A neighborhood place dedicated to homemade gourmet and entertainment.
Aspen Blonde — Aspen, CO 8
Big B’s Hard Cider — Paonia, CO 7
Coors American Lager — Golden, CO 6
Coors Light American Light Lager— Golden, CO 6
Fat Tire Amber Ale — Fort Collins, CO 8
Guinness Draught Stout — Dublin, IE 9
Modelo Especial Mexican Pilsner — Tacuba, MX 7
Roadhouse Golden Ale — Jackson Hole, WY 9
Roadhouse Hazy IPA 1602 — Jackson Hole, WY 9
Roadhouse Wilson Mountain Style IPA — Jackson Hole, WY 9
Roadhouse Highwayman Pilsner — Jackson Hole, WY 10
St. Bernardus Wit — Watou, BE 8
Stiegl Grapefruit Radler — Salzburg, AT 7
The Coloradan Mexican Style Lager — Lafayette, CO 8
Heineken N.A. (Non-Alcoholic) — NL 7
Run Wild IPA N.A. (Non-Alcoholic) — Milford, CT 7
Westbound & Down Colorado IPA — Lafayette, CO 9
Blackberry Smash — Bulleit Bourbon, mint, blackberry liqueur, simple syrup, and lemon. 13
Espresso Martini — Mr. Black Coffee Liqueur, Marble Vodka, and Express cold brew. 14
Heather’s 57 — Tanqueray No. Ten Gin, St‑Germain Elderflower, lemon juice, simple syrup, and bubbles. 13
Magaverita — Don Julio Reposado Tequila, agave nectar, lime, muddled orange, and cilantro salt rim. Ask for spicy. 13
Nora’s Chocolate Martini — Ketel One Vodka, Baileys Chocolate Liqueur, and crème de cacao. 14
Oaxa Hot Chocolate — Abuelita Mexican Hot Chocolate, chili powder, cinnamon, Don Julio Blanco, and whipped cream. 14
Rene’s After Dark — Volcán Reposado tequila, Don Vega mezcal, Aperol, Cocchi Americano, and grapefruit juice 14
Riverside Royale — Ketel One Citroen Vodka, Chambord, lime, pineapple juice, pomegranate, and mint. 14 | Mocktail: 10
(Prices by the Glass/Bottle)
La Marca Prosecco — Treviso, IT. 10/46
Moët & Chandon Brut — Napa Valley, CA. 11 (Split) / 48
Moët & Chandon Rosé — Napa Valley, CA. 11 (Split) / 48
Veuve Clicquot Ponsardin Yellow Label Brut — Reims, FR. 120
(Price by the Glass/Bottle)
7 Deadly Zins Old Vine Zinfandel — Livermore, CA 2021. 13/47
Böen Tri-County Pinot Noir — Sonoma County, CA 2022. 13/52
Delas Côtes-du-Rhône Syrah— Rhône, FR 2022. 10/36
Daou Vineyards Cabernet Sauvignon — Paso Robles, CA 2022. 14/55
Evolution Pinot Noir — Willamette Valley, OR 2022. 13/50
Hahn Merlot — Central Coast, CA 2022. 10/36
Les Hauts de Lagarde Bordeaux — Entre‑Deux‑Mers, FR 2022. 12/46
Newton Cabernet Sauvignon — Sonoma County, CA 2020. 12/44
Open Range Barbera — Columbia Valley, WA 2022. 14/52
Remo Farina Valpolicella — Ripasso, IT 2021. 14/52
Terrazas de los Andes Reserve Malbec — Mendoza, AR 2021. 13/48
Vietti Barbera D’Asti — Asti, IT 2022. 13/51
(Price by the Bottle Only)
Acacia Pinot Noir — Los Carneros, CA 2019. 51
Argyle Pinot Noir — Willamette Valley, OR 2022. 60
Brunello di Montalcino — Montalcino, IT 2018. 120
Ca’Viola Barolo — Dogliani, IT 2019. 80
(Price by the Glass/Bottle)
Aveleda Alvarinho Aveleda— Vinho Verde, PT 2022. 10/38
Benvolio Pinot Grigio — Friuli‑Venezia Giulia, IT 2022. 9/34
Bezel Sauvignon Blanc — Paso Robles, CA 2023. 14/48
Cuvelier Los Andes Malbec Rosé — Uco Valley, Mendoza, AR 2023. 14/56
Domaine Perraud Macon White Burgundy — Burgundy, FR 2022. 15/60
Kim Crawford Sauvignon Blanc — Marlborough, NZ 2023. 11/42
King Estate Pinot Gris — Willamette Valley, OR 2023. 9/34
La Crema Chardonnay — Monterey, CA 2022. 13/48
Milbrandt Pinot Grigio — Columbia Valley, WA 2022. 10/40
Newton Chardonnay — Napa Valley, CA 2020. 11/39
Whispering Angel Provence Rosé — Provence, FR 2023. 15/58
(Price by the Bottle Only)
Cakebread Chardonnay — Napa Valley, CA 2023. 65
Cloudy Bay Sauvignon Blanc — Marlborough, NZ 2023. 55
Toasted almonds, orange marmalade, apples, grilled baguette, and water crackers
Panko and sesame seed crusted drumsticks served with sesame seed noodles, sweet chili sauce
Two fresh artichokes grilled to perfection. Served with sesame aoili
Four cream cheese and chopped jalapeños rolled in Panko, and eggs. Baked until golden brown. Served with poblano vinaigrette
In a spicy chorizo broth and served with grilled baguette bread. Upon availability
Roasted sprouts with bacon, onion, and brown sugar. Drizzled with sweet chili sauce. Topped with julienned green apples and pistachios
Two scallops, arugula dressed in a citrus vinaigrette, julienne vegetables, ginger, shredded Parmesan, pomegranate reduction
Four French bread crostini brushed with garlic oil, topped with smoked salmon, sour cream, red onions, and capers
Stuffed with a blend of herb Boursin cheese. Topped with sautéed celery, onion, mushrooms, fresh breadcrumbs, parsley, toasted pecans, and Parmesan
Topped with sautéed cremini mushrooms, fresh spinach in a Parmesan cream sauce, and drizzled with truffle oi
Chopped Saku tuna blended with soy sauce, mayonnaise, Sriracha, and diced green onions. Topped with capers, served with freshly made tortilla chips
All dressings are made fresh in-house.
GRILLED CHICKEN 10 / FOUR SHRIMP 13 / SALMON 15 / SCALLOPS 11 EACH **
Heather’s dressing, house-made croutons, romaine, and Parmesan cheese
Mixed greens, tomatoes, and cucumbers. Topped with a basil vinaigrette GF
Arugula mixed greens blend, cucumber, bell peppers, roasted red pepper, red onion, farro grain, Kalamata olives, macadamia nuts, house-made Greek dressing, and feta cheese. GF upon request
Baby spinach, sliced red onion, toasted walnuts, and sliced pear, with our blue cheese dressing
Arugula mixed greens blend, tossed with fresh watermelon, toasted pine nuts, feta cheese, and poppy seed dressing (spring & summer only)
Cucumber Gazpacho — Cucumber, buttermilk, sour cream, parsley, scallions, cayenne, salt, and pepper. (spring & summer only) 10/13
Watermelon Gazpacho — Watermelon, tomatoes, cucumber, red bell pepper, red onion, lemon, and garlic. Topped with Kalamata olives, feta cheese, and cilantro. (spring & summer only) 9/12
Plant based protein pulled oats, crushed tomatoes, assorted beans, red peppers, corn, Serrano chilies, onions, cumin, and chili powder. (Sour cream and cheddar cheese optional)
Chopped wild mushroom blend, fresh white button and cremini mushrooms, beef and mushroom stock, sautéed onions, cream sherry, butter, oil, flour, beef broth, cream, and parsley
Served with a crispy bacon blue cheese Asian slaw, a fried potato cake and topped with a red wine demi-glace
8 oz grass fed -beef patty topped with lettuce, tomato, and onion, served on a brioche bun. Choice of cheese: Blue, Swiss, or American. Served with coleslaw or chips, or substitute house salad 8 / Caesar 8 / spinach 8
Airline chicken, Marsala wine, fresh & dried mushrooms, agave, rosemary, & beef stock, with roasted carrots & mashed potatoes with Boursin cheese
Duck breast, scored, seasoned and pan seared. Served with a beef broth, white balsamic risotto. Parmesan and sautéed red grapes, finished with a house made raspberry sauce
Shiitake mushroom patty, Gruyère cheese, arugula, and lemon aioli on a brioche bun. Served with a side salad.
8oz Scottish filet seasoned with Chinese five spice, fresh ginger, soy sauce, and sesame oil. Served on top of a mixed vegetable medley of fresh green beans, cauliflower, broccoli, zucchini, and yellow summer squash over a bed of wild rice
Served with sautéed shrimp, homemade vodka sauce, sautéed spinach and cherry tomatoes
Bucatini Pancetta pasta with broccolini, garlic, olive oil, red pepper flakes, grated Parmesan cheese, topped with EVOO toasted Panko crumbs
Beef chuck roast braised and slow roasted with root vegetables in a red wine beef broth au jus, spiced with fresh rosemary and thyme, served with freshly made horseradish cream sauce and mashed potatoes. A HEATHER’S FAVORITE! GF
Four scallops, arugula dressed in citrus vinaigrette, julienne vegetables, ginger, shredded Parmesan cheese, and drizzled with pomegranate reduction
Tender rack of lamb glazed with a rich coffee reduction, paired with caramelized onion bread pudding with mixed vegetables. Upon availability.
Stuffed with grilled asparagus and Gruyère cheese, over wild mushroom risotto, and topped with apricot demi-glace
Herb roasted chicken, vegetable medley, flaky crust, and love. Served with cranberry sauce
Ground lamb, eggplant, tomatoes, onions, Pecorino Romano, and mashed potatoes
Slow roasted pork, corn masa, house-made tomatillo salsa, and topped with sour cream and salsa asada. GF
Flank steak, black beans, roasted peppers, tomatoes, olives, lime juice, southwest spice blend of cumin, chili powder, cayenne, and cinnamon. Topped with a cheddar biscuit
Grilled eggplant, assorted bell peppers, yellow squash, zucchini, spinach, sweet potato, ricotta, lemon zest, and marinara. Option to top with cheddar biscuit. GF
ALL PIES SERVED WITH HOUSE SALAD.— SUBSTITUTE FOR SPINACH 8 / CAESAR 8
Served with BBQ dipping sauce and mashed potatoes
Served with butter and Parmesan cheese 9 / marinara sauce 11
All dressings are made fresh in-house.
GRILLED CHICKEN 10 / FOUR SHRIMP 13 / SALMON 15 / SCALLOPS 11 EACH *
Heather’s dressing, house-made croutons, romaine, and Parmesan cheese
Grilled chicken breast, Napa cabbage, romaine lettuce, assorted julienned peppers, purple cabbage, shredded carrots, cilantro, slivered almond, mandarin oranges, toasted house-made wontons, sesame vinaigrette
Mixed greens, tomatoes, cucumbers, basil vinaigrette. GF
Arugula mixed greens blend, cucumber, bell peppers, roasted red pepper, red onion, farro grain, Kalamata olives, macadamia nuts, house-made Greek dressing, and feta cheese. GF upon request
BBQ chicken, romaine, mixed greens, cowboy caviar, papitas, jicama, chipotle ranch, and topped with fritos.
Baby spinach, sliced red onion, toasted walnuts, and sliced pear, with house-made blue cheese dressing.
Arugula mixed greens blend, tossed with fresh watermelon, toasted pine nuts, feta cheese, and poppy seed dressing (spring & summer only)
Cucumber Gazpacho — Cucumber, buttermilk, sour cream, parsley, scallions, cayenne, salt, and pepper. (spring & summer only) 10/13
Watermelon Gazpacho — Watermelon, tomatoes, cucumber, red bell pepper, red onion, lemon, and garlic. Topped with Kalamata olives, feta cheese, and cilantro. (spring & summer only) 9/12
Plant based protein pulled oats, crushed tomatoes, assorted beans, red peppers, corn, Serrano chilies, onions, cumin, and chili powder. (Sour cream and cheddar cheese optional)
Chopped wild mushroom blend, fresh white button and cremini mushrooms, beef and mushroom stock, sautéed onions, cream sherry, butter, oil, flour, beef broth, cream, and parsley
8 oz grass fed -beef patty topped with lettuce, tomato, and onion, served on a brioche bun. Choice of cheese: Blue, Swiss, or American. Served with coleslaw or chips, or substitute house salad 8 / Caesar 8 / spinach 8
Albacore tuna salad tossed with a house-made chipotle dressing, chopped romaine and cherry tomatoes, wrapped in a spinach tortilla
Marinated and slow roasted pork, swiss cheese, dill pickles and yellow mustard on grilled panini
Shiitake mushroom patty, Gruyère cheese, arugula, and lemon aioli on a brioche bun. Served with a side salad
8 oz Colorado lamb and ground pork, sautéed onions, sun dried tomatoes, Kalamata olives, arugula and feta on a grilled brioche bun. GF Option
Shaved lamb, house-made tzatziki sauce, tomatoes, cucumbers, pita bread
Jerk spiced shredded grilled chicken breasts, sautéed onion, red bell peppers and black beans, jack cheddar cheese, and avocado. Served with mango salsa (Sour cream on the side — 50¢)
Jack cheddar cheese, served with avocado, salsa asada and sour cream. 13 Add Chicken 10 | Add Shrimp 15
Smoked turkey, brie cheese, avocado, arugula, apples, cranberry mayo, sourdough bread
SERVED WITH SLAW OR CHIPS. SUBSTITUTE A HOUSE SALAD 8 / CAESAR 8 / OR SPINACH 8
Herb roasted chicken, vegetable medley, flaky crust, cranberry sauce, love
Ground lamb, eggplant, tomatoes, onions, Pecorino Romano mashed potatoes
Slow roasted pork, corn masa, house-made tomatillo salsa, and topped with sour cream and salsa asada. GF
Flank steak, black beans, roasted peppers, tomatoes, olives, lime juice, southwest spice blend of cumin, chili powder, cayenne, and cinnamon. Topped with a cheddar biscuit
Grilled eggplant, assorted bell peppers, yellow squash, zucchini, spinach, sweet potato, ricotta, lemon zest, and marinara. Option to top with cheddar biscuit. GF
ALL PIES SERVED WITH HOUSE SALAD.— SUBSTITUTE FOR SPINACH 8 / CAESAR 8
with potato chips
Served with BBQ dipping sauce and pasta
Served with butter and Parmesan cheese 8 / marinara sauce
Please ask your server about our daily chalkboard specials. Market prices may apply.
Please visit the pastry case for our delicious homemade desserts.
Because we at Heather’s do not like saying “No” to takeout pot pie orders we encourage our patrons to purchase their own 14oz ramekins. This will allow us to always accommodate our pot pie loving customers. Alternatively you can order takeout with a deposit of $10 per ramekin. Simply return our ramekins within one week for a full deposit refund. Thank you!
* These items are served raw or may be cooked to order. Consuming raw or undercooked meats, seafood, shellfish or eggs may increase your
risk of foodborne illness.
GF = Gluten Free.
Again, please inform us of any allergies or other dietary restrictions.
Please be respectful of cell phone use. We request that business and social conversations be made away from other customers. Thank you.
PARTIES OF 6 OR MORE — NO CHECK SPLITTING. A GRATUITY OF 20% MAY BE APPLIED AT YOUR SERVER’S DISCRETION.
A 3% CONVENIENCE FEE WILL BE ADDED FOR EACH CREDIT CARD TRANSACTION.
Brunch is served seasonally only.
Side of roasted potatoes, peppers and onions, and served with a biscuit & jelly
Scrambled eggs, roasted potatoes, peppers onions, colby jack cheese 16 or smothered in pork salsa verde
Crispy potato latkes, ham, poached eggs, hollandaise sauce, fruit salad
Crispy potato latkes, spinach, tomato, poached eggs, hollandaise sauce, fruit salad
Served with powdered and maple syrup
Goat cheese, spinach, mushrooms, tomatoes with a side of roasted potatoes, peppers and onions GF
Omelet with jack cheddar and chopped ham with a side of roasted potatoes, peppers and onions. GF
Two fried eggs on a crispy flour tortilla with Nana’s sauce - sauteed Caribe peppers, onions and tomatoes blended with milk and American cheese. Served with skinny beans. Corn tortilla optional. GF
Toasted potatoes, peppers, onions, pork salsa verde, jack chedder cheese topped with two eggs your way. GF
Avocado 2 | Biscuit 2 | Cranberry sauce 1.50 | Fruit Salad 3 ||Hollandaise sauce 1.50 | Sour cream 1
Chicken-apple sausage 4 |Elk jalapeño cheddar sausage 5 | Pork salsa verde 5 | Pork sausage 4
8 oz Grass fed bison, shredded sharp cheddar cheese, chili powder, serrano chilies, lime zest, brioche bun. The Chef recommends that because bison has very little fat, this burger is best cooked medium rare to medium
Shredded chicken, two enchiladas, jack cheddar cheese, green onions, homemade enchilada sauce, fideo, beans
All dressings are made fresh in-house.
GRILLED CHICKEN 10 / FOUR SHRIMP 13 / SALMON 15 / SCALLOPS 11 EACH *
Heather’s dressing, house-made croutons, romaine, and Parmesan cheese
Grilled chicken breast, Napa cabbage, romaine lettuce, assorted julienned peppers, purple cabbage, shredded carrots, cilantro, slivered almond, mandarin oranges, toasted house-made wontons, sesame vinaigrette
Mixed greens, tomatoes, cucumbers, basil vinaigrette. GF
Arugula mixed greens blend, cucumber, bell peppers, roasted red pepper, red onion, farro grain, Kalamata olives, macadamia nuts, house-made Greek dressing, and feta cheese. GF upon request
BBQ chicken, romaine, mixed greens, cowboy caviar, papitas, jicama, chipotle ranch, and topped with fritos.
Baby spinach, sliced red onion, toasted walnuts, and sliced pear, with house-made blue cheese dressing.
Arugula mixed greens blend, tossed with fresh watermelon, toasted pine nuts and feta cheese, poppy seed dressing
Herb roasted chicken, vegetable medley, flaky crust, cranberry sauce, love
Ground lamb, eggplant, tomatoes, onions, Pecorino Romano mashed potatoes
Slow roasted pork, corn masa, house-made tomatillo salsa, and topped with sour cream and salsa asada. GF
Flank steak, black beans, roasted peppers, tomatoes, olives, lime juice, southwest spice blend of cumin, chili powder, cayenne, and cinnamon. Topped with a cheddar biscuit
Grilled eggplant, assorted bell peppers, yellow squash, zucchini, spinach, sweet potato, ricotta, lemon zest, and marinara. Option to top with cheddar biscuit. GF
ALL PIES SERVED WITH HOUSE SALAD.— SUBSTITUTE FOR SPINACH 8 / CAESAR 8