sub RedBird chicken for the same price
House made meatloaf served with smoky onion ketchup, walnut pesto, cheddar cheese, and caramelized onions. Served on warm slider buns. Pair With: Pale or Amber Ale
Slow braised, Asian-marinated pork shoulder over cilantro mayo and topped with a fresh citrus sriracha slaw. Served on 2 slider buns or full size on a brioche bun. Pair With: IPA or Sour
Two delicious house-made vegetable patties served with arugula and a savory herb cream cheese on 2 slider buns. Full size is served on a toasted challah roll. Pair With: Hefeweizen or Pilsner
Monterey Jack, Provolone and Cheddar melted and served on toasted sourdough. Pair With: IPA or Sour
Freshly sliced Black Forest ham, Swiss cheese, and Dijon mustard on parmesan crusted honey wheat. Pair With: Oktoberfest or Brown Ale
Cocoa-marinated cremini mushrooms roasted, sliced thick and stuffed into warm corn tortillas. Topped with southwestern slaw, tomato chunks and a creamy serrano citrus emulsion.
Guajillo-glazed, diced RedBird® chicken, with a black bean corn salsa, Monterey jack cheese avo spread, tomato, smoked serrano vinaigrette and romaine in a sundried tomato tortilla. Pair With: American Lager or Pale
Fresh salmon seared and served in a warm pita with savory herb cream cheese, bacon, tomato, and fresh greens. Pair With: Blonde or Tart Wild Ale
Half pound hand-pattied burger dusted with house seasoning, served with saison mustard and maple cremini mushrooms on a fresh bun. Topped with brandy peppercorn cream cheese and crispy smoked onion straws. Options: add bacon, build-to-suit or sub house veggie patty. Pair With: Stout or Saison
Hand-carved, slow-roasted turkey breast layered on a Hi Rise bakery pretzel bun with an avocado spread, tomatoes, jack cheese, and spicy serrano mustard. Pair With: Brown Ale or Pale
Hand cut pork loin, pounded thin and covered with a savory herb and cheese cracker crust, then fried golden brown and served on a roll with Dijon mustard, smoked onion ketchup, and house pickle chips. Pair With: Pale Lager or Golden/Blonde Ale
Our take on the Reuben features house-braised corned beef piled high onto marbled rye toast, topped with Bavarian sauerkraut, crispy bacon, melted Swiss and a caramelized apple Russian dressing. Pair With: Scotch Ale or Dark Belgian Ale
Bite-sized pieces of handmade pretzel, baked to perfection and served with your choice of four-cheese sauce or agave mustard. Pair With: Pale Ale or Dopplebock
Corn-dusted house pickle chips, carrots and serrano peppers fried crispy and served with smoky Cajun aioli. Pair With: Sweet Stout, Sour Ale or American Wheat
Macaroni tossed in a house-made beer cheese sauce, cheddar, bacon, scallion and white cheddar cheese curds. Topped with buttered cheese cracker crumbs. Pair With: English Brown or Lager
Crispy chicken wings tossed in a garlic chili glaze then topped with sesame seeds. Served with cilantro ranch dipping sauce and celery. Pair With: Dopplebock or American IPA
A selection of cheeses dredged in a strong ale batter, crusted in herbed breadcrumbs and fried to golden brown deliciousness. Served with smoked onion ketchup & walnut pesto. Pair With: Pale Ale or Sweet Porter
A cup brimming with house-made garlic dill pickle slices. Pair With: Pale Ale or Pilsner
A trio of fresh, slowly caramelized onions, deglazed with white wine and brandy, simmered in a veal stock finished with demi glace and topped with broiled cheese. Served with garlic crostinis. Pair With: Scottish Ale or Saison
A creamy blend of cheddar and jack cheese simmered in pale ale with savory onions and roasted garlic. Garnished with thick cut bacon crumbs and served with soft pretzel nuggets. Pair With: Amber or Pale Ale
Warm spinach salad, beet carpaccio, gorgonzola, walnuts, apples, crispy bacon and a mushroom balsamic vinaigrette. Pair With: Belgian Witbier or American Blonde Ale
Spinach, arugula, red onion, almonds, dried cranberries, poached pears, and whole wheat croutons. Tossed in a blackberry pomegranate vinaigrette. Pair With: Cider, Brown Ale or Sour
A bistro filet cooked to your liking with chopped romaine tossed in house Caesar and topped with red onion, egg, tomato, brioche croutons, and smoked cheddar cheese. Pair with: American IPA or Stout
Braised lamb shank finished with a spicy harissa glaze served over a pearl couscous sautéed with spinach, mushrooms, bacon and pomegranate arils. Pair With: Black IPA or Belgian Dubbel
Breaded pork loin pan fried golden brown then served over Bavarian spaetzli and a mustard caper cream sauce. Pair With: Hefeweizen or Pilsne
A savory stew of white beans, bacon, mire poix, and tomato topped with house made Talousse sausage, and a beer braised drum. Served with a side salad of arugula, chevre, marcona almonds, melted shallot and berry pomegranate vinaigrette, with buttered toast. Pair With: Belgian Quad or Double IPA
Blackened or flash fried catfish over a crawfish etouffee served over dirty risotto, topped with a shrimp and corn beignet. With fried sage. Pair With: Wheat Ale, Gose or Wiezenbock
Parmesan-crusted quinoa cakes served with a warm salad of mushroom, spinach and balsamic roasted beets. Spike with fresh pomegranate. Pair With: Session IPA or Pilsner
Bistro filet cooked to desired temperature and dusted with fresh herbs. Served with a large portion of hand cut frites and brandy peppercorn sauce. Pair With: Scottish Ale or Hoppy American Strong Ale
Warm Blackberry Bread Pudding smothered with a peach compote topped with an oatmeal crisp and vanilla ice cream
House made cheesecake layered with milk chocolate in a graham cracker crust. Topped with toasted marshmallows and served in a pool of marshmallow fluff
A generous scoop of vanilla bean ice cream with your favorite beverage, $2 + the cost of the beverage
Coca Cola, Diet Coke, Sprite, Ginger Ale
Cranberry, Orange, Pineapple, Grapefruit
Style: Spice/Herb/Vegetable. This beer is made in the pumpkin beer tradition, except instead of pumpkins we used yams, and lots of them! A big Belgian-style brown ale of 10% ABV, this one is bringing pumpkin beers (or yam beers) into new territory.
Style: Imperial Stout. Mephistopheles is the crafty shape shifter, the second fallen angel. Amazingly complex, coal black, velvety and liqueurish, this demon has a bouquet of vine-ripened grapes, anise and chocolate covered cherries with flavors of rum-soaked caramelized dark fruits and a double espresso finish. Mephistopheles is the final installment of "The Demons of Ale" series.
Style: American Strong Ale. Annual Barrel Series. Porter brewed with pumpkin & spices - aged in bourbon barrels.
Style: Belgian White (Witbier). A truly authentic Belgian style wheat or "white" ale, this Rascal is unfiltered (yup, that's yeast on the bottom) and cleverly spiced with coriander and Curacao orange peel producing a refreshingly fruity thirst quencher.
Style: Saison. Most breweries have at least one piece of equipment that's just a bit persnickity. Here at Boulevard it's fermenter number seven, the black sheep of our cellar family. Ironically, when our brewers were developing variations on a traditional Belgian-style farmhouse ale, the perfect combination of elements came together in that very vessel. You could call it fate, but they called it Tank 7, and so it is. Beginning with a flavorful surge of fruity aromatics and hoppy, grapefruit notes (Amarillo hops), this complex, straw-colored ale finishes long, dry and spicy.
Style: Spice/Herb/Vegetable
Style: Perry
Style: Brown Ale
Style: Amber Ale
Style: Stout. A decadent Oatmeal Stout brimming with cocoa and espresso aromas. This beer features a rich, dark chocolate and roasted coffee flavor with a creamy mouth feel and wonderfully dry finish. The addition of U.S. grown fuggles hops contributes the perfect amount of bitterness to this exceptionally balanced beer.
Style: Oktoberfest/Märzen. Hoss is based on the Märzen lagers of Germany. Rich, layered malt notes, with some hints of cherry and dark notes, dominate while the unique addition of rye imparts a slightly earthy, spicy character. Hoss finishes crisp and dry, and its brilliant red-orange color is a toast to the late-summer sunsets that make the perfect backdrop for this beer.
Style: Imperial Stout
Style: Amber Ale. Editor's note: If you had the 8.1% abv version marketed since 2014 as a Double Red India Pale Ale, this is the wrong beer page. Please rate under Green Flash Hop Head Red Double IPA (2014 -). Resinous hop characteristics emerge from an enormous hopping with Columbus, Nugget and Amarillo overtaking the rich caramel malt base. To add luscioushop flavors and enticingly floral hop aromas, we dry-hop the brew with bucket loads of Amarillo hops. Welcome to the world of Red IPA. [In 2011 the recipe was altered to bump the IBU's from 55 to 70...ABV also increased from 6.4% to 7.0%]
Style: Sour Ale/Wild Ale. Traditional, sour, low gravity saison aged in oak wine and whiskey barrels with naturally occurring wild yeast and bacteria from the Texas Hill Country.
Style: Belgian Blonde Ale
Style: Sweet Stout. This English style of beer, also known as Sweet Stout or Cream Stout, first appeared in London in the late 1800's. The early brewers touted the health benefits of the milk sugar in this beer which today relates mainly to the increased amount of calories(no real health benefits...sorry). The milk sugar adds a well rounded sweetness to this dark beer and makes it an outstanding, year 'round stout.
Style: Black IPA/Cascadian Dark Ale. As the Colorado hop growers prove they can produce world class hops, we as a Colorado craft brewer want to showcase what our state can offer, not only with the ingredients used in crafting them. Mountain Standard Double Black IPA showcases the homegrown hops our brewers helped pick from farms along Colorado's western slope. MST pours committingly dark with a light brown head and a slightly roasted hoppy nose. An ephemeral bitterness, the result of combining roasted malts with an assertive American hop profile, contributes to MST's act of balance and harmony within nature or your glass. As the season's darkness sets in why shouldn't your beer become darker as well?
Style: Imperial/Double IPA. Named for Myrcene, a component of essential oils in the hop flower, Myrcenary Double IPA is our tribute to those who revere the illustrious hop, and their unyielding exploit to craft hop forward beers. Brewed with a blend of hops containing the highest levels of Myrcene, this double IPA prevails with a tropical fruit-like flavor, a pungent floral aroma, and a clean getaway.
Style: Barrel Aged
Style: American Pale Ale. This seasonal beer is brewed in the Do It Yourself (DIY) spirit along with our friends from Bayfield at the Venture Snowboard Factory. An India Pale Ale, the Euphoria is crafted with piles and piles of Golding hops to provide a unique spicy finish. Great for after hitting the slopes.
Style: Session IPA. It's no secret we helped create and popularize West Coast style IPAs (since 1997), Double IPAs (since 2000) & Triple IPAs (since 2006). In fact, IPAs of every ilk imaginable are our bread and (hop) butter at Stone Brewing Co., but we'll be the first to admit that a night of subsisting solely on big IPAs can be a short one. Enter Stone Go To IPA, our session IPA, boasting all the gloriously bitter, citrusy, piney flavor of our bigger / industrial-strength IPAs, but with a significantly lower alcohol-by-volume (4.5%) allowing IPA fans like us to enjoy more of this amazingly, hoppy beer over a longer session, without giving up any of that gloriously crave-able botanically-driven dankness. Well, OK, when you compare to our bigger IPAs you find that you give up some, as that's what happens when you dramatically lower the abv. And while we work hard to bend the time/space/abv intensity continuum, we've admittedly not yet learned to break it. This comes damn close though.
Style: Sour Ale/Wild Ale
Style: American Pale Ale
Style: Sour Ale/Wild Ale. Seven Day, Golden Sour. Brewed with a first and second 'slims' process, a malt bill built with over 30% raw wheat, aged hops, lactobacillus, and Brettanomyces. Both kettle and FV fermented, this beer never touches oak barrels. 5.0% ABV; pH 3.0.
Style: Premium Lager. f.k.a. Top Rope Mexican Style Craft Lager
Style: Sour Ale/Wild Ale. Bold, spicy, menacingly delicious HopDevil takes on an entirely new dimension when subjected to a wild yeast fermentation. A sharp, sourish edge has been added by this fermentations that plays into the caramel sweet malt deliciously and creates complex interplay with citrus accented hops. Originally made in 2008-9, remade in 2014.
Bite size pieces of handmade pretzel baked to perfection, and served with your choice of four cheese sauce or honey mustard.
Our house made pickles and serrano pepper slices, dusted with fresh corn dust and fried, served with smoky Cajun aioli.
Crispy chicken wings tossed with a garlic chile glaze then topped with sesame seeds. Served with cilantro ranch dipping sauce and celery.
A selection of cheeses dredged in a strong ale batter, crusted in herbed breadcrumbs, fried to a golden brown deliciousness and sprinkled with gorgonzola. Served with smoky onion ketchup & cashew pesto.
Four of our crispy spudpuppies are plated with a generous portion of hand cut fries dusted with the house seasoning.
A cup brimming with house made garlic dill pickle slices.
House made meatloaf topped with cashew pesto, smoked onion ketchup, cheddar cheese and caramelized onions.
Delicate and mild, pear and lychee notes
Slow roasted turkey, Swiss, cranberry aioli, cider poached pears,, and romaine lettuce on wheat.
A trio of fresh, slowly caramelized frenched onions and garlic. Deglazed with white wine and brandy, simmered with demi and stock, and topped with broiled cheese. Served with garlic croutons.
A creamy blend of cheddar and jack cheese simmered with savory onions and roasted garlic in Pale Ale. Garnished with thick cut bacon crumbs and served with soft pretzel nuggets.
Cocoa chili marinated and roasted crimini mushrooms, sliced thick and stuffed into warm corn tortillas. Topped with southwestern slaw, tomato chunks and creamy Serrano citrus emulsion.
Slow roasted turkey, freshly sliced and layered on a Hi Rise bakery pretzel bun with avocado pulp, tomato, jack cheese and spicy serrano mustard.
Our take on the Reuben has corned beef topped with Bavarian sauerkraut sautéed with rendered bacon. Sprinkled with fresh herbs, piled onto rye bread, and topped with a caramelized apple Russian dressing and melted Swiss.
Half pound hand-pattied burger dusted with house seasoning. Topped with brandied Crimini duxelles, Swiss, and bacon, on a bed of arugula with imperial stout mustard. Available plain, build to suit, or a veggie patty
Hand cut pork loin, pounded thin and crusted in a savory herb and cheese cracker crust on a roll with Dijon mustard on the bottom, smoked onion ketchup on the top and finished with house pickle chips.
Bistro filet cooked to desired temperature and dusted with fresh herbs. Served with a large portion of hand cut frites and brandy peppercorn sauce..
One half pound of PEI mussels pan roasted with linguine, white wine, red onion, and arugula chimichurri. Finished with sweet cream and parmesan cheese, topped with fresh tomato and crispy garlic.
A fresh mixture of vegetables and quinoa, seared and served on a green bean amandine with a spinach and arugula salad, dressed in our berry pomegranate vinaigrette.
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
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