In a recent conversation we had with a well-known chef in Colorado Springs, we touch on the importance of culinary experiences, speaking specifically to the availability of multi-course tasting menus and how our respected local establishments can provide more potential options to the average consumer. And we’re not playing with $250 per person either… We are pleased to share that The Broadmoor is paying attention to the concept of approachability and continues to host “Colorado Appreciation” menus through Thursday, February 28, with affordable price points for three-course dinners at Summit, La Taverne and the Penrose Room.

“We are doing the ‘Colorado Appreciation’ menus to show some love to our Colorado patrons,” says Krista Heinicke, public relations and communications manager. “We just want to appreciate our locals.”


Tuesday – Thursday, 5 p.m. until 6 p.m. $55+

1st course:

  • Winter Mosaic: Roasted beets, spiced Burrata, candied pecans, crispy capers with a herb dust in a pecan vinaigrette
  • Crispy pork cheek confit with roasted poblano pepper jelly, sesame seeds and green onions
  • New Orleans style BBQ shrimp with fried eggplant, crab butter and jumbo lump crabmeat

2nd course:

  • Cast iron Ōra King Salmon with creamed corn, winter greens, bacon lardons and tomato chutney
  • Oven roasted Boulder Natural chicken with mushrooms, turnips, crispy potatoes in natural jus
  • Bacon wrapped Corner Post pork tenderloin with crispy Brussel sprouts, whipped Colorado Haystack Mountain goat cheese and a cane syrup mustardo

3rd course:

  • Full menu offerings
Soak in the new flavors at Summit with the tasting menu from new executive chef, Nathan Gresham.

La Taverne   

Monday –Wednesday,  5 p.m. until 6 p.m., $45+

1st course:

  • New England clam chowder with smoked bacon, potatoes and garlic croutons
  • La Taverne Caesar: Parmesan Reggiano, garlic croutons and white anchovies
  • Philips Salad: Belgian endive, Roma tomatoes, garlic croutons with a Dijon Parmesan dressing

2nd Course:

  • Sauteed Sterling salmon with grilled artichokes, tomatoes, capers in a sauce Provencal
  • Braised beef short ribs with garlic mashed potatoes, curry glazed carrots in a natural jus
  • Cauliflower steak with a wild rice pilaf, lemon and olive relish and caramelized onions

Third Course:

  •  Full menu offerings
Brighten up with this Philips salad at La Taverne.

Penrose Room

Wednesday & Thursday, all evening, $65+

1st course:

  • Penrose Caesar salad: Poached egg yolk cream, baby gem lettuce, white anchovies, baguette crisp in a Caesar dressing
  • Raviolo en Brodo: Arturo Sanchez Iberico, Idiazabal cheese, slow cooked artichokes in an Iberico broth
  • Winter sunchoke salad: Roasted sunchokes, crunchy leeks and pickled sunchokes in a brown butter snow with pine bud syrup

2nd course:

  • Ōra King Salmon with kabocha puree, charred broccolini, crispy salmon skin and a sesame glaze
  • Braised beef short rib with roasted eggplant puree, sautéed bok choy and candied peanuts with confit garlic in a “Kare-Kare” sauce
  • Roasted beef tenderloin with Yukon Gold potatoes, creamed spinach, wild mushrooms in a sauce velour

3rd course:

  •  Full menu offerings

Additionally, the Penrose Room offers a new Penrose lounge menu that kicks off at 5:30 p.m. with small plates that range from $8 to $16. Plus, they’re keeping it Colorado with a much more casual dress code that gives dressy denim a thumbs up and a men’s sport coat is good to go.

Ballin’ on a budget at the Penrose Room.

For more information about the “Colorado Appreciation” menus or to make reservations at Summit, La Taverne or the Penrose Room, please call 866.381.8432 or 719.577.5733

*All images courtesy of The Broadmoor