Menu

Lunch/Dinner/Brunch

 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 & DINNER

Starters

SPICY BALSAMIC WINGS  – 12 – crispy chicken wings drenched in spicy balsamic glaze

FARMER’S CHEESE – 7 –  house made hand-pressed mild, spreadable cheese drizzled with honey and served with grilled bread

BLUES FIRE CRACKER SHRIMP – 13 – sauteed shrimp with lot one spicy sauce and grilled dipping bread

SHISHITO PEPPERS – 10 – chef’s preparation choice of the day and accompanying sauce

CRISPY SALT ‘N’ PEPPER CHICKEN BITES – 9 – served with celery, calabrian aioli and house buttermilk ranch

AHI TUNA POKE – 12 – served with jicama, cucumber slices and wonton chips

BRUSSEL SPROUTS – 9 – yellow curry thai with parmesan OR calabrian aioli with crispy bacon

Salads & Bowls

WILFRED WEDGE – 11 – candied bacon, pickled red onions, tomatoes and lot one bleu cheese vinaigrette

BEET SALAD – 13 – mixed beets, goat cheese, pickled red onions candied cashews and white balsamic vinaigrette

GRILLED CAESAR SALAD – 12 – grilled romaine hearts with house made caesar dressing, croutons and parmesan cheese

B’S BANZO SALAD – 13 – crispy garbanzo beans, mixed greens, feta, cucumber, dill, tomatoes, lot one seasoning and red wine vinaigrette served with grilled naan

ZUCCHINI MUSHROOM CAPRESE BOWL – 16 – strips of zucchini sauteed with mushrooms, tomatoes, italian cheeses and basil with balsamic reduction

LOT ONE GLORY BOWL – 17 – roasted veggies, quinoa, sunflower seeds and tahini dressing

Burgers & Sandwiches

LOT ONE BURGER – 14 – 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 – 14 – 1/2 lb. all natural co beef served on a brioche bun with guacamole, sw slaw, roasted jalapenos and lime crema

HAVANA – 13 – lot one’s twist on a cuban. fire-braised slow roasted pork, ham, swiss cheese, pickles and mustard on a denver crunch roll

CURRIED CHICKEN SALAD SANDWICH – 12 – grilled chicken with celery, currants, carrots, almonds, yellow curry aioli on naan bread

FRIED CHICKEN SANDWICH – 13 – lettuce, tomato, pickles, and house buttermilk ranch on a brioche bun, aged white cheddar, peppered bacon

STACKED VEGGIE SANDWICH – 11 – a variety of fresh garden vegetables on a denver crunch roll with arugula and pesto

Entrees

LOT ONE BUTCHER’S CUT – MP – Ask your server about the rotating butcher’s cut

CATCH OF THE DAY – MP – Ask your server about the rotating catch of the day

MO’S MEATLOAF – 18 – local beef with tomato bacon jam

PORK MEDALLIONS – 19 – dry rubbed with house spices and topped with chimichurri

NASHVILLE HOT CHICKEN – 16 – fried chicken drenched in tangy hot sauce served with pickles and house buttermilk ranch

GRILLED COLORADO BONE IN LAMB LOIN – 34 – herb crusted and grilled to perfection

STREET TACOS – 14 – your choice of 3 – chicken, barbacoa, pork carnitas or blackened shrimp. served with house made tortilla chips, salsa and sour cream

These sides you may or may not want to share

FRIES OR TOTS – truffle or plain

BIG MAC & CHEESE

GARLIC & PARMESAN SMASHERS

SEASONAL VEGETABLE




BRUNCH

STARTERS

BRULEE GRAPEFRUIT –  4 – two halves of juicy grapefruit bruleed with raw sugar

CREOLE SHRIMP AND GRITS – 12 – with roasted tomato bacon jam and sauteed spinach

OYSTER ON THE HALF SHELL –  MP – fresh horseradish, lemon, and pink peppercorn mignonette

DONUT TOWER – 8 – rotating flavors – chefs “do nut” know until they wake up

YOGURT AND GRANOLA W/FRUIT – 6 – homemade granola served with yogurt and fruit

MAIN DISHES

THE CLASSIC – 10 – two eggs, potato medley, bacon or sausage with grilled bread

BENEDICTS – TWO POACHED EGGS AND 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

BACON OMELET – 12 – smoked gouda, whiskey onions, roasted tomato bacon chutney and potato medley

GOAT CHEESE-LEEK OMELET – 11 – grilled tomato, arugula lemon pesto and 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 – 10 – balsamic reduction and arugula

LOT ONE FRENCH TOAST – 12 – sliced brioche with berry compote and fresh whipped cream

SALADS

WILFRED WEDGE – 11 – candied bacon, pickled red onions, tomatoes and lot one bleu cheese vinaigrette

BEET SALAD – 13 – mixed beets, goat cheese, pickled red onions candied cashews and white balsamic vinaigrette

GRILLED CAESAR SALAD – 12 – grilled romaine hearts with house made caesar dressing, croutons and parmesan cheese

HOUSE SALAD – 8 – greens, cucumbers, cherry tomatoes, croutons and white balsamic vinaigrette

BURGERS & SANDWICHES

FIVE PARKS BURGER – 14 – all natural beef served on a brioche bun topped with smoked gouda, lot one sauce, lettuce, tomato and whiskey onions

MUSHROOM GRUYERE BURGER – 14 – all natural beef served on a brioche bun with truffle aioli, arugula and tomato

HAVANA – 13 – lot one’s twist on a cuban. fire-braised slow roasted pork, ham, swiss cheese, pickles and mustard on a denver crunch roll

We  offer dishes that cater to various dietary restrictions.