Bon Ton Restaurant

TBon Ton Restaurant Barhe Bon Ton is a roman­tic Col­orado restau­rant where you can expe­ri­ence upscale casual din­ing with an Ital­ian flair, serv­ing prime Angus steaks, fresh seafood and pasta, com­ple­mented by a Wine Spec­ta­tor award-winning wine list, and Mar­tini bar.

Located down­stairs in the St. Elmo Hotel in Ouray, CO; the restau­rant is warmly dec­o­rated with rock walls, hard­wood floors and a beau­ti­ful bar. The Bon Ton has been one of west­ern Colorado’s favorites for more than 20 years.

You can begin your din­ing expe­ri­ence with one of our delight­ful appe­tiz­ers, such as Mus­sels Vino Bianchi or Bear Creek Mush­rooms. Our wide selec­tion of entrees fea­tures such selec­tions as Beef Welling­ton, Pork Pic­cata and Fresh Fish of the Day.

And since there is always room for dessert, you could try our Black Nasty, a deca­dent choco­late fudge pie with a gra­ham cracker crust, or Bread Pud­ding with hard sauce or the Gal­lop­ing Goose Caboose, an ice cream sun­dae with cof­fee and vanilla ice cream, choco­late sauce and Kahlua.

Reser­va­tions Rec­om­mended — please call 970–325-4419


Hours of Operation

Din­ner is served 7 days a week start­ing at 5:30pm (closed Wednes­days dur­ing the win­ter months).

 Cham­pagne Sun­day Brunch is served each Sun­day from 9:30 am to 1:00 pm — late May thru mid-October.




Smoked Salmon
Thin slices of salmon served with cros­tini, red onion, capers and creamy horse­rad­ish sauce.
Bear Creek Mush­rooms
Crem­ini mush­rooms sauteed with Madeira wine, roasted pep­pers and gar­lic.
Mus­sels Vino Bianchi
Fresh Prince Edward Island mus­sels steamed in but­ter, wine, gar­lic, and fresh herbs.
Scal­lop Pot Pie
Sea scal­lops with fresh spinach and cham­pagne cream, topped with puff pas­try.
Escar­got & Craw­fish Tails
Sauteed with fresh gar­lic and served with brandied demi-glace.
Gar­lic Bread
Our house bread brushed with but­ter, gar­lic and olive oil and topped with Parme­san and moz­zarella cheeses.


Cobb Mediter­ranean
Mixed greens, grilled chicken ten­ders, arti­choke hearts, roasted pep­pers, olives, and feta cheese.
House Salad
Mixed greens, sun­flower seeds and Gor­gonzola cheese with a choice of creamy Parme­san or bal­samic vinai­grette dress­ing.
Cae­sar Salad
Romaine hearts, Parme­san cheese and house-made crou­tons with a clas­sic cae­sar dress­ing.
Half Cae­sar Salad
Romaine hearts, Parme­san cheese and house-made crou­tons with a clas­sic cae­sar dressing.

_____________________Chef Spe­cials_____________________

Chef Spe­cials Change Nightly


Beef Welling­ton
A local favorite. Grilled beef ten­der­loin wrapped in a pas­try shell with spinach mush­room pate. Served with bor­de­laise sauce, pota­toes and fresh veg­etable.
Please allow extra time for the prepa­ra­tion of this dish.
Filet Mignon
Char­broiled 8 oz. cut of ten­der­loin wrapped with bacon and served with bor­de­laise sauce, potaotes and fresh veg­etable.
Mixed Grille
A 4 oz. cut of ten­der­loin with bor­de­laise sauce and three shrimp mar­i­nated in gin­ger, honey and soy. Served with pota­toes and fresh veg­etable.
Grilled Salmon
Fresh grilled salmon with mango beurre blanc, basil pesto and sriracha chile sauce. Served with Chef’s rice and fresh veg­eta­bles.
Grilled Rack of Lamb
Col­orado lamb chops served with a jalepeno mint sauce, pota­toes and fresh veg­eta­bles.
Egg­plant Parme­san
Thin slices of egg­plant breaded and sauteed in olive oil. Baked with mari­nara, spinach mush­room pate and moz­zarella cheese.
Pork Ten­der­loin Parme­san
Sliced pork ten­der­loin breaded and sauteed in olive oil topped with our mari­nara, spinach mush­room pate and moz­zarella cheese.
Pork Ten­der­loin Pic­cata
Sliced pork ten­der­loin sauteed with crem­ini mush­rooms, shal­lots, wine, lemon and capers.
Chicken Parme­san
Breaded chicken ten­ders sauteed in olive oil and baked in a port mari­nara, spinach mush­room pate and moz­zarella cheese.
Shrimp Scampi
Shrimp sauteed in gar­lic and fresh herbs, sim­mered in a sher­ried crab sauce and served over pasta.
Chicken Pic­cata
Chicken ten­ders sauteed with crem­ini mush­rooms, shal­lots, wine, lemon and capers.
Roast Duck­ling
A nat­u­rally raised, par­tially deboned half duck­ling served with cherry pep­per­corn sauce, pota­toes and fresh veg­eta­bles.
Tus­can Gar­lic Chicken
Chicken ten­ders sauteed with roasted pep­pers, roasted gar­lic, fresh spinach and Parme­san cream served over green and white fettuccini.


Lasagna Luciano
A seven layer, four cheese fresh pasta pie topped with veg­gie or meat sauce.
Kittie’s Can­neloni
Fresh pasta rolls stuffed with beef and Ital­ian sausage, spinach and ricotta cheese. Baked in alfredo and mari­nara sauces.
Fet­tuc­cini Verde Alfredo
Spinach noo­dles tossed with crem­ini mush­rooms, gar­lic, wine, cream and Parme­san cheese.
Add chicken or shrimp
Tortellini Car­bonara
Cheese stuffed pasta shells served in an onion, bacon, tomato and mush­room alfredo sauce.
Angel Hair Pesto
Thin ver­mi­celli tossed in our home­made pesto of gar­lic, basil, pine nuts, olive oil, Parme­san cheese and cream.
Add chicken or shrimp
Made fresh in-house. Please ask your server for details.
with Veg­e­tar­ian Mari­nara
with Meat Mari­nara
with Meat­balls or Ital­ian Sausage
with Pesto Sauce

________________After Din­ner Oral Delights________________

Black Nasty
A rich, thick gooey choco­late silk pie topped with chan­tilly cream.
Gal­lop­ing Goose Caboose
A lay­ered par­fait of cof­fee and vanilla ice cream, tof­fee, Kahlua and choco­late sauce.
Bread Pud­ding
My south­ern recipe with white and dark choco­late chips, port plumped raisin topped with a Bour­bon hard sauce.
Add scoop of vanilla ice cream.
Creme Brulee Cheese­cake
A creamy cus­tard cheese­cake with a sweet caramel top­ping.
Creamy tra­di­tional tiramisu. Lay­ers of ladyfin­gers, soaked in an espresso syrup, filled with a sweet marscapone mousse and choco­late shavings.