantro and sriracha in rice noodles.

BEER BRAISED BEEF TIPS

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

PARMESAN BUTTERFLIED CHICKEN BREAST

Served in spicy tomato garam masala sauce, topped with cucumber yogurt salad.

CAJUN MAC ‘N’ CHEESE

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

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

House made corned beef with sauerkraut, Swiss, Thousand Island dressing, on rye bread.

SOUTHWESTERN CHICKEN MELT

Thin-sliced chicken sautéed in Habanero oil, with bacon, smoked cheddar, avocado sauce and pico de gallo on sourdough.

TATANKA BURGER

Buffalo burger with bacon, mushrooms, green chiles, queso fresco, garlic aioli on a brioche bun.

RODEO BURGER

All-beef patty, smoked cheddar, lettuce, tomato, bacon, caramelized onions, BBQ sauce.

SIZZLE BURGER

All-beef patty, bacon, American cheese, caramelized onion, lettuce, tomato, onion, bun sauce on a brioche bun.

BACON BLUE AVO BURGER

All-beef patty, bacon, bleu cheese, avocado, lettuce, tomato, onion on a brioche bun.

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

SEASONAL FRUIT  COBBLER

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

ORANGE CREAMSICLE MASCARPONE MOUSSE

Orange mascarpone mousse, white chocolate orange marmalade and sugar cookie.

CHOCOLATE BROWNE CHERRY JUBILEE WAFFLE BOWL

Homemade waffle bowl filled with vanilla ice cream, topped with chocolate brownie bites, cherry jubilee sauce and whipped cream.

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
Made with 100% pure fruit

Certified Organic Santa Cruz apple, OJ, cranberry, grapefruit, tomato.

Beer To-Go

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

2 PINT
Cruiser Can

Regular
Premium**
Big Beer***