New Spring Menus at The Steakhouse & Tack Room

Every season at Flying Horse tells a story on the plate, and spring might be my favorite chapter. Long before the first crocus pops, our kitchen is buzzing—fielding notes from local growers, sketching ideas in sauce-splattered notebooks, and tasting through early harvests with our culinary, pastry, and beverage teams.

We ask ourselves a simple question: what does spring in Colorado taste like? The answer guides everything we do—bright, delicate flavors for longer days, a few cozy comforts for those surprise snow squalls, and plenty of thoughtful pairings. Here’s a look behind the pass at how we shape the season for The Steakhouse and Tack Room—and what you can expect on your next visit.

Chef Kate Doncilovic:

“With three menu cycles a year, Spring, Summer, and Fall/Winter, this will be my sixth overall seasonal menu change at Flying Horse. It takes a tremendous amount of work and planning from the entire Flying Horse team to achieve a smooth menu rollout. So we start thinking about the springtime in November and December. 

I tend to look at springtime as the unofficial beginning of the year. Things are coming back to life, the greenery is sprouting, and early vegetables are our first taste of the warmer days to come. My team and I focus heavily on what is most in season at any given point of the year, so you won’t see heirloom tomatoes until summer, but you will see peas, carrots, and asparagus. 

With our Colorado weather, we do our best to offer an array of dishes to suit the mood you’re in, and the snow that might show up in May. We’ll have light, bright salads and pastas, but will also offer a new braised Short Rib that will warm anyone up, no matter the temperature outside. 

As always, our commitment is to provide thoughtful, seasonal, and expertly prepared experiences every day of the year. It is our pleasure to be able to bring new dishes to The Steakhouse and Tack Room to keep Members and guests coming back for their new favorites and the classics.”