Lunch || DINner || BRUNCH || Kids || House Cocktails || BeerS || Wines
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Lot One is fueled by a desire to create a perfect balance of community culture and casual comfort. American food flavored with spices from around the globe, local craft beers, vintage wines and hand-crafted cocktails offer a tasteful twist that is uniquely inspired by Colorado’s laid back lifestyle.
We aim to be the first restaurant that comes to mind when you need a meal out.
LUNCH
Starters
SMOKED WINGS – 14 – your choice of plain, spicy balsamic, buffalo or dry rubbed bar bbq served with choice of ranch or blue cheese
FARMER’S CHEESE – 11 – house made hand-pressed mild, spreadable cheese drizzled with honey and served with grilled bread
BLUES FIRE CRACKER SHRIMP – 14 – sauteed shrimp with lot one spicy sauce and grilled dipping bread
SHISHITO PEPPERS – 11 – chef’s preparation choice of the day and accompanying sauce
CRISPY SALT ‘N’ PEPPER CHICKEN BITES – 12 – served with celery, chipotle aioli and house buttermilk ranch
COLORADO FRITES – 20 –carnitas, gruyere, and green chili topped with a fried egg
BRUSSELS SPROUTS – 11 – choice of tahini ranch and blue cheese crumbles OR chipotle aioli with crispy bacon
GREEK NAAN -14 – falafel, hummus, pickled onion, greens, feta and tzatziki sauce
BLAT – 15 – denver crunch roll stacked with tender belly bacon, greenhouse lettuce, fresh avocados and tomatoes
PHILLY -16 – seasoned shaved beef, sautéed peppers and onions, swiss cheese and horseradish mayo on denver crunch roll
CAPRESE PANINI -15 – fresh mozzarella, greenhouse pesto, and tomatoes on thick sliced brioche bread
HAM & GRUYERE PANINI -15 – caramelized whiskey onions, melted gruyere cheese and ham on thick sliced brioche bread
REUBEN SANDWICH – 15 – grilled slices of marbled rye bread with corned beef, swiss cheese, sauerkraut, and russian dressing.
HAVANA – 16 – lot one’s twist on a cuban. fire-braised slow roasted pork, ham, swiss cheese, pickles and mustard on a denver crunch roll
LOT ONE BURGER – 19- 1/2 lb. all natural co beef served on a brioche bun. add: peppered bacon, whiskey grilled onions, cheeses: aged white cheddar, swiss, bleu, smoked gouda or american
FIVE PARKS BURGER -19 –1/2 lb. all natural co beef, bison (+4) or beyond (+5) served on a brioche bun topped with smoked gouda, lot one sauce, lettuce, tomato and whisky onions
Salads & Bowls
HARVEST SALAD – 15 – mixed greens, quinoa, roasted squash, sunflower seeds, feta with a maple whole grain mustard vinaigrette
BEET SALAD – 15 – mixed beets, goat cheese, pickled red onions candied cashews and white balsamic vinaigrette
GRILLED CAESAR SALAD – 14 – romaine hearts with house made caesar dressing, croutons and parmesan cheese
LOT ONE GLORY BOWL – 15 – roasted veggies, quinoa, sunflower seeds and tahini dressing
DINNER
Starters
SMOKED WINGS – 14 – your choice of plain, spicy balsamic, buffalo, or dry rubbed bbq served with celery & choice of ranch or blue cheese
FARMER’S CHEESE – 11 – house made hand-pressed mild, spreadable cheese drizzled with honey and served with grilled bread
BLUES FIRE CRACKER SHRIMP – 14 – sauteed shrimp with lot one spicy sauce and grilled dipping bread
SHISHITO PEPPERS – 11 – chef’s preparation choice of the day and accompanying sauce
CRISPY SALT ‘N’ PEPPER CHICKEN BITES – 12 – served with celery, chipotle aioli and house buttermilk ranch
COLORADO FRITES – 20 – carnitas, gruyere, and green chili topped with a fried egg
CHARCUTERIE – 20 – cured meats and seasonal cheeses, nuts, dried fruits, homemade preserves, toasted bread and arugula
BRUSSELS SPROUTS – 11 – choice of tahini ranch and blue cheese crumbles OR chipotle aioli with crispy candied bacon
Salads & Bowls
HARVEST SALAD – 15 – mixed greens, quinoa, roasted squash, sunflower seeds, feta with a maple whole grain mustard vinaigrette
BEET SALAD – 15 – mixed beets, goat cheese, pickled red onions candied cashews and white balsamic vinaigrette
GRILLED CAESAR SALAD – 14 – romaine hearts with house made caesar dressing, croutons and parmesan cheese
CHOPPED SALAD – 15 – roasted sweet potatoes, tomatoes, avocado, croutons, pecans and dried cranberries with a cranberry balsamic vinaigrette
ITALIAN ZOODLE MUSHROOM BOWL – 16 – strips of zucchini sauteed with mushrooms, tomatoes, italian cheeses, fresh lot one greenhouse herbs, drizzled with balsamic reduction
SOUP DU JOUR – MP
LOT ONE GLORY BOWL – 15 – roasted veggies, quinoa, sunflower seeds and tahini dressing
Burgers & Sandwiches
all burgers and sandwiches come with your choice of sides (below)
all burgers available with choice of: grilled chicken, 1/2 lb all natural co beef, bison (+4) or beyond burger (+5)
LOT ONE BURGER – 19 – 1/2 lb. all natural co beef served on a brioche bun. add: peppered bacon, whiskey grilled onions, cheeses: aged white cheddar, swiss, bleu, smoked gouda or american
BAJA BURGER – 21 – 1/2 lb. all natural co beef served on a brioche bun with guacamole, sw slaw, roasted jalapenos and lime crema
FIVE PARKS BURGER – 19 – 1/2 lb. all natural co beef served on a brioche bun topped with smoked gouda, lot one sauce, lettuce, tomato and whiskey onions
MUSHROOM GRUYERE BURGER – 21 – 1/2 lb. all natural co beef served on a brioche bun with truffle aioli, arugula & tomato
HAVANA – 16 – lot one’s twist on a cuban. fire-braised slow roasted pork, ham, swiss cheese, pickles and mustard on a denver crunch roll
GREEK NAAN – 14 – falafel, hummus, pickled onions, greens, feta and tzatziki sauce
FRIED CHICKEN SANDWICH – 21 – lettuce, tomato, pickles, and house buttermilk ranch on a brioche bun, aged white cheddar, peppered bacon
CAPRESE PANINI -15 – fresh mozzarella, greenhouse pesto, and tomatoes on thick sliced brioche bread
HAM & GRUYERE PANINI -15 – caramelized whiskey onions, melted gruyere cheese and ham on thick sliced brioche bread
Entrees
LOT ONE BUTCHER’S CUT – 32 – grilled chef’s choice steak, garlic smashers, vegetable of the day in red wine mushroom demi glace
LOT ONE CATCH OF THE DAY – 26 – grilled scottish salmon, black lentils, vegetable of the day with dill creme sauce
PORK CHOP- 24 – dry rubbed and pan seared with house spices and topped with chimichurri, garlic and parmesan smashers
MO’S MEATLOAF – 20 – local beef with tomato bacon jam
LOT ONE PASTA – MP – seasonal rotating preparation
NASHVILLE HOT CHICKEN – 17 – fried chicken drenched in tangy hot sauce served with pickles and house buttermilk ranch
STREET TACOS – 21 – your choice of 3 – chicken, barbacoa, pork carnitas or blackened shrimp topped with southwest slaw, roasted corn salsa and cotija. served with tortilla chips, salsa and lime crema
These sides you may or may not want to share
HOUSE SALAD – 5
PARMESAN TRUFFLE FRIES OR TOTS – 6
BIG MAC & CHEESE – 5
GARLIC & PARMESAN SMASHERS – 5
SEASONAL VEGETABLE – 5
BRUNCH
Starters
BRÛLÉE GRAPEFRUIT – 6 – two halves of juicy grapefruit brûléed with raw sugar
CREOLE SHRIMP AND GRITS – 12 – with roasted tomato bacon jam and sautéed spinach
DONUT TOWER – 10 – rotating flavors | chefs “do nut” know until they wake up
YOGURT AND GRANOLA W / FRUIT – 8 – add brûléed banana +1
Salads & Bowls
WILFRED WEDGE – 15 – candied bacon, pickled red onions, tomatoes and lot one bleu cheese vinaigrette
BEET SALAD – 14 – mixed beets, goat cheese, pickled red onions candied cashews and white balsamic vinaigrette
GRILLED CAESAR SALAD – 14 – romaine hearts with house made caesar dressing, croutons and parmesan cheese
HOUSE SALAD – small -5 large – 8 – greens, cucumbers, cherry tomatoes, croutons and white balsamic vinaigrette
Burgers & Sandwiches
FIVE PARKS BURGER – 18 – 1/2 lb. all natural co beef served on a brioche bun topped with smoked gouda, lot one sauce, lettuce, tomato and whiskey onions
MUSHROOM GRUYERE BURGER – 20 – 1/2 lb. all natural co beef served on a brioche bun with truffle aioli, arugula & tomato
HAVANA – 16 – lot one’s twist on a cuban. fire-braised slow roasted pork, ham, swiss cheese, pickles and mustard on a denver crunch roll
Main Dishes
THE CLASSIC – 11 – 2 eggs your way, potato medley, bacon or old style sausage with grilled bread
BENEDICTS – 2 POACHED EGGS & POTATOES
– 15 – arugula and bearnaise served on a maine style crab cake
– 13 – roasted mushroom, garlic spinach and hollandaise served on a biscuit
– 13 – ham and hollandaise served on an english muffin
– 16 – lot que smoked salmon, spinach and bearnaise served on an english muffin
CHICKEN & WAFFLES – 17 – crispy chicken breast on buttermilk waffle with stout infused pure maple syrup
BACON OMELET – 14 – smoked gouda, whiskey onions, roasted tomato bacon chutney and potato medley
GOAT CHEESE-LEEK OMELET – 13 – grilled tomato, arugula lemon pesto & potato medley
HUEVOS RANCHEROS – 13 – two eggs, salsa ranchera, corn tortillas and refried beans
BUTTERMILK WAFFLE – 12 – fresh whipped cream, real maple syrup, fruit and bacon
BISCUITS AND SAUSAGE GRAVY – 14 – balsamic reduction and arugula
LOT ONE FRENCH TOAST- 12 – sliced brioche with berry compote and fresh whipped cream
Side Dishes
FRESH FRUIT – 3
POTATO MEDLEY – 3
2 FARM EGGS YOUR WAY – 2
BISCUITS WITH PRESERVES – 3
TENDER BELLY BACON – 4
OLD STYLE SAUSAGE OR HAM – 4
KIDS
Step 1
Kids meals – 12
Pick One Main Dish
crispy salt ‘n’ pepper chicken bites
cheeseburger/hamburger
street taco
mac & cheese
Step 2
Pick Two Veggies
seasonal veggies
tots
fries
fresh produce
Step 3
double chocolate brownie
butterscotch pudding
homemade ice pops
HOUSE COCKTAILS
Fall/Winter
BOOZY CHERRY LIMEADE – 12 | local colorado vodka | luxardo cherry | fresh lime & lemon
LOT ONE GIN – 12 | gin | fresh mint | fresh lime | grapefruit juice | tonic
LAVENDER BLOSSOM – 12 | lavender gin | ginger beer | butterfly pea flower | lavender bitters
DONNIEBROOK – 13 | bourbon | rye | amaro nonino | sweet vermouth | daou cabernet
PINK PALOMA – 12 | reposado tequila | fresh pressed citrus | chili con lemon
DOMESTIQUE – 13 | cognac | yellow chartreuse| lemon | simple syrup
RESPECT YOUR ELDERFLOWER – 12 | gin | elderflower | lime juice | pineapple
PISCO DISCO – 12 | pisco | pineapple | ginger beer
DEL BOCA VISTA – 12 | rum | coconut rum | pineapple | lime | aperol
MARGARITA – CLASSIC or INFUSED MARGARITA – 10 | silver tequila or jalapeno/cilantro infused tequila | lime juice | homemade citrus mix | honey simple syrup | grand marnier float
QUICKLY ESCALATING PINK ELEPHANT SOUR – 13 | bourbon | apple schnapps | honey liqueur | lemon | maple | egg white
APPLE PIE DAQUIRI – 13 | spiced rum | apple schnapps | lime juice | honey | soft top
CALL ME OLD FASHIONED
CLASSIC – 14 | bourbon | dark simple syrup | muddled luxardo cherry and orange slice | luxardo cherry | orange peel garnish
PEACHY PECAN – 15 | bourbon | pecan whiskey | peach schnapps | muddled cherry | simple syrup | luxardo cherry | orange peel garnish
SMOKED MAPLE – 15 | smoked maple bourbon | muddled luxardo and orange slice | bacon | luxardo cherry | orange peel garnish
CINNAMON – 15 | bourbon | cinnamon simple syrup | muddled luxardo cherry | orange peel garnish
BEERS
CIDER – 8 | Two Towns Ciderhouse
BLOOD ORANGE IPA – 7 | Rails End Brewery
COORS LIGHT – 6
COORS BANQUET – 6
LOT ONE PILSNER – 6 | brewed by Colorado Native
APRICOT BLONDE – 7 | Dry Dock Brewing
BLUE MOON BELGIUM WHITE – 6 | Blue Moon Brewing Co
LOT ONE IPA – 6 | brewed by Colorado Native
DON’T HASSEL THE HEF – 7 | Westbound & Down Brewing
JUICY BANGER – 8 | Station 26 Brewing Co
RASPBERRY BLONDE – 7 | 4 Noses Brewing
CALI CREAMIN’ – 7 | Mother Earth Brewery
LOT ONE AMBER – 6 | brewed by Colorado Native
DUNKEL – 6.5 | German Style Lager | Prost Brewing Co
GOLDEN HAZE – 8 | New Terrian Brewing
SKI IN & OUT STOUT – 7 | Telluride Brewing
MODELO ESPECIAL – 6
ELLIES BROWN – 7 | Avery Brewing
TRULY WILD BERRY – 6
WINES
WHITES BY THE GLASS/BOTTLE
BOLLINI | Pinot Grigio – 10/36 | trentino, italy
THE SEEKER | Sauvignon Blanc – 10/36 | marlborough, new zealand
GARZON ALBARINO | – 11/40 | uruguay
HARTFORD COURT CHARDONNAY | Chardonnay – 13/48 | california
DAOU ROSE | 12/44 | california
MICHELE CHIAROL “NIVOLE” MOSCATO D’ASTI | 10/36
LES CONTESSE PROSCCO | 9 | veneto, italy
GIOIOSA PROSECCO ROSE | 10/30 | prosecco, italy
REDS BY THE GLASS/BOTTLE
DAOU | Cabernet Sauvignon – 15/54 | pasa robles, california
D.B. ROTHSCHILD | Cab/Merlot | 11/40
GROUNDED | Cabernet Sauvignon – 11/40 | sonoma/napa, california
BOEN | Pinot Noir – 12/44 | california
DECOY | Red Blend – 13/48 | california
CLINE ANCIENT VIN ZINFANDEL | Zin- 10/36 | california
BY THE BOTTLE ONLY
DOMAINE CARNEROS BY TATTINGER | 58 | napa, california
MATANZAS CREEK | Sauvignon Blanc – 40 | sonoma, california
JORDAN | Chardonnay – 70 | alexander valley, california
DUCKHORN | Merlot – 80 | napa valley, california
MULLAN ROAD BY CAKEBREAD | Red Blend – 75 | columbia valley, washington
FREEMARK ABBEY | Cabernet Sauvignon – 88 | napa valley, california