Our menu features favorites of the old west with an upscale twist, like chili cured Mapleleaf Farms duck with green chili macaroni and sugar snap peas or our award winning tender veal meatloaf, with a hint of roasted poblanos and pine nuts, topped with sweet tomato chile sauce.

The sweet corn battered Utah rainbow trout, on white bean chile and mustard greens, and the grilled shrimp, on creamy polenta cakes with a creamed leek sauce, are favorites of our many regular customers.

Tiny tamale pancakes topped with barbecue chicken, avocado salsa and cilantro cream and an iceberg lettuce wedge with crispy applewood smoked bacon and grated blue cheese are perfect ways to start, but save room for the fabulous desserts, including rich Butterscotch Pudding, Café Terigo's world famous bread pudding, as well as good old Chocolate Bundt Cake.

Your Host: Travis Axtell

Purple Sage supports farms, ranches and fisheries that are guided by principles of sustainability.

Gift Certificates are available. Please ask about our private dining room for your next party.

18% Gratuity may be added on parties of 6 or larger. A $5 split charge may be added to split entrees.

Warm Housemade Potato Chips
With blue and pepper-jack cheeses and green onions

Barbeque Chicken Tamales
Pulled chicken in cider BBQ sauce with tamale pancakes, avocado salsa and cilantro créme

Bleu Cheese Fondue

With Asian pears, crusty bread and port syrup

add Bison tips

add Beef tips

$14

$7

$4

Blackened Sea Scallops
Served on field greens with smoky chipotle bacon vinaigrette

Black Canyon Elk Chili Stew

Spicy elk chili topped with chive sour cream and corn bread crumble

Soup of the Day

Purple Sage Salad
Mixed baby lettuces, spicy pecans, marinated red onions and balsamic vinaigrette

Pear and Arugula Salad
House smoked almonds, Manchego cheese, and a champagne vinaigrette tossed with arugula and Asian pears

Iceberg Wedge Salad
Chili Ranch dressing, crispy applewood smoked bacon and grated blue cheese

Crisp Apple Salad
Watercress, endive, walnuts, Honey Poppyseed dressing and warm goat cheese toast

Grilled Veal Meatloaf
Hints of poblano peppers and pine nuts, sweet mild tomato chili sauce, whipped potatoes and roasted Brussel sprouts

Chile Cured Maple Leaf Farms Duck

Seared breast of duck and confit leg with green chile macaroni and sugar snap peas

Grilled Colorado Bison

10 oz. Rib eye topped with pomegranate glace and bleu cheese, served with chipotle bread pudding and asparagus

Chicken Pot Pie

Chicken, potatoes, and fresh vegetables in poblano and herb gravy baked in a buttermilk biscuit crust

Purple Sage Signature Steak Frites

Cowboy Style: USDA Top choice steak of the day with herb frites, Cabernet grilled onions and ancho chili butter

Chef Style: 10 oz. Flatiron steak with herb frites, peppercorn jus and Béarnaise

Corn Muffins with sun dried cherries and jalapenos

1/2 dozen

Dozen

Bread Pudding
Cafe Terigo's bread pudding with golden raisins and pine nuts, topped with cinnamon ice cream over hot buttered rum sauce

Root Beer Float
Henry Weinhard's root beer with vanilla bean ice cream in a chilled glass mug

Mini Chocolate Bundt Cake
Homemade chocolate cake served warm and topped with fudge sauce, served with butter pecan ice cream

Butterscotch Pudding
Creamy butterscotch pudding topped with whipped cream and served with toffee cookie

Ice Cream Sandwich
House made chocolate chip cookies filled with vanilla ice cream and served with warm chocolate sauce