Served over a roasted red pepper polenta/ topped w/ a garlic and herbed butter sauce.

Thick-cut, slow-roasted prime rib served medium-rare and paired with Parisian potatoes, fresh asparagus, and grilled pepper and onion confetti drizzled with balsamic glaze. Horseradish cream sauce on the side.

Seasoned and braised half bird served with garlic mashed potatoes, fresh asparagus, and grilled pepper and onion confetti with a balsamic glaze. Topped with fried spinach and carrot chips.

A tender-braised, center-cut pork shank served with garlic mashed potatoes, fresh asparagus, grilled pepper and onion confetti drizzled with our balsamic glaze. Topped with fried spinach & carrot chips.

A beautifully layered dish featuring baked eggplant, zucchini, yellow crook-neck squash, portabella mushrooms and fresh mozzarella. Served on a bed of quinoa and rice, topped with rich marinara and fried spinach and carrot chips. Fresh asparagus with grilled pepper and onion confetti drizzled with balsamic glaze on the side.

A perfectly seasoned salmon steak topped with basil pesto and oven roasted tomatoes. Served over quinoa and rice with fresh asparagus, and grilled pepper and onion confetti on the side, all drizzled with our balsamic glaze.

Lightly grilled, garlic infused Beyond Beef vegetarian ground beef wrapped and baked in puff pastry. Served over a vegetarian marsala sauce with roasted Parisian potatoes and fresh asparagus with grilled pepper and onion confetti on the side, all drizzled with balsamic glaze.

A delicious way to end your journey aboard the Royal Gorge Route.