Carriage
Court
Best Western Hitching Post Inn
1700 West Lincolnway, Cheyenne, Wyoming |
| Carriage Court restaurant first
opened in 1979 with the philosophy that Cheyenne needed a truly
fine restaurant. The name Carriage Court reflects the importance
of horse-drawn vehicles in Cheyenne's past, as well as the gracious
elegance of an earlier time when service, quality and relaxation
were perhaps a more common part of the dining experience.
Since opening, we have been our own competition, striving each
year
to improve our service and food. First selected in 1982 for inclusion
in
the Travel Holiday magazine's "Guide to Fine Dining,"
Carriage Court
has been listed each year since, and the last two years received
the Travel Holiday Fine Dining Award.
The Carriage Court received the 1994 Best of the Best, Silver Medal
from the American Academy of Restaurant Sciences and The 1993 through
1998 Wine Spectator Award of Excellence for our fine selection of
wines. |
| Appetizers
|
Shrimp Cocktail
Tender, iced shrimp served with our own cocktail sauce with lemon.
$7.95 |
Escargot Classic
Served in the shell with a garlic, burgundy compound butter.
$7.95 |
Calamari Santa Cruz
Sautéed and served with cilantro, capers, jalapeno and sweet
red onion.
$8.95 |
Onion Soup Gratinee
Classic onion soup topped with puffed pastry crust and
melted swiss cheese.
$4.50 |
| Steamed Mussels
Delicately steamed in California Chardonnay, and a touch of saffron.
$7.95 |
Broiled Fresh Ahi
Brushed with lemon and Grand Mariner, served with pickled carrot salsa.
$8.95 |
Grilled Shrimp with Prosciutto and
Basil
Large shrimp, marinated in Greek vinaigrette, basil and dry mustard.
Wrapped in prosciutto and grilled.
$8.95 |
| Salads |
Caesar Salad
Fresh romaine lettuce with garlic, lemon, anchovies and our own
Caesar dressing. Prepared tableside for two or more.
$4.25 per person |
Shrimp Louis Salad
Fresh blended forest greens and romaine lettuce topped with
poached jumbo shrimp, white asparagus, sliced egg
and Chef Robert's Louis Dressing.
$8.95 |
Seared Ahi Salad
Fresh Tuna seared rare, served Asian-style with a wasabi vinaigrette.
$9.95 |
| Beef,
Veal and Lamb |
Strip Loin Steak
10 oz. Choice of Pepper Steak, Garlic or Traditional.
$21.95 |
Chateaubriand Bouquetier (For Two)
Center cut of beef tenderloin, carved at your table and served with
sauce Au Poivre, bearnaise sauce and fresh vegetables.
$37.95 |
Filet Mignon
Center cut of beef tenderloin, wrapped in bacon and broiled,
served with béarnaise sauce.
Five ounce $17.95, Eight Ounce $20.95 |
Veal Oscar
Veal medallions, sauteed in butter, topped with crab meat, asparagus
spears and bearnaise sause.
$22.95 |
Prime Rib of Beef Au Jus - 10 oz.
Well aged and slowly roasted, served with rosemary
au jus and horseradish.
$19.95 |
Specialty
of the House
Roast Rack of Lamb a la Printanie 'ere
Roasted slowly with herbs, carved at your table and served
with fresh spring vegetables, duchess potatoes and mint sauce.
$24.50 |
Colorado Lamb and Blackberry Sauce
Broiled lamb chops, glazed with garlic and herbs,
served with a delicate blackberry sauce.
$21.95 |
Tournedos King Henry V
Two medallions of filet mignon broiled and topped with
poached artichoke bottoms, crabmeat and béarnaise sauce.
$24.95 |
| Poultry |
Chicken Piccata
Sautéed chicken breast served with fresh lemon, tomato, capers
and
chardonnay wine in a delicate butter sauce.
$16.95 |
Chef
Robert's Specialty
Duck a la Orange
Slow roasted duckling, partially boned served with
Chef Robert's orange sauce.
$21.95 |
| Pastas |
Smoked Salmon Alfredo with Russian
Vodka
Pasta served in a light alfredo sause finished with fresh herbs, Vodka
and fruitwood smoked salmon.
$19.95 |
Eggplant Parmesan Napolitaine
Sliced eggplant served with a vegetable-tomato sauce
and lasagna noodles.
$14.95 |
Smoked Chicken and Fettuccine Carbonara
Smoked chicken tossed with a traditional carbonara.
$15.95 |
| Fish
and Seafood |
Seafood of the Day
The freshest available seafood, deliciously prepared and served
with the Chef's choice of sauces.
Market Price |
Alaskan King Crab Legs
A pound of individually split Alaskan King Crab legs
served Maitre d'Hotel.
$29.95 |
Coquille St. Jacques
Seared Pacific Scallops served with a chardonnay cream sauce
and duchess potatoes.
$20.95 |
Seafood Provençal
Shrimp, scallops and lobster sautéed in olive oil with a sauce
of
tomatoes, bell peppers, sweet onions, garlic and mushrooms.
$18.95 |
Sea Bass Acapulco
Grilled white Chilean sea bass, served on Mexican crouton,
topped with fresh salsa, avocado and provolone cheese.
$17.95 |
Red Pepper Crusted Tuna
Choice Tuna Steak sautéed with crushed red pepper to medium
rare,
and served with a peach, pepper, and onion relish.
$17.95 |
In the tradition of the Carriage
Court, we offer only the finest grade
American beef, lamb and the freshest available fish and seafood. |
All poultry, seafood, beef, veal
and lamb entrees
served with our Carriage Court Garden Salad. |
| Chef de Cuisine - Robert Sisler
Chef Robert is from San Diego, California, where he attended
San Diego State University,
majoring in zoology. He then
trained in the culinary arts under
Black Hat Chef Roger Jones at
Rams Hill for seven years.
Robert's specialties include
French Canadian and Continental cuisine. Duck and shellfish
are
some of his favorite foods to create.
Chef Robert has been associated
with the Hitching Post Inn
since 1996. |
|
