For the past 25 years, the Tennessee Pass Cookhouse has stood for hospitality in the backcountry. The trail will lead you just over a mile through the San Isabel forest to a candlelit, multi-course meal. The solar-powered yurt offers mountain views and a gourmet dining experience. The fire will be roaring in the 10th Mountain Division potbelly stove from Camp Hale, a piece of history. All food, water, and alcohol is snowmobiled up from the Nordic Center, through snowstorms and high altitude conditions. We believe in attention to detail, from the hydroponically grown, Colorado micro greens to the carrot ginger sauce on the fish. Our service and integrity sets us apart.  We follow the golden rule, treat others as you wish to be treated.

The wine list is exclusively organic, biodynamic, and sustainable. One of our favorites is a sangiovese, made entirely by 70-year-old Dora Forsani. She works the soil and prunes every vine on her Tuscany estate, alongside her donkey. The elk, bison, and wild boar sausage come from Durham Ranch in Wyoming, a multi-generational family business started in 1930 by the Flocchini family.

Our chefs believe in timing, temperature, and instinct when it comes to preparing meat. Each meal we make is a creative, handmade process. The menu changes with the seasons. Come for dinner, leave with a lifelong memory.

Dinner at the Cookhouse is by reservation only.
Please call (719) 486-8114 to reserve your table.

Dinner is 5 courses and includes:

Starter

Appetizer

Salad

Entree (guest’s choice)

& Dessert

Starters, Apps, Salad and Dessert are curated by the Chef to showcase local products and seasonally fresh dishes.  

Choice of Entrée:

Sweet Potato Gnocchi | arugula | sweet pepper | sunflower seed romesco | basil coconut cream

(gluten free & vegan)

Cauliflower and Mushroom Curry | rice noodles | radish | carrot | peanuts | crisp garlic & shallot

Choose from mild or spicy | add Shrimp for $7

(gluten free & vegan)

Wild Boar Tenderloin | pink peppercorn creamed brussels | shredded broccoli couscous

(gluten free option: substitute couscous for broccolini quinoa)

Pheasant Piccata | pink peppercorn creamed brussels | shredded broccoli couscous

(gluten free option: substitute couscous for broccolini quinoa)

Elk Rack | garlic roasted potatoes | red wine rosemary jus | grilled broccolini 

(gluten free & dairy free)

MEALS CAN BE MADE TO ACCOMMODATE MOST DIETARY RESTRICTIONS AND ALLERGIES.

Please notify us of any allergies or dietary restrictions before your visit.

 *Consuming raw or undercooked meats can increase your risk of food borne illnesses. 

Call or text (719) 486-8114 to make reservations and submit your entrée selections.

Dinner at the Cookhouse is $125.00 per guest

**(Excluding alcohol, tax, & gratuity. Parties of 8 or more will be charged a 20% service fee / gratuity)**

Guests should arrive at the Nordic Center at 5pm (no later than 5:30pm) ready to hike or ski to dinner. Dinner is served at 6:00pm. Skis, snowshoes, and headlamps are provided upon arrival & included in the price of dinner.