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

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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.

 

MENU

_______________________Appe­tiz­ers_______________________

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.
New Eng­land Clam Chow­der
A clas­sic chow­der of cream, bacon, pota­toes, onion and clams
Mus­sels Vino Bianchi
Fresh Prince Edward Island mus­sels steamed in but­ter, wine, gar­lic, and fresh herbs.
Scal­lop Pot Pie
Fresh scal­lops with fresh spinach and cham­pagne cream, topped with a puff pas­try.
Roman Tril­o­gy
A pas­ta com­bi­na­tion with Spaghet­ti Mari­nara, Angel Hair Pesto & Fet­tuc­ci­ni Alfre­do.
Gar­lic Bread
Our house bread brushed with but­ter, gar­lic and olive oil and topped with Parme­san and moz­zarel­la cheeses.

_________________________Sal­ads________________________

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

_______________________Spe­cial­ties_______________________

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 veg­eta­bles.
Fresh Fish of the Day
Please ask your serv­er for details.
Shrimp Scampi
Shrimp sauteed in gar­lic and fresh herbs, sim­mered in a sher­ry clam sauce and served over pas­ta.
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 and baked with our meat port mari­nara, spinach mush­room pate and moz­zarel­la cheese.
Pork Ten­der­loin Pic­ca­ta
Sliced pork ten­der­loin sauteed with crem­i­ni mush­rooms, shal­lots, wine, lemon and capers.
Pork Ten­der­loin Marsala
Sliced pork ten­der­loin sauteed with crem­i­ni mush­rooms, shal­lots, thyme, Marsala demi-glace and cream.
Chick­en Parme­san
Bread­ed chick­en ten­ders sauteed in olive oil and baked in a port mari­nara, spinach mush­room pate and moz­zarel­la cheese.
Chick­en Pic­ca­ta
Chick­en ten­ders sauteed with crem­i­ni mush­rooms, shal­lots, wine, lemon and capers.
Chick­en Marsala
Chick­en ten­ders sauteed with crem­i­ni mush­rooms, shal­lots, thyme, Marsala demi-glace and cream.
Tus­can Gar­lic Chick­en
Chick­en ten­ders sauteed with roast­ed pep­pers, roast­ed gar­lic, fresh spinach and Parme­san cream served over green and white fet­tuc­ci­ni.

_____________________Pasta/Entrees_____________________

Lasagna Luciano
A sev­en lay­er, fresh pas­ta pie with four cheeses and spinach mush­room pate topped with veg­gie or meat sauce.
Kittie’s Can­neloni
Fresh pas­ta rolls stuffed with beef and Ital­ian sausage, spinach mush­room pate and ricot­ta cheese. Baked in alfre­do and mari­nara sauces.
Fet­tuc­ci­ni Verde Alfre­do
Spinach noo­dles tossed with crem­i­ni mush­rooms, gar­lic, wine, cream and Parme­san cheese.
Ravi­o­li
Made fresh in-house.
Please ask your serv­er for details.
Angel Hair Pesto
Thin ver­mi­cel­li tossed in our home­made pesto of gar­lic, basil, pine nuts, olive oil, Parme­san cheese and cream.
Tortelli­ni Car­bonara
Cheese stuffed pas­ta shells served in an onion, bacon, toma­to and mush­room alfre­do sauce.
Spaghet­ti
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.
Creme Brulee Cheese­cake
A creamy cus­tard cheese­cake with a sweet caramel top­ping.
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.
Tiramisu
Creamy tra­di­tion­al tiramisu. Lay­ers of ladyfin­gers, soaked in a espres­so syrup, filled with a sweet marscapone mouse and choco­late shav­ings.