STOWAWAY KITCHEN

Stowaway is a suitcase of adventures shared and amounted by two travellers; it’s a trove of recipes collected from various nooks and crannies of the world; it’s our new home. In our kitchen, we aim to create nourishment for a young heart, an old soul, and everything in between. To provide a place to

Stowaway is a suitcase of adventures shared and amounted by two travellers; it’s a trove of recipes collected from various nooks and crannies of the world; it’s our new home. In our kitchen, we aim to create nourishment for a young heart, an old soul, and everything in between. To provide a place to warm the heart with good company and fill the belly with foods of comfort. 

The kitchen is the heart of every home. It’s where we come together to engage with our senses and with each other. It’s unity, love, and fulfillment. And that, in our opinion, is a perfect foundation for a community.

SUPPER CLUB HAPPENS ON THURSDAY, FRIDAY AND SATURDAY NIGHTS. YOU CAN RESERVE A TABLE ON OPENTABLE OR TEXT US ON (720) 583-5481, ESPECIALLY IF YOUR GROUP IS LARGER THAN SIX.

 

SMALL

smoked fried potatoes | 8

roast garlic labneh/romesco^/el trigal manchego


roasted roots + romaine | 9

roasted root vegetables/Altius farm romaine/

spiced yogurt w sumac/pine nuts


house ricotta + roasted pumpkin | 10

house made ricotta/roasted kabocha pumpkin/

sumac/house flat bread


hummus board | 10

house made hummus/marinated castelvetrano olives/

za’taar/dill pickles/house baked flat bread


butter bib + baby beet salad | 12

roasted baby beets/bib lettuce/Ela Farms apple/

candied pecan/watermelon radish/pomegranate/

Point Reyes blue cheese/fennel vinaigrette


falafel board | 12

house made egyptian falafel/dill pickles/

baba ganoush/dill yogurt/seasonal vegetables


BIG

baked cannellini + seasonal vegetables | 16

Berry Patch farm cannelini + chard/

roasted root vegetables/herb + garlic butter/

parmesan/Babette’s pullman toast [ vegan/GF option available ]


chicken shish kabob | 17

shawarma marinated chicken/smoked saffron rice

+ vermicelli noodles/sauteed chard/spicy dill pickle spear


shrimp tagine | 17

wild caught Mexico shrimp/roasted red pepper

+ harissa/couscous/cucumber yogurt/

crispy fennel/scallion + fresh oregano


braised lamb shoulder | 18

colorado lamb shoulder/Ela Farm apple/

sunchoke puree/sweet potato chips/roasted baby

carrot + brussels sprouts/watermelon radish


BIGGER

braised lamb shank | 28

brined + braised colorado lamb shank/roasted cauliflower

Ela Farms apple/house made hummus


whole fish | 36

pan-roasted branzini/smoked potato/

tabbouleh/berry patch farm arugula


also available family size

roasted roots + romaine | 13.5

butter bib + baby beet salad | 18


COCKTAIL

levant anise  | 10

arak/velvet flarnum/lemon juice/cucumber/mint

yes whey | 10

london dry gin/whey/st. germaine/lime

old country | 10

bourbon/curacao/allspice dram/vanilla orange simple

 

BEER

can

American Pilsner, Good River Beer

[ 12oz / 6% ABV ] 5

Wild Sage Saison, Crooked Stave

[ 12oz / 7.2% ABV ] 6

Malpais Stout, La Cumbre

[ 16oz / 8% ABV ] 8.5

Zodiak Multiverse Imperial IPA, Omnipollo

[ 16oz / 8.1% ABV ] 10

draft

Fu Fighter Golden Belgian Ale , Good River Beer

[ 10oz / 9% ABV ]         8

WINE | glass/bottle

 

white

Santo Aspa Assyrtiko blend, Santorini, 2015         13/52

Supernatural Sauvignon Blanc, New Zealand, 2014    60

rose

Domaine de la Noblaie Rose, France, 2017   10/40

red

Alexakis Kotisfali/Syrah, Crete, 2014    10/40

Izadi Reserva Rioja, Spain, 2013    13/52

Luddite Saboteur red blend, S. Africa, 2014    15/60

Li Veli Askos Susumaniello, Italy, 2016         60

Fedellos do Couto Bastarda, Spain, 2016         70

AMARO | [ 2oz ]

cynar  | 7

sfumato  | 8

braulio  | 10

nonino | 11

 

DESSERT

dessert board | 9