Come experience fine dining, ranch style — crafted with care by 4UR Executive Chef, Jack Kirk
Most meals at the 4UR are served in the Lodge dining room, where your family has a reserved table for the week. Linger on the stream or enjoy a soak in the hot springs—your table will be waiting.
Dinner menus change throughout the season, blending favorite signature dishes with fresh, rotating selections for an elevated ranch dining experience.
A typical day will offer:
- 6:30am Coffee delivered to your porch
- 7:30am Continental Cold Breakfast Buffet in the Lodge
- 8:00-9:00am Hot breakfast service ordered from the menu (Breakfast ends at 9am when it’s time for kids to meet their counselors, anglers their guides, or riders to head to the barn.)
- 12:30-2pm Lunch is served and includes a generous salad bar and prepared items ordered from the menu.
- 6:00pm – bar is open featuring crafted cocktails from our bartenders.
- 6:30-8pm Dinner is served in the dining room staged in two seatings, 6:30 & 7 pm. The dinner menu is rotated nightly during your stay. A core dessert menu is accompanied with a dessert special nightly.
Sample Dinner Menu offering a new definition of ranch dining!
- Starters:
- Strawberry Salad: spinach, candied pecans, feta, poppy seed vinaigrette.
- Caramelized Cauliflower Soup: tarragon truffle oil.
- Entrees:
- Roasted Beef Tenderloin: whipped potatoes, crisp brussels sprout leaves, balsamic reduction.
- Pan Seared Chicken Breast: fontina arancini, wilted greens, mushroom, crispy prosciutto, brown butter cream.
- Seared Chili Garlic Shrimp: charred corn, caramelized sweet potato, green chile, pancetta-whole grain mustard vinaigrette.
- Hot Sesame Glazed Quail: roasted sweet potatoes, wilted greens, cilantro, scallions, toasted sesame seeds.
- Roasted Red Pepper Marinara: rigatoni, prosciutto, pancetta, basil, ricotta, pecorino.
- Watermelon Poke: chili-lime marinated watermelon, cucumber, pineapple, carrot, avocado, rice, sriracha aioli, sweet soy, crispy wontons, cilantro, toasted sesame seeds.
- Desserts:
- Vanilla Bean Pana Cotta: mango puree, raspberry sorbet, raspberry caviar.
- Sticky Toffee Pudding: date cake, toffee sauce, toasted pecans, whipped cream, cinnamon.
- Affogato: vanilla ice cream, shot of espresso.
- Ice Cream and Seasonal House Sorbets
Picnics, Chuckwagons and Cookouts!
In true Rocky Mountain style, some of the best meals at the 4UR are enjoyed outdoors—from Chuckwagon Breakfast along Pierce Creek and poolside Mexican lunch to an evening steak cookout overlooking the valley.
Heading out for the day? We’ll pack a streamside lunch for a full day of fishing or a picnic dinner to enjoy before a show at the Creede Repertory Theatre.
And a longtime guest favorite: our century-old Friday fish fry—fresh trout sizzling in a skillet stream side, with an ice-cold beer.
