Chef Ryan Burke
We are currently CLOSED for our 2023 Season…2024 Season Opening June 1
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!
APPETIZERS
Fried Calamari with Arrabbiata Sauce $15
Shrimp and Crab Campechana $20
Ceviche Tostadas with Avocado and Cilantro $16
Cornbread with Sage Butter $12
Prince Edward Island Mussels with Chorizo, Fresno Chilis, cotija cheese, cilantro and bread $20
Truffle Honey Burrata with Apricot Agrodolce and marcona almonds $16
Roasted Bone Marrow with green tomato jam and parsley $14
SALADS
Chipotle Caesar; romaine hearts, cotija cheese, anchovies, croutons and chipotle dressing $13
Seven Keys Chopped Salad; romaine hearts, Texas caviar, heirloom tomatoes, cucumbers, pecans, avocado, bacon and cilantro ranch dressing $16
Wedge Salad, baby iceberg; bacon, heirloom tomatoes, pickled red onion, smoked bleu cheese with a bleu cheese dressing $15
Roasted Beets and Arugula Salad; pickled onions, pecans, goat cheese and a champagne vinaigrette $14
Entrees
Roasted Half Chicken, served with corn succotash and pumpkin seed pesto $36
Rainbow Trout with sundried tomato and walnut pesto, spinach, quinoa and apple pecan relish $32
Seared Scallops, seasonal vegetables, risotto, Texas caviar and a citrus beurre blanc $45
Bone In Bison Ribeye with green beans, mushrooms and a gorgonzola bone marrow butter $65
Short Rib with black truffle grits, cippolinis, tobacco onions and a bourbon balsamic glaze $35
Elk Striploin served with creamed corn, brown butter sweet potatoes and a blueberry habanero sauce $55
SIDES
Black Truffle Grits $12
Roasted Fingerling Potatoes $10
Beets with Relish and Blue Cheese $12
Green Beans $10
Jalapeño Creamed Corn $12
Cornbread with Sage butter $12
DESSERT
Hooten Young Ginger Snap Crème Brulee $12
Blueberry Cobbler with Vanilla Ice Cream $10
Fresh Fruit Sorbet $8
CHILDREN 10 and YOUNGER $8
Both served with choice of either chips or side salad
Peanut Butter and Jelly
Grilled Cheese
*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.