Seven Keys Lodge is proud to announce the addition of Chef Ryan Burke!
Chef Ryan Burke was born and raised in Austin Texas, and as is true with any true Texan it will always be home. Ryan graduated from Le Cordon Bleu Culinary Arts in Austin, Texas in 2010. In his first year, he was at the first 5 star restaurant in Austin under the renowned Iron Chef contestant and Executive Chef, David Bull. From there Ryan learned as much as he could in different aspects of the restaurant and culinary cuisines. After moving to San Diego for two years, he found himself working next to Brian Malarkey, Top Chef winner and restaurant owner. Colorado soon became the new home for Ryan and he has not looked back since. Ryan hopes to bring some of his favorite culinary cuisines to Colorado, Texas BBQ and Tex-Mex! Ryan has two wonderful young teenage sons who know how to eat well thanks to Ryan’s homecooked meals! He is excited to join the Seven Keys Lodge family and help to bring Colorado history with some Texas twang into the menu and cuisine!
Beginning Saturday, June 24th full service dining will be available from 5pm-10pm Tuesday-Sunday evenings. Full bar and appetizers will be available beginning at 4pm. We are also excited to announce that Brunch will be returning on Saturdays AND Sundays beginning July 1st!
APPETIZERS
Roasted Brussel Sprouts with goat cheese and sherry gastrique. $10
Roasted Beets, blue cheese, sweet onion relish, pistachios. $12
Roasted Broccolini, house made farmers cheese, chili honey, almonds. $10
Charcuterie Board complete with a variety of meats and cheeses as well as candied walnuts, dried fruit, marcona almonds, Peruvian yellow peppers, antipasti olives, balsamic onions, and crackers. Includes creamy brie cheese with a balsamic glaze. 1-2 people $24.95 3-4 people $34.95
SALADS
Wedge Salad, blue cheese dressing, bacon, confit tomatoes, red onions and candied pecans. $14
Spring Garden Salad, blended greens, cucumber, house pickles, tomato, green goddess dressing. $12
Tomato and Cucumber Salad with red onions, arugula, Burrata cheese, almonds in a Balsamic Reduction $16
Entrees
Honey Bourbon braised Short Rib with white cheddar grits and herb salad. $28
Pan Roasted Quail with Corn Succotash, quinoa, and chipotle cream sauce. $32
Seared Steelhead Trout with brown butter, green beans, confit tomatoes and candied pecans. $30
Elk Strip Loin with Ancho Sauce, Pico de Gallo, cotija cheese, and cilantro gastrique. $52
Chipotle Rubbed Bison Flank with chimichurri, roasted fingerlings, cippolini onions. $55
DESSERT
Panna Cotta with Burnt Honey Comb and dulce de leche. $8
Blueberry Cobbler with Vanilla Ice Cream. $8
CHILDREN 10 and YOUNGER
Chicken Tenders $8
Mac + Cheese $8
*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.
Cocktails $14
The Key Hole
Bourbon, Leopold Bros Michigan Tart Cherry, Dolin Rouge, Angostura Bitters, brandied cherry
Mother-In-Law
Bourbon, Orange Cointreau, Luxardo Maraschino, Angostura & Peychaud’s bitters, Amer Picon
Negroni
Gin, Campari, sweet vermouth
The Bishop
Whiskey sour- Bourbon, lemon juice, egg white*, sugar
Hemingway Daiquiri
Rum, lime juice, grapefruit juice
Silver Gin Fizz
Gin, lemon juice, sugar, soda water, egg white*
The Barnum (Was Right)
Gin, apricot brandy, lemon juice, Angostura bitters
Milk Punch
Cognac, vanilla, cream, sugar, nutmeg
Campfire
Bourbon, spiced pear, Whistle Pig maple syrup, vanilla, ginger beer
S’more
Bourbon, vanilla syrup, cream, chocolate and graham cracker rim with a toasted marshmallow
Apple Cider Margaritas
Apple cider, tequila, Cointreau, splash of orange with a cinnamon sugar rim and cinnamon stick.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.