Every town worth its salt needs a great place to dine on a traditional meat and potatoes dinner, and the one that fits the bill in Estes Park definitely has to be the Twin Owls Steakhouse. This isn’t your typical steakhouse though, as the kitchen prepares local game such as elk and bison. The wine list is impressive with a wide selection of varietals that can perfectly accompany your meal; just ask the knowledgeable wait staff about wine pairing. Additionally, unlike many steakhouses, Twin Owls is family friendly, so bring the kids—they even have their own menu!
The appetizer section on the menu is almost enough to satisfy any diner all by itself, with options that are hearty and impressive as the entrees. In fact, the Appetizer Tour for Two brings a platter of treats to your table which include bacon-wrapped scallops, stuffed baby Portabella mushrooms and two ounces of elk tips. The classic caprese salad comes complete with vine-ripened heirloom tomatoes, fresh basil and a decadently thick balsamic glaze. The smoked duck breast weighs in at a hefty five ounces and it’s served on a bed of greens and drizzled with a blackberry-lemon sauce. The Berry Brie en Croute features the famous French cheese, dried fruits which include pineapple, mango, cranberry and apricot stuffed into a flaky puff pastry and served with toast points. Regardless of the appetizer you choose, you will not be disappointed with any selection on the menu.
Twin Owls Steakhouse – Salads & Soups
A steakhouse wouldn’t just be a considered a true steakhouse without a superb selection of salads on the menu. Twin Owls Steakhouse presents a nice array of traditional salads, from an Iceberg Wedge and Caesar to a Filet Mignon salad and house dinner salad. The kitchen also adheres to the traditional theme with its soups, where guests can find French onion and lobster bisque, as well as others which rotate according to season.
Steaks & More
The menu of entrees at Twin Owls Steakhouse features classic cuts as well as a few options which feature the wild bounty of Colorado. All of the meat is sourced locally, and whenever possible, every vegetable in the medley served with each entrée is also found within the region. The classic cuts highlight the Filet Mignon, Prime Rib and an impressive eight ounce Beef Ribeye while the Bison Cowboy Steak and Elk Medallions showcase local game. In addition to perfectly seasoned red meats, the poultry, pork and lamb selections are just as decadent. Of course, a proper steakhouse menu features seafood as well, and in terms of vegetarians, there is always a couple of choices on the menu.